vaju

Vaju refers to a traditional Indian fermented rice dish. It is typically prepared by fermenting cooked rice with a starter culture, often a mixture of specific flours and spices. The fermentation process allows for the development of a distinct sour flavor and a softer texture. Vaju is a staple in some regions of India, particularly in the eastern parts, and is consumed as a breakfast item or a light meal.

The preparation of vaju usually involves soaking rice, cooking it to a soft consistency, and then mixing it with the starter culture. This mixture is then left to ferment for a period, which can range from one to several days, depending on the desired level of sourness and the ambient temperature. Common ingredients for the starter culture include rice flour, wheat flour, and sometimes fenugreek seeds or other spices that contribute to the fermentation process and flavor profile.

Once fermented, vaju can be eaten as is, often chilled, or sometimes tempered with mustard seeds, curry leaves, and other spices for added flavor and aroma. It is a nutritious dish, known for its probiotic content due to the fermentation process, which can aid digestion. The taste of vaju is characterized by its sourness, which can vary in intensity. It is a simple yet culturally significant food item, reflecting the culinary traditions of its origin.