Ingredients (Serves 2 – 3)
1. Kaima rice / jeerakashala rice – 1 cup
To grind
2. Grated coconut – 3/4 – 1 cup
Shallots – 2
Green chilies – 2
Chilly powder – 1 tsp
Ginger – 1/2 inch, roughly chopped
Curry leaves – A few
Tamarind – Small goose-berry sized
Salt – To taste
To season
3. Coconut oil – 2 tsp
Mustard seeds – 1/2 tsp
Dried red chilies – 2, broken
Curry leaves – A few
Method
1. Soak rice for at least 20 – 30 minutes. Drain well.
2. Grind ingredients numbered 2 adding little water to a fine paste.
3. Heat coconut oil in a pressure cooker (2 or 3 liter) over medium heat. Splutter mustard seeds and fry dried red chilies and curry leaves. Add ground coconut paste and saute for 1 minute. Add drained rice and 2 cups of hot water. Bring it to a boil. Add salt, to taste. Cover with lid and pressure cook for 1 whistle. Open the lid after 10 – 15 minutes.
4.Clean a banana/plantain leaf. Place it over flame to make them soft and pliable (vazhayila vaattuka). Transfer the cooked chutney rice to the banana leaf. Fold well. Keep aside for at least 20 minutes. Serve with any side-dish of your choice.
Recipe Courtesy – Lakshmi Nair
Delicious…