Bhubaneswar, Mar 20: A 'Pakhala Platter' is something every Odia grew up having. Pakhala is an inseparable part of Odia culture and lifestyle.

Every year on 20th March, Pakhala Dibasa is celebrated by Odias residing across the globe.It is a preparation that is consumed during summer, although many people eat it throughout the year, especially for lunch. 

Pakhala is the Odia term for an Indian dish consisting of cooked rice that is lightly fermented in water.

A traditional Odia dish, it is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves and served with side dishes such as aloo bharta, baigana bhaja (fried brinjal), badi churaa (fried and crushed badi ), saga bhajaa, fish fry (maaccha bhaja) and many more.

Pakhala is not only popular in Odisha but neighbouring states such as West Bengal, Jharkhand, Assam, Chhattisgarh, and Tamil Nadu have also added it in their cuisine. However, they all have different names for it. Where in West Bengal it is called ‘Panta bhat,’ people in Jharkhand and Chhattisgarh call it ‘Paani Bhat.’ Similarly, in Assam it is known as ‘Poita Bhat’ and in Tamil Nadu it is called ‘Pazhaya Sadam.’

The social media platform were busy with large number of people posting pictures of them observing the Pakhala Divas. This particular odia food is consumed by all from ultra-rich families to the working and labour classes.

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