Chatti Choru from Kerala, a healthy dish for your lunch table Credits: youtube
The midday meal offers a delicious respite from a hectic day. Lunch is an important meal that should be incorporated into your daily routine. food A menu to give your body the much-needed refreshment it needs. South Indian cuisine has a number of delicious traditional dishes that offer both flavour and nutrition, and Chatti Choru from Kerala is the perfect one-dish solution.
Chatti choru, a seven-ingredient rice dish prepared in a clay pot, is packed with immense health benefits that is not only healthy but also delicious. The highlight of chatti choru is that the rice is cooked with the leftover curry left over from the previous pot, which infuses the rice with flavours. The rice is then served with fried fish, fish curry, vegetable stew, avial, omelette, chutney and papadam – this Kerala staple promises to deliver immense flavour in a single pot. Kerala style chatti choru is a comforting option that must be a part of your lunch menus to perfectly refresh yourself from the monotonous food routine.
This one-pot delicacy, which has its origins in Kerala in the 1940s, was served with a mix of fish, pachadi, duck and chammanthi podi. In Chennai, chatti choru is mixed with basic spice powders and spiced with swordfish. The food is served directly from these earthen pots to achieve a great essence and intense flavours. Chatti choru, which is clearly differentiated from pothicuru, a fried fish and rice delicacy wrapped in banana leaves, is gaining immense popularity as it is widely featured and ordered on restaurant menus.
This South Indian dish is packed with intense flavours, but it is a perfect combination of seven side dishes that everyone must try at least once. This delicious delicacy is prepared in clay pots for a comforting combination of flavours that brings out the authentic taste of Kerala.
Chatti choru recipe
It is prepared with simple ingredients, so all you need to do is follow the steps and enjoy!
Ingredients
- 1 kg of soaked rice
- 1 kg of minced fish
- 2 chopped tomatoes
- 5 shallots, chopped
- 5 chopped potatoes
- 5 green chilies chopped
- Chopped carrots
- 2 onions
- Chopped pumpkin
- Freshly grated coconut
- 2 pieces of ginger
- 15 cloves of garlic
- 2 teaspoons cumin seeds
- Malabar Tamarind
- Curry leaves
- 8 teaspoons red chili powder
- Coconut oil
- 2 tablespoons fenugreek powder
- Coriander seeds
- 3 eggs
- Salt as needed
- 2 teaspoons coriander seeds
Method
Rice
- In a clay pot, add the matta rice to the leftover curry with water and cook covered until bubbles appear. Drain the excess water from the rice and set aside.
For the vegetable aviary
- In a blender, add cumin seeds, green chillies and garlic and blend to form a smooth paste. Next, mix in grated coconut, curry leaves and shallots. Form a thick paste and set aside.
- In a pot with vegetables, add curry leaves, coconut oil and spice powder. Mix everything well and add the leftover rice.
- Cook the vegetables until tender, add tamarind water, salt and ground coconut paste. Mix well and set aside.
For the chutney
- In a blender, add ginger, salt, dried red chillies, grated coconut, shallots, curry leaves and shallots to make a rich and creamy chutney. Set aside.
For the fish curry
- In a large pan, add the curry leaves, mustard seeds, ginger-garlic paste and coconut oil. Mix well and add the spice powder, water and tamarind pulp.
- Add the fish to the pan and cook it uncovered for 5-6 minutes. Now add the previously prepared red chilli paste to the mixture and add it to the pot. Keep stirring the mixture and remove it from the pan after 5-7 minutes.
Read also: Ellu Thuvaiyal – A South Indian style sesame seed condiment to accompany idli-dosa. Recipe included
For fried fish
- In a large pan, add red chilli paste, raw fish and turmeric. Coat the fish well and add curry leaves and coconut oil to the large pan.
- Add spice powder and potatoes to the mixture and set it aside.
- Fry the fish masala and keep stirring until it turns reddish brown in colour.
For the omelette
- In a pan, add the green chillies, chopped onions, curry leaves, grated coconut, salt and eggs. Whisk the mixture well and pour it into the pan. Cook both sides until golden brown.
- Now in a pot, add cooked rice as a base and top it with vegetable avial, fish curry, potato sabzi, chutney, omelette and fried fish. Serve with papad and enjoy.
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