Rath Yatra 2026, Chappan Bhog Dish:

Chunka Dahi Pakhala

Recipe

Pakhala bhat is a fermented rice dish made during the peak summer months, with leftover rice fermented in water. It is consumed the next day and is part of the Chappan Bhog, the fifty-six food offerings, said to be offered daily to Lord Jagannath at the Puri temple. One variant of Odiya pakhala is chunka dahi pakhala, which, along with the cooked rice and water, adds curd and is left to ferment overnight. A tempering is also added before the fermentation. This pakhala recipe, along with the three basic ingredients, involves combining pounded ginger, green chilli, and mango ginger. A tempering of mustard oil, cumin seeds, dry red chillies, and curry leaves is poured over the top, and the pot is covered and left to ferment for at least ten hours. Salt is deliberately left out until after fermentation, since it can slow down fermentation. Salt is added once the pot is opened, and the dish is finished with a squeeze of Gondhoraj lebu (lemon) in some cultures. Around Rath Yatra 2026, devotees and celebrants who want to partake in the Jagannath Puri Rath Yatra traditions but are scared of the crowd can try the numerous dishes of the Chappan Bhog, such as this chunka dahi pakhala. The temple-style one is sattvic, but if you are making it at home, you can have it restriction-free and pair it with fried fish, a stir-fried vegetable dish, aloo chokha, and crushed lentil badi, mixed with raw onion and green chilli.