A simple yet nutritious dish, Pazhankanji or previous day’s kanji (rice gruel), holds a special place in a Keralite household.
Though it is not as delectable as the classic appam-stew combination, Pazhankanji is still one of the main breakfast options for several people in the state. With the mercury rising, Pazhankanji is also one of the more cooler options for the summer mornings.
Pazhankanji also finds a mention in several of our literary works and the movies too talk about it. Actor Mohanlal had given a lengthy yet appetizing monologue on the Pazhankanji, including its recipe, in his movie Kalippattam.
How to make that perfect Pazhankanji
Pazhankanji can be made in steel utensil. But to get the authentic taste of Pazhankanji, find an earthen pot. Add the leftover rice or rice gruel into that pot. Two shallots and green chillies should be crushed and added. Then add some curd and mix using a wooden ladle. Leave it overnight.
And when you wake up in the morning, you would find that perfect Pazhankanji in the pot.
Add some mango chutney for a tango twist to your Pazhankanji. Even fish curry or boiled tapioca will go well with the dish. Gulp it down and you will not be troubled by aby hunger pangs till afternoon.
