Sunday, July 6, 2008
Kootan Choru. (Mixed vegetable rice).
This is a very simple "one pot cooking "(that means you can cook the entire dish with one pot).It is a dish cooked without a drop of oil.It is a famous main course among village kids of Tamilnadu, India.
I can remember my childhood days , while cooking this food. During summer vacations my mom chose a full moon night for a family get together in our backyard garden.In the evening she used to teach us to cut the vegetables and to help her to cook this aromatic dinner. we love those Kootanchoru nights very much.My mom and aunts grind the garnishing masala and "Paruppu thovaiyal" (kind of toor dhal chutney) in a hand mortar. we help her in bringing water, kindling the fire etc.
After cooking we used to sit in a row in our open terrace and will have that wonderful kootan choru with appalam (pappadam) and paruppu thovaiyal. Happy Memories !
Even today i try cooking that Kootan choru here in USA as a Sunday lunch. Though we cannot cook it outside , the flavor remains almost the same. Just try this different but "authentic Tamil dish" in your home and have fun
Ingredients: (for 2 people)
Rice - 200 gms(1 cup)
Thoor dhal- 100 gms (1/2 cup)
Turmeric - a pinch.
Asafoetida - a pinch.
tamarind - small gooseberry size.
To grind :
grated coconut - 3 spoons.
cumin seeds- 1/2 teaspoon.
garlic- 2 pearls.(optional)
Red chillies - 3 numbers.
unripe banana- 1 small size.
brinjal/ eggplant - 2 small.
drumstick - 1.
carrot -1 .
spinach or murungakeerai (leaf of drumstick) - a handful.
red onion - 1/2.
Soak the thoor dhal for 1/2 and hour. cut the vegetables into big pieces.Bring 4 cups of water to boil and add thoor dhal, turmeric, asafoetida. cook it almost soft. Then add rice and vegetables. After everything gets 100% cooked add tamarind extract and salt. Add some more water and let the rice be in a semi solid state. Then grind the items mentioned above into a coarse mixture and add it to the rice. Reduce the flame and Cover it. After 10 minutes put off the flame . Now Kootan choru is ready.
Serve it hot with Paruppu thovaiyaland Appalam. Look for my recipe for paruppu thovaiyal.
Serves for 2 .
Subscribe to: Post Comments (Atom)
North Indian biryani and Hyderabadi Biryani are entirely different from the TamilNadu Muslim's version. In TN , the rice is cooked in ...
Other names: Chicken chalna / road side stall parotta kuruma. If you stroll along the streets of Madras or any place in TamilNadu(India) ...
I am glad to release the round up for the event 'Side dish for chapathi- part 1'. The result is as follows: Total entries are 384...
Happy St.Patrick's Day! I am very glad to post something green on this day. I wish to make a post on some herb for Weekend Herb Blog...
Chetttinad is a region in Sivagangai district of TamilNadu, India. It is well known for its Chettinad cuisine, bungalows and Temples. The ...
Wish You all a 'Merry Christmas' and a prosperous NEW YEAR! In India , during the Christmas we used to buy and distribute these ric...
"A kind of kebab, that is prepared with minced chicken or lamb . This is more common in Pakistani cuisine" . I tasted it in som...
Athirasam can be classified as an Indian version of doughnut but made with rice flour and jaggery . Please see my traditional athirasam r...
Indians make many kinds of flat breads namely roti, chapathi (chapati), naan, paratha, parotta etc., using wheat flour. Spicy curries are se...
Jangiri is a South Indian version of Jilebi. Jilebi is made of a sour batter, while jangiri is made with black gram without fermentation. ...
Awesome dude...kootan choru sounds like lot of fun. I get it....we don't have much people to feast upon here! This is so new to me...love the recipe, will fix it! One pot meal is always my solo cooking choice!
My grandmother used to make this often... It's been ages since i had it.
Thanks to kootan choru,my mom will make ellu thovaiyal as side dish and mango pickle will also be good.
Post a Comment