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Kerala’s Fermented Rice Gruel (Porridge)
Kerala’s Fermented Rice Gruel (Porridge)

Before you jump to Kerala’s Fermented Rice Gruel (Porridge) recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.

We are all aware that having healthy meals can help us feel better within our bodies. Increasing our consumption of sensible foods while reducing the intake of unhealthy kinds plays a role in a more balanced feeling. Eating fresh vegetables helps you feel much better than eating a piece of pizza. This can be a problem, nevertheless, with regards to eating between snacks. You can spend several hours at the food market searching for the right snack foods to make you feel healthy. Here are a handful of healthy snacks which you can use when you need a quick pick me up.

Whole grain meals are an excellent choice for a fast wholesome snack. A bit of whole wheat toast, for example is a great snack in the morning. Eating on the run may be much healthier with wholesome chips and crackers. Whole grains are usually better than processed grains included in white bread.

You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to kerala’s fermented rice gruel (porridge) recipe. You can cook kerala’s fermented rice gruel (porridge) using 9 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to cook Kerala’s Fermented Rice Gruel (Porridge):
  1. You need 1 cup Cooked leftover rice –
  2. Provide 1-2 Green chilies-
  3. Use As needed Curd Curry or plain curd –
  4. Take as needed Pickle – of your choice
  5. Get 2 Shallots –
  6. You need As needed Mashed tapioca-
  7. Use As needed Coconut chutney-
  8. Take To taste Salt –
  9. You need As needed Cold water-
Steps to make Kerala’s Fermented Rice Gruel (Porridge):
  1. In a claypot, add the leftover rice with 1 cup of water and leave it soaked overnight at room temperature. The next day, serve the gruel in a bowl with salt, coconut chutney, shallots, pickle, curd curry, green chilies, and a generous scoop of mashed tapioca. Enjoy!

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