Monday, May 19, 2014

Pazhayadu / Tangalanna - Fermented Rice

PAZHAYADU /  TANGALANNA

Pazhayadu / Tangalanna in Kannada has been the traditional breakfast dish since ancient times. Many families continue the tradition even now knowing its high nutritive value. The leftover rice from the previous night's dinner is covered with clean water and left to ferment overnight in a tightly closed  pot. The next morning the soaked and fermented rice is squeezed out from the pot and is mixed with curd . This  Pazhayadu / Tangalanna is known to be very rich in vitamin B 12 which is vital for a strong body and a healthy living. The water drained out of the rice (again full of B vitamins since it is fermented ) is supposed to be galactogenous. This water known as Shaateetam ( may be a tweaked word from Shaadam meaning rice and teertham meaning water in Tamil ). It is served as a tonic to the new moms, starting after forty days of delivering the baby. Pazhayadu / Tangalanna and Shaateetam are not only nutritious but are also Summer  coolants. Here is how you can prepare fresh Pazhayadu / Tangalanna and Shaateetam starting from scratch !



INGREDIENTS
Rice - 1 cup
Curds - 2 cups
Salt - 1/4 tsp
Ghee - 1 tsp
Mustard seeds - 1 pinch
Chopped green chillies - 1/2 tsp
Chopped green mangoes - 1 tbsp
Chopped onion - 2 tbsps
Asafoetida - 1 pinch
Curry leaves - a few

METHOD 
1. Wash and pressure cook rice with 3 cups of water until three whistles.
2. Thoroughly cool the cooked rice.
3. Fluff up the rice and add  3 to 4 cups of water until the rice is fully submerged.
4. Cover with a lid and allow it to soak overnight.
5. Next morning squeeze out the now slightly fermented soft rice and place in a bowl.

6. Add the curry leaves and salt and mash well. 
7. Mix well adding curds.
8. Heat ghee and add mustard seeds.
9. When the mustard splutters add the chopped mangoes, green chillies and asafoetida, and pour the seasoning over the Pazhayadu / Tangalanna.
10. Top with chopped onions.



The power packed Pazhayadu / Tangalanna is ready for breakfast.

SHAATEETAM is conventionally savoured as it is or mixed with buttermilk. Here is a variation which my husband liked.
1. Pour the water into a tall glass after squeezing out the rice for Pazhayadu / Tangalanna.
2. Add a few drops of lime juice and a dash of salt to this water.



 Stir well and enjoy the nutritious coolant. Eat cool ! Drink cool ! Stay cool this Summer ! 
(Thanks to my dear sister - in - law Savithri Sumanth for sharing the information about Shaateetam.)

4 Post your Comments:

Chandra said...

Very nice walk down memory lane.
If I am not mistaken, for some, this may have been the way of life; as in, this wasn't a choice. This was all they had.
Less is more, right?
Peace :)

Chitra Amma's Kitchen said...

Absolutely right Sirji.

amruta lad said...

Thank you for this information! I was actually searching for natural sources of Vit B12.. The thing is I'm a vegan and don't consume any dairy products.. do you maybe know another way to consume this? Like can the rice and water be blended together to make a drink? Also, a non-spicy way will be preferable as I don't have spicy food for breakfast! Thank you so much in advance! :)

Chitra Amma's Kitchen said...

Dear Amruta,
The nutritional yeast present in the fermented batter used in the preparation of Idlies and Dosas is the best source of Vit B 12. Idlies are non-spicy and are ideal for breakfast.
You can blend fermented rice and water if you like to have Pazhayadu as a drink.
Other plant sources are fortified breakfast cereals.