Bhubaneswar: The mercury is rising and summer is approaching, making it the perfect time for the people of Odisha to savour the popular Pakhala (fermented watery rice). This mouth watering dish is served with differenct delicacies of fries and Odia paga pani.
Talking about paga pani, they are easy to prepare and give the utmost satisfaction to the taste buds with their tangy flavor.
Here, Odisha Bytes brings you the accompaniments that are must-have with Pakhala.
Kancha Amba Chutney (raw mango chutney)
Summer is all about the tangy taste of mangoes and this perfectly fits in as a combination with pakhala. Take peeled and sliced raw mangoes. Then put them in the grinder with chopped onions, a teaspoon of cumin seeds, dry red chillies as per your taste, a pinch of rock salt and a tablespoon of sugar. Grind them all together into a thick paste.
Tomato Chakta (mashed tomato)
Fry the tomatoes in mustard oil till they soften. Peel the skin and then add chopped onion, crushed garlic, green chillies, salt to taste and a pinch of mustard oil with mixtures or sev to get a crispy and enjoyable tangy flavour.
Janhi Poda (roasted ridge gourd)
Roast the ridge gourd or janhi using an earthen or traditional stove. You can even use a modern gas stove. Remove the skin and clean it. Place the roasted janhi in a bowl and mash it with torani (the fermented water). Then add crushed garlic, green chillies and mustard oil.
Badi Chura (Sun-Dried Black Lentil Dumpling Crumble)
First of all fry the badi with oil on a pan, till it becomes golden brown. Then using mortar and pestle, crush the badi into very small and coarse pieces. Then add chopped onions, garlic and green chillies into the mortar and again crush them together. Serve them by adding a pinch of salt and lemon if needed.
Ambula Paga (dried mango water)
Take dried mango and soak it for a few minutes. Add sliced onions and green chillies with a pinch of mustard oil and then add the paste into the soaked dried mango water.
