A healthy and nutritious Kerala breakfast made with cooked rice that has been soaked overnight.


  • 1 cup Red rice
  • 4 cups Water
  • Salt to taste
  • Curd
  • 3 -4 Bird's eye chillies
  • 2 Shallots, sliced


  1. Pressure cook rice after adding water.
  2. After the rice cools down, transfer it to a mud pot and add water just above the level of rice. Allow to ferment overnight.
  3. In the morning add curd, chillies, shallots and salt. Mix well.
  4. Serve Pazhamkanji with mango pickle.

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