Pazhankanji(நீராகாரம்) with Uppum Puliyum..A simply great traditional food of Tamilnadu and has been in trend till date..Pazhankanji(பழைய சாதம்/நீராகாரம்) is nothing but the fermented previous day's leftover rice, which is consumed the next morning..It is rich in nutrients since the good bacteria are formed during the fermentation process..Knowing its health benefits, it's getting popular abroad too these days, where scientists have started researching about the food..It's a happy moment for any Tamilan to know that his food is getting popular worldwide and benefits so many 🙂..
I hav already told u that I participated in BetterButter Tamil Contest frnz..I m glad to share that I was chosen as the winner 😊..The special thing was it was their first contest in Tamil..Within a weeks time, the next contest was announced and this tym the topic is 'Traditional Recipes of any region'..And u guessed it ryt, this recipe too is posted for that by me, since Pazhankanji can't be avoided in a Traditional category 😋..Again fingers crossed, coz the competition is getting tougher this tym, which is a healthy sign 🙂..
You will get the real benefits of Pazhankanji only if you use unpolished rice..The processed polished rice won't give you any positives, and they are not good even if consumed as rice, then how can it benefit for a pazhankanji? Since we eat unpolished Samba Rice only at home for so many years, we make pazhankanji often..Believe it or not, once u consumed it for breakfast, immediately u can feel the coolness in ur tummy..I hav experienced it several times..And most importantly, it is very tasty too 😋..My kind suggestion for u frnz, make ur kids eat this healthy food atleast once or twice in a month when they are a little grown up..They won't like it initially becoz of their mindset, but make them know its health benefits and take efforts to make them practise it..Don't forget to follow for urself too 😜..
I need to say about the side dish too..There are 2 ways by which u can hav this pazhankanji..One way is, add some buttermilk to it, and bite some raw shallots and chillies..Here I hav come up with yet another side dish, which is a traditional practice too..It is called as உப்பும் புளியும்(salt and tamarind)..It is a finger licking, excellent side dish for pazhankanji, in which salt, tamarind, spiciness everything will be sharp in taste and I bet anyone will fall in love with it just at the first bite..I got the recipe and measurements from my dad, which I followed exactly and it was damn perfect..Do try this too frnz 🙂..
RECIPE:
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Preparation Time: 10 hours
Cooking Time: 40 mins + 1 min
Serves: 1-2 persons
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For Pazhankanji:
Samba Rice - as req.
Salt - as req.
Water - as req.
For Uppum Puliyum:
Tamarind - a small finger size
Shallots 5
Green chilli(the one used to prepare mor milagai) - 1
Dried red chilli - 1
Coconut oil - 1/2 tsp
Salt - as req.
Water - as req.
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For Pazhankanji:
1. Boil 3/4 pot of water, add the cleaned rice, and cook in medium flame till the rice is well cooked. Samba Rice can take approx. 40 mins to cook.
2. When the rice is cooked, strain the water to another vessel, and keep the pot in the same position for atleast 30 mins so that the complete water is strained. Now, your rice is ready. (Don't waste the strained rice water, you can add some salt and water to it and drink with a piece of palm sugar as side. Another recipe 😉)
3. Pour required water to the rice at night and let it ferment overnight. The next day morning, add salt, and mash the rice mixture very well with your clean hands. Now you can see a little Porridge like consistency. This is perfect. Your Pazhankanji is ready now.
For Uppum Puliyum:
1. Soak Tamarind in water till immersed for 10-15 mins, and then mash it well with your clean hands and strain the tamarind water to a bowl.
2. Add fine chopped shallots, fine chopped mor milagai, and salt(I used rocksalt water) to the bowl.
3. Show the red chilli in flame for a few mins , make sure all sides are evenly shown. Next, crush it with your hands and add this too to the bowl.
4. Finally, add the coconut oil too to the bowl, and mash everything with hands. That's it..
Your traditional, healthy, tasty, cooling Pazhankanji with Uppum Puliyum is ready to be served!! Njjoy!!
NOTE:
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1. You can also add some buttermilk to the pazhankanji, and have it with some raw shallots and green chilli as side dish. This method doesn't need Uppum Puliyum.
2. Don't use pressure cooker to cook the rice. Its always better to open cook and strain the rice water.
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