This is one post I wish I could just write in Malayalam. That Kozhikoden dialect is the only one I can say this in. I do miss Kozhikode. I grew up there, went to school and college, made memories laced with that faint fragrance of neichoru.
Neichoru is not ghee and rice mixed together
I will never agree of you call nei choru as ghee rice. This is a disagreement I have with my husband her he tries to translate it to the kids. No, it is not ghee and rice mixed together. It is an emotion starting with that white Wayanad kaima rice. Yes, I am picky when it comes to the Malabar flavours. No compromises there. The rice and the spices just have to meet that standard of what our neighbour Suharathatha had to share.
The recipe is perfect when that background of fresh spices mingles with the music like in the Arabian nights. Am I dreaming..yes you can saw so or revisiting that emotion called nei choru.
Neichoru is not Byriyani
Please, don’t ever call the neichoru as a Biriyani. Firstly, it has a very gentle flavour and not a strong spicy spice mix like the Biriyani. Second neichoru us made with short-grain rice. The food enthusiasts from Malabar will agree with me here. Plus there are no vegetables in the neichoru.
I really cannot explain my emotional connect with this neichoru in words. I can promise you that I have missed it terribly.
So this Ramzan season I am creating a mini iftar spread at home. What takes centre stage… Neichoru of course.
On the table is
Vegetable stew (to go with the nei choru)
And sulaimani to wash it all down.
For sure my kids do not understand my fondness of iftar but surely they have made their own with friends from Malaysia.
So, here is the Malabar style nei choru. Hope you develop the love for it too.