Pakhala Bhat

Ingredients

• 3 cups cooked leftover rice
• 4 cups water
• 1 cup curd
• 2 green chillies slant chopped
• 1 ginger grated
• 1 tsp salt
• 1 big sized onion sliced
• 2 tbsp coriander
• 1 tbsp mustard oil
• 3 dry red chillies
• 200 gms boiled potato
• 1/2 tsp salt
• 1 tbsp coriander
• 1 green chilli finely chopped
• 2 tsp mustard oil
• 7-8 garlic cloves chopped
• 1 onion sliced
• 3-4 dry red chillies halved
• 2 brinjals thick sliced
• 1/2 tsp salt
• 1/2 tsp haldi
• 1 tsp chilli powder
• 2-3 tsp mustard oil
• 2 big tomatoes
• 1 small onion finely chopped
• 2 garlic clove finely chopped
• 1 tbsp coriander
• 1/4 tsp salt
• 1/2 tsp chilli powder
• 1 green chilli finely chopped

Steps

1. For Pakhala Bhat: first soak the leftover cooked rice in water for 5-6 hours in an earthen vessel,covered. Add in 1 cup churned curd,mix,and allow the fermentation process to continue for 2-3 hours more.
2. Fermentation of the rice is the hero ingredient of the recipe.
3. Now open lid and mix and add in salt, green chillies,grated ginger, sliced onions, coriander and tempering.
4. Do the Pakhala Bhat tempering with mustard oil and dry red chillies and add into the fermented Pakhala Bhat.
5. Mix and keep aside. Prepare the ingredients for chokha,tomato chutney and baingan bhaja.
6. For Roasted Garlic-chilli Chokha: in a tempering vessel take 2 tsp mustard oil and add in the chopped garlic. Saute until reddish.
7. Add in sliced onions. Saute a while. Lastly,add in the dry red chillies. Cool completely and take the tempering into a plate. Now mash the tempering.
8. Now mix in boiled and mashed potatoes,salt, green chillies and coriander. Mix and the Chokha is ready. Make a handful sized balls.
9. For Roasted Tomato Chutney: roast 2 big tomatoes on a jaali on gas flame. Roast until the skin gets blackish and the skin loosens.
10. Cool and peel off the skin. Chop and mash the roasted tomatoes.
11. Add in the other mentioned ingredients and mix.
12. For Baingan Bhaja: wash and thickly slice the brinjals. Mix salt,haldi and chilli powder. Apply this masala on both sides of each of the thick brinjal slices. Do not rest the slices,else will get watery and limp.
13. Heat a tawa and add 2-3 tsp of mustard oil. Now place the brinjal slices on the tawa and shallow fry. Turn when first side gets nice grill marks. Roast the 2nd side also well. Now all the accomplishments and fermented Pakhala Bhat are ready.
14. For assembling the traditional Pakhala Bhat platter,: I have served entire meal and as individual serving.
15. Enjoy with family and friends after saying JAI JAGANNATH 🙏 HAPPY COOKING 😊!!