It is popular among the public as it provides a refreshing food source during the hot climate and replenishes the nutrients in the body.

A traditional Odia dish, it is prepared with rice, curd, cucumber, cumin seeds, fried onions and mint leaves.

It is popularly served with dry roasted vegetables—such as potato, brinjal, badi and sāgå bhåjā or fried fish.

A special day, 20th March, is celebrated in Odisha as Påkhāḷå Dibasa (Odia: ପଖାଳ ଦିବସ) every year.

In a pan, heat a pinch of oil, add mustard seeds, curry leaves, dry red chili and fry well.

[6][4] To promote the cuisine in modern era, Pakhala Dibasa was declared on 20 March 2011 by popular initiative to be celebrated by Odias worldwide.

[16][17] As most of the Odia outside of Odisha live in Europe and in the Northern American regions, the weather in March is not suitable for cold-Pakhal.