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Ayurvedic Dravya · Fermented · — kcal / 100g

Rice kanji (fermented gruel) Aranala

Also known as: fermented gruel, pazhaya sadam, sour kanji

Classical aranala — sour fermented gruel that kindles agni, relieves fatigue and works as a probiotic cooler in the hot working day.

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Rice kanji (fermented gruel) — Ayurvedic Fermented & USDA Nutrition

Rice kanji (fermented gruel) — Rasa: Sour · Virya: Heating · Vipaka: Sour · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Mildly Increases (+1) Kapha: Pacifies (-1)
Rasa (Six Tastes)
Sour
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sour
Guṇas (Qualities)
Light, Liquid, Penetrating
Digestibility & Agni
5/5 · Agni 2
Seasons & Timing
Grishma, Varsha · Morning

Classical Ayurvedic Profile & Preparation

Classical aranala — sour fermented gruel that kindles agni, relieves fatigue and works as a probiotic cooler in the hot working day.

Traditional Preparation (Samskara)

Cooked rice soaked overnight in water in a clay pot, lightly fermented; drunk next morning with the soaking water, salt and curd or buttermilk.

Classical Provenance: Sushruta Samhita (aranala/sour gruel class); Tamil folk tradition (pazhaya sadam).

Synergistic Combinations (Samyoga)

  • with shallot and green chili (folk style)
  • buttermilk added before drinking
  • rock salt

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: amlapitta / reflux
  • Contraindication: ulcers
  • Contraindication: pitta excess

Verified USDA Nutrition Facts for Rice kanji (fermented gruel)

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/2 cup (100g):

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