Neeragaram | Pazhaya Sadam | Fermented Rice

 Neeragaram | Pazhaya Sadam | Fermented Rice 

Neeragaram | Pazhaya Sadam | Fermented rice

Neeragaram, also known as Pazhaya Sadam or fermented rice, is a nutritious and flavorful breakfast dish in Indian cuisine. This dish is prepared by soaking leftover cooked rice in water and letting it ferment overnight at room temperature. The following morning, the fermented rice is mixed with curd or buttermilk that is flavored with green chilies and shallots, and salt slightly mashed creating a delicious breakfast meal. This traditional dish is still popular in rural Indian households due to its nutritional value and ability to provide satiety. While it is typically made in clay pots, regular vessels and bowls can also be used for fermenting rice.
Furthermore, Neeragaram or fermented rice provides numerous health benefits. It is a rich source of vitamin B12, vitamin K, iron, calcium, and magnesium, all of which are essential for optimal health. This dish also promotes the growth of good gut bacteria, which has a significant impact on gut health. Neeragaram is a natural coolant that helps the body withstand the heat during the summer months. Additionally, it is lower in calories and aids in weight management. Moreover, it helps control blood pressure and reduces the risk of heart ailments.

Check out how to make this traditional and healthy refreshing Neeragaram or pazhaya Sadam recipe below.


Leftover rice -1 cup
Curd -2 Tbsps slightly whipped 
Small onions-6-8 nos chopped 
Green chilli-1 no 
Curry leaves and coriander leaves few chopped 
Salt to taste 
Water -1 1/2 cups or as needed 

Recipe video 


👉Soak the leftover rice in 1 1/2 cups water in a bowl/ vessel and keep covered overnight to ferment.
👉Next day morning add chopped small onions, green chilli, curry leaves, coriander leaves, required salt and curd mix well with clean hand by mashing the ingredients well.
Serve .


✍️There is no perfect quantity for the ingredients its up to your taste preferences.
✍️ This Neeragaram tastes best when fermented in clay pot.

Preparation time-8 hours for fermentation and 10 minutes for preparation .

No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.