TASTES OF INDIA - Neeragaram!

Neeragaram = Neer + Agaram, “neer” means water and “agaram” means food. Neeragaram is a fermented rice recipe. It was a staple breakfast in almost every home in Tamilnadu during olden days when refrigerators had not made their way into homes. Whenever there was left over rice, water was poured onto it and kept overnight. The next morning the watered rice was mixed with curd and salt to make it “Neeragaram”.

This is a simple, wholesome and nutritious breakfast that nourishes the body exhausted by work. It contains good amount of Vitamin B12 that prevents the body from fatigue and tiredness. It helps to cure stomach ulcers if consumed on an empty stomach in morning times. It is mostly consumed in summer since it acts as a body coolant.

Ingredients: (for 3 to 4 glasses)

Left over rice – 1 cup

Curd – 1 cup

Water – 2 cups

Salt – 1 teaspoon

Hing (asafoetida) – ¼ teaspoon

Curry leaves – 5 (chopped finely)

Method of preparation:

Loosen the left over rice and pour water over it. Leave it overnight in a closed container.

Next morning strain the water into another bowl and mash the rice nicely with a ladle or hands.

Add the strained water, salt, curry leaves, hing along with curds to the mashed rice and mix well.

Enjoy with a crunchy bite of small onions or your favourite pickle.

-Sowpernica