Tag: Pazhamkanji

While fermented foods have gained significant attention recently, many traditional dishes have offered probiotic benefits for centuries. A prime example is pazhamkanji, a simple but nutritious fermented rice dish from South India, which has been long considered a natural probiotic.

During the fermentation process, pazhamkanji's iron content can increase dramatically, with some studies showing an increase of over 20 times compared to unfermented cooked rice. This traditional dish, made from soaking leftover rice overnight, is more than just a frugal meal; it is a nutritional powerhouse attracting renewed attention from health enthusiasts.