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A humble and traditional Kerala breakfast made from leftover rice fermented overnight. This cooling porridge is mixed with yogurt, shallots, and green chilies, creating a uniquely tangy and nourishing meal.
Place the leftover cooked rice in an earthen pot or a glass bowl. Pour enough water to cover the rice by at least an inch. Cover the pot with a lid and let it sit at room temperature overnight, or for 8-10 hours, to ferment.
The next morning, the water will look slightly cloudy. Gently mash the rice and water mixture with your hands or a spoon. Add the whisked yogurt, finely chopped shallots, and green chilies to the pot. Add salt to taste and mix everything together until well combined.
Pour the Pazhamkanji into serving bowls. Serve immediately, traditionally with a side of pickle, pappadam, or a crushed kanthari mulaku (bird's eye chili).
A humble and traditional Kerala breakfast made from leftover rice fermented overnight. This cooling porridge is mixed with yogurt, shallots, and green chilies, creating a uniquely tangy and nourishing meal.
This kerala recipe takes 10 minutes to prepare and yields 4 servings. At 275.68 calories per serving with 12.12g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
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Replace the dairy yogurt with a plant-based alternative like coconut yogurt or peanut curd for a fully vegan version.
If you are out of time, mix freshly cooked and cooled rice with yogurt, water, and other ingredients. Note that it will lack the characteristic tangy, fermented flavor.
Omit the green chilies and serve with a mild accompaniment like a mashed banana or a spoonful of jaggery.
Add a tablespoon of moringa leaves (murungayila) or a handful of grated coconut for added nutrition and texture.
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