Pazhamkanji

Ingredients

• Red Matta Rice – ½  cup (cooked)

• Water – as required

• Birds Eye Chilli (Kanthari Milagu) – 2-3 nos

• Curd or Curd Curry (More Curry) - Any vegetable thoran – 1 cup OR Avial – 1 cup

• Fish/ Chicken (Optional)

• Salt to taste

  
  

Method

• To cooked rice in room temperature, add in cold water and let it soak preferably in a earthen pot. Cover it. Let it soak for about 8 hours/ overnight. This will ferment the mixture.

• Next day, to the fermented gruel add salt, mashed chillies, the vegetable and curds (or more curry) and serve.