Breakfast
Pazhankanji
Leftover rice soaked overnight into a cool kanji — Kerala’s old morning bowl.
About
Pazhankanji is cooked rice left to ferment slightly in its water, then eaten the next morning with coconut chutney, pickle, small onions, green chilli, or leftover fish curry. It is a rural and home breakfast, cooling in the heat and waste-nothing in spirit.
Course
Breakfast
Region
Statewide
Typically with
Chammanthi, pickle, leftover curry
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Cherupayar curry
Whole green-gram curry for puttu — a lighter Kerala morning gravy than kadala.
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Lacy palappam with mild coconut stew — Kerala’s hopper-and-ishtu breakfast.
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