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