Pakhala bhata
Pakhala bhata is Odisha's cooling rice dish, in which cooked rice rests in water and is served lightly fermented or freshly soaked. Yogurt, ginger and a fragrant mustard-seed tempering make it especially refreshing in hot weather.
Foto: Subhashish Panigrahi — Own work · CC BY-SA 4.0 · Fonti
Ingredienti & Fasi di preparazione
8 ingr.
Cenni storici
Pakhala bhata is Odisha's cooling rice dish, in which cooked rice rests in water and is served lightly fermented or freshly soaked. Yogurt, ginger and a fragrant mustard-seed tempering make it especially refreshing in hot weather.
5 passaggi
Combine the cooled rice with boiled cooled water in a clean covered container.
For a lightly fermented version, refrigerate for 8 hours; do not leave cooked rice warm at room temperature.
Stir in yogurt, ginger and salt until the soaking liquid becomes creamy.
Bloom mustard seeds, curry leaves and green chillies in hot oil and pour the tempering over the rice.
Mix gently and serve chilled with the chosen side dishes.
Serve cold with roasted vegetables, fried fish, badi chura or a simple potato fry.
Se vuoi portare questa qualità sulla tua tavola, il prossimo passo è la pianificazione del servizio.
Un contatto diretto per la scelta del menu, lo svolgimento dell'evento e lo stile del servizio è il modo migliore per iniziare.