Neychoru; Authentic And Comforting Ghee Rice From Kerala

Neychoru is a traditional rice dish that originates from the Indian state of Kerala. It is made by cooking rice in ghee (clarified butter), which gives it a rich and aromatic flavour. The rice is often cooked with onions, spices, and coconut milk, which further enhances its flavour. Neychoru is a popular dish in Kerala and is often served at weddings, festivals, and other special occasions. It is usually served with spicy curries, pickles, and pappadums.

The word "Neychoru" literally translates to "ghee rice" in the Malayalam language. As the name suggests, Neychoru is made by cooking rice in ghee or clarified butter, which gives it a rich and aromatic flavour.

Neychoru has been a part of the culinary tradition of Kerala for a long time. It is believed that the dish was first prepared by the Mappila community, who are the Muslim inhabitants of Kerala. The Mappilas have a rich culinary heritage, and Neychoru is just one of the many delicious dishes that they have contributed to the cuisine of Kerala. Over time, Neychoru became popular among people from all communities in Kerala. Today, it is a popular dish that is served at weddings, festivals, and other special occasions. It is also a popular dish in many restaurants and hotels across the state.

The recipe for Neychoru is quite simple. First, rice is washed and soaked in water for about 30 minutes. Then, ghee is heated in a pan and onions, green chillies, and other spices are added to it. The rice is then added to the pan and cooked with water, coconut milk, and salt. Once the rice is cooked, it is garnished with fried onions and cashews.

Neychoru is often served with spicy curries, pickles, and pappadums. It is a filling and satisfying dish that is loved by people of all ages. In fact, Neychoru is often considered to be a comfort food in Kerala, and many people enjoy it as a simple and wholesome meal. While Neychoru is a popular dish in Kerala, it has also gained popularity in other parts of India and around the world. Many people who have tasted the dish have fallen in love with its unique flavour and aroma. As a result, Neychoru has become a part of the global culinary landscape, and it is now enjoyed by people from all over the world. In conclusion, Neychoru is a delicious and simple rice dish that has been a part of the culinary tradition of Kerala for centuries. It is a dish that is loved by people of all ages and is often considered to be a comfort food in the state. Whether you are a food lover or just looking for a simple and satisfying meal, Neychoru is definitely worth trying. 

As a traditional rice dish made with ghee and spices, Neychoru has some potential health benefits. Neychoru is a rich source of carbohydrates, which is the main source of energy for the body. It provides the body with a sustained release of energy throughout the day. Ghee, which is used in Neychoru, is a source of healthy fats that are essential for the body. It contains conjugated linoleic acid (CLA), which has been shown to have anti-inflammatory properties. Neychoru is cooked with spices such as cumin, cinnamon, and cardamom, which are rich in antioxidants. These antioxidants help to protect the body against cellular damage caused by free radicals. The spices used in Neychoru are known to aid digestion. For example, cumin is known to improve digestion and relieve bloating, while cinnamon can help to regulate blood sugar levels. Neychoru contains essential nutrients such as protein, fibre, and vitamins. The rice used in Neychoru is often fortified with nutrients such as iron, which is important for the production of red blood cells. However, it's important to note that Neychoru is a high-calorie dish, so it should be consumed in moderation as part of a balanced diet. Also, people with certain health conditions, such as high cholesterol or diabetes, may need to limit their intake of ghee and rice.

Here's a simple recipe for Neychoru, a traditional rice dish from Kerala, India:

Ingredients:

• 1 cup of basmati rice, washed and soaked in water for 30 minutes
• 2 tbsp of ghee (clarified butter)
• 1 medium onion, sliced
• 2-3 green chillies, chopped
• 1 cinnamon stick
• 2-3 cardamom pods
• 3-4 cloves
• 1 bay leaf
• 1 cup of coconut milk
• 1 1/2 cups of water
• Salt to taste
• Fried onions and cashews for garnish

Method

• Heat ghee in a pan and add sliced onions, green chillies, cinnamon, cardamom, cloves, and bay leaf. Fry until the onions turn golden brown.
• Drain the soaked rice and add it to the pan. Fry for 2-3 minutes.
• Add water, coconut milk, and salt to the pan. Mix well and bring it to a boil.
• Reduce the heat to low, cover the pan and cook until the rice is tender and all the liquid is absorbed. This should take about 15-20 minutes.
• Once the rice is cooked, remove it from the heat and let it rest for 5 minutes.
• Garnish with fried onions and cashews, and serve hot with spicy curries, pickles, and pappadums.
• Enjoy your delicious Neychoru, a flavorful and aromatic rice dish that is sure to satisfy your taste buds!

Tips

• Choose the right rice: Use good quality basmati rice, which has long grains and a subtle flavour. Wash the rice thoroughly and soak it in water for at least 30 minutes before cooking.
• Use ghee: Ghee is an essential ingredient in Neychoru, as it gives the dish its rich flavour and aroma. Use good quality ghee for best results.
• Use fresh spices: Use fresh spices such as cinnamon, cardamom, and cloves, which are the key spices used in Neychoru. Grind them fresh if possible to release their oils and flavour.
• Cook the rice properly: Cook the rice until it is tender and all the liquid is absorbed. Avoid overcooking the rice, as it can become mushy and lose its texture.
• Use coconut milk: Coconut milk is another essential ingredient in Neychoru, which adds to its rich flavour and creaminess. Use fresh coconut milk or canned coconut milk for the best results.
• Rest before serving: Allow the rice to rest for a few minutes before serving. This will help to distribute the flavours evenly and make the rice more flavorful.
• Garnish with fried onions and cashews: Garnish the Neychoru with fried onions and cashews to add a crunchy texture and a nutty flavour to the dish.