When I was a little girl, I would often go to my Kong’s(She was a lady from Meghalaya and Kong is a term used for elder sisters) house and spend time with her. If it was an early morning visit then I would often see her eating rice which she would call ‘poita bhat”. She would offer me too but at that age neither did I know the benefits of this simple dish nor did I relish it as much as any of the other delicacies she would make for me.
Years later , I realize that this simple breakfast is not only tasty but has its benefits too.Poita bhat of Assam has its counterparts across the country.In Tamil Nadu it’s called Pazhaya Saadham. Pakhala Bhaat in Orissa, Panta Bhaat in West Bengal, Tanajana for Tullus, and Chaddannam for Telegus.
Rice is a staple food grain in many states in India and is the principal source of energy and nutrition for the local populace. It is a good source of minerals, dietary fiber and vitamins.But research has found certain anti -nutritional components present in rice that does not help in absorbtion into the human system even after cooking. Fermentation reduces these anti nutritional content and increases the mineral content in Poita Bhat, thus adding nutritional value to the rice.
The left over rice dish, traces its origins to the Eastern parts of the Indian subcontinent surrounding Bangladesh. It
also finds mention in journals that date back to the 17th Century, as the most inexpensive way to improve gut health.
It is considered a cooling food according to Ayurveda, and hence is perfect during the scorching summer months.It is also said to be good for children down with fever.Usually a breakfast dish and traced back to bye gone times for farmers in a hurry( due to the absence of refrigerators in earlier times,left over rice from dinner was soaked in water to have the next morning) and other workers who not only find it easy and cheap to have this but it is filling and gives the necessary pep and energy for the day’s hard work. however,it can be had at any time of the day. What is surprising is that this underrated rice dish is now finding a place for itself in menus of posh restaurants across the country.Wow!!
Simplicitity and Simple Pleasures.
There are no “recipes” to this dish . In its most basic form, it constitutes boiled rice mixed with water overnight and eaten the next day. Now a days several variations have evolved depending on what is added to flavour it, or how the water rice is treated after it is mixed. Many would like it, if it is best served with accompaniments which have myriad textures and flavours.Every household has its way of flavouring the dish. We keep it simple. We add some mustard oil ,salt, boiled potatoes,smoked tomatoes and chillies. Well if you have it mid morning or have time you can add smoked fish(pura machh) or chicken. A few Assamese house holds also have it with sesame paste or kharoli. You can add potato fry (alu bhaji) or fish fry, mashed potato and eggs(alu koni pitika)or coal or fire-roasted eggplant mash
(pura bengena pitika ). You can eat it which ever way you want but I can assure you, it would be a dish you would relish and enjoy.
Do not forget to sip the water in the end. The real joy lies in that. Simple food, Simple Pleasure, Simple food for the Soul!
