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 dal | 1/2 cup |
| Water | 3 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 ) |
| tomato | 1 chopped |
| Small onion | 1/4 hand chopped |
| green chillies | 2 slit |
| Asafetida | 1/8 teaspoon |
Other ingredients
Ingredients | Quantity |
|---|---|
| Red chili powder | 1/4teaspoon or to taste |
| Turmeric powder | 1/8 teaspoon |
| Sambar powder | 1 teaspoon |
| Salt | to taste |
| Tamarind pulp | 2 tablespoons |
| Drum stick tree leaves | 1/4 cup |
Ingredients to grind to a paste
Ingredients | Quantity |
|---|---|
| Grated coconut | 1/4 cup |
| Cumin seeds | 1/8 teaspoon |
Ingredients to temper
Ingredients | Quantity |
|---|---|
| Gingely oil | 2 tablespoons |
| Mustard seeds | 1/8 teaspoon |
| Black gram dal | 1/8 teaspoon |
| Small onions | 4 chopped |
| Curry leaves | few |
| Vengaya vadagam | 2 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.
