Katichoru recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Parboiled rice - 1 cup
  2. Coconut - 1/4 (of whole coconut)
  3. Lemon - 1 lemon size
  4. Sesame oil - 3 teaspoon (tsp.)
  5. Mustard seed - 1/2 teaspoon (tsp.)
  6. Curry leaf - 10 or from 2 stalk (stem)
  7. Dry chili - 3
  8. Garlic - 10 cloves
  9. Turmeric powder - 1/2 teaspoon (tsp.)
  10. Salt - as needed.

PREPARATION:

  1. Grind coconut into a paste by adding 1 cup of water and get thick coconut milk
  2. Soak tamarind in 1/2 cup of water and take a thick juice.
  3. Chop the garlic cloves.
  4. Soak the rice for 10 minutes then drain the water and keep it aside.
  5. In a pan heat oil, add mustard seeds once they stopped splattering add garlic, dry chili, turmeric powder and sauté until garlic is well sautéed.
  6. Now add coconut milk, 1/2 cup water, salt. Cover with a lid and bring to boil.
  7. Now add the rice and bring to boil. When liquid is fully absorbed add the tamarind juice and cook until all the liquid is absorbed.
  8. Now place a lid and simmer and cook for 10 minutes and serve.

NOTES:




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