Tamil Muslim Style Nei Choru
Nov. 18, 2017, 5:30 p.m.

Tamil Muslim Style Nei Choru

 Tamil Muslim Style Nei Choru

A traditional South Indian Festive dish to make your meal a grand one with just a handful of ingredients.

 Every picture we capture virtually holds onto a chain of memories associated with that period of time. Each photo in our album tells thousands of tales. Separating a memory from a picture is impossible, such as separating a tradition from a region and so is a cuisine from a culture. When it comes to a feast in South Indian Muslim families, the menu is never full without Nei Choru. A feast always includes it. Be it a marriage or a get together or any pre - post celebrations, Nei Choru has been prioritized as the grand meal just like Biriyani. Especially Kayalpattinam marriages are well known for their Nei Choru and Kalari Kari. It is just an awesome meal people. 

Should a grand meal always include Biriyani? It definitely is a super delicious spicy lip smacking dish. But you can't cook it each and everytime you throw a party or get-together or plan a backyard barbecue. Also making biriyani may sometimes prove difficult regarding budget or even the process itself can be time consuming. Getting the right consistency surely requires patience and training. At times you may be bored or annoyed with phrases like - " Hei, its Sunday pal - why can't we have something grand?" or " What special this weekend?" Am sure all of us would have passed through such questions every other weekend. So you wanna know an easy way to throw a grand meal. Yes guys, "Nei Choru" will definitely help you make cooking hassle free and care free. Ready ah?

#FoodforSoul - Count your blessings - Everyone of us has seen the Hand of God at work in our lives and a key to encourage in ourselves is to replay those victories. As you remember the great things God has done, FAITH will fill your heart. Strength and encouragement will come from the inside. No matter what you are facing, no matter how difficult it looks, you know deep down God did not bring me this far to leave me here. If He did it for me in the past, He will do it again for me in the future. Some of you today will surely get your joy back if you just change the channel ;) Remembering what did not work out, who hurts you, how painful it was. No wonder you are down, you are watching the wrong channel dude. God has given something great for each and everyone. Replay your miracles from the past and give thanks to HIM. you cannot stand low and defeated as long as you think about goodness of God. Replay your victories, Give thanks to God. You will turn from a victim to victor soon :) 

 

HOW TO MAKE THE BEST GHEE RICE, the tamil muslim traditional way

Course : Main dish

Cuisine : South Indian

Cooking time : 30 minutes

Servings : 4 people

 

INGREDIENTS

Half cup of ghee (approximate)

4 teaspoons of coconut oil

3 - 4 cardamom

Cinnamon as required

6 sliced green chillies

2 table spoons of ginger garlic paste

2 cups of rice ( basmati is preferable)

3  and 1/2 cups of coconut milk (first, second and third)

Curry leaves 

Bay leaves

Chopped mint leaves and coriander leaves

Salt as required

 

INSTRUCTIONS

Step 1: In a 5 litre pressure cooker, heat some 2 spoons of ghee and 5 spoons of coconut oil. Once heated add cinnamon, cardamom, bay leaves and chilli and temper it along with ginger garlic paste. Never hesitate to use coconut oil, for it is essential in providing the required richness.

Step 2: When the ginger garlic paste gets roasted to a golden yellow color add curry leaves.

Step 3: Once tempered add coconut milk and salt.

The coconut milk that we are using consists of first milk, second milk and the third one. At times we can use the first milk for preparing the accompanying gravy and use the second and third milk alone for cooking the rice. But for best results I suggest you add the first milk too. An important point to note here is you can use the milk from rotten coconuts too. Since we are boiling it, any rotten smell just disappears and it never alters the taste. So next time if you have rotten coconuts, be ready to cook nei choru.

Step 4: When the coconut milk boils add the chopped mint leaves and coriander leaves.

Step 5: Now add the rice and stir to spread it uniformly.

Step 6: When the water begins to evaporate and bubbles appear, close the cooker and put on the whistle weight and continue cooking in medium flame.

Step 7: After some 5 to 10 minutes remove the lid. The rice would be semi cooked. Now add ghee to the top layer and close the lid and continue cooking in low flame.

Step 8: After again 5 minutes remove the lid, toss the rice so that the lower layer comes up. Now add some more ghee, close the lid and cook for 5 minutes. Again toss and add ghee. Repeat the process layer by layer until the rice is cooked.

Step 9: Once cooked switch off the flame and open the lid after some five minutes thereby leaving the rice in steam or what you call DUM. Adding ghee this way, ensures it to be evenly distributed, hence the rice doesn't stick with each other and remains loose.

Ok now Rice is ready what about curry?

This Nei Choru can be had with a variety of different curries and gravies like Mutton Gravy, Malai Methi Mutton Gravy, Naatu Kozhi Kuzhambu, Beef curry and even with fish.

So do you say its a non-vegetarian meal?

The rice is definitely vegetarian. You can have this with vegetarian curries too.

Should I only use Basmati rice?

You can also try with normal rice. I shot this beautiful nei choru on a rainy day when we made it with simple ponni rice.

So guys be ready to serve this amazing Nei Choru.

Please do try out this delicious dish - Nei Choru and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page:)

Love & Shalom,

Jofy

Jofy Abraham
Food Stylist, Food Photographer, Food Enthusiast
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