Sunday, 29 July 2018


Popular Variety Rice as KATTU CHORU.

Traditional rice.  A whole bunch of spices and Sesame oil lend themselves to make this tangy and tasty rice. A popular temple meal offered as Temple Prasadam. This meal is the most preferred option of a pack-food for travelling the long journey to the temples of Tamilnadu.
Simple yet delicious!

How to make this hot tamarind rice?


Pressure cooked rice( 250 gms of Parboiled rice)
Tamarind, a gooseberry size (soak in 50 ml water for 15 minutes)
Asafoetida 2 pinches
Dry roasted fenugreek seeds Powder 1/2 Tsp
Shallots peeled and chopped 30  pcs
Garlic pulses 6-7 pcs
Curry leaves 20 pcs
Dry Red chillies 6-7 pcs
Turmeric powder 1/2 tsp
Sesame OIl cold pressed 2 tablespoons
Mustard seeds 1/2 tsp
Rock Salt 1/2 Tsp
Fresh Coriander greens  a fistful
Whole urad dal 1 tbsp
Chana dal 1 tbsp


Pressure-cook the washed and soaked in water for 10 minutes on medium heat upto 3 whistles and simmer for 2 minutes.
Set aside to cool down.
Heat the oil in a wok on medium flame.
Add mustard seeds.
Once it starts to crackle, add urad dal and chana dal.
Add shallots, Garlic, red chillies and curry leaves.
Saute until the shallots turn transparent.
Add turmeric, asafoetida and fenugreek powders.
Saute once again for a couple of seconds. add the tamarind extract and salt.
Let it boil until the oil separates and the contents get thicken.
Turn off the heat. The heat of the wok is just sufficient to proceed further.
Transfer the cooked rice and fold several times to combine every ingredient together.
Finally, garnish with coriander greens.


This is one of the familiar variety of rice.  This is an excellent packing meal for the long travel in the olden days. Its taste is supreme for three days. so it is known as kattu choru.

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