Egg Pakhala Delight With Tangy Tomato Chutney Recipe

About this recipe

A refreshing Odia-style fermented rice dish paired with protein-rich boiled eggs and a zesty tomato chutney for a wholesome and comforting dinner.

Ingredients

• 1 kg Rice
• 1pc Watermelon
• 6 pcs White Eggs
• - Baby Tomatoes
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Salt
• 500 g Sugar
• 200 ml Mustard Oil

Instructions

1. 1. Wash and cook the rice in water until fully done, then let it cool down completely.
2. 2. Pour the cooled rice into a bowl and add water to soak it, allowing it to ferment for 4-6 hours.
3. 3. Boil the eggs, peel them, and set aside for later use in the dish.
4. 4. Heat oil in a pan, add mustard seeds, and let them splutter for a few seconds.
5. 5. Add curry leaves and chopped green chilies, sautéing until fragrant and slightly crisp.
6. 6. Add chopped tomatoes, turmeric powder, salt, and sugar, cooking until the tomatoes break down into a chutney-like consistency.
7. 7. Adjust the seasoning of the chutney as needed, ensuring a tangy and slightly sweet flavor balance.
8. 8. Plate the fermented rice in bowls, placing the boiled eggs on top for added protein.
9. 9. Serve the tangy tomato chutney on the side or drizzle over the rice for added zest and flavor.