The
term "PAKHALA" is derived from Pali word "PAKHALIBA"
(Odia: ପଖାଳିବା) as well as Sanskrit word "Prakshalana"
(Sanskrit: प्रक्षाळन) which means "washed/to
wash." The word pakhaḷa
was used in the Odia poems of Arjuna Das in his literary work Kalpalata
(1520-1530 AD). The Bengali name for this dish is PANTA BHAT, in
Chhattisgarh it's called BORE BHAT, in Jharkhand linguistic communities
use names like PAANI BHAT, paakhaal or pakhala, and in Assam it's called
POITA BHAT, in Tamil Nadu is called PAZHEDHU SAADHAM
History
It
is unknown when pakhaḷa
was first included in the daily diet of Eastern India, but it was included in
the recipe of Lord Jagannath Temple of Puri circa 10. Pakhaḷa is eaten in
the eastern part of the Indian subcontinent (including Nepal, Bangladesh and
some parts of Myanmar).
Preparation
The
dish is typically prepared with rice that is cooked and allowed to cool. Cook
normal rice and then cool it. Pour water in a bowl and add rice to it. In a
pan, heat a pinch of oil, add mustard seeds, curry leaves, dry red chili and
fry well. Add this chhunka or tadka into the pakhala bowl with sour curd. One
can add mint leaves and raw salt to enhance the taste. To add more zing, one
may opt for fish fry or SUKHUA PODA (dry fish fried), SAGA BHAJA,
BADI CHURA (a regional food item made up of batter of urad or black gram by
drying under sunshine as small nuts and then fried to serve) and much more.
Cumin seeds are fried, ground into a fine powder and added to curd with
coriander leaves and salt.
Health
benefits of
PAKHALA
It
is rich in calories (32%), rich in vitamins (28%), easily digestible (22%).
Here
are few health benefits, of Pakhala, that will make you love this Odia food throughout
year.
The
agricultural biotechnology department of the Assam Agricultural University here
has unraveled the immense health benefits of water-soaked rice (PAKHALA BHAT).
The lactic acid bacteria isolated from PAKHALA BHAT has the potential of
removing anti-nutritional factors in fermented food.
Madhumita
Barooah, who worked along with Gunajit Goswami of the department to isolate the
bacteria, said cooked rice had an element that prevented the availability of
minerals like iron, potassium, sodium and calcium in high quantities.
“About
100gm of cooked rice has only 3.4mg of iron, while for the same quantity of
rice fermented for 12 hours, the iron content went up to 73.91mg. Likewise,
sodium, which was 475mg came down to 303mg, potassium went up to 839mg and
calcium went up from 21mg per 100gm of cooked rice to 850mg, after 12 hours of
fermentation of the same quantity of rice,” Barooah said. Even after slight
fermentation (three hours), the breakdown of the nutritional inhibitor by the
lactic acid bacteria increased the mineral content manifold, she added.
“Although
rice is an important source of dietary energy and nutrients, it is not a good
source of metabolic micro-nutrients because of the presence of anti-nutritional
factors such as phytic acid. Cereal grains such as rice also contain
oligosaccharides that are not easily digestible because of absence of an enzyme
in the human intestinal mucosa. Fermentation allows for breakdown of this and
easy digestion,” Barooah said
Summer
Supplement:
Pakhala is considered the best food in summer to beat the heat. It’s a great
weapon to fight back dehydration due to heavy sweating in summer.
Stay
Slim:
Eating Pakhala rice can help you stay slim! This is because rice, when
refrigerated overnight, can contain up to 60% fewer calories than when freshly
cooked – dropping from 130 calories per 100g to just 52.
Sound
Sleep:
Pakhala helps eliminate heat in the day and provides sound sleep in the night.
Digestive: Eating
Pakhala helps break down meals daily for compromised digestive systems, and
also helps strengthen the digestive system in general. They provide beneficial
digestive enzymes, and also a good strain of beneficial bacteria in the gut.
Natural
Coolant:
This fermented rice is a natural coolant, it reduces body temperature and keeps
you cool.
Reduces
Stomach Illness:
Consuming Pakhala in the morning can keep stomach related illness at bay as it
neutralises the harmful and excessive heat trapped in the body.
Cures
Ulcers:
If you are suffering from ulcers take this rice thrice a week to speed up the
recovery.
Glow
with Pakhala:
It also helps in maintaining a radiant look.
Rich Minerals: It is high on micro-nutrients and minerals such
as iron, potassium and calcium, having this rice on a daily basis helps one
stay healthy according to a study.20th March is celebrated as International Pakhal Diwas across the Globe |
Information collected from:
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