Pazhaya Sadam recipe, Pazhaya Soru with Pachamilagai(pachamolagai). Pazhaya Sadam recipe Fermented leftover rice is soaked in plain water, next day have it with buttermilk topped with shallots(Chinna Vengayam) and Pachamilagai. An English Voice over video for easy understanding for Non-Tamilians. Do try the Kumbu Koozh recipe another Authentic Kanji Recipe from TamilNadu, This is good for Weight loss and coolant for the body also. It is also called as Ice Biryani in English.
Can we have it only during the summer season? Not really we can have at any season but make sure that we can have it in the breakfast. As I told earlier no special accompanied is required to try this just the chopped raw onion and green chilies are more than enough. If you want you can try it with Thanjavur Mor Milagai, Vadam, Vathal, Appalm, Urugai but all these will count unwanted calories 😜😜
Pazhaya Sadam is the regular breakfast for the farmers and workers who works in the field because it gives more energy and produces the new cells while they burn more calories in the field works. The water which we get from the fermented rice is said to have an empty stomach to cure the stomach related problems. Also starch from the rice is always helpful for the hair, skin, and pigmentation. same as that the fermented water makes us look youth for along.
Pazhaya Sadam recipe, Pazhayadhu, Pazhaya Soru recipe video:
Pazhaya Sadam recipe, Pazhayadhu, Pazhaya Soru:
- 1 cup of Leftover rice
- 2 cups of water
- ½ tsp salt
- 1-2 cups thin buttermilk
- for topping
- chopped onions/shallots
- green chili
- Soak the leftover rice in water overnight and the next day morning drains the water.
- mash the rice add buttermilk and salt mix well.
- Pazhayasoru is ready to serve.
There is no proper proportion for the water we can add more water but make sure the rice should immerse into the rice.
add salt according to your tastebuds
Also topping and side dish totally depends on our wish.
Pazhaya Sadam recipe, Pazhayadhu, Pazhaya Soru, Ice Biryani Tips:
- 8 hours soaking in water is mandatory otherwise the cooked rice will not get fermented.
- There is no proper proportion for the water we can add more water but make sure the rice should immerse into the rice.
- add salt according to your tastebuds.
- Also topping and side dishes totally depends on our wish.
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