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Pazham kanji (fermented porridge from left over rice)
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A picture of Pazham kanji (fermented porridge from left over rice).

Pazham kanji (fermented porridge from left over rice)

Anjana Balakrishnan
Anjana Balakrishnan @mrspanicker99
Singapore

This dish is one you will find around in India, especially around south India.this was or is still considered poor man’s energy providing breakfast.

#goldenapron23

This dish is one you will find around in India, especially around south India.this was or is still considered poor man’s energy providing breakfast.

#goldenapron23

Read more

Pazham kanji (fermented porridge from left over rice)

Anjana Balakrishnan
Anjana Balakrishnan @mrspanicker99
Singapore

This dish is one you will find around in India, especially around south India.this was or is still considered poor man’s energy providing breakfast.

#goldenapron23

This dish is one you will find around in India, especially around south India.this was or is still considered poor man’s energy providing breakfast.

#goldenapron23

Read more
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Ingredients

15 minutes
3 people
  • 1.5 cupleftover rice
  • Water
  • 4Shallots peeled
  • 2green chillies
  • 1/2 cupbeaten yoghurt
  • Salt as required
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Steps

15 minutes
  1. 1

    Soak left over rice in boiled and cooled water over night.it is good and more tasty if we could use earthen pot for this.let rice remain in water and ferment over tight.

    A picture of step 1 of Pazham kanji (fermented porridge from left over rice).
  2. 2

    Crush the shallots and chillies in mortar and pestle slightly.add this to soaked rice.mix well..do not remove the water or throw away the water in which rice is soaked.

    A picture of step 2 of Pazham kanji (fermented porridge from left over rice).
    A picture of step 2 of Pazham kanji (fermented porridge from left over rice).
    A picture of step 2 of Pazham kanji (fermented porridge from left over rice).
  3. 3

    Use your clean hands to mix this well.add the beaten yoghurt and salt as per required and have for breakfast.

    A picture of step 3 of Pazham kanji (fermented porridge from left over rice).
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Anjana Balakrishnan
Anjana Balakrishnan @mrspanicker99
on July 31, 2023 03:40
Singapore
Hi there! I’m a 48-year-old hardcore Malayalee woman from Kerala, married, and blessed (or occasionally cursed, depending on the day) with two kids. Being a true-blue Mallu, I come with all the bells, whistles, and tantrums that you’d expect—because why not keep life spicy?Cooking is my superpower; I can whip up a feast faster than my family can decide what they want. When I’m not playing chef, I’m either diving into a book, splashing colors on a canvas, or, let’s be honest, nagging my husband—my favorite pass time!I can be sweet as sugar if you’re on my good side, but cross me, and you’ll meet the hurricane version of me. Blame my raging hormones, my Mallu genes, or just life in general, but grumpiness is my default mode these days. (Let’s just say “patience” and I aren’t exactly on speaking terms.)All said and done, I love my chaotic, colorful life and wouldn’t trade it for the world—well, maybe for a quiet afternoon nap, but that’s negotiable!
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