Monday, May 12, 2008

Neer Kozhukattai


Boiled Rice – 400gm

Coconut gratings – 2 cup

Salt – 1 teaspoon(as per taste)


Soak the rice in water for about 4 to 6 hours.

Drain the water completely and grind to a coarse paste.

Add salt and coconut gratings and mix well.

Heat kadai. Pour coconut oil.

Pour the paste and stir well.

The paste should not stick in fingers.

Cool it.

The dough should be thick enough to make balls.

Make lemon size balls.

In a thick bottomed vessel pour enough water (say about 8 to 10 cups) and bring to boil.

When it starts boiling, gently drop 4 to 5 rice balls. Reduce to heat to medium.

Allow to cook for two minutes.

Then add another 4 balls. Repeat this till you finish all the balls.

Gently stir using a flat spoon.

Allow to cook in low heat for five to ten minutes.

You can also check one ball with a spoon whether it is cooked well in the middle also.

Remove from stove and take out all the rice balls from the water.

The cooked water will be like porridge. You can have it with little salt or sugar.

Accompany by kothsu or chutney.

The above is the traditional Tirnelveli method.

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