FERMENTED RICE GRUEL ( PAZHAM KANJI)

FERMENTED RICE GRUEL ( PAZHAM KANJI)

  Different names for fermented rice gruel include "pazham kanji," "pazham choru," and "pazhaya sadam." Old rice, or old rice porridge, is one of the most nutrient-dense foods to eat for breakfast, as the name suggests. For generations, it served as the standard breakfast in southern India. In earthen pots called "manchatti," cooked rice is steeped in cold water for at least eight hours or ideally overnight. It is crucial because, when cooked rice is soaked in cold water, lactic acid bacteria break down anti-nutritional elements, improving the bioavailability of trace minerals and micronutrients like iron, potassium, and calcium.In the past, manual labourers would regularly take this nutritious gruel since it provided them with energy and a cooling effect for the entire day. Recent studies found that eating cooked rice from the previous day soaked in cold water is incredibly healthy and one of the finest breakfast recipes ever.

The porridge known as Pazham Kanji is a favourite among Keralites. Some people believe that it is simply cold porridge. Not at all, no. You must soak the rice according to custom, which calls for placing cooked rice in earthen pots or manchatti filled with cold water. The following day, it is served with a curd curry, stir-fried vegetables, pickle, papad, and bird's eye chilies.

Health benefits of fermented rice gruel

• It delivers a cooling sensation all day long.
• Definitely gone are stomach aches when taken in the morning.
• Given that it contains fibre, it eliminates constipation.
• It generates more energy and keeps you feeling fresh throughout the day.
• It eliminates all forms of ulcers from our bodies.
• It provides you a lovely complexion and aids in retaining your freshness.
• B12 and B6 are both abundant in it.
• It aids in removing skin allergies.
• It aids in the management of cholesterol, hypertension, and blood pressure.

When making pazham kanji, red matta or brown rice must be used. Typically, pazham kanji is served with salt, curd, shallots, and red pepper flakes (kanthari mulaku). It cannot adequately express that sensation in words. For that exquisite feeling, you must at least try this once. I served my breakfast gruel here with aviyal, stir-fried cabbage, lemon pickles, roasted squid, moru curry (spiced buttermilk), kanthari mulaku (bird's eye chilies), and papad. So, the following recipe demonstrates how to prepare pazham choru, pazham kanji, fermented rice gruel, a healthy breakfast, a south Indian breakfast recipe, gruel recipes, Kerala cuisine, Kerala food recipes, pazhamkanji, south Indian food, breakfast recipes, a recipe for porridge, rice porridge, and brown rice porridge, as well as other south Indian dishes.

INGREDIENTS

• ·         Cooked - brown rice/ red matta rice/RICE  - 1 cup
• ·         Cold water  - 1 cup (for soaking)
• ·         Bird's eye chilies(kanthari mulaku)/Green chilli - 2 or 3
• ·         Curd Curry or curd
• ·         Cabbage thoran or any other veggies stir fried (some boiled vegetables)
• ·         Lemon pickle or any other pickles
• ·         Squid roast, optional
• ·         Aviyal, optional (vegetable mix)
• ·         Salt

PREPARATION

• Ø  Drain the water after cooking the red matta rice. Allow it to cool at room temperature.
• Ø  Put it in an earthen pot with cold water after it has cooled (manchatti). Wrap it up. At room temperature, let it soak for approximately 8 hours or overnight.
• Ø  The following morning, it will ferment.
• Ø  The following day, place some fermented rice gruel (pazham kanji) in a bowl, season with salt, crush the chilies with your hands, and top with the remaining side dishes. Enjoy it.