Kattu Soru literally means “Packed Rice”. In olden days, people used to follow this method to preserve the food for their long journies. Strong Turmeric flavour and tamarind keeps the food fresh and aromatic for days. It lasts for 2 to 3 days(if coconut milk not added). Mutton chukka, Naattu kozhi varuval, Boiled eggs, Potato chips are the  excellent combination for this rice. Try this and enjoy…

INGREDIENTS:

2 cups cooked rice

1½ cups First coconut milk

1 cup Second coconut milk

1 cup Tamarind pulp

1 tablespoon Refined oil

1 teaspoon Mustard seeds

1 teaspoon Urad dhal

¾ tablespoon Turmeric powder

5 Dry Red chilly

Few curry leaves

½ teaspoon Asafoetida

¼ cup Roasted groundnuts (optional)

Salt to taste.

INSTRUCTIONS:

Heat oil in a pan, add mustard seeds and urad dhal.

Add curry leaves, red chillies, turmeric powder, asafoetida, groundnuts and saute well.

Add second coconut milk and tamarind pulp and bring it to boil.

Add the first coconut milk and salt. Before it boils well, turn the flame off.

 

Add this kuzhambu to cooked rice, mix well and keep the rice in dum for 10 min or until the rice the absorbs the kuzhambu well.

 

Serve hot with mutton chukka and enjoy !!!