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பழஞ்ச் சோரு
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Raji Ram
Active member
Dear Ganesh,
The greatness of pazhanchORu is floating in the net since 2013 !!
This page, dated 6-3-2013 - Overnight Cooked Rice Soaked In PlainWater…Healthy Breakfast says:
''You will be happy to know that the American Nutritionist had listed the following benefits that accrue to the body
if you stick to the practice of consuming such soaked rice.
1. Consuming this rice as break-fast keeps the body light and also energetic.
2. Beneficial bacteria gets produced in abundance for the body.
3. Stomach ailments disappear when this is consumed in the morning, as, excessive and harmful heat retained in the
body is neutralized.
4. As this food is very fibrous, it removes constipation and also dullness in the body.
5. Blood pressure is normalised and hypertension subsides appreciably.
6. Body feels less tired due to this food as a result of which one feels fresh through out the day.
7. This removes allergy induced problems and also skin related ailments.
8. It removes all types of ulcers in the body.
9. Fresh infections are kept at bay due to consuming this rice.
10. It helps in maintaining youthful and radiant look.
Once you consume this, the body does not crave for tea or coffee. In the olden days, people who worked in the
fields used to leave their houses in the early morning after consuming this soaked rice and worked hard for over
8 to 10 hours non-stop.''
. . . :thumb:
P.S: Caption is Tamil fails to attract more readers! :sad:
The greatness of pazhanchORu is floating in the net since 2013 !!
This page, dated 6-3-2013 - Overnight Cooked Rice Soaked In PlainWater…Healthy Breakfast says:
''You will be happy to know that the American Nutritionist had listed the following benefits that accrue to the body
if you stick to the practice of consuming such soaked rice.
1. Consuming this rice as break-fast keeps the body light and also energetic.
2. Beneficial bacteria gets produced in abundance for the body.
3. Stomach ailments disappear when this is consumed in the morning, as, excessive and harmful heat retained in the
body is neutralized.
4. As this food is very fibrous, it removes constipation and also dullness in the body.
5. Blood pressure is normalised and hypertension subsides appreciably.
6. Body feels less tired due to this food as a result of which one feels fresh through out the day.
7. This removes allergy induced problems and also skin related ailments.
8. It removes all types of ulcers in the body.
9. Fresh infections are kept at bay due to consuming this rice.
10. It helps in maintaining youthful and radiant look.
Once you consume this, the body does not crave for tea or coffee. In the olden days, people who worked in the
fields used to leave their houses in the early morning after consuming this soaked rice and worked hard for over
8 to 10 hours non-stop.''
. . . :thumb: P.S: Caption is Tamil fails to attract more readers! :sad:
Vaagmi
0
Nostalgia:
My dad used to cultivate either சீரகச்சம்பா or ஆனைக்கொம்பன் variety of paddy in our lands for home consumption even though the per hectare yield was comparatively poor. The IR-8 variety and other hybrids which was also cultivated used to be sold as the yield was good and the crop was sturdy. The சீரகச்சம்பா or ஆனைக்கொம்பன் was a tasty rice variety reserved exclusively for home consumption.
I used to take (in fact all children at home used to take) பழையது every day in the morning as breakfast. The pazhaiyathu that was kept soaked in water over night in either earthern or lead ware. They used to call it மண் பானை or ஈயக்கச்சட்டி. It was mixed with cow milk curd (home made) and served with a lot of love and affection and of course a மாவடு. The cow was our own and my grandmother used to do the task of milking the cow every day. In memory of her, I retain even today the wooden tripod she was using to sit on for the purpose of milking the cow. There were always two cows in the கொட்டில்(cow-shed) at our home. When one cow was pregnant the other was yielding and vice versa.
பழஞ்சோறு (பழையது), சீரகச்சம்பா, ஆனைகொம்பன், ஈயக்கச்சட்டி and of course the Grandma everything has become just memories. Time is indeed ruthless.
My dad used to cultivate either சீரகச்சம்பா or ஆனைக்கொம்பன் variety of paddy in our lands for home consumption even though the per hectare yield was comparatively poor. The IR-8 variety and other hybrids which was also cultivated used to be sold as the yield was good and the crop was sturdy. The சீரகச்சம்பா or ஆனைக்கொம்பன் was a tasty rice variety reserved exclusively for home consumption.
I used to take (in fact all children at home used to take) பழையது every day in the morning as breakfast. The pazhaiyathu that was kept soaked in water over night in either earthern or lead ware. They used to call it மண் பானை or ஈயக்கச்சட்டி. It was mixed with cow milk curd (home made) and served with a lot of love and affection and of course a மாவடு. The cow was our own and my grandmother used to do the task of milking the cow every day. In memory of her, I retain even today the wooden tripod she was using to sit on for the purpose of milking the cow. There were always two cows in the கொட்டில்(cow-shed) at our home. When one cow was pregnant the other was yielding and vice versa.
பழஞ்சோறு (பழையது), சீரகச்சம்பா, ஆனைகொம்பன், ஈயக்கச்சட்டி and of course the Grandma everything has become just memories. Time is indeed ruthless.
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Raji Ram
Active member
I am reminded of a nice kalchatti that my mom used, to prepare the
yummy puLikkAchchal and vaththak kuzambu. It was also used to boil
all the left over curries together, on srAddhams of our grandparents.
With yummy 'thachchi mammam', the mixed curries will vanish in minutes,
when we siblings sit in a semicircle in front of our mom. She will
give balls of 'thachchi mammam' topped with a spoonful of curry.
That unique taste is something we can never forget. :hungry:
yummy puLikkAchchal and vaththak kuzambu. It was also used to boil
all the left over curries together, on srAddhams of our grandparents.
With yummy 'thachchi mammam', the mixed curries will vanish in minutes,
when we siblings sit in a semicircle in front of our mom. She will
give balls of 'thachchi mammam' topped with a spoonful of curry.
That unique taste is something we can never forget. :hungry:
Raji Ram
Active member
Only today I knew that kalchatti needs a long process of seasoning!
Here it is on YouTube: https://youtu.be/-H3V_j0FR3k
Here it is on YouTube: https://youtu.be/-H3V_j0FR3k
Vaagmi
0
Nostalgia (contd...).....
Every (fullmoonday) பௌர்ணமி we children in the family were treated to a dinner in the moonlight. My grandma used to prepare the
தயிர் சாதம் sufficient for all the children in the family. We used to sit in the moonlight in the முற்றம் of the house in a semi circle around our grandma and grandma used to place in our hand the thayir sadam. On such நிலாச்சாப்பாடு times it was invariably தயிர் சாதம் accompanied by கீரைக்குழம்பு. This கீரைக்குழம்பு was just keerai prepared for the lunch added to the sambar prepared for the lunch. And grandma used to tell us wonderful stories as she served the rice. She was a voracious reader. It is she who cultivated in us the interest in reading. She introduced me to வாண்டுமாமாவின் மாயப்பந்து. After a particular point she asked me to read கல்கி directly and follow the story. And that introduced me to reading Kalki. Then I started reading the serialized novels of Kalki like அலை ஓசை, பார்த்திபன் கனவு, பொன்னியின் செல்வன் etc., and became a regular reader of Tamil weeklies. Then I included Vikatan and Kumudam and relished reading துப்பறியும் சாம்பு, கன்னி மாடம் by சாண்டில்யன் etc.,
Time is indeed ruthless. LOL.
Every (fullmoonday) பௌர்ணமி we children in the family were treated to a dinner in the moonlight. My grandma used to prepare the
தயிர் சாதம் sufficient for all the children in the family. We used to sit in the moonlight in the முற்றம் of the house in a semi circle around our grandma and grandma used to place in our hand the thayir sadam. On such நிலாச்சாப்பாடு times it was invariably தயிர் சாதம் accompanied by கீரைக்குழம்பு. This கீரைக்குழம்பு was just keerai prepared for the lunch added to the sambar prepared for the lunch. And grandma used to tell us wonderful stories as she served the rice. She was a voracious reader. It is she who cultivated in us the interest in reading. She introduced me to வாண்டுமாமாவின் மாயப்பந்து. After a particular point she asked me to read கல்கி directly and follow the story. And that introduced me to reading Kalki. Then I started reading the serialized novels of Kalki like அலை ஓசை, பார்த்திபன் கனவு, பொன்னியின் செல்வன் etc., and became a regular reader of Tamil weeklies. Then I included Vikatan and Kumudam and relished reading துப்பறியும் சாம்பு, கன்னி மாடம் by சாண்டில்யன் etc.,
Time is indeed ruthless. LOL.
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BTW, ''பழஞ் சோறு'' is the correct spelling!
It is effective if an earthen pot or kalchatti is used to soak the cooked rice overnight!
Raji Madam,
Yes..I realized..But I am unable to correct the title...Admin is requested to correct it ...
What is the right translation...Overnight cooked rice is very long..Similiar to Delhi where subway is translated in Hindi as Bhumigath paidal par path
S
swathi25
Guest
The Government of Tamil Nadu, among its other welfare measures distribute 20 kgs of rice at free of cost (there is great demand for this) to every Rice Card Holders monthly and that way for ‘have-nots’, this nutritious food serves as breakfast accompanied with raw onion and green chillies.
But, of course, we do have some who look down this healthy food as ‘paupers food’.LOL
But, of course, we do have some who look down this healthy food as ‘paupers food’.LOL
The words like 'yogA' and 'karmA' have entered English dictionary !
So, we can recommend the original name - 'pazhayadhu' !!!
Yes! I agree!!
eep:
S
swathi25
Guest
It is the goodness that the rich mostly overlook in the overnight fermented rice as usual.
Even we discuss this topic in this Forum only after publication of a study report by வெள்ளைக்காரன்.
Most pay importance and significance only after research reports of வெள்ளைக்காரன்.
It is a shame indeed as has been opined by the thread opener.
Even we discuss this topic in this Forum only after publication of a study report by வெள்ளைக்காரன்.
Most pay importance and significance only after research reports of வெள்ளைக்காரன்.
It is a shame indeed as has been opined by the thread opener.
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