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Traditional neichor made easy.
Published On: 02 Jul 2007
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Bengali: Laban / Noone
Boil 10 cups of water.
Wash, drain and soak the rice for 30 mins. Drain it in a colander.
Slice an onion finely.
Saute it in 1 tsp ghee (in a deep and wide non stick vessel) until translucent.
Heat one more tsp of ghee in it.
Add the rice.
Use a wooden spatula and gently roast the rice until its color changes to light pink and the grains separate. (Handle rice with care)
Add a piece of cinnamon to the rice.
Pour the boiling water and enough salt.
Cover and cook.
Meanwhile, slice the 1/2 onion finely, mix it with a pinch of salt and sugar and fry it in ghee.
Fry nuts and kismis.
Drain the rice when it is 90% cooked.
Toss the rice in the colander, so that all water is drained.
Heat 1 - 2 tsp ghee in the non stick vessel and twirl it.
Spread the cooked rice uniformly (but do not press) and heat on low flame for 2 - 3 mins while gently turning the rice with a wooden spatula.
Garnish it with fried onion and nuts.
:- A good combination with naadan parippu curry, chicken fry and pappadam.
:- Extra Calories can be cut down if garnishing is avoided.
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