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Home » Breakfast Recipes » Traditional Indian Breakfast Recipes » Neeraagaram/Pazhaya Saadam/Fermented Leftover Rice Gruel from TamilNadu

Neeraagaram/Pazhaya Saadam/Fermented Leftover Rice Gruel from TamilNadu

Apr 26, 2014 · Modified: Dec 21, 2020 by Priya_Srinivasan ·

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Today we are visiting Tamilnadu, deciding what to cook for this state was a real task. So, i took my amma's help. I wanted to make something from the village. While regular chatting over the phone with amma, i told my dilemma and she gave me few options to cook for today's menu. I m planning to do one more post on Tamilnadu, if at all time permits. 

I m presenting you today with this Simple rice gruel breakfast made from Leftover rice/Pazhaya Saadam. Now-a-days, we throw any leftover rice fearing bacterial growth/food poisoning. But actually, when prepared properly this leftover rice serves the best of nutrition. 

Those days, none knew what is a refrigerator, all they do is to soak the leftover rice in water and leave it on the kitchen counter. Next day morning, they just add home-set curd, salt, onion and green chilies and little of arisi kanji/water drained from cooked rice.  The mild fermentation promotes good bacteria which helps to maintain good gut health. 

This healthy breakfast is known by different names in different cuisines. Like Pazham Kanji in our neighbhouring kerala, Saddi Annamu in Telugu and Panta bhath in Bengali. So, this recipe is like God, known by different name but promotes nothing but good health!!!

Ingredients
½ cup Leftover rice
Water to soak the rice (½ cup Maximum)
¼ cup Curd/yogurt
¼ Cup arisi kanji/water drained from cooked rice
4-5 pearl onions
1/ 2 a green chili
salt to taste (optional)
½ teaspoon shredded ginger (optional)

Method

  • Soak Leftover rice in water and leave it on the counter overnight or atleast 8 hours. The Water should just soak the rice, do not add more water.
  • Next day morning, take the water soaked, add yogurt, arisi kanji, salt, ginger, green chili, chopped onions. Mash it well with your hands, or use our modern day blender and blend once. Eat/Drink it to your heart content.
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  1. The Pumpkin Farm

    April 26, 2014 at 4:16 pm

    this looks so soothing and soul pleasing

    Reply
  2. Unknown

    April 27, 2014 at 5:19 am

    perfect coolant for summer!!!

    Reply
  3. Tahemeem

    April 27, 2014 at 6:32 am

    Aww.. love your little pots... perfect saddannam, pots... cute presentation and wonderful for stomach,... real soothing 🙂

    Reply
  4. AparnaRajeshkumar

    April 27, 2014 at 7:10 am

    nothing can beat pazhyadhu 😀 my child hood menu n the morning

    Reply
  5. vaishali sabnani

    April 27, 2014 at 10:39 am

    Wow this is so so soothing...and surely one of the best things that can be relished with the temperatures soaring high..Pakhala Bhat from Orrisa is a similar recipe too.

    Reply
  6. Priya Suresh

    April 27, 2014 at 2:50 pm

    Omg, wat a beautiful set up, incredible and wat a healthy dish, i love to have anytime, best while the weather is too hot..Such a lovely choice.

    Reply
  7. Varada's Kitchen

    April 27, 2014 at 4:26 pm

    Love the rustic look with the mud pots. This is a very new dish to me but it sounds very healthy. Good one.

    Reply
  8. great-secret-of-life

    April 28, 2014 at 12:23 pm

    I can have the entire bowl in no time

    Reply
  9. Srivalli

    April 30, 2014 at 3:23 pm

    The pictures are done so well Priya..very cute and wants me to grab it right away...This is quite common in our place as well..:)

    Reply
  10. Harini R

    May 04, 2014 at 12:49 am

    Very well presented, Priya and a nutritious and rustic one to boot!!

    Reply
  11. Pavani

    May 04, 2014 at 2:51 am

    Such a simple and traditional dish. Love your presentation -- perfectly done.

    Reply
  12. MySpicyKitchen

    May 09, 2014 at 1:35 am

    I am loving those pots. Such a traditional dish. I remember something similar was ever prepared at my maternal grandparents

    Reply
  13. Nalini's Kitchen

    May 09, 2014 at 7:49 pm

    Such a healthy and traditional dish...the earthenware looks so cute and its a good option for the dish...

    Reply
  14. Unknown

    May 30, 2014 at 7:39 am

    love it that you chose to do pazhaya saadam. and love the mud pots. "Tamizh" feeling varudhu indhe post le

    Reply
  15. Chef Mireille

    June 03, 2014 at 1:59 am

    I had made the Bengali version but with the yogurt in your version you get double bacteria - very healthy use of leftover rise with good bacteria cultures

    Reply
  16. Archana

    June 14, 2014 at 2:11 am

    what a healthy dish. i believe it made in Orissa too.

    Reply

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