Rice Kanji / Pazhaya Soru

Pazhaya Soru


• 1/2 cup cooked Rettai Kili Rajabogam Ponni rice

• 2 cups of water

• 1/4 cup curd

• Salt as required

• 1 Tablespoon fresh coriander leaves (Chopped )

Tempering :

• 1 tablespoon cooking oil

• 1/4 teaspoon mustard

• 1/4 Cumin seeds

• 1/2 teaspoon urad dal

• 1/2 green chillies (chopped)

• 1/2 Asafoetida

• 5 small onions (chopped)

• 1 tablespoon curry leaves (chopped)

• 1 tablespoon ginger (grated)

• 1 tablespoon Coriander leaves (Chopped)


STEP 1. Soak 1/2 cup of Rajabogam Ponni cooked rice in a clay pot for about 12 hours, possibly overnight.

STEP 2. The Next morning mash the soaked rice nicely with a hand masher

STEP 3. Add this mashed rice into a mixing bowl and give a nice stir.

STEP 4. Add 1/4 cup of whisked curd to the rice and stir well.

STEP 5. Add salt as required mix well, set aside.

STEP 6. Add 1 tablespoon of oil heat it well.

STEP 7. Add mustard, cumin, urad dal and, green chilies and fry well.

STEP 6. When the spices are sauteed well, add the chopped small onions fry till it turns brown.

STEP 7. Switch off the Stove

STEP 8. Now add the grated ginger and Asafoetida mix well.

STEP 9. Add this tempering over the rice in the mixing bowl.

STEP 10. Garnish the kanji with Coriander leaves.

STEP 11. Serve this healthy breakfast in a bowl.