Tuesday, 28 April 2015

Neeragaram




When I was discussing summer recipes with my family, my father in law said about this neeragaram. He recalled how this was this only his breakfast for so many years. It is considered to be so nutritious.

In those days with no fridge, there will be much left over rice which they pour water and leave it overnight in an earthen pot.  Since it is fermented for long hours it’s highly nutritious. Rich in iron, potassium and calcium.

It is best to have it as breakfast, since it is very filling.

Ingredients:

·         Left over rice with water
·         Butter milk
·         Water
·         Salt to taste
·         Asafetida / Hing / Perungayam - 1 pinch
·         Small onions – Few – finely chopped
·         Curry leaves, Coriander leaves – Finely chopped

Method:

Pour water in the rice and leave it overnight. Keep it in the kitchen counter. No need to keep in fridge.

Add butter milk to the rice water mixture. I dint have butter milk, so I added curd and diluted with water. Mix it well.



Add the chopped onions, greens and hing.



Add salt and dilute it well. It should be watery.


Serve immediately. 

Notes:

·         Next day, check if it has any stale smell. If then, discard. It should not be consumed in that condition. If not, then proceed.
·         You can also add some seasoning with mustard seeds. I like it without seasoning.





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