Fermented rice porridge

PAANI WALA CHAWAL / FERMENTED RICE PORRIDGE / PAZHAYA SADAM KANJI / HEDO DAKA / NEERAGARAM /

INGREDIENTS

• Leftover rice – 1 cup [cooked well ]
• Water – 1 or 2 cup [ depends on how watery you want ]
• Salt to taste
• Onion /Shallots  finely chopped
• Green chilli chopped as required
• Curry leaves – few
• Curd – ¼ cup

METHOD

Take the left over in a bowl ,add water .[immersing level ]

Keep aside over night . [ not in fridge ]

If you feel water is excess then drain  little.

Next day mash it well with clean hands .

Then add the remaining ingredients one by one .

Remember it has to be mashed well .

If you have mud pots ,then pour the kanji in it and keep aside for some time before serving .

Serve it with any side fish like pickle /chutneys /dry fish or any dish of your choice .

** If you are using freshly cooked rice then keep it aside atleast for few hours .

The rice has to be cooked fully till soft .

BENEFITS FROM GOOGLE

American Nutrition Association says that the previous day’s soaked rice is the best for breakfast, used to be the staple diet in Kerala and Tamilnadu, not so long ago…

Traditionally 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 and is eaten for breakfast. Traditionally, it is eaten with a side dish, raw onion or green chili. Some prefer to drain excess water and eat it with yogurt and a slight sprinkle of salt.

The lactic acid bacteria break down the anti-nutritional factors in rice resulting in an improved bioavailability of micro-nutrients and minerals such as iron, potassium and calcium by several thousand percentage points. For example, after 12 hours of fermentation of 100 grams of rice, the availability of iron changed from 3.4 mg to 73.91mg (an increase of 2073%).

In the agrarian communities of South East Asia, fermented rice played a big role in the lives of people. It gave the energy, the nutrition and the cooling effect that they needed for a full day of manual labor. Unfortunately, people moving up the food chain (or wealth chain, rather) looked down on fermented rice as the pauper’s food and ignored the great nutritional value it provides.

Food scientists who researched on the food practices among various regions in the world and concluded that the South Asia’s tradition of consuming the previous day’s cooked rice soaked in plain water overnight, in the morning next day, as break-fast, is the best. It has the rare B6 B12 vitamins which are not otherwise easily available in other food supplements. This rice generates and harbors trillions of beneficial bacteria that help digestion and has many disease fighting and immunity developing agents. The bacteria that grow in the intestines due to this rice safeguard the internal organs and keep them fit and ready. Consuming this rice helps quicker digestion and wards off ageing, bone related ailments and muscular pains. Brown rice is the best for this as its nutrients are retained intact.

American Nutrition Association has listed the following benefits if you stick to the practice of consuming such soaked rice.

1. Consuming this rice as breakfast keeps the body light and also energetic.
2. Beneficial bacteria get produced in abundance for the body.
3. Stomach ailments disappear when this is consumed in the morning as excessive and harmful heat retained in the body is neutralized.
4. As this food is very fibrous, it removes constipation and also dullness in the body.
5. Blood pressure is normalized and hypertension subsides appreciably.
6. Body feels less tired due to this food as a result of which one feels fresh throughout the day.
7. This removes allergy induced problems and also skin-related ailments.
8. It removes all types of ulcers in the body.
9. Fresh infections are kept at bay due to consuming this rice.
10. It helps in maintaining youthful and radiant look.
11. Consuming this takes away your body’s craving for tea or coffee. This is the richest source of vitamin B12 for vegans. So, do not throw away that extra rice you had cooked. It could be the healthiest breakfast you will ever have.

WHAT HAPPENS WHEN RICE IS FERMENTED – In rice grains, the phosphorous molecules are well bound to the phytic acid moiety making them unavailable to the human body when we eat it. Additionally, these phytic acids are tightly bound with the essential minerals such as calcium, magnesium, iron and zinc, resulting in to low bio availability. Thus in its native forms, the phytic acids are anti-nutrient inhibiting the key digestive enzymes in our body including pepsin, amylase and trypsin. So when you ferment the rice, all those essential minerals and nutrients get released into the body making us more healthy.

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