PazhamKanji is a traditional Kerala breakfast recipe. Rice is cooked in the afternoon and excess water is drained. After the rice cools down to room temperature, it is soaked fully in water and stored in an earthen clay pot. This covered pot with soaked rice is left overnight at regular room temperature. The rice would ferment by the next morning. Fermented rice is eaten for breakfast with a side dish.
The side dishes that go with pazhankanji vary according to the region. Most popular is the chutney, but that too differs. Several varieties are preferred, including those made from coconut, chillis, kanthari chilli, tamarind, curd and chilli, ginger and several others. In central Travancore area, boiled tapioca or yam is mixed with the chutney.Even though you can find a lot of Pazhamkanji kada or restaurants across Trivandrum.
In this vlog I visit a famous Pazhamkanji Kada to try out their famous dishes. Hope you guys enjoy it.
Odamkolli Pazhamkanji at Ranthal
Contact : Jithin 9447328283.
About Me – It’s me Lekshmi Nair, a celebrity culinary expert. Cooking has always been my passion. Since my childhood, I loved experimenting and trying new dishes and recipes. This website www.lekshminair.com is my latest venture to share my recipes with you and to be connected with you.