But my grandma used to say that the leftover Rice is transformed into a super lunch that they pack and head for family outings the next day! The method they follow is -
In a hot kadai they add the leftover parppu kathurikai & mutton kuzhambhu and boil in the meantime she'll dry roast some red chilli on direct fire and crush the chillies into some tamarind extract, this pulp directly goes into the boiling curry with a pinch of salt and once they lovely aroma comes they add in the leftover rice and mix it all together until it's combined and till the rice becomes nice and hot!!!! This rice is called "Thee vaycha choru" Now it's removed from fire and served with thengai thogayal for accompaniment. And the surprising thing about this Thee vaycha Choru is that it stays upto 3-4 days without being spoilt. haan.. haan.. i hear it.. not in fridge, but while keeping it outside on kitchen counter by closing it with a lid that has few small holes in it! This helps in some air circulation which will prevent the dish from being spoilt!
Unlike how we are today, Women of those days were super strong and brilliant aren't they, They have used their mind and body alot and kept the process of elaborate cooking going on with no help of any machine to share their burden! :) That small process i've explanied about saving the left over rice into another dish for next day say's it all!
Cooking time: 20 Mins
Serves: 5
Ingredients:
Rice - 4 Cups
Onion - 3 Medium
Green Chilli - 8
Pudina/ Mint - Handful
Ginger garlic paste - 2 tbsp
Elachi - 3
Cloves - 4
Cinnamon - 2"
Star anise - 1
Bay leaf - 1
pandan leaves/Rambai eelai - 2"
Coconut milk - 6 cups
Water - 2 cups
Ghee - 5 tbsp
Coconut oil or sunflower oil- 1 tbsp
Fried Cashew - for garnish
Method:
- Wash the rice and soak for 30 mins
- Meanwhile heat ghee & coconut oil in a cooker, add Pandan leaves, Elachi, Cloves, Cinnamon, Star anise, Bay leaf and Green Chillies sautee for a minute.
- Add onions and sautee well until transparent, later add ginger garlic paste and fry until raw smell disappears, add pudina and stir.
- Now pour the squeezed coconut milk and water, increase the heat and allow it to boil,
- Now drain the rice and add it to the above mixture and close the cooker with lid and allow it cook for 10-12 mins with whistle on.
- Later Switch off and garnish with fried cashews and serve hot!
Notes: Only Green chillies are added for spicyness in this rice, you can use the same or decrease according to your families liking.
Also if you are serving for elder members at your home you can add 1/4 tsp jeera too while frying other items, this will help in rapid digestion.