A research was performed on fermented rice... our good old pazhayadu or pazhaya soru.
It was found that when rice is soaked in water for 12 hours, the bacteria generated, creates lactic acid. It doubles the potassium and iron in the soaked rice water. A lot of health benefits mentioned in google.
Any one who has not tasted pazhayadu or pazhaya soru your culinary life is a sad failure.😊
Now the recipe - just take leftover rice and just soak it in water and just keep it just like that for a few hours or overnight.
As the rice gets fermented, its ready to be eaten with yogurt salt and vadu manga or any other pickle.My father used to give us this in our hands for all 4 of us. My mom used to join us.Rare to see father's doing the serving - feeding. We never used plates while eating pazhayadu instead we sat in a circle and took our turns to get a handfull of rice and hog with vathakuzhambu..
Kaila vangi kuzhichundu vatha kuzhambu oothi sapta... sinda arutha kooda theriyadu. My paati used to say. ( If you eat fermented rice in this manner, you may not notice even if some one chops of your hair)
That's the south style of FR.
In Bengal they call it Panta bhat. The excess water is thrown away and salt is added along with kasundi, dal, and any spice that's readily available. Mix , mash and hog with some aachar.
This day, Watson was busy with Shastha preethi, Ayyappa pooja. So it was just me and my pazhayadu. 😊
Who says I don't cook... I don't only on days when vatsan is away or the vastu is not right. 😊 😴😴
It was found that when rice is soaked in water for 12 hours, the bacteria generated, creates lactic acid. It doubles the potassium and iron in the soaked rice water. A lot of health benefits mentioned in google.
Any one who has not tasted pazhayadu or pazhaya soru your culinary life is a sad failure.😊
Now the recipe - just take leftover rice and just soak it in water and just keep it just like that for a few hours or overnight.
As the rice gets fermented, its ready to be eaten with yogurt salt and vadu manga or any other pickle.My father used to give us this in our hands for all 4 of us. My mom used to join us.Rare to see father's doing the serving - feeding. We never used plates while eating pazhayadu instead we sat in a circle and took our turns to get a handfull of rice and hog with vathakuzhambu..
Kaila vangi kuzhichundu vatha kuzhambu oothi sapta... sinda arutha kooda theriyadu. My paati used to say. ( If you eat fermented rice in this manner, you may not notice even if some one chops of your hair)
That's the south style of FR.
In Bengal they call it Panta bhat. The excess water is thrown away and salt is added along with kasundi, dal, and any spice that's readily available. Mix , mash and hog with some aachar.
This day, Watson was busy with Shastha preethi, Ayyappa pooja. So it was just me and my pazhayadu. 😊
Who says I don't cook... I don't only on days when vatsan is away or the vastu is not right. 😊 😴😴
😍😍
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