Recipe Cuisine: Indian | Recipe Category: Rice Varieties
Prep Time: 10 mins | Cooking Time: 40 mins | Serves: 4
Rice - 1.5 cup
Toor dal - 1/2 cup
Water - 8 to 10 cups
Water - 8 to 10 cups
Big onion - 1
Tomato - 1
Green chilli - 4
Potato - 1
Drumstick - 1
Brinjal - 1
Carrot - 1/4
Beans - 2
Raw mango - 2 tblspn, optional
Pumpkin - 1/4 cup, optional
Tamarind - small lemon sized
Turmeric - 1/2 tsp
Sambar powder - 2 tsp
Salt - to taste
Coriander leaves - a sprig
Curry leaves - a sprig
Grated Coconut - 1/4 cup
Small onion- 6 to 8
Cumin seeds - 1 tsp
Red chilli - 4 or 5
Mustard seeds - 1 tsp
Small Onion - 3
Curry leaves - a sprig
Coconut oil - 2 tblspn
In a large mixing bowl, take rice and toor dal. Wash it until a clear water is seen.
Cut the potatoes, raw mango into small cubes and cut the brinjal, drumstick lengthwise. Cut carrot into small circles and beans into 2 inch pieces. Slit the green chilli and thinly slice the big onion.
Bring water to boil in a large vessel. Once it starts to boil, add the washed rice and toor dal. Cook for 5 minutes.
Then, add the vegetables, tomato, sliced big onion, turmeric, curr leaves and coriander leaves. Let it cook for few minutes. Then add salt to taste.
When rice is 3/4th cooked, add the tamarind extract and sambar powder.
Grind coconut, red chilli, cumin and small onion into a coarse paste. Make sure the rice is almost cooked at this stage. Once this masala will start to stick to the bottom of the vessel.
Once the raw smell of the coconut onion masala is gone, remove from the flame.
In a pan, heat little oil, add in mustard seeds. When the mustard seeds begin to crackle, add in chopped small onion and curry leaves. Once onion begins to brown, switch off the flame and pour this seasoning to the cooked rice.
Serve hot with onion raita.
- Always use any big rice or idli rice to make this dish.
- Always add slitted green chillies for a unique taste. Never skip.
- Adjust the chillies, tamarind to your taste. This dish taste good when it has perfect sourness and spiciness.
- If you are adding raw mango, reduce the tamarind.
- It should be little runny consistency because once cooled the rice will become sticky and hard.
- Avoid pressure cooker for making kootanchoru as it will not be tasty compared to pot method.
- You can add some drumstick leaves to this dish.
|Keep all your ingredients ready|
|Take rice and dal in a vessel and wash it in water till a clear water is seen(Always use any big rice or idli rice for making kootanchoru. Small rice will not give much taste for this dish)|
|Take chopped vegetables in a vessel and keep it ready(Cut the potatoes, raw mango into small cubes and cut the brinjal, drumstick lengthwise. Cut carrot into small circles and beans into 2 inch pieces. Slit the green chilli and thinly slice the big onion.)|
|In a large vessel, bring 8 to 10 cups of water to boil|
|Once water starts to boil, add in washed rice and dal|
|After 5 minutes, add the chopped vegetables|
|Let it cook for 2 to 3 minutes|
|Add in roughly chopped tomato|
|sliced onion goes in immediately|
|Turmeric powder is added|
|Coriander and curry leaves are added|
|Add salt to taste|
|Check if rice is 3/4th cooked|
|Soak small ball sized tamarind in water and extract its juice. Add the extracted juice into the rice|
|Now, add the sambar powder to the rice|
|Meanwhile, grind onion, grated coconut, cumin and red chilli into a coarse paste without adding water|
|When the rice is almost cooked, add the ground masala into the rice. This masala gives a nice taste to the rice. Once this masala is added it will start to stick in the bottom of the vessel.|
|Check for salt, sourness and spiciness. Adjust accordingly with tamarind extract, chilli powder and salt|
|Once rice is cooked and raw smell of coconut masala is gone, remove from flame|
|Heat little coconut oil in a pan, add mustard seeds. When it begins to crackle, add in finely chopped small onion and curry leaves. When onion begins to brown, switch off the flame.|
|Pour this seasoning to the cooked rice. Coconut masala and this seasoning really adds a very good flavour to the dish. It should be little runny because once cooled it will become hard.|
Nice. Please check out our kootanchoru made by village kids https://youtu.be/hqRX31BnGgoReplyDelete