Simple curry with coconut for rice/ Ozhichukootan curry

Simple curry with coconut for rice/ Ozhichukootan curry

 A curry without coconut is unbelievable for papa... he carries a Nair tag wherever he goes… with his “any curry with coconut” except his “chaya” J

Ozhichukootan can be easily made without veggies and it tastes the rice rich. But my MIL sautés a handful of drumstick leaves/ muringa leaves which further increases health and taste. Try this simple recipe for rice!

Ingredients to grind:

Coconut grated – 2 cups (medium)

Shallots /small onion – 2 nos

Chilli powder – 2 tsp

Jeera/ cumin seeds – 1 tsp

To mix:

Tamarind paste – for taste

Salt – for taste

To temper:

Coconut oil – 1 tbsp

Drumstick leaves - handful

Shallot – 1, chopped into small pieces

Mustard seeds – 1 tsp

Curry leaves – a sprig

Red chilli – 1

Method:

Grind the items listed ‘to grind’ with water in a mixer into a smooth paste. Transfer the grinded paste into a bowl. Add required amount of tamarind and salt. Heat oil in a cheenachutty /wok – add mustard seeds to splutter, and then finely chopped shallots, fry till it turns golden brown. Now add curry leaves, drumstick leaves and red chilli toss well - pour grinded paste into it. 

Close the wok with a lid so that the aroma remains with it. Allow it to boil – not heavily. Now it is ready to serve.