“Neer Urundai”, a delightful dish of rice balls, derives its name from the unique cooking method where the balls are gently simmered in water. This recipe follows the traditional approach from Thanjavur.
An alternative method involves steaming the rice balls on a greased idli plate for ten minutes, creating a variant known as ‘Uppu Urundai.’
These tender rice balls, or Neer Urundai, can be savored plain or enhanced with a touch of ghee, pepper, and cumin powder. They are traditionally served with the flavorful water they were cooked in, which transforms into a porridge-like consistency. This broth can be seasoned with a pinch of salt or a dash of sugar, tailored to individual tastes.
Neer Urundai holds a special place across Tamil Nadu and other South Indian regions. It’s a beloved snack delicacy, cherished for its simplicity and taste.