Pakhala: The Soul Food of Odisha
By Lokanath Mishra
Pakhala is a traditional dish of Odisha and is very close to the hearts of Odia people. Every year, people celebrate Pakhala Divas to show their love for this simple yet important food. It is made by soaking cooked rice in water and allowing it to ferment slightly, which gives it a mildly sour taste.
Pakhala is eaten by everyone—rich and poor, farmers and workers. It is especially popular during summer because it helps cool the body and gives energy. After eating pakhala, people feel refreshed and less tired, even in the hot weather.
One of the best things about pakhala is that it is very easy to prepare. Leftover rice is kept in water overnight, and it is ready to eat the next day. It is usually served with simple side dishes like roasted potato, fried vegetables, green chilies, onion, pickles, or dried fish. Even with very little food at home, a meal of pakhala can satisfy hunger.
In villages, farmers eat pakhala in the morning before going to work in the fields. Many workers also carry it with them for lunch. It is not just food, but a part of daily life and tradition.
Scientifically, pakhala is also healthy. Due to fermentation, it contains good bacteria that help digestion. It also helps keep the body cool and hydrated during hot days. That is why even doctors suggest eating or drinking similar fermented foods in summer.
Today, pakhala is also popular in cities. Some restaurants even serve different varieties of it. However, the traditional taste of pakhala made in an earthen pot is still special and cannot be replaced.
Pakhala is more than just a dish—it is a symbol of Odisha’s culture, simplicity, and lifestyle. Even in modern times, when people have many food choices, pakhala remains an important and loved food for Odias.
In simple words, pakhala is not just food—it is comfort, tradition, and life for the people of Odisha.u