Rice Kanji (Pazhaya Sadam Kanji | Neeragaram)

Rice kanji or pazhaya sadam kanji is a probiotic drink that is good for your gut and helps cool down the body during hot climates. It’s made using leftover rice that is soaked in water overnight at room temperature to allow it to ferment and consumed the next morning by stirring in curd or buttermilk and eaten with onion, green chilies, and pickles.

The left over rice would turn into kanji for next day morning breakfast. The fisherman would drink the kanji(porridge) or neeragaram(neer = water, agaram = food) as we call from the earthen pot directly and they would bit of raw onions(usually pearl onions) and green chilies and if they had left over fish curry, they would eat the fish and pour the curry in their hand and drink it after drinking a mouth of kanji. Some even have kanji with dried fish roasted in a bit of oil(karuvadu as we locally call it)

It’s a very humble breakfast dish. It’s a healthy body coolant for summers. I could survive the harsh summers with just this kanji! It’s so refreshing! The slightly fermented rice has lot more health benefits.  It’s believed that continuous consumption of this kanji can ease you from your stomach ulcers(read updates info below), prevents you from dehydration during summers, and is also rich is vitamins (vitamin B12 in specific).  So next time you have left over rice from your dinner, do not pop them into the fridge or throw them in bin (Pleaaaasse don’t waste food. I beg you). Turn the left over rice into this amazing, “no-cook” breakfast.

Drink a mouthful of kanji, bite a piece of pearl onion, or green chili (if you can take the heat), or lick a small portion of pickle, relish the most humble dish. I promise you will simply love how cooling this dish is.! Try it!

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📋Pazhaya Sadam Kanji

Jyothi Rajesh

Pazhaya sadam kanji is a probiotic drink that is good for your gut and helps cool down the body during hot climates. It's made using leftover rice that is soaked in water overnight at room temperature to allow it to ferment and consumed the next morning by stirring in curd and eaten with onion, green chilies, and pickles.

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Prep Time 10 minutes mins

Fermenting Time 6 hours hrs

Course Breakfast

Cuisine Indian

Servings 2 servings

Calories 139

Ingredients

  

1x2x3x

• ▢ 1 cup cooked rice
• ▢ 2 cups water
• ▢ ¼ cup curd or ½ cup buttermilk
• ▢ 2 tablespoons chopped onions
• ▢ 2 green chilies
• ▢ Salt to taste

Serving suggestions

• ▢ Few pearl onions
• ▢ Green chilies
• ▢ Moor molaga chilies soaked in curd for a few days
• ▢ Spicy Indian Pickle

Instructions

 

• Soak rice in 2 cups water overnight. Authentically we use earthen pots. Try to use an earthen pot to experience the best cooling effect.
• Next morning, add beaten curd or buttermilk and mix well. Add salt, chopped onions, and green chilies.
• Serve in earthen pots or tumblers for breakfast. Serve with any combination of the suggestions mentioned above.

Notes

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 139kcalCarbohydrates: 28gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 195mgPotassium: 90mgFiber: 2gSugar: 4gVitamin A: 50IUVitamin C: 6mgCalcium: 53mgIron: 0.2mg

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