Thursday, 20 June 2013

Neeragaram / Palaya Satham Health Benefits: Cure for Stomach Burns

 

During the time, the refrigerator didn't make it's way into our homes, whenever there was left over cooked rice, boiled water was poured in the left over rice, and left overnight. The next day morning, it was mixed with buttermilk and salt. This used to be the traditional break fast, with raw small onions as an accompaniment. We call it "Palaya sadham/ Neeragaram" in Tamil. Neeragaram has amazing health benefits. Having palaya sadham for few days on an empty stomach cures stomach burns. Palaya sadham is also rich in vitamin b12. It is also an amazing body coolant and if you are a person who is out in the hot sun a lot, try drinking this neeragaram before going out, your body will not develop heat boils nor will it get dehydrated very soon. We make palaya sadham often, though not regularly like in my grandparents times. But on a hot summer morning, having "Palaya sadham" is literally heaven. We make palaya sadham in different ways, the one I have posted is easy and quick. To make palaya sadham, the previous night add little left over rice in a cup. Pour boiled water and few drops of castor oil and close it with a lid and leave it overnight. The next day morning, add little buttermilk and salt and mix every thing together well and have it in an empty stomach. You can bite into the small onions for spiciness. Continue having this for some time and you will feel much better. You can add yogurt instead of buttermilk, it's even more tasty. Both small onions and castor oil cools the body. For even healthier version, try making this palaya sadham with brown rice.




METHOD:
1. Take the left over rice in a glass tumbler.


 2. Add boiled, cooled water. Add few drops of castor oil and close it with a lid.



3.  Next day morning, add buttermilk and salt. Mix it well and your simple, healthy breakfast is ready!



NOTES:
  • Try using fresh buttermilk along with this palaya sadham.
  • For even healthier version, make it with brown rice.
  • Continue having this palaya sadham first thing in the morning, till you get good relief from stomach burn.
  • If done with brown rice, it will give good relief from constipation too.

19 comments:

  1. tasted before :) me and mom tasted with green chilly (very small one) tasted heaven !

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    1. Will this prepration work inthe european countries too?

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    2. Yes, it will work anywhere. But if it is very cold there, you might find it difficult to drink it in the early morning.....

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  2. Any reason why we add castor oil, would like to know please.

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  3. Hi, castor oil is a very good coolant and having a few drops of it with palaya sadham, helps in easing stomach burns.

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  4. Thanks for the info! Your website is very helpful and beautifully detailed with pics.

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  5. Hello,
    I would like to know if we keep the pazhaya sadam in an earthenware pot(man panai) or any other specific vessel? copper or stone vessel?

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    1. Hi Ezhil, I would suggest you keep the pazhaya sadham in earthenware as it keeps it very cool and refreshing....

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  6. Adding Castor oil is not a good version of pazhaya sadam...the best part of pazhaya sadam is it dosen't contain oil or fat. Castor oil will spoil it.

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    1. In villages, usually pazhaya sadham is had after a hard work under scorching sun. Adding a few drops of castor oil cools the body down. That is the same reason in our village side we add castor oil while boiling dal, but if you don't want to add castor oil you can skip it...

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  7. The topic of pazhaya sadham benefits needs more scientific basis to be accepted universally (that is what lacks from the Indian side. The western folks take a topic and apply all sorts of scientific methods and tools to prove any hypothesis --- for example, can curcumin derived from turmeric cure cancer and the jury is still out on that). The concept of goodness perhaps comes from the fact that it contains good bacteria --- like in yogurt as opposed to just milk or fermented soy and other products used in oriental cultures. But then you need to realize there are number of variables that needs to be optimized. For example, when I (a US based engineering research professor with 40 years of experience and dabbled in real high tech to mundane things) decided to make yogurt at home myself, I could read a number of papers on how a yogurt is made commercially and found approximately 110 degree F for a day or so is optimal (there is even a nice chart on good bacteria multiplication as a function of temperature and time) and use my oven to make the yogurt as we keep the house at 72 deg which is not good enough. The same thing goes for earthenware. If is made from good soil with good minerals it is going to be good. If it is made with clay from areas with neurotoxic and other kinds of waste, you are going to be in trouble.
    Going to the turmeric case, I feel that the western world is looking for quick actions (90 day treatment and cured). No real cure is possible like that as the dose required for such fast action could be lethal to the body in other respects and the body starts fighting back. Instead you use these well known (anecdotal) remedies to start to put your body (system) in the correct path (and augmenting with good diet and exercise) and let the body dynamics take you from there.

    ReplyDelete
  8. The topic of pazhaya sadham benefits needs more scientific basis to be accepted universally (that is what lacks from the Indian side. The western folks take a topic and apply all sorts of scientific methods and tools to prove any hypothesis --- for example, can curcumin derived from turmeric cure cancer and the jury is still out on that). The concept of goodness perhaps comes from the fact that it contains good bacteria --- like in yogurt as opposed to just milk or fermented soy and other products used in oriental cultures. But then you need to realize there are number of variables that needs to be optimized. For example, when I (a US based engineering research professor with 40 years of experience and dabbled in real high tech to mundane things) decided to make yogurt at home myself, I could read a number of papers on how a yogurt is made commercially and found approximately 110 degree F for a day or so is optimal (there is even a nice chart on good bacteria multiplication as a function of temperature and time) and use my oven to make the yogurt as we keep the house at 72 deg which is not good enough. The same thing goes for earthenware. If is made from good soil with good minerals it is going to be good. If it is made with clay from areas with neurotoxic and other kinds of waste, you are going to be in trouble.
    Going to the turmeric case, I feel that the western world is looking for quick actions (90 day treatment and cured). No real cure is possible like that as the dose required for such fast action could be lethal to the body in other respects and the body starts fighting back. Instead you use these well known (anecdotal) remedies to start to put your body (system) in the correct path (and augmenting with good diet and exercise) and let the body dynamics take you from there.

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  9. Hi madam, Other then brown rice what kind of rice will be well & good for Palaya satham

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    Replies
    1. You can use also use hand pounded rice, will work very well....

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  10. Thank you for the details. Could you tell me what would be the vitamin B12 content per 100 grams of pazhaya sadam?

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  11. I am sorry I don't know the precise vitamin B12 content for palaya saham. If I find out, I will update the post...

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  12. which rice is best to make this? kai kuthal ponni? any other varietals?
    will kai kuthal be light brownish/sandalwood color after cooking or pure white with colored specks after cooking? should it be parboiled or raw?

    from what i have seen prior to cooking of certain machine processed varietals the rice will look brownish but after washing and cooking it is turning pure white with colored specks but perhaps this is not correct.

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