Not sure how common this is in Tamil diaspora kitchens. If anyone else makes this – I would love to hear your thoughts on it: yum/ok/blah?
This is a savoury version of sweet rice (see Pongal recipe) that my mum makes on special religious or auspicious days. We eat it with a really hot chutney straight from the stove top.
It was Tamil new year a few weeks back and I was hoping to have this post ready for then, but work has been pretty intense these past months and I have not been able to keep up with 1 post per month on My Tamil Kitchen. My ‘Wine‘ album however has been progressing #shamelessplug.
Back to MTK – I found a couple of hours earlier today to get my ‘ammah’ to show me how to make this rice and chutney.
INGREDIENTS – Milk rice
1 cup red rice
1/2 cup white rice
5 cups water
Milk from 1/2 a coconut* or if that is not available then 2 cups (soy) milk
3/4 tsp salt
INGREDIENTS – Chutney
1 cup of coconut gratings* or if you don’t have a coconut you can use desiccated coconut
1/2 tsp salt
1/2 medium tomato
15 curry leaves
15 dried chillies (add more if you want it hotter)
1.5 inch ginger
1/4 lime juice
1. If you are using desiccated coconut then add 1 tblsp water, mix it and put in microwave for 40 seconds.
2. Combine all ingredients minus the lime in a grinder and grind
3. Add lime juice and serve
*To extract milk and/or grate a coconut see: http://www.vegrecipesofindia.com/how-to-make-coconut-milk/