Easiest Way to Refreshing Eating on a Dime Kerala’s Fermented Rice Gruel (Porridge)
Easiest Way to Refreshing Eating on a Dime Kerala’s Fermented Rice Gruel (Porridge) Delicious, fresh and tasty.
Kerala’s Fermented Rice Gruel (Porridge). The next morning, crunch shallots and bird's eye chillies, and add to the rice gruel, along with the beaten curd. Old rice gruel is not only a tasty and healthy food, it has much medicinal value too. Being a fermented item, it provides more nutrients and energy to the body.
It was the staple breakfast in Southern India for centuries.
The cooked rice is soaked with cold water in earthen pots.
Congee or conjee (/ ˈ k ɒ n dʒ i /) is a type of rice porridge or gruel.
You can cook Kerala’s Fermented Rice Gruel (Porridge) using 9 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Kerala’s Fermented Rice Gruel (Porridge)
-
You need 1 cup of Cooked leftover rice –.
-
Prepare 1-2 of Green chilies-.
-
Prepare As needed of Curd Curry or plain curd –.
-
You need as needed of Pickle – of your choice.
-
You need 2 of Shallots –.
-
It’s As needed of Mashed tapioca-.
-
It’s As needed of Coconut chutney-.
-
It’s To taste of Salt –.
-
It’s As needed of Cold water-.
The word 'congee' itself is a derivation of the Tamil word kañci or kanji.
When eaten as plain rice congee, it is most often served with side dishes.
When additional ingredients such as meat, fish, and flavourings are added while preparing the congee, it is most often served as a meal on its own, especially for persons.
You can freeze the rice in the previous day after soaking.
Kerala’s Fermented Rice Gruel (Porridge) step by step
- In a claypot, add the leftover rice with 1 cup of water and leave it soaked overnight at room temperature. The next day, serve the gruel in a bowl with salt, coconut chutney, shallots, pickle, curd curry, green chilies, and a generous scoop of mashed tapioca. Enjoy!.
Bring the water to a boiling in a pot and then add the soaked rice.
A small piece of lemon rind added to the gruel a half hour before it is done gives it a very agreeable flavor.
Equal quantities of milk and barley gruel make a very nourishing drink.
The milk, however, should not be added to the gruel until needed, as in a warm atmosphere it undergoes quite rapid change, and is likely to ferment.
Fermented porridge is real, and it tastes good.
