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html Kootanchoru

This recipe might seem like sambhar rice,but has a different taste.It is a special from Tirunelveli and my favourite as I'm also from Tirunelveli. Ingredients:

Toor dal-100 gms Rice-2 cups Salt Turmeric Asafoetida Tamarind-small lemon size Coconut 1/4 cup (grated) Cumin seeds-1 tsp Red chillies 10 Red onion 6 Raw Mango-sliced Peas Spinach Carrot Beans Brinjal (egg plant) Potatoes Drumstick - 1 cut Plantain(vazhaikkai) -1

Water(the usual amount you use to cook rice+1 cup for the vegetables)


Add grated coconut,cumin seeds,red chillies,red onions to the mixer and make it into a paste. Soak tamarind in water and make a paste out of it. Now add rice,toor dal,vegetables(cut),turmeric powder,salt,asafoetida,water and the coconut paste into the cooker and add the tamarind paste to it. Close the lid and cook for 10 mins The rice should not be separate in kootanchoru. Serve it with vadagam and pickles.

Kootanchoru - A Tirunelveli Speciality !!

Ingredients : Parboiled rice- 2 cups, toor dal- 1/2 cup, Mixed Vegetables (Beans, Carrot, Peas) - 2 cups quartered, potato- 1(big), cut into (big) cubes, salt to taste, asafoetida- a pinch, turmeric pwd- 1/4 tsp, tamarind paste - 1 tbsp, brinjal - 1(small), quartered. To grind:

Pearl onions - 8 (or 1 big red onion), dry red chillies- 8, garlic- 6 cumin seeds- 1 tsp, fresh grated coconut- 2 tsp. Grind the onions, dry red chillies, garlic, cumin seeds & coconut to a smooth paste. For seasoning: Oil- 3 tbsp, mustard seeds- 1/2 tsp, urad dal- 1/2 tsp, vadagam - 1 tsp (optional). Method: In a cooker (Stove top or electric) add the rice and dal and wash well. Now add the ground paste, turmeric pwd, chopped veggies, salt, asafoetida, tamarind paste & enough water to cooke the rice (usually 4 - 5 cups) & cover & cook till done. Season the cooked rice with mustard, urad dal & vadagam & serve hot with a tsp of melted ghee.
Posted by Kamini Shankar at 9:40 AM

Kootanchoru Recipe
By Praveen Kumar | Rice | No Comment

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This is a speciality from Tirunelveli Ingredients: 1 cup basmati rice 1/4 cup tuvar dal 1 medium lemon sized ball of tamarind 2 drumsticks, cut into 3 inch pieces 1/2 cup finely chopped onion 1/4 cup small onions, peeled and kept whole 1/2 cup finely chopped sheet beans 1/2 cup finely chopped french beans 1/4 cup finely chopped carrot 1/2 cup finely chopped potato 1/2 cup finely chopped green plantain 1/2 cup finely chopped aubergine

1 1/2 tsp salt to taste 1/2 tsp tumeric powder Ground to a fine paste 1 1/2 cups grated fresh coconut 10-12 dried red chillies 1 tsp cumin seeds 12-15 cloves garlic (optional) 1 cup water Tempering 3-4 tbsp oil 4 tbsp ghee 1 tsp mustard seeds 1/2 tsp asafoetida powder 1/2 tsp fenugreek seeds 1 sprig curry leaves Method: 1. Cook rice. Cover and keep warm. 2. Wash dal and drain. Place dal in a pressure cooker with 1/2 cup water. Cook under pressure for 5 minutes. 3. Soak tamarind in 3 cups water for 10 minutes. Extract juice and discard pulp. 4. Heat 1 1/2 cups water in a pan over high heat and boil drumsticks for 5-7 minutes. Set aside, reserving any remaining water. 5. Heat oil for tempering in a large pan. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add onion and small onions. Saute for 1-2 minutes. 6. Add remaining vegetables and saute for 2 minutes. 7. Sprinkle in tamarind juice, salt and turmeric powder. Simmer for 18-20 minutes over low heat, stirring occasionally, till vegetables are tender. 8. Blend in cooked dal and ground paste. 9. Add rice, a few spoons at a time, mixing gently between each addition to blend well and prevent lumps. 10. Add drumsticks with its reserved water. If rice is too dry, sprinkle in a little more water. Stir gently and simmer for atleast 5-7 minutes till well blended. Taste and add more salt if necessary. Serve hot.

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