Pazhamkanji Recipe

Cook rice (if not using leftover rice)

Rinse 2 cups of rice under cold water until water runs clear. Combine rinsed rice and 2 cups water in a pot, bring to a boil, then reduce heat and simmer covered for 12–15 minutes until soft and water is absorbed. Let rice cool to lukewarm. Alternatively, use 2 cups of already cooked rice (preferably chilled).

Mash and mix

Transfer the cooled cooked rice to a large, clean non-reactive bowl. Use the back of a spoon or a masher to lightly mash the rice so some grains break down but there are still whole grains and texture remains (pazhamkanji should be porridge-like, not completely smooth).

Add starter and salt

Stir in 1 tablespoon plain yogurt (curd) as the fermenting starter and 1 teaspoon salt. Add about 1/2 to 3/4 cup lukewarm water and mix to a loose porridge consistency. If you prefer thinner pazhamkanji, add up to 1 cup of water. The mixture should be easy to stir and slightly soupy.

Ferment

Cover the bowl with a clean cloth or lid and leave at room temperature (around 20–30°C / 68–86°F) for 8–24 hours depending on ambient temperature and desired sourness. Warmer temperatures ferment faster (8–12 hours); cooler temperatures take longer. Check after 8 hours — the mixture should smell mildly sour and taste tangy. Once fermented to your liking, refrigerate to slow further fermentation.

Adjust seasoning

After fermentation, stir the pazhamkanji and adjust salt to taste. If it’s too thick, add a little water or buttermilk/yogurt and mix well.

Heat 2 tsp coconut oil in a small pan over medium heat. When hot, add 1 tsp mustard seeds. When they begin to pop, add 1 tsp cumin seeds, 2 dry red chilies, 8 curry leaves and the sliced shallot (if using). Sauté briefly until shallot is translucent and curry leaves are crisp, about 1–2 minutes. Remove from heat and let cool slightly.

Pour the tempered oil and spices over the fermented pazhamkanji and stir gently to combine. The tempering adds aroma and flavor but is optional; you can also serve pazhamkanji plain or with raw shallots and green chilies mixed in.

Stir in 2 tbsp grated coconut, 1 tbsp chopped cilantro and 1 finely chopped green chili if using. Taste and adjust salt or sourness (a squeeze of lemon is not traditional but may be added sparingly).

Serve chilled or at room temperature in individual bowls, accompanied by thinly sliced raw shallot on the side and, if desired, a drizzle of coconut oil or a small portion of pickles or fried fish for a classic Kerala breakfast.