‘Pakhala’, The Unappreciated Food From Rural India

Summary

'Pakhala', a traditional Indian dish from Odisha, is a hydrating, nutritious, and flavorful meal, ideal for the hot climate, which the author reminisces about after moving to California.

Abstract

The article discusses 'Pakhala', a staple dish from rural India, particularly in the state of Odisha, which is gaining recognition for its hydrating and nutritional benefits. The dish, made with watered rice and salt, is typically served with a variety of side dishes, reflecting the region's adaptation to its hot climate. The author, now living in California, fondly recalls the dish from her childhood and emphasizes its significance during her pregnancy when she was fed 'pakhala' daily by her mother. Despite attempts to recreate the dish abroad, the authentic experience remains elusive. The author advocates for 'pakhala' to be more widely appreciated, suggesting its potential popularity in restaurants and its place among celebrated fermented foods due to its probiotic properties, especially as the world faces rising temperatures.

Opinions

The author has a deep personal connection to 'pakhala', viewing it as more than just a meal but a representation of her mother's love and a key to her daughter's smartness, attributed to the healthy food she consumed while pregnant.
'Pakhala' is considered a "peasant delicacy," which despite its simplicity and rural origins, has the potential to become a popular dish globally if featured in restaurants.
The author believes that 'pakhala' should be recognized for its health benefits, including hydration and probiotics from fermentation, and should be included in the list of celebrated fermented foods.
There is a sense of nostalgia and cultural pride in the author's perspective on 'pakhala', as she encourages others to try this "filling food" and shares her belief in its benefits beyond just nutrition.

‘Pakhala’, The Unappreciated Food From Rural India

Image by author

India is a hot country, and it’s no surprise that the mercury is rising each year.

Additionally, India has historically been a largely agrarian country, and I belong to such a community from rural India in the state of Odisha, near the Bay of Bengal.

The diet in this region has adapted to suit the climate. As the heat rises from April and continues until June, people shift to a hydrating diet. This is where “pakhala” comes in. It’s essentially watered white rice, with salt added for taste. It serves as the main dish, accompanied by an array of side dishes to tantalize the palate in various ways. These side dishes are typically fries, curry, green stir-fry, homemade crackers, mango chutney, yogurt, shallots, and chili.

I grew up enjoying this fulfilling dish since my childhood. However, it’s been 12 years since I’ve been living in California, and I don’t have access to the same variety of rice or the slow cooking of firewood, not to mention the many chutneys and crackers. I sometimes make my own version, but it’s hardly comparable to the pakhala of my childhood.

In 2019, I quit my job and traveled to India for quality time with my aging parents. I was pregnant, and my mother fed me with this peasant delicacy every day. I made sure to document it with pictures, preserving those precious memories.

Image by author

As the world gets hotter and we need to stay hydrated, a dish like pakhala is a fantastic option. It’s not only hydrating but also nutritious and delicious. I’m certain that if a restaurant were to feature this dish on their menu, it would become an instant hit.

The leftover pakhal is even hand-stirred to ferment, giving it another layer of aroma and taste. I believe it should be on the celebrated list of fermented foods and probiotic foods.

Image by author

I hope you like the pictures.

I see mother’s love in it. I believe my daughter is smart for the loving, healthy food my mother fed me when I was pregnant.

Sentiment aside, it’s really a filling food, which you must try.

Have you tried it?