Rice Kanji / Pazhaya Soru
- Prep Time: 10 minutes
- Soaking Time: 12 hours
- Cook Time: 3 minutes
- Total Time: 12 hours 13 minutes
Ingredients
South Indian Breakfast: Rajabogam Ponni Rice Delight
- 1/2 cup cooked 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 teaspoon cumin seeds
- 1/2 teaspoon urad dal
- 1/2 green chilies (chopped)
- 1/2 asafoetida
- 5 small onions (chopped)
- 1 tablespoon curry leaves (chopped)
- 1 tablespoon ginger (grated)
- 1 tablespoon coriander leaves (chopped
Instructions
“South Indian breakfasts are known for their diverse flavors and wholesome ingredients, and our ‘Rajabogam Ponni Rice Delight’ is no exception.”
Step 1: Soak the Rice
Begin your South Indian Breakfast preparation by soaking 1/2 cup of cooked Rajabogam Ponni rice in a clay pot for about 12 hours or overnight.
Step 2: Mash the Rice
The next morning, mash the soaked rice nicely with a hand masher.
Step 3: Combine with Curd
Add this mashed rice into a mixing bowl and give it a nice stir.
Mix in 1/4 cup of whisked curd and stir well.
Add salt as required and mix well. Set it aside.
Step 4: Prepare Tempering
Heat 1 tablespoon of oil in a pan.
Add mustard, cumin, urad dal, and green chilies. Fry them well.
When the spices are sautéed to perfection, add the chopped small onions and fry until they turn brown.
Switch off the stove.
Step 5: Add Tempering
Now add the grated ginger and asafoetida to the tempering mixture. Mix well.
Step 6: Combine with Rice
Add this tempering over the rice in the mixing bowl.
Step 7: Garnish and Serve
Garnish the kanji with fresh coriander leaves.
Serve this healthy South Indian Breakfast in a bowl and enjoy your meal!