Pakhala
In traditional Odia kitchens, the leftover rice was kept in a earthen pot and some water and small amount of curd/ lime juice/ Ambula was added to lengthen the shelf life of cooked rice, so that it can be preserved for a longer time. After 7–8 hours the rice starts to get fermented. This fermented, cooked rice is known as pakhala.
The lactic acid bacteria break down the anti-nutritional factors in rice resulting in an improved bioavailability of micro-nutrients and minerals such as iron, potassium and calcium by several thousand percentage points. "Pakhala khia" is an age old tradition in Odisha. Even today mothers feed pakhala to the new brides before sending them of. Relatives invite to have Pakhala before and after any ceremoney. Traditionally, it is eaten with a side dish, fish fry, saga, badhi, Papada chutnyies raw onion and green chili.
