KANYAKUMARI KATTU CHORU

     Cape Comorin - Kumari Munai commonly called as Kanyakumari is a beautiful place in the Southern most part of India.  It rests at a point where Arabian Ocean, Bay of Bengal and the Indian Ocean meets.  It is one place where we can see both Sunrise and Sunset.  My childhood memories of travelling to Kanyakumari is still afresh with certain food items, particularly Kadhali Pazham, Matti Pazham, Kazhani Chakka, Mundhiri Kothu etc.,  I still couldn't forget the taste of Matti Pazham a small-sized Banana which I have never eaten since then anywhere else.
     The  Coastal district of Kanyakumari has a wide cultural influence from both Kerala and Tamilnadu.  Even the cuisine reflects the same, flaunting a wide range of Kerala and Tamil Nadu recipes.  This Kattu Choru is an authentic recipe from the region prepared & packaged traditionally.
     One weekend my husband said he wanted some variety rice to go along with Paruppu Vadai & Uzhundhu Vadai, which we usually buy at Pasar Malam, Saturday Night Market in our neighbourhood.  I decided to go along with Tomato Rice, and then he came up with this recipe from a YouTube Channel - Manchatti Kitchen.  It was a simple, easy to follow recipe and I thought it would taste somewhat like Puli Sadham(Tamarind Rice).  The method of cooking was quite traditional with all the more of a selling point - it was a Packaged Lunch wrapped in a Banana Leaf.  I love food served/wrapped in a Banana Leaf.  It imparts a wonderful smell to the dishes.
     This Kanyakumari Kattu Choru is served along with a simple Coconut Thogayal. This Kattu Choru which literally means packed rice is an utter treat when packed in a softened Banana Leaf. This simple Rice suits well for a weekday lunch also suits best for Lunch Box packing for school/office or while travelling.  For a literal traditional feel, pack it in a Banana Leaf. This Kattu Choru can be served along with your choice of Thogayal/Chammanthi, Fried Fish, Omelette or any Poriyal of your choice. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it.  Or simply serve it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.


Cuisine - Kanyakumari (Tamil Nadu, South India)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 30-45 Minutes

For more Recipes on RICE DISHES, Click here...

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

INGREDIENTS:

For Coconut Thogayal:

Coconut -1/2 Cup
Shallots - 2 No's.
Cumin Seeds - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste

For Tempering:

Coconut Oil - 1 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - a Sprig

METHOD :

For Coconut Thogayal :

• Grind the ingredients mentioned under "For Coconut Thogayal" coarsely.
• Heat Coconut Oil in a Pan.
• Splutter Mustard Seeds and Curry Leaves. 
• Add the coarsely ground Coconut Thogayal mix to the tempering.
• Fry this on a very low flame until the Coconut Thogayal turns dry and aromatic.

HOW TO COOK KANYAKUMARI KATTU CHORU

KANYAKUMARI KATTU CHORU

INGREDIENTS :

Par-boiled Rice - 1 Cup
Shallots - 6 No's.
Dry Red Chillies - 2 No's.
Tamarind - 1 Lime Size
Gingelly/Sesame Oil - 2-3 Tablespoons
Curry Leaves - 2 Sprigs
Asafoetida -1/4 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Salt - To Taste

METHOD:

How to cook Rice:

• Clean, Wash and cook Par-boiled Rice.
• Allow the rice to slightly cool down

For a detailed Recipe on HOW TO COOK PAR-BOILED RICE, Click here...

For Kanyakumari Kattu Choru :

• Roast the Shallots on a direct flame until the skin burns.
• Roast the Dry Chillies on a direct flame until it fluffs-ups and gets slightly charred.
• Peel the Shallots and keep it aside.
• Soak Tamarind in Water and extract tamarind juice out of it.
• Crush the roasted Shallots and Dry Red Chillies in the Tamarind Juice with your hand.
• Squeeze and crush until the shallots & dry chillies gets well mixed with the tamarind extract.
• Keep the Tamarind Mix aside.
• Meanwhile, heat Sesame Oil in a Pan or an earthen pot.
• Add Curry Leaves and fry for a while.
• Lower the flame, add Asafoetida Powder and give a quick stir.
• Immediately, pour in the Tamarind mix.
• Add Turmeric Powder along with a dash of Salt and allow the mixture to boil on a medium-low flame for a few minutes.
• Cook until the raw flavour goes and oil separates from the mix.
• Add Cooked Par-boiled Rice and mix well.

NOTES :

• I have used Par-boiled Rice in this recipe.  Can also cook this recipe with Raw Rice.
• Cook the rice accordingly.
• Care should be taken while roasting the Shallots and Dry Chillies on a direct flame.
• Adjust the number of Dry Red Chillies to suit your spice level.

 

HOW TO PACK KANYAKUMARI KATTU CHORU

Once the dishes are ready,

• Wash the Banana Leaves, slightly slice off the Centre Rib of the Banana Leaf from beneath.
• Carefully burn the Banana Leaves on Direct Flame.
• Keep the Banana Leaf over the flame, the idea is to just wilt off the Leaf and not burn it up.
• This way, the Leaf becomes easy to handle and doesn't break while packaging the lunch.
• Spread a Newspaper or Packing Paper beneath.
• Place the burnt Banana Leaf over it.
• I have just packaged the Rice and the Coconut Thogayal in this Kanyakumari Kattu Choru menu.
• Serve Kanyakumari Kattu Choru at the centre of the Leaf.
• Serve a spoonful of Coconut Thogayal alongside.
• If serving other dishes like Fish fry, Poriyal, Omelette etc., then...
• Place a piece of Fish Fry over one corner of the Rice.
• Follow the suit with a smidgen of Pickle and few tablespoons of Poriyal of your choice
• Place the Omelette alongside.
• Once all the dishes are served close around the Kattu Choru, carefully fold the burnt Banana Leaves.
• Fold the Banana Leaves from all the four sides and tightly tuck it in. 
• This will look like a packet on its own.
• Now, Cover the Newspaper/Packing Paper over the Kattu Choru Packet.
• Tightly secure it with a Kitchen Twine/Vazha Naaru(thread from Banana Tree).
• Kanyakumari Kattu Choru is ready to be served - An eco-friendly Packaged Lunch.

     Once you open the Kanyakumari Kattu Choru, maybe after a few hours of Packaging, trust me the aroma of the dishes along with the burnt Banana Leaf is an experience to indulge in. A combined aroma of fresh homemade food prepared in a traditional way appeases your senses, increasing your appetite. Even if you are not packing it for a purpose(travelling, office/school), just prepare it likewise for lunch at home and serve it as such. (That's how I usually do at home). I prepare packaged lunches like Kanyakumari Kattu Choru, Pothi Choru etc., for lunch at home.  I pack it up at least 2-3 hours before lunchtime so that the taste, flavour & essence get imparted into the Rice, that way we can cherish the real flavour and get the literal feel of a packaged lunch.