Wondering what you need to prepare a very healthy breakfast? Some leftover rice, lots of water, shallots, and buttermilk. Interesting huh? But yes, that’s all you need to prepare this natural coolant and healthy breakfast called Neeragaram or Pazhaiya Sadam Kanchi. In simple words, it is the leftover rice porridge or gruel. Today, I am sharing how to prepare the neeragaram with step-wise pictures and all the health benefits of it.

Like Nannari Sarbath, Neeragaram also takes me back to my Periyakulam days. Kambu Koozh and this pazhaiya sadam are one among the most common breakfast among the field workers, especially during summer. Somehow all the simple and healthiest foods are termed as poor man’s diet. I am so glad that it is changing these days and all these healthy foods are being revived.

Other Names For Neeragaram and Neeragaram in the Other Indian States:

It is called soru thanni, neecha thanni, pulichathanni, nisineer, pazhaiya sada kanchi and what not. Every culture interprets in their way. This Saturday, I shared the neeragaram picture on IMC Instagram, and one of the users shared its significance in Orissa. And then I went ahead and explored more about it.

We call Neeragaram as Pakhala in Orissa, and it is quite popular in Bengal, Assam, Jharkhand, Chhattisgarh. It is known by the name paani bhat, Panta bhat, poita bhat. So many names right?

Guess what, Orissa celebrates this dish in a unique way. (Source: Wiki) 20 March is declared Pakhala Dibasa (Universal Pakhala Day) by Odias worldwide. In a move to promote Odia food, the people of Odisha celebrate 20 March as Pakhala Dibasa and they have pakhala on 20 March to welcome the summer season.

Health Benefits of Neeragaram:

We all now know, Neeragaram is cooked rice soaked overnight. This overnight soaking helps in fermentation and makes the rice rich in starch. When we consume this starch-rich rice porridge, it keeps us full for a longer time. Buttermilk, fenugreek seeds along with shallots make it a perfect natural coolant making it as a perfect summer drink. The nativespecial mentions that it is ideal for ulcer and can address all intestinal problems. Without any further ado, here is the Neeragaram Recipe,

Ingredients:

Cooked Rice – 1 cup
Water – 3 cups
Butter Milk – 1 cup
Salt – 1/2 tsp
Fenugreek Seeds – 1/8 tsp
Shallots – 2
Green Chili – 1
Cilantro, chopped – 2 tbsp
Curry Leaves – 5

Steps:

Add 3 cups of water, fenugreek seeds, and salt to the cooked rice and leave it overnight.

Peel the shallot skin and chop it. Also, cut the green chilies.
In the morning, mash the rice nicely and add the buttermilk, chopped shallots, cilantro, chopped green chilies and curry leaves.

If required add more salt and serve chilled.

Notes:

I prefer raw rice or boiled rice variety (sona masoori, seeraga samba, kaikuthal arisi or any millet varieties are preferable) for preparing this porridge.
You can adjust water and buttermilk depending upon your consistency preference.
Green chilies are optional and as always adjust salt according to your taste.

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