Category Archives: Sambalpuri Cuisine

Pakhala Bhat

Pakhala Bhat is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water.
The liquid part is known as Torani. It is popular in Orissa, Bengal, Assam, Jharkhand and Chhattisgarh. The Bengali name for this dish is Panta Bhat.
Eating pakhal has been recommended to prevent heat stroke in hot weather. A traditional Oriya dish, it is also prepared with rice, curd, cucumber, Cumin seeds, fried onions and mint leaves. It is popularly served with roasted vegetables as potato, brinjal, Badi & saga bhaja or fried fish.

The term Pakhala  is derived from Pali word pakhal. ita as well as Sanskrit word Prakshalana which means washed/to wash and it is made by cooling the rice by adding water and keeping the cooked rice in water and curd. The word Pakhala was used in the poems of Arjuna Dasa in his literary work Kalpalata (1520-1530 AD).

It is unknown when “Pakhala” was first included in the daily diet of Eastern India, but it was included in the recipe of Lord Jagannath Temple of Puri during circa. 10. Pakha?a is eaten in the eastern part of the Indian subcontinent (including Nepal, Bangladesh and some parts of Myanmar). Rice being the most cultivated agricultural product is the predominant cause of most of the people to have rice as a staple food.


  • Jeera Pakhala
  • Dahi Pakhala
  • Garama Pakhala
  • Basi Pakhala(Basi Bhat)

Cook rice and allow it to cool (do not freeze).
Fry some cumin seed and grind it to fine powder.
Add curd and fried cumin seed powder, coriander leaves and salt to taste.
Serve it with fish fry and spinach.

Traditional way of preparing Pakhala: Pakhala is slightly fermented rice. people cook rice and add water to it along with little bit of old pakhal (something like making curd using milk and old curd). Pakhala tastes best when served after 8 to 12 hrs after preparation. Generally boiled potato and other fried vegetables or fried fish is served with Pakhala. Modern day variation is to add curd instead of fermenting it.


Basi Bhat

Basi Bhat  is made by soaking cooked rice in water overnight in a earthen pot.  
Care must be taken to cover the dish during the long soaking to avoid contamination.
In the morning, the soaked rice is usually eaten with salt, lime and green chili, anything roasted like alu bhaja, jhuri(small fish), sukhua, tamator chitka, hedua chitka. Anthing you love to eat is taken with the basi bhat.
To eat basi bhat, you dont need any special curry for taste because it is so tasty with salt, so you dont need anying special.
Basi Bhat is a famous dish in the era of western odisha, sambalpur, chhatishgarh, …
Eating Bashi Bhat has been recommended to prevent heat stroke in hot weather


Alu Baigan Jhol

Ingredients:Alu Baigan Jhol
Two medium size patato
Three  medium size Brinjal
One Tomato
One Spoon Garlic Paste
One Spoon sabji masala
50 gm Oil
Half spoon termeric powder
One spoon cumin
Salt as needed

Take a pot and put it on the stove, pour oil into the pot. Let the oil be hot, then put cumin on hot oil. Cut the onion into small pieces and fry it on oil. Put garlic paste also, fry it as long as it becomes golden color. Then put tomator  with sabaji masala and turmeric powder and fry it for 2/3 minutes. Now put potato and brinjal and salt as needed, add 300 ml water to it and boil it completely. So that all the ingredients will mixed up well. Now The Alu Baigan Jhol is ready to serve. It will taste good with hot boil rice.

Recipes by Sashi Bhusan Meher


1 cup Carnation Milk powder
3/4 cup sugar
5 1/4 Tablespoons unsalted butter
A pinch of Cardamom powder
Chopped Pistachios for garnishing

Method :
 Heat pan on medium high. Add 3 tablespoons of water along with the sugar.
 Boil for a few minutes till you have the consistency of a single thread.
 Test between your fingers. It should form a single thread when the fingers are pulled apart.
 Turn the heat down to medium low. Add the unsalted butter then stir till the butter melts.
 Now, Add the milk powder and cardamom, mix well.
 When the mixture becomes like cake-batter then take it off the stove and keep it aside Cool for 1 hour.
 As the batter thickens, make 2 inch balls. Dent in the middle to form a small crater.
 Garnish with chopped nuts. Makes 12 to 15 pedhas.

Panas Tarkari

Panasa ( Raw Jackfruit ) – 1 medium size
Alu ( Potato ) – 2 to 3 medium size(200gm)
Piaja ( Onion ) – 2 medium size(200gm)
Rasuna ( Galrlic ) – 15 cloves
Ada ( Ginger ) – 1 inch
Bilati Baigana ( Tomato ) – 2 (100gm)
Refine Tela ( Refine Oil ) – 75gm
Haladi Gunda ( Turmeric Powder ) – 1 tbsp
Lanka Gunda ( Chilli Powder ) – 1 tbsp
Jeera ( Cumin ) – 2 tbsp
Phutana ( Cumin, Mustard seed, Methi ) – 1tbsp
Dalchini ,Gujurati Gunda ( Cinnamon and Cardamom Powder ) – 1tbsp
Salt to taste

Peel of the outer layer of the raw jackfruit ( Panasa ) and cut into small pieces .
Cut the potato ( Aalu ) into small cubes.
Par boil the pieces of potato (Aalu) and jackfruit ( Panasa).
Finely chop the onion ( piaja ), ginger ( ada ) and peel of the garlic ( rasuna ) cloves.
Make a fine paste of the finely chopped onion (piaja), ginger (ada) ,garlic ( rasuna ) and jeera ( cumin ).
Chop the tomatoes finely.
Heat oil in a frying pan, fry the boiled pieces of potato ( aalu ) and jackfruit ( panasa ) and keep it aside.
Again heat oil ( refine oil ) and add phutana. After it starts spluttering add the above paste ,turmeric powder ( haladi gunda ) and chili powder ( lanka gunda ) and fry it
Then add the finely chopped tomatoes ( bilati baigana ) to it and fry.
Then add the boiled potatoes ( Aalu ) and jackfruit(Panasakatha) to the above paste and add salt to taste and frequently stir till they blend well with the paste .
Add water ( 2 -3 cups ) to it and stir well and cover the lid.
Cook on a lower flame for 5 minutes.
After it is done, switch off the gas and add the cinnamon and cardamom powder to it. Serve hot.