Neeragara Sadham - Neethanichoru - Rice cooked in fermented rice water

Neeragara Sadham is prepared with rice, neeragaram (neethani - fermented rice water) curry leaves and salt. Then the sadham is mixed with gingely oil, coconut curry leaves thuvaiyal along with citron pickle. This is also a great dish for short picnics.

For this sadham you can use ponni rice, kurunai rice and also millets. Generally, this neeragara sadham is prepared in a pot. To save time, I use a small pressure cooker to cook the rice . You can a feel nice aroma in the kitchen when the curry leaves are cooked in the fermented rice water. I will tell you briefly how to prepare the fermented rice water. Take 1 cup of rice in a vessel and rinse it well for 2 to 3 times and drain the water. For 1 cup of rice boil 6 cups of water in a wide vessel. When the water boils well add the rice, reduce the heat and cook the rice for 20 to 25 minutes, while keeping the vessel uncovered. When the rice has cooked well drain the water in another vessel using a slotted plate or a colander. We call this water as kanji thanni and it gets fermented on the next day and it is called as neethani. Now we will see how to prepare this Neeeagara sadham with step by step instructions.




Neeragara Sadham - Neethanichoru Recipe Details 
 

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 3
Category : rice varieties

Ingredients

• 1 cup ponni rice or noi arisi
• 2.5 cups fermented rice water
• 15 curry leaves
• 2 tbsp gingely oil
• salt as required

Cooking Directions

1. Measure and add the rice in a vessel and rinse it for a couple of times. Here I have used noi arisi so I have used 2.5 cups of fermented rice water. For regular ponni rice take 3 cups of fermented rice water.
2. Take a pressure cooker and add the fermented rice water. When the fermented rice water starts to boil, add the curry leaves and mix well. Next, add the noi arisi and the required salt. Mix well. Cook the rice on medium heat by stirring occasionally.
3. When it is half done add 2 tbsp gingely oil and close it with a lid and pressure cook for 2 whistles and turn off the heat. Allow the pressure to settle down naturally and open the pressure cooker.
4. Gently stir the rice and transfer it to the serving dish.Serve the rice along with the coconut curry leaves chutney. Mix the rice and chutney with gingely oil and enjoy with citron pickle.

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Neeragara Sadham - Neethanichoru with step by step photos 

Measure and add the rice in a vessel and rinse it for a couple of times. Here I have used noi arisi so I have used 2.5 cups of fermented rice water. For regular ponni rice take 3 cups of fermented rice water.

Take a pressure cooker and add the fermented rice water. When the fermented rice water starts, to boil add the curry leaves and mix well.

Next, add the noi arisi and the required salt. Mix well. Cook the rice on medium heat by stirring occasionally.

When it is half done add 2 tbsp gingely oil and close it with a lid and pressure cook for 2 whistles and turn off the heat.

Gently stir the rice and transfer it to the serving dish.Serve the rice along with the coconut curry leaves chutney. Mix the rice and chutney with gingely oil and enjoy with citron pickle.

நீராகர சாதம் - நீத்தண்ணிச்சோறு தமிழில்