“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.
Neer Urundai
4
servings6
hours20
minutesDiscover the delicious Neer Urundai, a traditional South Indian dish of tender rice balls simmered in water. Perfect for evening snack or dinner and cherished for its simplicity and taste.
Ingredients
Par boiled Rice – 2 cups
Coconut gratings – 1 cup
Salt – 1 teaspoon
Directions
- Soak the rice in water for about 4 to 6 hours.
- Drain the water completely and grind along with salt to a coarse paste.
- Add coconut gratings and mix well.
- 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.
- For spicy version, put one teaspoon ghee in a kadai. When it is hot, add all the cooked rice balls and sprinkle coarsely crushed pepper and jeera powder and little salt and mix well.
Wow…Its looks awesome.. I love neer urundai a lot and I often make it at home… I just cant stop eating a single piece… I always grab the whole plate.. Good site and Good recipe!
Sree
http://www.mummymakesityummy.com
Welcome Sree. Thank you for visiting my site. These type of dishes, we won't get it outside.
Hi!
This website is really great and tempting to prepare and have all the items. Thanks a lot attractive photos too.