Yennai Chadam – fermented rice


My mor milagai post on Instagram started a conversation between me and Radha, another Tambram schoolmate of mine. She mentioned how well it combines with fermented rice. This morning I had a bowl of rice that had now been fermenting a good 30 hours. I could see fermentation bubbles on the surface and it had that distinct funky smell. I had intended it for something else which the overcast skies put a spanner in. I could have made panta bhat, the Bengali version that has been on the list, but I also wanted to chip away at the mor milagai stash. No, it is not stashed away in my, now infamous, refrigerator #2 but might as well eat through the rest of the pantry while I am on #missionpantryclean.

This fermented rice used to be a popular breakfast dish in all parts of the country where rice is the staple. Known variously as pazhayadu, tangalanna, or yennai chadam, it was a great way to not only prevent waste but actually improve the nutritional content of the cereal. Fermentation, as we all know, increases the bio-availability of nutrients especially the B vitamins, as also calcium, and certain other trace minerals. Ayurveda bestows rice fermented like this with cooling properties, just what you need in the coming summer months. Hooray, for fermentation! Continue reading “Yennai Chadam – fermented rice”

Thayir Sadam – Curd Rice

It’s summer and the mangoes are maturing on the trees. The blazing sun keeps all of us indoors – it’s the sanest thing to do. Appetites are waning and you are perpetually parched.

“I hate summer!” you may be tempted to say. But then you remember the mangoes. And the phalsewala who has started doing his rounds. The trees of Delhi come into their own in the summer. The orange of the Semul in early summer has given way to the crimson of Gulmohurs and the trailing yellows of Amaltas.

In the North Indian plains, the mango blooms in early March. The inflorescence consists of hundreds of delicately perfumed flowers that bring the bees in droves. Naturally, not all flowers become fruit and not all fruits reach maturity. A large bunch will perhaps have a dozen mangoes at the most. Most of the fruit falls to the ground through the growth period. We (my Dad) have two trees of the Amrapali variety which grows into a luscious sweet fruit with deep orange pulp when it ripens in early July.  When it is green and immature it is tart enough to make a good pickle. But the tiny mangoes that make up the first lot of the fallen fruit end up in the compost pit. Continue reading “Thayir Sadam – Curd Rice”