🌿🌿**Pakhala with Tomato Badhi Chakata Recipe**🌿🌿
Ingredients:
Cooked rice (preferably leftover and slightly fermented)
Tomatoes
Mustard oil
Salt
Garlic cloves
Onion
Dry red chili (adjust according to spice preference)
Instructions:
Prepare the Pakhala:
Take cooked rice in a bowl. If using leftover rice, ensure it's slightly fermented for the authentic pakhala taste.
Add water to the rice to achieve a soupy consistency. The amount of water can vary based on personal preference.
Mix the rice and water well. Let it sit for some time to allow the flavors to meld.
Make the Badhi Tomato Chakata:
Roast the tomatoes on an open flame or in an oven until they are charred and soft.
Peel off the skin of the roasted tomatoes and chop them roughly.
Semi-mash garlic cloves and onion.
In a mixing bowl, combine the chopped tomatoes, semi-mashed garlic, semi-mashed onion, mustard oil, salt, dry red chili (crushed or chopped), and a portion of the fermented water from the pakhala.
Mix everything together gently with your hands, applying low pressure to allow the flavors to meld without fully pureeing the ingredients. The fermented water will add depth of flavor and enhance the overall taste of the chakata.
Serve:
Serve the pakhala in bowls.
Accompany it with a generous serving of the badhi tomato chakata on the side.
Enjoy the refreshing and flavorful combination of pakhala with the tangy and spicy badhi tomato chakata!
Note: Adjust the amount of dry red chili according to your spice preference. This recipe yields a traditional and authentic dish that celebrates the flavors of Odisha.
Enjoy your meal!
