Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

Neeragaram: The Ancient Fermented Rice Breakfast of Kerala

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

    Uppu Karuvadu, Oora Vacha Soru—a lyric from a popular Tamil movie song—refers to the traditional dish of soaked and fermented leftover rice known as Pazhankanji, Pazhaya Sadham, or Neeragaram. This simple yet nutritious dish is a staple in South Indian cuisine, celebrated for its nutritional benefits, health-boosting properties, and refreshing taste.

The Nutritional Power of Fermented Rice

    Pazhankanji is made by soaking cooked rice in water overnight, allowing it to ferment mildly. This fermentation process not only enhances the flavour and taste, but also significantly boosts the nutritional value. Adding thick curd or yogurt and a pinch of salt further enriches the dish, making it a wholesome breakfast option. A sprinkle of crushed shallots and bird's eye chillies (Kanthari Mulagu) adds seasonal flavours and additional health benefits.

From Peasants to Royals: The Journey of Pazhankanji

    Originally created to prevent food wastage in the absence of refrigeration, Pazhankanji became a vital breakfast for hard-working peasants. It provided sustained energy and kept them full until the next meal. However, this humble dish soon transcended social boundaries, captivating the taste buds of both royals and common folk alike. Revered as 'Amrut' (nectar) by the great Malayalam poet Kunjan Nambiar, Pazhankanji is cherished for its cooling properties and refreshing nature.

The Traditional Preparation of Neeragaram

    To prepare Pazhankanji, soak leftover rice in ample water in an earthen pot overnight. The next morning, add curd, crushed shallots, bird's eye chillies, a small piece of ginger, and a few curry leaves. Gently mash the ingredients with a wooden ladle or your hands to create a cool, refreshing, and nutritious breakfast packed with health benefits.

Health Benefits of Pazhankanji

    The cooling nature of Pazhankanji soothes the body and aids digestion. I have been making this dish for over 18 years, initially for my husband to help alleviate the symptoms of haemorrhoids. Many have suggested Pazhankanji as an effective home remedy for this condition. Ingredients like shallots and bird's eye chillies heal internal wounds, ginger aids digestion, and curry leaves help reduce high blood pressure. Today, I prepare this dish at least 3–4 times a week, and even my husband's Malay colleagues have embraced it.

A Memorable Scene from Kalipattam

    I can never forget the dialogue delivered by actor Mohanlal in the Malayalam movie 'Kalipattam'. He describes the perfect preparation: "Take the Rose Chambavu Rice in a wide porcelain bowl, pour some thick curd into it. Mash it up... mash it up... Add some Pazhuratha Manga Curry cooked with slit green chillies (ripe mango curry), mix it, and gobble it up... You can feel your system cooling down. It’s heavenly indeed." He concludes with, "ithu muzhuvanum Proteinna" (It's filled with protein). Every time I watch the movie, his description makes me crave this delicious Pazhankanji.

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How to Make Neeragaram - Traditional Pazhaya Sadham (Pazhankanji)

    Neeragaram, also known as Pazhaya Sadham or Pazhankanji, is a classic South Indian fermented rice dish made from leftover rice. This ancient Kerala breakfast is not only refreshing but also packed with nutrients and health benefits. Follow this simple recipe to prepare this traditional delicacy.

Ingredients

For Pazhangkanji/Neeragaram:

Method

Preparing the Base

• In a wide bowl, preferably an earthen pot, add the leftover cooked rice.
• Pour in 1 to 1 1/2 cups of water at room temperature.

Fermentation

• Cover the pot and leave it aside overnight. 
• This allows the rice to ferment, transforming it into a nutritious and flavourful dish.

Adding Yogurt

• The next morning, add a cup of thick yogurt/curd to the rice and water mixture.
• This could be done the next day morning, if you prefer a fresh tasting neeragaram.
• Some prefer to add curd while soaking the rice in water.  This step aids in the fermentation process, enhancing the dish's flavour and nutritional value.

Seasoning

• Sprinkle salt to taste. 
• Add finely chopped or slightly crushed shallots, bird’s-eye chillies, ginger, and curry leaves.

Serving

• The next morning, mash the ingredients with a wooden ladle or your hands. 
• This ensures all the flavours meld together perfectly.

Serving Suggestions:

    Pazhankanji pairs wonderfully with various accompaniments such as pickles, chammanthi (coconut chutney), puzhukku (mashed vegetables), steamed tapioca, fish curry (preferably a day old), mango curry, or any thoran (stir-fried vegetables). For dried fish enthusiasts, a side of dry fish curry or fry elevates the dish to another level. You can also enjoy it plain, relishing the cooling sensation as it moves through your digestive system.

Food as Medicine: The Benefits of Neeragaram (Pazhaya Sadham/Pazhankanji)

    Day-old fermented rice, known as Neeragaram, Pazhaya Sadham, or Pazhankanji, is both delicious and nutritious.

• Enhanced Nutrients: Fermentation increases nutrient and energy content.
• Rich in Minerals: Contains potassium, iron, calcium, magnesium, and selenium, beneficial for bones.
• Prevents Hypertension: Helps prevent high blood pressure.
• Cancer Prevention: Antioxidants believed to prevent cancer.
• Vitamin-Rich: High in Vitamin B6 and B12.
• Healthy Probiotics: Curd/yogurt adds probiotics for gut health.
• Digestive Aid: Easily digestible, controls acidity, prevents ulcers, and eases constipation.
• Supports Lactation: Beneficial for lactating mothers.

*Disclaimer

    Please remember, these treatment options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for informational purposes only.