Pakhala Bhata

Cook the rice until fully done but not mushy. Spread it out on a plate to cool completely to room temperature — hot rice will not ferment properly.

Transfer the cooled rice to a large clay pot or ceramic bowl. Pour 1000 ml of water over the rice — the water should cover the rice by at least 3–4 cm.

Add a tablespoon of yogurt to the water and stir gently. The yogurt acts as a starter culture to initiate fermentation. Cover the pot loosely with a lid or cloth.

Leave the rice to soak and ferment at room temperature for 6–8 hours (for a mild flavour) or overnight for a more pronounced sour taste. In summer, 4–6 hours is sufficient.

After fermentation, the water will have turned slightly cloudy and the rice will have a pleasant, mildly sour aroma. This is the pakhala.

To serve, stir the pakhala gently. Season with salt and roasted cumin powder. Drizzle mustard oil over the top.

Prepare the accompaniments: slice the onion and cucumber thinly. If using dried fish or badi, fry them in a little oil until crisp and golden.

Serve the pakhala in a deep bowl with the sliced onion, cucumber, slit green chillies, and fried accompaniments arranged alongside.

Add fresh mint leaves for a cooling, refreshing note. The combination of the sour rice water, crunchy onion, and spicy chilli is the essence of this dish.

Pakhala can also be served chilled in summer — it is one of Odisha's most beloved summer cooling foods.