PAKHALA CHRONICLE: AN ADVENTURE FROM ODIA HANDISALA TO UNIVERSAL PAKHALA DAY

World Pakhala Divas or Universal Pakhala Day is a day to encourage  a famous Odia cuisine 'Pakhala'. Pakhala is the most loved of each Odia and it's likewise the image of acknowledgment of each Odia, wheather in Odisha or abroad. As an individual can never eradicate his/her affection for his country, similarly an Odia will never forget Pakhala, independent of socioeconomic classes. With beginning of Summer in the mid March , individuals of Odisha will surely supplant their lunch plate with bowl of Pakhala/Water rice. Individuals who drudge in the sun, for example, farmers have it as it renews the salt and water lost by the body. Pakhaḷa is an Odia expression for an Indian cuisine comprising of cooked rice washed or a little aged in water. The fluid part is known as toraṇi. As a conventional Odia dish, it is set up with rice, curd, cumin seeds, seared onions, cucumber and mint leaves. It is predominately served with roasted vegetables like potato or brinjal, badi & saga bhaja or fried fish. Dry fish is said to be the best dish to be presented with Pakhala.

Worldwide Acknowledgment : 

Pakhala is extensively eaten in the eastern piece of the Indian subcontinent (counting Nepal, Bangladesh and some part of Myanmar) among common people. It is well known in Odisha, West Bengal, Jharkhand, Assam, Chhattisgarh, and Tamil Nadu. In Tamil Nadu, it is called Pazhaiya Sadam. The Bengali name for this dish is panta bhat, in Chhattisgarh it's called bore bhat, in Jharkhand it has names like paani bhat, paakhaal or pakhala, and in Assam it's known as poita bhat. In spite of the fact that Pakhala is viewed as the most adored and economical dish in eastern and northestern states, nobody appreciates it to the extent the people of Odisha do. Presently the five star lodgings are counting it for their menu and popularized it to pull in the visitors, who love to taste Oriental food.

Origin:

The expression "Pakhala" is originated from Pali word "pakhaleiba" as well as Sanskrit word "Prakshalaṇa" which signifies "washed / to wash." It is obscure when pakhaḷa was first included for the day to day diet of eastern & north eastern India, however it was included for the recipe of Lord Jagannath temple of Puri. The Jagannath temple was built in the tenth Century AD, so Pakhal was in presence at that time.

Preparation:

'Pakhala Bhata' in a simple term, is the soaking of the cooked rice in water.  Generally Pakhala is a slightly fermented  rice. The basic & essential guideline is to somewhat age the cooked rice so as to derive its additional nourishing advantages. However it has following few variations. 

• SAJA (Fresh) PAKHALA: Firstly the rice is cooked. Follow PLAIN RICE to know how to cook rice. Cool the cooked rice to room temperature. At that point water is filled in the pot containing the cooked rice along-with little bit of old Pakhala (rely on how much sour taste you need). Serve right away by adding a pinch of salt. It is also called chain pakhala. At times a scramble of lemon or the sap from the cut stem of a raw mango along-with crushed ginger and green chilli paste is added to give a unique flavor to this Pakhala.
• BASI (Stale) PAKHALA: If the cooked rice is fermented overnight before being served it is called Basi pakhala. After preparing Saja Pakhala as referenced above, keep the cooked rice soaked in water, in an earthen pot overnight. The rice gets somewhat fermented causing a slightly sour and sweet taste. A pinch of salt is to be included before serving. It is the most favored Pakhala variation with high D-lactic acid content in it because of aging, thus induces sleep. 
• DAHI PAKHALA: Plain yogurt (curd) is added to the Saja Pakhala arranged as referenced previously. It is done to infer an sour taste without fermentation of the rice, as in case of Basi pakhala. Anyway some prefer for adding yogurt to Basi Pakhala too.
• CHHUNKA PAKHALA: This is when Saja or Basi Pakhala is tempered with "chhunk". For preparing the Chhunk, heat a spoonfull of oil on a container. At that point add mustard seeds, curry leaves and dry red chilli and saute it. From there on add this Chhunka into the Pakhala bowl. Include some curd, in the event that you like. Include some salt before serving. 
• SUGANDHI PAKHALA: This is a most loved of Lord Jagannath and one of the menu in Chhapan Bhoga in Mahaprasad. In the cooked rice, curd, grated ginger, green chilli, chopped coriander leaves, chopped lemon leaves, dash of lemon, roasted cumin seeds and salt are included alongside water. It is otherwise called Abadha Pakhala.

Depending upon the palette, an assortment of veggie and non-vegan backups are presented with it to flavor up the taste. 

• Veggie lover backups incorporate Alu Poda, Saga Badi Bhaja, Alu Bharta, Badi Chura, mixed vegetable fry, Bhindi Alu Bhaja, Amba Chhecha, Paneer Bharta and Chhatu Patrapoda. 
• Non-veggie lover things on offer incorporate Chingudi Chhecha, Machha Bhaja, Machha Patrapoda, Sukhua Poda, Sukhua Besara, Lamb tuktuka, Keema Kalija Kasha, Achari Kukuda, Chingudi Jharjhari and Chuna Machha Bhaja. 

In Odisha, pakhala is traditionally served in a bell-metal bowl, known as a Kansa.

Socio-cultural Importance:

Aside from it being a normal and omnipresent nourishment, pakhala consistently has had an uncommon spot in the socio- cultural existence of Odisha.

• It is a pakhala bowl with saag floating in it that Bhakta Dasia (an incredible devotee of Lord Jagannath) could "see" the face of the Lord. 
• Coincidentally, it is a part of the Lord's eating regimen plan itself, in the Puri temple. 
• In numerous districts of Odisha, it is a basic part of the marriage ceremonies. The man of the hour is presented with pakhala after the marriage by the sisters-in-law. 
• Dahi pakhala, a special pakhala made with curd, is a stylized dish eaten together after the bisarjan (immersion) of icons in Durga Puja.
• There is a clique melody composed by Kavichandra Kalicharan Pattnaik which begins with "Asa, jibana dhana mo pakhala kansa" that freely converts into "Oh my beloved, bowl of pakhala". The entire melody has a portrayal of Pakhala and its backups. Click for the full verses in English content PAKHALA GITA.pdfand Odia content Asa Jibana Dhana.pdf.
• The song, with versions sung by Pandita Balakrushna Dash, Srimati Shyamamani Pattnaik  and Subhashree Tripathy.

Benefits of Pakhala:

• Research shows that in the fermented rice the lactic acid microorganisms separates the counter healthful factors in rice, bringing about an improved bio-accessibility of smaller scale supplements and minerals, for example, iron, potassium and calcium. 
• The D-lactic acid delivered during the time of fermentation of rice, helps in building beneficial gut microorganisms and expanding digestive capacity of the body. 
• It decreases blood pressure and directs internal heat level also. In summer, when the mercury rises, days become sultry and muggy, this unassuming rice dish gives colossal help to the body. 
• It helps in keeping up the energetic and brilliant look of the skin. 
• This is the most extravagant wellspring of nutrient B12 for veggie lovers. 
• Devouring pakhala removes your body's hankering for tea or coffee.
• It expels all sort of allergic incited issues, skin related afflictions and a wide range of ulcers of body.

Pakhala Dibasa (Universal Pakhala Day):

20 March is announced Pakhala Dibasa (Universal Pakhala Day) by Odias around the world. Prior to not many years while discussing about Pakhala on an Odia group in a social networking website.The gathering chose to observe Universal Pakhala Day to welcome Summer. As Pakhala is the most loved dish of each Odia and holds an extraordinary spot in each Odia's heart, so it is each Odia's duty to promote this special and unique dish. As the entire conversation was done on 20th March, it is chosen to commend the extraordinary event on that day.The Festivity got perceived in limited time span and expectation is that it will arrive at each corner of the world.

It is guaranteed that when you get back, following a day's difficult work in sweltering warmth and you take a handful of the Pakhala into your mouth, trailed by the fresh badi-chura, machha bhaja, saga, baigana tomato poda, alu bharta, amba chatani and the crunchy onions, you'll without a doubt end up let out a pleased and substance burp. On the off chance that you can play Asa Jibana Dhana Mora Pakhala Kansa by extraordinary Balakrushna Das, it will create an ideal state of mind and feel. We should get our hands wet with this each Odia's preferred enchantment elixir PAKHALA today.