Kootchulu (Neeragaram or Fermented Rice Porridge) | How to make Kootchulu (Neeragaram or Fermented Rice Porridge)

By Shyamala Kumar  |  11th Feb 2018  |  
5 from 2 reviews Rate It!
  • Kootchulu (Neeragaram or Fermented Rice Porridge), How to make Kootchulu (Neeragaram or Fermented Rice Porridge)
Kootchulu (Neeragaram or Fermented Rice Porridge)by Shyamala Kumar
  • Prep Time

    8

    Hours
  • Cook Time

    5

    mins
  • Serves

    6

    People

9

2

0 votes

About Kootchulu (Neeragaram or Fermented Rice Porridge) Recipe

Kootchulu is a simple, age-old, healthy drink made from overnight fermentation of cooked rice. This is my family's all time comfort food.The mild sour taste of this porridge or kanji with the flavour of sesame oil and the crunchiness of onions makes it unique in taste.It acts as a natural body cooler, especially in summer.Though there are many versions of this kanji being prepared in various parts of country, I follow my grandmother’s recipe in which rice is fermented in clay pot and served next day with finely chopped shallots or onions. In Telugu, we call this as ‘kootchulu’ and in Tamil, this is known as 'Neeragaram'.

Kootchulu (Neeragaram or Fermented Rice Porridge) is an aromatic, flavorful and delicious dish which is very much popular in South Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kootchulu (Neeragaram or Fermented Rice Porridge) is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kootchulu (Neeragaram or Fermented Rice Porridge) at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 480 minute for the preparation and 5 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Kootchulu (Neeragaram or Fermented Rice Porridge) by Shyamala Kumar in step by step with pictures so you can easily learn how to cook the perfect Kootchulu (Neeragaram or Fermented Rice Porridge) at your home without any difficulties. Kootchulu (Neeragaram or Fermented Rice Porridge) is one of the representative dishes of South Indian which you can serve in any special occasions.

Kootchulu (Neeragaram or Fermented Rice Porridge)

Ingredients to make Kootchulu (Neeragaram or Fermented Rice Porridge)

  • Leftover cooked rice - 2 cups
  • water - 6 to 7 cups
  • curd (slightly soar) - 1\4 cup
  • til Oil\Sesame Oil - 2 tsp
  • shallots\Small Onions - 2 tbsp, finely chopped finely
  • curry leaves - few, chopped finely
  • salt to taste

How to make Kootchulu (Neeragaram or Fermented Rice Porridge)

  1. Fermentation process : Take 2 cups of leftover cooked rice and soak it in 6-7 cups of water, preferably in earthen pot or in stainless steel vessel.
  2. Cover and keep it on the kitchen top overnight for fermentation.
  3. Next day morning, strain the fermented water and keep the rice aside.
  4. Mash 3/4 cup of fermented rice and blend with 6 cups of rice water, 1\4 cup of curd, 2 tsp of til oil\sesame oil and salt as required.
  5. Add 2 tbsp of finely chopped Shallots\small onions, few curry leaves and serve immediately.

My Tip:

Instead of yogurt, buttermilk can be used. Green chillies or a small piece of mango pickle can be added for some spiciness. The remaining fermented rice can be used to make ‘Pazhaya sadam or fermented curd rice’.

Reviews for Kootchulu (Neeragaram or Fermented Rice Porridge) (2)

Milli Garg7 months ago

Amazing presentation.
Reply
Shyamala Kumar
7 months ago
Thnx :blush:

Fatima Hussain7 months ago

Congratulations on winning wild card round, Shymala!!! It is looks very simple and healthy recipe... Your presentation is just WOWWW... Congrats Again...
Reply
Shyamala Kumar
7 months ago
thnx so much:blush:

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