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April 4, 2014


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நீராகாரம், பழைய சாதம்

When I was thinking to post a traditional, healthy and easy coolant recipe for summer, pazhayathu aka pazhaya sadam with neeragarm recipe striked my mind. All you need is just a cup of leftover rice to make this healthy dish. I am a big fan of this recipe. My MIL makes it super tasty and flavourful adding curry leaves, small onions, more milagai, pickle and vathakuzhambu. This combination made me taste this.

Before marriage, my mom had tried several times to make me eat but I never touched it and scolded my mom like anything. But after knowing its health benefits & taste, now I feel very bad about my behaviour towards my mom. 

My mom used to tell me when she was pregnant, she used to drink a big sombu full of neeragam for breakfast and told this is the best coolant to supress body heat compared to buttermilk and tender coconut. Yes, I do agree.

As soon as you drink this, you feel your tummy chilled and it keeps you cool the whole day. Usually farmers and ladies who work in fields used to have this for breakfast to keep them active and energetic to work under the sun. I heard neeragaram has vitamin b12 which is not found in fruits and vegetables.

So lets make use of this simple and effective body coolant for this summer. Do try it friends..

Neeragaram with pazhaya sadam recipe

Neeragaram with pazhaya sadam recipe Pazhaya sadam & Neeragaram recipe for summer !
Cuisine: Indian
Category: Breakfast
Serves: 1
Prep time: 8 HOURS
Cook time: 10 Minutes
Total time: 8 hours 10 minutes


  • Leftover rice - 1 cup
  • Water - as needed
  • Curd or thick buttermilk- 1/2 cup
  • Salt - as required
  • Small onions - few
  • Mor milagai - to taste
  • Green chillies - 1 no
  • Curry leaves - few
  • Pickle or vathakuzhambu - to taste
  • Raw mango pieces - to taste (optional)

    Take the leftover rice in a bowl or mudpot. I kept in the cooker itself. Add sufficient water to immerse the rice. Add few pinched curry leaves (optional). Mix well, crush the rice and keep it closed over night.
    The next morning, before breakfast, take the cooker, add the required curd or thick buttermilk, salt and mix it well. Strain the water and drink separately.
    Enjoy the rice with mor milagai or green chillies and small onions.
    My MIL mixes pickle, raw mango pieces and left over sambar or vathakuzhambu. It enhances the taste very well.

    pazhaya sadam step


  • During summer season, we add raw mango pieces while eating the rice. It gives a nice tangy taste.
  • Adding curry leaves and little curd gives a nice flavour. But add little curd. Too much curd spoils the rice.
  • Don't forget to add salt. 
Tastes yummy with small onions and chillies !

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Raks said...

Super :) amma purposefully keeps extra rice to make pazhaya sadham during summer and we eat with onion and mormelagai. But vathakuzhambu is my fav.

Chitra said...

Yes,naanum aunty um ithu thaan breakfast aa sapduvom summer la:)

Priya Satheesh said...

wow...perfect for summer and this is really very tempting...its been long time I had this.. And as you said, it feels really heavy after drinking...mormilagai is the perfect combination and sometimes we have this with masala vadai :)

Priya Suresh said...

Prefect body cooler, love it to the core. But i make here rarely coz of the chilled weather here, somehow i love this pazhaya sadham with vatha kuzhambu and manga oorukai.

AparnaRajeshkumar said...

remind me of my childhood where i use to take only this for breakfast. good one

Julie said...

I just wish to grab the bowl,yummy!!

hotpotcooking said...

Perfect coolant

Priya said...

perfect summer recipe .looks wonderful .

Unknown said...

Back to childhood days dear!!!! Perfect cooler!!! Love the pot!!!

Sayantani Mahapatra Mudi said...

Summers are Bengal are made soothing with Panta bhat almost a similar dish sans the yogurt. lovely post dear. its warming to see such traditional dishes making way to the blogs. kudos to you.

Unknown said...

Pazhaga sadham is my fav one. Same pinch we used to make it for summer breakfast :)

nandoos kitchen said...

We too make something like this. It is really very refreshing and cooling. Nice one Chitra..

Anonymous said...

this wonderful,soothing dish is indeed very cooling and refreshing during summers especially when the sun is scorching hot outside,thanks so much for sharing :-)

gopal said...

This really refrigerated the body and a solid

Unknown said...

Much more tastier with nethili karuvatu kulambu!!
Anytime favourite...
Just amazing

Balaji S said...

Can this be used even after 2 days. I have made rice in excess. That's why

Chitra said...

If you refrigerate the rice with some water in an air tight box,u can keep it. OR u can freeze it in a box without water. But its better to use it immediately. If you want to finish off the rice, u can try some other recipes using leftover rice. Please check my kuzhi paniyaram recipe for the same.

Unknown said...

This looks amazing delicious! I try to make it tonight. Also because of the health benefits as I have vegetarian diet. I'm is aus and we now into our spring, but I see many comments that this is a summer dish. I am so interested to know why? Must it be fresh water or could I use the water the rice was cooked in?
Thank you so much for sharing

Chitra said...

Hello Tammy, Good to see your interest towards Indian food. Basically this neeragaram is a body coolant.we consume it to reduce body heat during summer. But its no harm to drink all through the year if you are not having sinus issues. To make this we don't use rice cooked water. We add fresh water in th leftover cooked rice and keep it overnight. The next morning we drink that water. Hope its clear 😊

Raj said...

Hare Krishna!

While my wife and I do this everyday, my daughter won't drink the water or soaked rice. Just for her, I am planning to leave the cooked rice without water to be consumed the next day. I know it won't have the same nutrients as the rice in water. However, will the rice stored without water (out of refrigerator) at least not spoil overnight? Also, I live in a cold place (north USA) and for the fermentation to be effective, I soak rice in the morning to be consumed next day morning. Are there any health risks in it? Thank you, Raj

Chitra said...

Hello Raj,
Uncooked rice can contain spores of bacillus cereus and those spores survive cooking. When rice is cooled slowly (i.e. left on a counter to cool instead of being put into the refrigerator within 2 hours), the bacteria spores grow and produce a toxin that makes you sick. Reheating the rice won't kill those spores. So it is not advisable to keep the cooked rice without refrigeration for more than 4 hours. For you, if you are soaking the rice for long time to ferment, it is better to keep the soaked Sadam in an earthen vessel or kalchatti to prevent bacterial formation. I got all these info after browsing your queries. Being in Bangalore (it is also colder compared to tamilnadu), I have also tried these options. I feel like getting some weird smell in the cooked rice without water if it's stored overnight.