Pazhamkanji / Fermented Rice

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This was a healthy breakfast of our older generations. It is not a recipe, but the way of consuming left over rice. This traditional breakfast once known as the poor man’s food, but nowadays it is available in some small shops across Kerala and people are crowded there to get the real taste of Kerala food. Olden days, people used to have this super food as their breakfast and go for field works. This gave them the strength and energy to work throughout the day.

This simple dish is nothing but rice (left over) soaked in water overnight; for more than 12 hrs in earthen clay pots. Its kept at room temperature and the rice gets fermented by next morning. To this crushed 2-3 shallots, green chilly  are mixed along with curd. Fish curry, tapioca, seasoned buttermilk, coconut chutney, pickle are the other accompaniments.It’s a delicious and highly nutritious breakfast.

This has lot of  health benefits too. Excellent coolant in hot weathers, easily digestible,  high fibre content help in reducing constipation, The lactic acid bacteria is high in this dish improving our gut health. It contains micro-nutrients and minerals such as iron, potassium, manganese, selenium, magnesium and calcium , also it is a rich source of Vit B6 and Vit B12 . It reduces the hypertension, blood presure and cholesterol, controls the skin problems and allergy. The gruel juice mixed with chily and crushed shallots with salt is a best coolant for the summer season.

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Ingredients

  • Left over rice soaked in water
  • Yogurt or seasoned buttermilk
  • Crushed shallots
  • Crushed bird’s eye chili
  • Salt
  • Fish curry
  • Kappa / Tapioca
  • Chammanthi / Coconut chutney
  • Pickle

Preparation

  1. Soak the rice with enough water in an earthen pot overnight.
  2. Mix with other ingredients (It is not necessary that you should have all the listed ingredients.)
  3. Chilly and shallots crush with your fingers and add directly to it.

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