koothaan choru


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Preparation time : 15 minutes
Cooking time      : 20-25 minutes
Serves                : 3-4 members

Description

Being married to the other opposite end of Tamil Nadu from where I was bought up. Every thing from culture, language, practise,food to every bit was so very different for me. At that young age like all newly wedded brides, I used to just gaze at things around taking note of every word to move done by others. Trying my best to cope with to the local standards and demands. My bygone days of trial and error. Every day there was some thing new to learn and know about. I used keep my self entertained with Hubby dear’s cousin sisters. As always while catching up with them over the days up dates, one cousin told she had Koothaan choru for lunch . I didn’t know what it was, asked her what it is and she was clue less about how it’s made but just told me its yum. I made sure to ask my mother – in – law about the dish and she made it the following week. It was mushy mass of rice, dal and country vegetables cooked together. Goodness oozing in all means. This dish is an authentic dish very own to triunelveli ( that’s my home town). Mainly made by farmers wife’s who accompany their husbands to work in the fields. The dish by itself says it all as its one pot dish done with rice, dal and vegetables cooked together. That makes a deliciously satisfying packed lunch to keep you going all afternoon. So, let’s all get to be a bit loyal to our old school recipes by giving it a try and adding it to our regular’s at home.

Ingredients
Quantity
Rice ( boiled normal South Indian rice )1 cup
Cooked Thoovar dal1/2 cup
Water3 and a half cups
Country veggies chopped -(raw banana - 1, carrot -1 , beans -4, brinjal -2, raw mango -1/4, potato -1, drum stick -1 )
tomato1 chopped
Small onion1/4 hand chopped
green chillies2 slit
Asafetida1/8 teaspoon

Other ingredients

Ingredients
Quantity
Red chili powder1/4teaspoon or to taste
Turmeric powder1/8 teaspoon
Sambar powder1 teaspoon
Saltto taste
Tamarind pulp2 tablespoons
Drum stick tree leaves1/4 cup

Ingredients to grind to a paste

Ingredients
Quantity
Grated coconut1/4 cup
Cumin seeds1/8 teaspoon

Ingredients to temper

Ingredients
Quantity
Gingely oil 2 tablespoons
Mustard seeds1/8 teaspoon
Black gram dal1/8 teaspoon
Small onions4 chopped
Curry leavesfew
Vengaya vadagam2 to 3 crumbled ( optional but adds a lot of flavor )

Method

  • Boil rice and veggies with water, salt, turmeric powder and asafetida.
  • Once 3/4 cooked add cooked thoovar dal and ground coconut + cumin seeds paste.
  • Mix well, adding tamarind pulp, chilly powder and sambar powder. Taste and adjust.
  • Bring to boil. Sprinkle with drum stick tree leaves and close the lid and cook on low flame for 10 to 15 minutes.
  • Heat oil. Temper with Mustard seeds, black gram dal, small onions, curry leaves and vengaya vadagam if you have. Pour over rice.
  • Mix well. Serve hot with appalam and ellu thovayal.

Notes

This rice has to be mushy and a bit loose . So add the given amount of water with out fail.