R Madhavan reveals his favourite breakfast: The refreshing Pazhamkanji [recipe and benefits]

New Delhi: Kerala is a hub of local delicacies and a fun place for food lovers to be. It is not only famous for its backwaters or serene nature but also for the local dishes served here some of which are popular among the locals for their medicinal and health benefits as well. Prepared with delicate flavours, spices and some authentic flavours these dishes stand out fo the crowd to win the hearts of many.

Recently, R Madhavan in an interview revealed his favourite breakfast recipe and guess what it was no English breakfast but – Kerala’s Pazhamkanji which is his go-to breakfast option that is filled with nutrients and is a perfect choice for those who want to stay fit. This humble yet nutritious dish has been a staple in many Keralite households for generations. Rich in flavours and packed with nutrients, Pazhamkanji is not just a meal but a reflection of Kerala’s culinary heritage.

Pazhamkanji, often referred to as ‘fermented rice gruel,’ is a simple yet hearty dish made from leftover rice fermented overnight. This dish is typically enjoyed for breakfast, especially in rural parts of Kerala. Check the complete recipe here.

Ingredients:

2 cups cooked rice (preferably leftover rice)
4 cups water (for fermentation)
1 cup fresh buttermilk (optional)
Salt to taste
2-3 green chillies, slit
1 small onion, finely chopped
1-inch piece of ginger, finely chopped
1-2 tablespoons coconut oil
1-2 dried red chillies
1 teaspoon mustard seeds
A few curry leaves

Method to prepare:

Place 2 cups of leftover cooked rice in a large bowl or clay pot.
Pour 4 cups of water over the rice, ensuring it’s fully submerged for fermentation.
Cover the bowl or pot and let it sit at room temperature overnight or for 8-12 hours.
The next morning, drain the excess water from the fermented rice.
Lightly mash the fermented rice with your hands or a spoon.
Mix in 1 cup of fresh buttermilk if using, and add salt to taste.
In a small pan, heat 1-2 tablespoons of coconut oil over medium heat.
Add 1 teaspoon of mustard seeds, 1-2 dried red chillies, slit green chillies, chopped onion, ginger, and curry leaves to the oil.
Pour the tempering mixture over the rice and buttermilk mixture and mix well. Garnish with curry leaves and serve.

Benefits of consuming Pazhamkanji

The fermentation process used in making Pazhamkanji significantly boosts its nutritional profile. The presence of probiotics aids in digestion and promotes a healthy gut microbiome.
It is a rich source of essential nutrients like vitamins B and C, iron, and potassium.
The combination of rice and accompaniments makes it a balanced meal, providing carbohydrates, proteins, and fats necessary for a healthy start to the day.
 Discover the secret to R Madhavan’s energy: Pazhamkanji. This Kerala breakfast is not just delicious but also packed with health benefits. Get the recipe now!  Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips