Rumi’s Pakhala Extravaganza

Pakhala (Water Rice)


Well cooked rice, Mustard oil, Raw mango (green), Ginger (sliced), Mustard seeds, Chopped chilli pieces, Curry leaves, Coriander leaves, Curd

How to make:

Bring cooked rice to room temperature, wash properly with cold water…keep aside…on a pan put mustard oil, amba kassi (raw green mango pieces), chopped ginger, mustard, chopped chilli, curry leaves, dhania leaves…temper it and then add to the water+rice…finally add curd

Side Dish (Simba Rai Chuna Machha)


Chuna Maccha (Small fish/Smelt fish in U.S.), Brinjal, Potato, Jackfruit, Simba (Flat beans or Lima beans), Pancha Puthana (roughly — fennel seed, black mustard seed, nigella seed, cumin, fenugreek), Oil, Onion, Garlic, Turmeric powder, Cumin seeds, Coriander powder, mustard paste/mustard sauce, Mustard oil, Cinnamon powder, Fried Badi (dried lentil dumplings)

How to make:

Take vegetables like brinjal, potato, jackfruit, simba….cut into small pieces…take a pan…put oil, panch phutana, chopped onion and garlic….fry it, add turmeric powder, cumin and coriander powder, saute it, add veggies…cover it…after 6 to 7 minutes open the lid add mustard paste and 2 spoon of mustard sauce (kasundi)…little water, add fried chunna fish. Mix well, add cinnamon powder and mustard oil on top of it with some fried badi…

Side Dish (Amba Thenta)


Small raw mango pieces, sugar, salt, green chilli, mustard oil

How to make:

Take raw mango pieces, sugar, salt, green chilli…and few drops of mustard oil…and crush it in hemma dasta (mortar pestle)…do not  make a paste





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