Rice – 1 cup
Water – 1 cup (for soaking)
Curd – as needed
Kantari Chilli – Depending on your taste
Method of preparation :
Boil the rice and drain the water. Then let it cool
Once cooled, leave the jar closed for about 8 hours or overnight at room temperature to ferment. The next morning,
Take it in a bowl and eat it with some salt and chili curd.
you can have pazham kanji with pickle, toran, and other side dishes like fish fry.
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KERALA TRADITIONAL PAZHAM KANJI RECIPE
- 1 Cup Rice
- 1 Cup Water – (for soaking)
- Curd – as needed
- Salt- sufficient
- Kantari Chilli – Depending on your taste