Pakhala Dibasa, observed on March 20 every year, is a tribute to Odisha’s most beloved traditional dish—Pakhala Bhata. More than just food, pakhala is an emotion for Odias, especially during the scorching summer months. It is known for its cooling properties, simplicity, and deep cultural roots that connect generations.
Prepared from fermented rice soaked in water, pakhala is not only refreshing but also rich in probiotics, making it excellent for digestion and hydration. On this day, people across Odisha—from households to restaurants—celebrate by enjoying different varieties of pakhala along with a spread of authentic side dishes.
Basic Pakhala Recipe (Saja Pakhala / Basi Pakhala)
Ingredients:
1 cup cooked rice
2–3 cups water
Salt to taste
2 tbsp curd (optional)
Preparation:
Take cooked rice in a bowl and add water.
Lightly mash the rice and mix in salt.
For Basi Pakhala, let it ferment overnight.
Add curd before serving for extra taste (optional).
Aloo Bharta (Mashed Potato with Mustard Oil)
Ingredients:
2 boiled potatoes
1 chopped onion
2 green chilies
1 tsp mustard oil
Salt
Preparation:
Mash the boiled potatoes in a bowl.
Add chopped onion, green chilies, mustard oil, and salt.
Mix well and serve with pakhala.
Baigan Poda (Roasted Brinjal Mash)
Ingredients:
1 large brinjal
1 onion (chopped)
2 garlic cloves
2 green chilies
Mustard oil & salt
Preparation:
Roast the brinjal directly on flame until soft.
Peel the skin and mash the pulp.
Add onion, garlic, chilies, mustard oil, and salt.
Mix thoroughly for a smoky, flavorful side dish.
Macha Bhaja (Fried Fish)
Ingredients:
Fish pieces
Turmeric powder
Salt
Mustard oil
Preparation:
Marinate fish with turmeric and salt.
Heat mustard oil in a pan.
Fry the fish until golden and crispy.
Saga Bhaja (Stir-Fried Greens)
Ingredients:
Leafy greens (spinach or local saga)
Garlic
Dry red chili
Mustard oil & salt
Preparation:
Heat oil and add garlic and chili.
Add chopped greens and sauté.
Cook until soft, adding salt to taste.
Badi Chura (Crushed Lentil Dumplings)
Ingredients:
Fried badi (sun-dried lentil dumplings)
Onion, garlic, green chili
Mustard oil & salt
Preparation:
Crush fried badi coarsely.
Mix with chopped onion, garlic, chili, mustard oil, and salt.
Why pakhala matters
Pakhala is more than a meal—it represents Odisha’s sustainable lifestyle, climate-friendly eating habits, and culinary heritage. It is simple, nutritious, and deeply satisfying. From farmers in villages to urban households, everyone finds comfort in a plate of pakhala.
On Pakhala Dibasa, Odias proudly showcase their traditional cuisine, sharing meals with family and spreading awareness about the health benefits of this humble dish.
“Pakhala khaiba, thanda rahiba” — Eat pakhala, stay cool!
