Saturday, April 12, 2008

Kuthari Choru – Kerala’s traditional cooked rice

This post is part of SADYA VIBHAVANGAL – Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !

Kuthari choru is the cooked rice from Rosematta/Kerala red rice. It is the soul food of Kerala and chances of people from other states falling in love with this rice is very remote as generally most of them complain that its too big and plump to eat and hard to chew and perhaps that’s the reason we love it, I don’t know :)

This rice is traditionally cooked by boiling lots of water and when the water starts to boil, grains are added and cooked, in low-medium flame, with lid partially covered, till it turns soft and the rest of the water is drained out. The easiest and less time consuming method to cook this rice is by the pressure-cooking method. Firstly, wash the rice thoroughly in running cold water and drain the excess water. Add the grains to the pressure cooker and pour 3 cups of water for 1 cup of rice and pressure cook, in medium heat, till it is fully cooked and soft enough. It generally takes 3-5 whistles, depending on the variety/brand of the rice and the cooker. Alternatively you can add more than 3 cups of water and once the rice is cooked, drain out the excess water to reduce the starch amount.

Check out Kanji with Rosematta rice.

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  1. Mishmash, You sadya was a feast for my eyes. The recipes were good to refresh my memory as i make preparations for the vishu sadya.
    Happy vishu.

  2. hi
    just wanted to know for one cup rice(Kuthar Choru)how much cups water is needed to cook the rice.

  3. use 4 cup water. and after the rice is ready, remove the water.

  4. do we need to soak the rice in water night before?

  5. do we need to soak the rice in water a night before?


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