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Pazhaya Sadam


Pazhaya Sadam

Paazhaya saadam or left over fermented rice is a very common recipe in summer. Now its winter time in many places but it is super hot in my part of the world. This post is a simple paazhaya saadam with maa-ingi (Mango ginger pickle) which is just a slight alternative from the regular way.




During summers, fermented rice is mixed with yogurt and consumed with small onions. This completely cools down the body from heat. In Singapore, some days are still warm (I am sure in few more places too!!) and we can still consume this healthy recipe. Instead of onion’s, I choose maa-inji because even this combination is very good. 

During winter season, mainly for its health benefits I would still prefer to eat the fermented rice rather than storing them in refrigerator and reheating them in microwave. As long we do not catch a cough or cold this rice is still fine to consume.

Coming to the benefits of fermented rice, it is rich in Vitamin B12 due to its fermentation process. It has naturally formed bacteria which aids in digestion and a body coolant. The list goes on!!
Check out Maa Inji Recipe.
Pazhaya Saadam
Soak Time –Over Night | Preparation Time : 5 minutes
Yields – 3 Cups
Ingredients
Cooked Rice – 1 cup
Water – 3 – 4 cups
Yogurt – 1.5 tblsp
Salt - to taste.

Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 237 ml
Preparation
1.       Take a claypot and add the left over rice.

2.       Soak with drinking water over night.

3.       Next day morning take out the excess water and preserve it for drinking by mixing with yogurt as a butter milk.
4.       In the same claypot, add  yogurt and salt.
 
5.       Mix well with hands (Preferably)

During winter season instead of having with small onion’s , have it with Maa Ingi pickle.