Authentic Odia Dahi Pakhalo with Sanjeevani Swarna Rice
Dahi Pakhalo, also known as Water Rice, is a quintessential summer dish in Odisha, India. This traditional meal is celebrated for its simplicity and refreshing qualities, making it a perfect respite from the scorching heat. Using Sanjeevani Swarna Rice, a premium rice variant, elevates the dish by adding a distinctive flavor and texture. In this blog, we will explore the steps to prepare authentic Odia Dahi Pakhalo using Sanjeevani Swarna Rice.
Ingredients
For Dahi Pakhalo:
- 2 cups of Sanjeevani Swarna Rice
- 4 cups of water (for cooking rice)
- 2 cups of water (for soaking the cooked rice)
- 1 cup of curd (yogurt)
- Salt to taste
For Tempering:
- 1 tablespoon mustard oil
- 1 teaspoon mustard seeds
- 1-2 dried red chilies
- 1 sprig of curry leaves
- 1 teaspoon finely chopped ginger
- 1-2 green chilies, slit
Optional Garnishes:
- Fresh coriander leaves, chopped
- Roasted cumin powder
- Freshly chopped onions
Instructions
Step 1: Preparing the Rice
- Rinse the Rice: Wash the Sanjeevani Swarna Rice thoroughly under running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- Cook the Rice: In a large pot, add the rinsed rice and 4 cups of water. Bring it to a boil, then reduce the heat to low and cover the pot. Let it simmer until the rice is fully cooked and the water is absorbed. This usually takes about 15-20 minutes.
- Cool the Rice: Once the rice is cooked, spread it on a wide plate to cool. This prevents the rice grains from clumping together.
Step 2: Preparing the Pakhalo
- Soak the Rice: Transfer the cooled rice to a large bowl. Add 2 cups of water and let the rice soak for at least 2 hours. This step is crucial as it allows the rice to ferment slightly, giving Dahi Pakhalo its unique tangy flavor.
- Mix in the Curd: After soaking, add the curd to the rice-water mixture. Stir well to combine. The consistency should be slightly watery, akin to a thick soup. Add salt to taste.
Step 3: Tempering
- Heat Mustard Oil: In a small pan, heat the mustard oil until it is hot and shimmering.
- Add Mustard Seeds: Add the mustard seeds and let them crackle.
- Add Aromatics: Add the dried red chilies, curry leaves, chopped ginger, and slit green chilies. Sauté for a minute or until the ginger turns golden brown.
- Combine: Pour the tempering over the rice and curd mixture. Stir gently to distribute the tempering evenly.
Step 4: Serving
- Garnish: Garnish with freshly chopped coriander leaves, a sprinkle of roasted cumin powder, and chopped onions if desired.
- Chill: For the best experience, let the Dahi Pakhalo chill in the refrigerator for about 30 minutes before serving. This enhances its refreshing qualities.
Tips for the Perfect Dahi Pakhalo
- Quality of Rice: Using Sanjeevani Swarna Rice makes a significant difference in texture and taste. Its long grains and aromatic flavor are ideal for this dish.
- Fermentation: Allowing the rice to soak and ferment slightly is key to achieving the authentic tangy flavor. Do not skip this step.
- Curd Quality: Use fresh, thick curd for the best results. Homemade curd is often the best choice.
- Serving: Serve Dahi Pakhalo with a side of roasted vegetables, fried fish, or badi chura (fried lentil dumplings) for a complete meal.
Conclusion
Dahi Pakhalo is more than just a dish; it is a cultural experience that embodies the simplicity and richness of Odia cuisine. By using Sanjeevani Swarna Rice, you ensure that your Dahi Pakhalo is authentic, flavorful, and utterly satisfying. Enjoy this traditional delicacy and let it transport you to the heart of Odisha with every bite.
Happy cooking!