VegSaivam (Veg)Lunch

Kootanchoru

Name: Kootanchoru
Total time: 50 min
Yield: 4 servings
Cuisine: Tamil Nadu, Kongu
Ingredients: 2 cups cooked rice, cooled and separated; 3 tbsp gingelly oil; 1 tsp mustard seeds; 2 tbsp peanuts; 1 tbsp channa dal; 2 dried red chillies; 1 sprig curry leaves; 1/4 tsp asafoetida; Flavouring base for Kootanchoru; Salt to taste

கூட்டாஞ்சோறு

50 mins Serves 4 Medium Chef Karuppasamy Kongu 4.5 (433)

Kootanchoru — a South Indian lunch-box favourite that tastes even better a few hours after mixing.

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Method

1
Spread the cooked rice on a wide plate, drizzle a spoon of gingelly oil and cool completely.
2
Temper mustard, channa dal, peanuts, red chillies, curry leaves and asafoetida in gingelly oil.
3
Add the kootanchoru flavouring base and fry until aromatic.
4
Fold the rice in gently so the grains stay separate.
5
Rest for 20 minutes for the flavours to soak in and serve with appalam and curd.