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Paati's Pazhaya Sadam Recipe - Vegan

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Paati's Pazhaya Sadam Recipe - Vegan

Summer is here, and so are delicious vegan recipes perfect for a hot summer day. 

pazhaya sadam

Pazhaya Sadam is known as many different names, some of which are:

  • Neeragaram
  • Pazhayathu
  • Ice Biryani
  • Fermented Rice Porridge
  • Pazhaya Kanji
  • Fermented Kanji
  • TangLanna
  • Pazhaya Sadam
  • Panta Bath 

These names all mean one thing: an Indian breakfast dish made by fermenting leftover rice. The fact that fermented rice can be prepared in so many ways across India highlights its native connection to our bodies and country.

Fermented rice holds great significance in the lives of people living in agrarian communities across Southeast Asia, providing them with the necessary energy, nutrition, and cooling effect required for a day filled with manual labour.

Health benefits of Pazhaya Sadam

During the process of fermentation, lactic acid bacteria break down the antinutritional components in rice, leading to a significant increase in the bioavailability of micronutrients and minerals like iron, potassium, and calcium by several thousand percentage points. For example, upon fermenting 100 grams of rice for 12 hours, the availability of iron improves from 3.4 mg to 73.91 mg, which is a 2073% increase.

In addition, this dish helps cool down the body during summers, promotes a healthy gut, and possesses anti-inflammatory properties. Moreover, the best part is that it can be quickly and easily prepared with just a few ingredients like vegan curd and leftover rice.

To make this dish, rice is traditionally soaked in a clay pot but you can also use a steel vessel or bowl. It tastes best with Midi uppinakayi/Mavadu. You can add toppings like pom pearls, shallots, green grapes, and/or raisins. 


  • Leftover rice

  • Vegan curd

  • Water

  • Salt to taste

  • Jeera

  • Mustard seeds

  • Curry leaves

  • Peanut oil or coconut oil

  • Green chilis

  • Onion (optional)


  1. Add some leftover rice to a clay pot, steel vessel, or glass bowl. 

  2. Pour enough water to submerge the rice.

  3. Squish or massage the rice with your hands for a few minutes. This helps homogenise the mixture and disintegrate the rice into the water.

  4. Cover with a lid and let it sit for 8-10 hours.

  5. Remove the lid, squish/massage the rice a little more and start adding vegan curd to your desired consistency.

  6. To a tadka pan add peanut oil or coconut oil. Once it’s hot, add cumin seeds, mustard seeds, hing, and green chilies. Stir. Add curry leaves.

  7. Pour this mixture into the rice and stir to combine.

  8. Add chopped onions or any other topping (optional)

  9. Top it all off with salt to taste. Enjoy!

This recipe was developed by Mallika Datt.


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