Neer Mor Saadam

Coming from a village in Tamil Nadu, I am very much acquainted with pazhayathu or pazhanjaadam or neer  mor saadam. Though it is not a regular summer practice at our home, we did relish it often during the scorching summer while on vacation to our native. But now, knowing its benefits I have made this as our summer breakfast at least thrice a week. It cools the body, acts as a wonderful probiotic, very light and yet nutritious, completely medicinal yet tastes heavenly (of course, you need to have a taste for it.)

Serves: 2

Preparation Time: 2 minutes

Cooking Time: NA

1.      Steamed rice – 2 cups (Should not be hot or warm)
2.    Water – 1 lt
3. Salt – 1 tbsp (Body requires more salt and water to fight summer)
4.    Butter milk – ½ cup
Ø Preferably a mud pot to soak in.
Ø To accompany peeled raw shallots (madras vengayam or sambar vengayam) are the best, though green chilies or yoghurt chilies or the like would go well.

Step 1: Take the clean mud pot and put the steamed rice into it. The rice should not be hot.

Step 2: Add a litre of water, butter milk and enough salt.
Step 3: Mix well and leave it closed overnight.

Step 4: In the morning, stir well and serve with onion or chilies.


*My mom adds citrus leaves and curry leaves to give it an awesome flavour. Sometimes I fancy it with lemon rinds.

*My mom’s aunt makes tempering to it with mustard, asafoetida, yoghurt chilies, and crushed garlic with peel.

*Some people add chopped onion and chilies to it so that they don’t have to take them separately; I prefer them freshly bitten (oru kadi, oru kudi 😉 that’s the classic way to have the dish)


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