Kattu Choru’ literally means ‘Pack Rice’. In olden days, this is one of the method to preserve the food’ for their long journies. The strong spices and tamarind kept their food fresh and aromatic for days. Especially in tropical weather, food goes rancid very quickly…we tend to heat food for long time with lots of hot chilies. Pickling, salting, drying and adding something citric are all some of the basic preserving techniques followed in those days. Though my mother never made this for us…I vaguely remember my grandmother’s cooking, she used to pack this kind of rice for our train journey.
Parboiled rice 1 cup
Tamarind fruits 3 (shelled, deseed & pureed)
Dry red chilies 5
Curry leaves 3 twigs
Chana+Urad dal 4 spoons
Asafoetida 1/4 spoon
Mustard 1/2 spoon
Turmeric 1 pinch
Oil few spoons.
In a pan, heat oil. Add the spices and followed by tamarind puree. Add 3 cups of water. Boil this for couple of minutes.
Add rice and slow cook over low to medium heat.
Once the rice is done, remove from heat.
Pack them in your lunch box, share with your friends and accept the kudos:)