Suutama

Suutama, also known as suthama or sutama, is a traditional Indian fermented rice dish. It is particularly popular in the state of West Bengal, where it is a staple, especially during the summer months. The dish is made by fermenting cooked rice with water, and sometimes with the addition of yogurt or a starter culture. The fermentation process typically takes one to three days, depending on the ambient temperature and desired level of sourness.

The resulting product is a semi-solid, porridge-like dish with a tangy flavor and a slightly gelatinous texture. Suutama is often consumed cold and is considered a cooling and refreshing food. It is frequently served as is, sometimes with a pinch of salt. In some variations, it may be mixed with a small amount of milk or buttermilk. It is valued for its probiotic properties and is believed to aid digestion. Historically, it was a way to preserve cooked rice and make it more digestible. The preparation method is simple, making it an accessible dish for many households. While its consumption is most prevalent in West Bengal, similar fermented rice dishes can be found in other parts of India and Southeast Asia.