Pazhamkanji
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.
For 4 servings
3 steps.
- 1
Place the leftover cooked rice in an earthen pot or a glass bowl
- a.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.
- 2
The next morning, the water will look slightly cloudy
- a.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.
- 3
Pour the Pazhamkanji into serving bowls
- a.Serve immediately, traditionally with a side of pickle, pappadam, or a crushed kanthari mulaku (bird's eye chili).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste and health benefits, use Kerala Matta rice (red parboiled rice).
- 2Using an earthen pot (mann chatti) for fermentation enhances the flavor and keeps the gruel cool.
- 3Always use clean hands to mix, as it's believed to aid in the fermentation process.
- 4Adjust the amount of green chili and shallots based on your personal preference.
- 5Pazhamkanji is best enjoyed fresh and is especially refreshing on hot days.
- 6Do not discard the soaking water; it's full of nutrients and probiotics from the fermentation.
Adapt it for your goals.
Vegan
Replace the dairy yogurt with a plant-based alternative like coconut yogurt or peanut curd for a fully vegan version.
quickQuick
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.
kid friendlyKid friendly
Omit the green chilies and serve with a mild accompaniment like a mashed banana or a spoonful of jaggery.
healthyHealthy
Add a tablespoon of moringa leaves (murungayila) or a handful of grated coconut for added nutrition and texture.