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    You are here: Home / RandomPosts / Neeragaram | Pazhayathu

    Neeragaram | Pazhayathu

    Last Updated On: Nov 26, 2024 by Sharmilee J

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    Jump to Recipe Print Recipe

    Neeragaram or Pazhayathu is a nutritious breakfast made by soaking rice overnight and serving it accompaniments like adding buttermilk, raw onion, green chilies, pickle etc. Neeragaram is the diet in most of the South Indian villagers which keep them energized throughout the day and keeps them cool as well as they have work in the scorching sun throughout the day.

    neeragaram served with side dishes

    I never had a thought of posting neeragaram here. The full credit for this post goes to my best friends hubby who suggested me to post this. I kept postponing it for the reason that I didn’t have any mud pots. Last week I got them and went ahead making and clicking this.

    Jump to:
    • About Neeragaram / Palaya Soru
    • Neeragaram Ingredients
    • How to make Neeragaram Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Neeragaram / Palaya Soru

    Neer + Aagaram – Water based food. This is the diet in most of the south indian villagers and farmers house which keep them energized throughout the day and this keeps them cool as well as they have work in the scorching sun throughout the day. They purposely make more rice than needed so that they can use the leftover rice to make this for next day morning breakfast.

    I should admit this is almost forgotten in the fast paced life where in readymade porridge’s and cereals are used to our convenience. he crunch in the onions and the hot spicy chilies makes it the best combination. This is mostly had for breakfast and it is very much filling that you will not feel hungry for the next 4-5 hours for sure.

    This is the best natural summer coolant for breakfast. So what are you still waiting for?! Don’t throw the leftover rice and enjoy this cool neeragaram.

    neeragaram served with side dishes

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    Neeragaram Ingredients

    • Leftover rice – When you have leftover rice, soak in water overnight.
    • Buttermilk – Curd is mixed with water, whipped well to make butter milk. This buttermilk is added to soaked rice and served.
    • Salt – Salt is added for taste.
    • Accompaniments – Pickle, raw small onion, green chilies are the main side dishes. You can serve it with fish curry or any tamarind based curry.
    neeragaram served with side dishes

    How to make Neeragaram Step by Step

    1.Soak the leftover rice in immersing level of water overnight. Drain little water next day morning then add buttermilk / curd. Mash it well with a ladle. Add little more water to bring it to porridge consistency.

    neeragaram step

    2.Add required salt, finely chopped onion and green chilies, mix well. Pour into mud pots and allow it to rest for a while. Serve it.

    Pickle is the best combination for this else fish curry is an apt combo especially the one made the previous day.

    neeragaram served with side dishes

    Expert Tips

    • Left over rice is best to be used for this neeragaram. If you are using fresh rice, give some 2-3 hours resting time then soak it.
    • Actually neeragaram is just water and rice but we can add buttermilk/curd to enhance the taste.
    • Mud pots are natural coolant so serving in it gives a cool feeling.
    • You can also add coriander, curry leaves to garnish and for extra flavor.
    • I removed the seeds almost fully in green chilies to avoid the spice level in it.
    • No need to refrigerate it.

    Serving and Storage

    As we are using leftover rice it should served the next day morning itself. Soak it overnight to make it for next day breakfast.

    The below capture was just for the nativity feel so asked the helper of our apartment to pose for this and she did it with so much of enthusiasm.

    neeragaram served with side dishes

    If you have any more questions about this Neeragaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Neeragaram Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Neeragaram Recipe | Pazhayathu Recipe

    Neeragaram or Pazhayathu is a nutritious breakfast made by soaking rice overnight and serving it accompaniments like adding buttermilk, raw onion, green chilies, pickle etc. Neeragaram is the diet in most of the South Indian villagers which keep them energized throughout the day and keeps them cool as well as they have work in the scorching sun throughout the day.
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 cup left over rice
    • 1/4 cup water
    • 1/4 cup buttermilk
    • 4 small onion chopped roughly
    • 1 green chilies chopped finely
    • salt to taste

    Instructions

    • Soak the leftover rice in immersing level of water overnight. Drain little water next day morning then add buttermilk / curd. Mash it well with a ladle. Add little more water to bring it to porridge consistency.
    • Add required salt, finely chopped onion and green chilies, mix well. Pour into mud pots and allow it to rest for a while. Serve it.
    • Pickle is the best combination for this else fish curry is an apt combo especially the one made the previous day.

    Notes

    • Left over rice is best to be used for this neeragaram. If you are using fresh rice, give some 2-3 hours resting time then soak it.
    • Actually neeragaram is just water and rice but we can add buttermilk/curd to enhance the taste.
    • Mud pots are natural coolant so serving in it gives a cool feeling.
    • You can also add coriander, curry leaves to garnish and for extra flavor.
    • I removed the seeds almost fully in green chilies to avoid the spice level in it.
    • No need to refrigerate it.
    Nutrition Facts
    Neeragaram Recipe | Pazhayathu Recipe
    Amount Per Serving (200 ml)
    Calories 159 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.3g
    Cholesterol 3mg1%
    Sodium 1369mg60%
    Potassium 198mg6%
    Carbohydrates 31g10%
    Fiber 3g13%
    Sugar 6g7%
    Protein 4g8%
    Vitamin A 801IU16%
    Vitamin C 8mg10%
    Calcium 60mg6%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: How to's, no-fire-cooking-breakfast, RandomPosts, Variety Rice, youmaylike

    Reader Interactions

    Comments

    1. PJ

      May 31, 2012 at 2:34 pm

      Awesome post Sharmi.Loved the clicks.Very apt coolant for this season 🙂

      Reply
    2. Pavithra Elangovan

      May 31, 2012 at 3:06 pm

      Unbeatable one for summer, loooooooooooooove this a lot 🙂

      Reply
    3. Suja Manoj

      May 31, 2012 at 3:11 pm

      Comfort food,looks yummy

      Reply
    4. Priya

      May 31, 2012 at 3:12 pm

      Wat a fabulous post,nothing will beat this neeragaram, am missing it a lot.

      Reply
    5. Chitra

      May 31, 2012 at 3:20 pm

      wow!! its really amazing.No one would thought of this recipe.Nice click.

      Reply
    6. Swetha

      May 31, 2012 at 3:28 pm

      Lovely shrami, i am reminded of my thatha who user to have small onions with curd rice. I have never made/tasted neeragam though.

      Reply
      • bsrini1985

        March 14, 2014 at 4:43 pm

        you can try it once u came to tamil nadu villages. its very tasty and if you take a single glass stomach get full and chill .

        Reply
    7. Swetha

      May 31, 2012 at 3:30 pm

      Lovely sharmi, reminded of my thatha who used to eat curd rice with onions.never tried neeragam though, i am tempted now.

      Reply
    8. Swetha

      May 31, 2012 at 3:31 pm

      And stunning pictures, the rustic touch is super! Really amazed at your enthu level!' 🙂

      Reply
    9. Subhie Arun

      May 31, 2012 at 3:42 pm

      lovely sharmi….awesome clicks!

      Reply
    10. Chitra

      May 31, 2012 at 5:02 pm

      indha combination aa adichikka mudiyathu.. my fav 🙂 i used to have it regularly in summer. super coolant 🙂

      Reply
    11. Mahi

      May 31, 2012 at 5:12 pm

      //There were no grass in our apt surroundings, so went 2 streets ahead to click this with the grass. This is the first time I took all the materials outside to click and I thoroughly enjoyed the fun with 2-3 people staring at me ;)// :))))) கலக்கறீங்க ஷர்மி! என்ன சொல்லன்னு தெரியலை,வார்த்தயே வரல்ல! 😉

      எல்லாப் படங்களும் அழகா இருக்கு!

      Reply
    12. Madhavi

      May 31, 2012 at 8:24 pm

      Greatttt post..loved it 🙂

      Reply
    13. Paaka Shaale

      May 31, 2012 at 8:25 pm

      I have heard a lot about this dish but I have tried making it or tasted it. Now that I know the whole procedure, guess I can try making this now 🙂

      Reply
    14. ANU

      June 01, 2012 at 12:56 am

      wow awesome ….i remember this and still crave for it as always! reminds me of my mom!:)

      Reply
    15. Shweta in the Kitchen

      June 01, 2012 at 2:27 am

      Hi Sharmi, never tried this dish before but looks simple & perfect for this hot summer. Cant end without mentioning the fantastic clicks – worth the 2 streets walk 🙂

      Reply
    16. Jingalala

      June 01, 2012 at 2:55 am

      Sharmi, somebody should give you an award for this post. Truly. You wont believe, I had the same idea of posting it in my blog and you did it! The world's best post this is! Love it Sharmi!

      Reply
    17. Sushma Madhuchandra

      June 01, 2012 at 3:02 am

      At our place, normally pregnant ladies are made to eat this dish as it cools them in the morning!

      Reply
    18. RAKS KITCHEN

      June 01, 2012 at 3:53 am

      I love this a lot, especially that water…We usually have this in summer with variety of vathals like chilli,sundakkai,kothavarangai vathals…lovee it 🙂 the pics are cool…!

      Reply
    19. Akila

      June 01, 2012 at 4:34 am

      First of all hats off to ur guts to post this recipe…. Always people think posting these kind of recipes is not that much important… But the health benefits of these are so good…. When I was in India, my grandma used to prepare this n I love this to eat… But for my kids when I prepare n give they see this strange…

      Ur pictures are awesome….

      Reply
    20. Arch

      June 01, 2012 at 6:49 am

      Sharmi, I am all gusto about your enthusiasm for the click! Amma still makes this at home:)Your maid is a natural hand model!

      Reply
    21. Shobha Kamath

      June 01, 2012 at 7:26 am

      Looks yummy! This is new to me. Will surely try it out.

      Reply
    22. sweet

      June 01, 2012 at 8:10 am

      Hello…

      I like this post. I would like to suggest other variation to prepare this "pazhaya saatham" which is my favorite. To prepare this, a spl technique is there. Make rice with par boiled. Should not boil more and smashy. Keep it to cool. Then soak over nite in water with required salt and green curry leaves. Next day morning u can eat as such. It will be delicious. Coconut thuvayal is best combination for this.

      Reply
    23. radha

      June 01, 2012 at 9:15 am

      I like the pictures here. And what an ideal food for the hot season!

      Reply
    24. Apputty

      June 01, 2012 at 9:25 am

      well captured

      Reply
    25. San

      June 01, 2012 at 9:23 pm

      Neeragaram is a very good coolant for the season. Your model has posed without any reluctance, that's great. Nice pics.

      Reply
    26. Recipe World

      June 02, 2012 at 2:52 am

      Great snaps… Looks very tempting..

      Reply
    27. Vardhini

      June 02, 2012 at 5:06 am

      When we were kids, leftover rice soaked in water with mor milagai was our favorite. You carried stuff across 2 streets for the pic .. Sharmi .. I am just lazy to carry stuff outside my house these days and looking for shortcuts 🙂

      Reply
    28. dassana

      June 02, 2012 at 8:38 am

      i have had neeragaram whilst my travels in tamil nadu.

      just loved the fact that you went 2 streets ahead to click the pics… way to go girl…

      i know how onlookers stop and look at the photographer when they click photos, especially food photographers.

      i always avoid clicking photos in restaurants and people just start staring at you as if… what on earth this girl is doing… why she is taking food photographs instead of eating it 🙂

      Reply
    29. M D

      June 04, 2012 at 2:28 pm

      Beautiful!

      Reply
    30. Shabitha Karthikeyan

      June 06, 2012 at 4:07 am

      Wonderful post. I used to have this summer during when I was young. Wow you went 2 streets tp click pictures that is great. Loved it !!

      Reply
    31. aishu-fazil

      August 01, 2012 at 5:30 pm

      Hi sis I've tried few recipes of your especialw when I've to make my husband in good mood . Lovely . Pati used to give it to me when I was child now I make moore sadham with yesterdays left over rice n wit that maavadu suits best. I really loved it that you really made a post for this recipe.Lots of love. Keep posting more so thatt I can try impressing my husband. Aishu

      Reply
    32. Unknown

      October 02, 2012 at 4:20 pm

      Hi Sharmi,

      Where in Coimbatore can I find mud pots for cooking?

      Reply
    33. Sharmilee! :)

      October 03, 2012 at 2:14 am

      @Unknown : I got it near the streets of Gandhipark….

      Reply
    34. Unknown

      October 12, 2012 at 2:38 pm

      Thank you!

      Reply
    35. Ramya Shanmugham

      January 20, 2014 at 1:09 am

      Hi.. Shall I prepare this without using earthern pot?

      Reply
      • SHARMILEE J

        January 20, 2014 at 10:28 am

        Yes you can…

        Reply
    36. Devi

      April 30, 2014 at 3:36 am

      Your effort to post this recipe is much appreciated. Am glad to see so many people still interested in our traditional food which is one of my favourites too. Post many such traditional recipes which we have forgotten in this fast paced world. Well done! 🙂

      Reply
    37. Suba

      June 07, 2014 at 3:38 am

      Sharmi ur neeragaram is so perfect.my hubby enjoyed it a lot.thank you very much.kudos for your wonderful pics

      Reply
    38. Balambigai Vignesh

      October 05, 2017 at 12:45 am

      Sharmi, we should not strain the water that you leave overnight. The water is rich in Amino acid, Vitamin B12, rich starch and bacterial content that is extreme good for the body. you got to use the water along with the rice to get all the benefits. Just the rice is a waste.

      Reply
    39. Rads

      April 25, 2019 at 12:56 pm

      I really want to have this… but I’m allergic to milk product. I also show bad reaction raw onions. What can I use in this recipe instead of buttermilk?

      Reply
      • Sharmilee J

        October 29, 2019 at 10:02 am

        you can add just water

        Reply
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