By Ujjainee Roy
May 28, 2024
This summer, a hydrating and hearty pakhala can be your best bet at keeping your energy levels up. It's a fermented rice dish that is cooling, refreshing, and perfect for hot summer days. The curd adds a creamy texture, while the "chunka" (or tempering) adds a burst of flavour. Here's how to make it.
2 cups cooked rice 4 cups water 1 cup yogurt (curd) Salt to taste 1 tablespoon mustard oil or any cooking oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 2-3 dried red chilies 1 sprig curry leaves 1-2 green chilies, slit 1 small onion, finely chopped 1 inch ginger, finely chopped 4-5 garlic cloves, crushed
Cook rice as you normally would and let it cool. Once the rice is cool, transfer it to a large bowl. Add 4 cups of water to the rice. You can adjust the water amount based on the consistency you prefer.
Add yogurt to the bowl and mix well. The yogurt will ferment the rice and give it a tangy flavor. Add salt to taste. Cover the bowl and let it sit at room temperature for 4-6 hours, or overnight for a more fermented taste.
Heat mustard oil in a pan until it starts to smoke. If using any other oil, just heat it until hot. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until fragrant.
Add the slit green chilies, finely chopped onion, ginger, and crushed garlic. Sauté until the onion turns golden brown. Once the tempering is ready, pour it over the fermented rice mixture.
Mix well to ensure the tempering is evenly distributed throughout the rice. Adjust salt if needed. Serve Dahi Chunka Pakhala chilled or at room temperature.