Chutney Rice / Chammanthi Choru

Chutney Rice

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.

Chutney Rice

Recipe Courtesy – Lakshmi Nair

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

View all posts

1 comment

Your email address will not be published. Required fields are marked *

Search Yummy Recipes

Kerala Sadya Recipes

About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

Categories