Leftover Rice Porridge Neeragaram

Leftover Rice Porridge or Neeragaram

Like Nannari Sarbath, Neeragaram also takes me back to my Periyakulam days. Kambu Koozh and this pazhaiya sadam are one among the most common breakfast among the field workers, especially during summer. Somehow all the simple and healthiest foods are termed as poor man’s diet. I am so glad that it is changing these days and all these healthy foods are being revived.

Other Names For Neeragaram in the Other Indian States

It is called soru thanni, neecha thanni, pulichathanni, nisineer, pazhaiya sada kanchi, and whatnot. Every culture interprets it in their way. When I shared the neeragaram picture on social media, one of the users shared its significance in Orissa. And then I went ahead and explored more about it. We call Neeragaram as Pakhala in Orissa, and it is quite popular in Bengal, Assam, Jharkhand, Chhattisgarh. It is known by the name paani bhat, Panta bhat, poita bhat. So many names right? Guess what, Orissa celebrates this dish in a unique way. (Source: Wiki) 20 March is declared Pakhala Dibasa (Universal Pakhala Day) by Odias worldwide. Hence, in a move to promote Odia food, the people of Odisha celebrate 20 March as Pakhala Dibasa and they have pakhala on 20 March to welcome the summer season.

Health Benefits of Leftover Rice Porridge

We all now know, Leftover Rice Porridge / Neeragaram is basically cooked rice soaked overnight. This overnight soaking helps with fermentation and makes the rice rich in starch. When we consume this starch-rich rice porridge, it keeps us full for a longer time. Buttermilk, fenugreek seeds along with shallots make it a perfect natural coolant making it the perfect summer drink. In addition, the nativespecial mentions that it is ideal for ulcer and can address all intestinal problems. So, without any further ado, here is the Neeragaram Recipe.

Leftover Rice Porridge Recipe

Ingredients:

Cooked Rice – 1 cup Water – 3 cups Butter Milk – 1 cup Salt – ½ tsp Fenugreek Seeds – ⅛ tsp Shallots – 2 Green Chili – 1 Cilantro, chopped – 2 tbsp Curry Leaves – 5

Steps:

Add 3 cups of water, fenugreek seeds, and salt to the cooked rice and leave it overnight.

Peel the shallot skin and chop it. Also, cut the green chilies. In the morning, mash the rice nicely and add the buttermilk, chopped shallots, cilantro, chopped green chilies, and curry leaves.

If required add more salt and serve your Leftover Rice Porridge chilled.

Notes:

I prefer raw rice or boiled rice variety (sona masoori, seeraga samba, kaikuthal arisi or any millet varieties are preferable) for preparing this porridge. You can adjust water and buttermilk depending upon your consistency preference. Green chilies are optional. And as always, adjust the salt according to your taste.