This dish with slight variation, is very common in other Indian states as well. One thing to notice is that this dish is not restricted to farmers, but also many families (mine included) used to have this. Down here in the south we call this as Pazhedhu or Pazhaya Soru (Soru means rice in the local dialect and Pazhaya is left over in this context). My dad, as a kid, literally grew up with this. Those days, it is quite common to be in a joint family and usually the eldest of the siblings would take care of the whole family. My grand dad being the eldest, his house would always be buzzing with people, his own brothers and sisters, niece and nephews etc... Making a lavish meal for all of them was highly impossible, given that the entire family was run on a single income. There are times, my dad said, that he had had to take this all three times a day. Wow!
Moreover, I was stunned when he said he was never bored of having it and in fact he loves it and miss having them now. This makes me wonder, if things in the present are evolving fast and blind without acknowledging the traditional and important things from our roots. There are so many things that are forgotten not limited to food. We boast about having multigrains in our breakfast, vitamins as supplements etc., but little do we know of what our ancestors had like pazhaya soru, Kanji, Keppai Koozh, Angaya Podi viz. The previous generation seems to have been so much happy and content with these kind of simple things. They also seem to be more hale and healthy than us. Even though we are well advanced in medicine now, there seems to be no reduction in the number of invalids. What my mom gets (ailments) at 50, I am getting it at 25 ! I wonder if I will be able to move myself without some one's help at her age.
Even though this can be termed as a poor man's food, this has a real punch to it. It is plain and simple, no doubt. You may even wonder what possibly can be great and say it's just another curd rice. Well, I may not be able to put it eloquently, but all I can say is just have it once. Try this out the authentic way. Here in tamil Nadu we will have this with small onions and green chillies. In Assam, this is had with aloo pitika, mashed potatoes. Whichever way you prefer, it has such a refreshing taste. The sourness of the curd and the stinging bite of that green chilli, will wake up your taste buds. Needless to say about its healing and health benefits, fermented rice is a pandora of nutrition. It is the best coolant in the summer months and a natural cure for mild acidity and stomach upsets.
So friends, keep this in mind as Summer is fast approaching!!!
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Poita Bhat with Aloo Pitika ~ Assamese Breakfast Slightly fermented rice mixed with curd, chillies and onions. Served with mashed potatoes and dry fish in the rural Assamese household. Prep time: 5 mins | Rest Time 10 Hours | Cook time: NIL | Total time: 10 Hours | Serves: 2
Notes
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This post falls under the Assam state of North east India. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
Sapana Behl says
Both the dishes looks simple yet delicious and filling..
Suma Gandlur says
Both the dishes lare simple and rustic.
Usha says
Every state has a variation of this rice. I remember this use to be consumed in villages even in Andhra and seldom seen or prepared nowadays. Poita bhat with aloo pitika seems like a nice combination and a flavorful breakfast.
Padmajha PJ says
You are so right! We are now turning to all sort of diets after getting the ailments and our ancestors knew how to prevent them with simple home made dishes! Nicely captured recipe! I too made aloo pitika 🙂
Sreevalli E says
Comforting dishes.. They look yum.
Nalini's Kitchen says
Such a healthy and comforting breakfast option...
Sandhya Ramakrishnan says
SO well written....The poor man's dish is actually something that has the most flavor with few ingredients...How similar the dishes are across the country and not to mention, this will be one healthy breakfast!
Chef Mireille says
you are such a good writer. Interesting and informative
vaishali sabnani says
Wow so well written. .and so well captured.
I love that zing of green chilly..and I am actually getting the taste of the dish.
Archana Potdar says
Unity in diversity thats what India is all about. Simple hearty meal callled different names but shared all across India. Thanks Nisha for sharing this beautiful, smple meal that reminds us about what we are missing in our materialistic living.
Srivalli says
Ah this is indeed a dish across states..and yes it is typically breakfast dish Nisha..infact I actually read about this being so famous in Orissa, that's when I realised we have such similar dishes across states..lovely pictures..and love your theme..
Jayanthi Padmanabhan says
very true cannot agree more.. we're spoilt for choices but none the healthier
Harini-Jaya R says
Good one. Even in our families,it is said that curdled milk mixed with rice overnight is a very healthy form of breakfast.
Nivedhanams Sowmya says
simple and homey!!! very healthy...
Gayathri Kumar says
Whatever mom made for breakfast, we needed some palaya saadam to finish with vadu maangai. Your post is making me nostalgic. The combination of aloo with rice looks yumm...
Priya Suresh says
Wat a fancy name for our oldie goldie Pazhaya saadham, poita bhat and aloo pitika looks comforting.
Saraswathi Tharagaram says
Tempting click dear with awesome presentation and this is our pazhayathu recipe but never tried with aloo..
The Pumpkin Farm says
nice combination and you have make it appear so relishing
Kalyani says
Kanji kooZh is indeed the natural way of staying fit and adding nutrition to the body..great combo there NISHA ! Yummy clicks
Pavani N says
Lovely post Nisha. Both the dishes, though simple to make, are comforting and nutritious. Clicks are amazing.
Manjula Bharath says
very very comforting and healthy meal , i too like palaiye sadam a lot 🙂 very healthy and paired with an very inviting pithika 🙂