Pazhaya Sadha Rasam | Neethanni Rasam | Rasam with Rice soaked water

Pazhaya Sadham is one of the most tastiest and healthiest food in the world. The previous day cooked rice which is fermented in water is called Pazhaya Sadham in Tamil. The water used to ferment the rice is called Neethanni | Neesuthanni | Pazhaya sadha Kanji in Tamil, depends on the local language. This water can be drunken as it is the super coolent in summer days. We are going to this rice fermented water for making Rasam, which can be drunk or served with rice.

Required Ingredients:

Pazhaya sadham water | Rice fermented water – 2 cup
Mustard urad dal – 1 tsp
Fenugreek seeds – 1 tsp
Red chilli – 2
Asafoetida – 1 pinch
Curry leaves

Tamarind – peanut size
Tomato – 1 small
Green chilli – 1
Garlic – 10 cloves

Turmeric powder – 1/4 tsp
Pepper powder – 1/2 tsp
Cumin powder – 1 tsp
Salt – 1 tsp /as required
Coriander leaves

Preparation Method:

1. Heat the pot and add oil. Then add Mustard urad dal, Fenugreek seeds, Red chilli, Asafoetida and Curry leaves.
2. Now, add 2 cup pazhaya sadha water | neethanni.
3. Add 1 cup tamarind water; Use less tamarind as neethanni has tangy taste naturally.
4. Add mashed tomato, crushed green chilli and garlic cloves.
5. Add turmeric powder, pepper powder, cumin powder, required salt and coriander leaves.
6. Bring to boil and switch off once it starts to bubble.
7. Cover with lid as it will keep Rasam aromatic.

Tips:

1. If your pazhaya sadham water is too tangy, avoid tamarind at all.
2. Rasam should not be boiled fully as it will turn rasam more spicy.

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