Name: Kootchulu (Neeragaram or Fermented Rice Porridge) recipe by Shyamala Kumar at BetterButter
Prep time: 480 min
Cook time: 5 min
Total time: 485 min
Yield: 6
Ingredients: 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

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'.

Ingredients Serving: 6

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

Instructions

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.
Cover and keep it on the kitchen top overnight for fermentation.
Next day morning, strain the fermented water and keep the rice aside.
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.
Add 2 tbsp of finely chopped Shallots\small onions, few curry leaves and serve immediately.

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