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Kattu Soru Kuzhambu
Ingredients
Raw rice (Ponni variety) — 1 kg
Coconut milk - extracted from 1 nut
Gingely oil - one fourth litre
Tamarind - size of a big lemon - thick extract
Mustard seeds - 1 tsp
Urad dhal -1 tsp
Turmeric powder - 1 tsp
Curry leaves - a few
Dry chillies - 5 to 6 broken
Asafoetida - half tsp
Roasted groundnuts - 50 gm (optional)
Sugar - 1 tbsp (to cut the pungency of tamarind)
Salt to taste
Method: Cook rice, cool and add peeled whole ground nuts and kattu soru kuzhambu at least one hour before serving. This rice can keep for a few hours. To make the kuzhambu, grate coconut, run it in a mixer with 100 ml of water and extract the first milk. Keep aside. Repeat the operation for the second and third milk with 100 ml of water each time. To the second and third coconut milk extract, add tamarind pulp. Keep aside.
In a frying pan, heat oil, add mustard seeds and urad dhal. Let them splutter, add curry leaves, chillies, turmeric powder, asafoetida and fry. Add coconut milk and tamarind, salt and sugar. Bring to a boil, add the first coconut milk and turn off stove. Mix with lukewarm white rice.
Ingredients
Raw rice (Ponni variety) — 1 kg
Coconut milk - extracted from 1 nut
Gingely oil - one fourth litre
Tamarind - size of a big lemon - thick extract
Mustard seeds - 1 tsp
Urad dhal -1 tsp
Turmeric powder - 1 tsp
Curry leaves - a few
Dry chillies - 5 to 6 broken
Asafoetida - half tsp
Roasted groundnuts - 50 gm (optional)
Sugar - 1 tbsp (to cut the pungency of tamarind)
Salt to taste
Method: Cook rice, cool and add peeled whole ground nuts and kattu soru kuzhambu at least one hour before serving. This rice can keep for a few hours. To make the kuzhambu, grate coconut, run it in a mixer with 100 ml of water and extract the first milk. Keep aside. Repeat the operation for the second and third milk with 100 ml of water each time. To the second and third coconut milk extract, add tamarind pulp. Keep aside.
In a frying pan, heat oil, add mustard seeds and urad dhal. Let them splutter, add curry leaves, chillies, turmeric powder, asafoetida and fry. Add coconut milk and tamarind, salt and sugar. Bring to a boil, add the first coconut milk and turn off stove. Mix with lukewarm white rice.
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