The Enduring Tradition of Green Corn Pachola in Keonthal
The tradition of making green corn pachola in the Keonthal region has persisted through the ages, adapting to changing environments. This hilly delicacy, made from green corn, is not only delicious but also rich in minerals. Green corn, often enjoyed as Bhutta, becomes even more delightful when mixed with walnuts.
Senior citizens of Trahai village, Pritam Thakur and Manohar Singh Thakur, shared insights about Pachaula. To prepare Pachaula, green corn is peeled and ground into a paste using a grinder machine, whereas in the past, it was ground by hand using a mortar and pestle. Pachaula is typically made in two varieties: sweet and salty. Sweet Pachaula includes jaggery or sugar, along with a mixture of sweet soup and gram flour, while salty Pachaula is seasoned with salt and other spices as needed. Pachaula is often savored with ghee or curd.
In the past, during grain shortages, elders would pluck green corn from the fields to make Pachaula or grains to feed their families. Additionally, people also make Sattu by boiling raw corn and grinding it, which is especially enjoyed with lassi during the summer while working in the fields.
According to Ayurveda doctor Dr. Vishwabandhu Joshi, corn is high in fiber, which helps normalize cholesterol levels and prevent heart diseases. Over time, corn has been used in various ways in rural areas, but today, corn bread and saag have become popular choices.
