Monday, May 19, 2014
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 !
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
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.)