Pazhamkanji Recipe പഴംകഞ്ഞി – Traditional Kerala Breakfast Recipe

2016-04-06
PazhamKanji Recipe / Homemade DishPazhamKanji Recipe / Easy DishPazhamKanji Recipe / Quick DishPazhamKanji Recipe / Healthy DishPazhamKanji Recipe / Yummy DishPazhamKanji Recipe Delicious DishPazhamKanji Recipe / Simple DishPazhamKanji Recipe / Nutritious DishPazhamKanji Recipe / Tasty Dish
  • Yield : 2 bowl
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

Pazhamkanji Recipe പഴംകഞ്ഞി – Traditional Kerala Breakfast Recipe

PazhamKanji  and PazhamKanji health benefits

PazhamKanji Recipe

PazhamKanji is a traditional Kerala breakfast recipe. Rice is cooked in the afternoon and excess water is drained. After the rice cools down to room temperature, it is soaked fully in water and stored in an earthen clay pot. This covered pot with soaked rice is left overnight at regular room temperature. The rice would ferment by the next morning. Fermented rice is eaten for breakfast with a side dish.

Pazhamkanji health benefits:

Pazhamkanji has rare B6 & B12 vitamins, which are not easily available in other food supplements. This is the richest source of vitamin B12. The bacteria that grow in the intestines because of consuming this rice, safeguards the internal organs and keeps them fit and ready. Consuming this rice helps quicker digestion and wards off ageing, bone-related ailments and muscular pains.

The lactic acid bacteria break down the anti-nutritional factors in rice resulting in an improved bioavailability of micro-nutrients and minerals such as iron, potassium and calcium by several thousand percentage points. Fermented rice gave the energy, the nutrition and the cooling effect that needed for a full day of manual labour.

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Ingredients

  • Red matta rice ( കുത്തരി ) - 1 cup ( 250 gm )
  • Water - 4 cup ( 1 L )
  • Salt to taste

Method

Step 1

Wash the rice 3 times with water.

Step 2

Heat a pressure cooker and add rice, 5 cup of water and close the cooker lid.

Step 3

Once the steam starts to come from the pressure cooker, put the cooker weight.

Step 4

Allow the cooker to whistle for 5 times.

Step 5

Switch off the flame and keep the cooker close for 10 more minutes, so that the rice is cooked. The kanji is ready.

Step 6

After the rice cools down to room temperature, it is stored in a clay pot or any vessel. This covered pot with soaked rice is left overnight at regular room temperature. The rice would ferment by next morning.

Step 7

Tasty PazhamKanji is ready.

Step 8

Sprinkle it with salt and serve it in a deep clay pot or a soup bowl with side dishes like Cherupayar Ularthiyathu, Thenga Chammanthi and Mango Pickle.

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