Puri: Relished by the people of the state for centuries, the quintessential Odisha dish ‘Pakhala’ is not only enjoyed across homes but is considered a cultural symbol.
Enjoyed across Odisha and outside, the popular fermented rice dish also happens to be an intrinsic part of the rituals at Shree Jagannath Temple in Puri.
As per inscriptions at the temple, Pakhala has been part of the Jagannath Temple rituals since the 12th century as it holds both cultural and spiritual significance.
Unlike the common dish savoured by people in houses, the Pakhala in Jatannath Temple is without chilli and five different varieties of the dish are offered in traditional earthen bowls.
Among the various Pakhala offerings, Dahi Pakhala is particularly considered significant. It is offered thrice a day during the Bada Singhara Bhoga, part of the midday and evening rituals in the temple. The unique preparation of Dahi Pakhala involves mixing curd with rice, jeera, ginger, salt, and sugar..
Devotees believe that offering Pakhala to Lord Jagannath not only removes ailments but also brings divine blessings.
In addition to Pakhala, another integral component of this tradition is ‘Torani’, a herbal drink served with the traditional dish. This drink is believed to have healing powers. Consuming Torani helps reduce chronic illnesses, including severe breathing problems, providing relief even when medicines fail.
There are many variations of Pakhala, each offering has a unique taste and aroma. Some popular types include:
Subasa Pakhala: Rice cooked in an earthen pot, combined with water, salt, ginger, and fried jeera, creating a fragrant dish.
Chupuda Pakhala: Water is drained from cooked rice, and it is then mixed with jeera, salt, and curd.
Pani Pakhala: A simple dish made by adding salt and water to cooked rice.
Dahi Pakhala: Rice mixed with curd, jeera, and ginger.
Mitha Pakhala: A sweet variation where sugar or white jaggery is added to cooked rice with jeera, salt, and ginger.
Malliphula Pakhala: A version of Dahi Pakhala with the addition of Malli flowers to enhance the aroma.
Tavaa Pakhala: Rice mixed with lemon flower water for a fresh, aromatic flavor.
Ghia Pakhala: Ghee is added to the rice along with salt, ginger, curd, and jeera for a rich flavor.
Pakhala is often served with fried green banana during the evening ritual and Badasinghara Besha rituals in the temple.
