Ingredients with Measurements:
- 1 cup rice
- 1/2 cup urad dal
- 1/2 cup tamarind pulp
- 1/4 cup chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1/4 cup grated coconut
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 4 cups water
Special equipment needed:
- Large mixing bowl
- Blender
- Pressure cooker or large pot
Step-by-step instructions:
1. Wash the rice and urad dal in a large mixing bowl and soak them in water for 4-5 hours.
2. Drain the water and blend the rice and urad dal into a smooth paste using a blender.
3. Add 4 cups of water to the paste and mix well. Cover the bowl and let it ferment overnight.
4. In a pressure cooker or large pot, add the fermented mixture, tamarind pulp, chopped onions, chopped tomatoes, chopped coriander leaves, chopped mint leaves, grated coconut, cumin seeds, mustard seeds, fenugreek seeds, salt, turmeric powder, and red chili powder.
5. Mix well and pressure cook for 3-4 whistles or cook on low heat for 30-40 minutes until the mixture thickens.
6. Serve hot or cold with a garnish of chopped coriander leaves and grated coconut.
- Time:
Preparation time: 5 hours (including soaking time)
- Cooking time: 40 minutes
Temperature:
- Pressure cook for 3-4 whistles or cook on low heat for 30-40 minutes.
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 200
- Fat: 2g
- Carbohydrates: 40g
- Protein: 6g
Substitutions for ingredients:
- Urad dal can be substituted with moong dal or chana dal.
- Tamarind pulp can be substituted with lemon juice or vinegar.
- Grated coconut can be substituted with coconut milk.
Variations:
- Add chopped vegetables like carrots, beans, and peas for a more nutritious version.
- Add boiled eggs or chicken for a non-vegetarian version.
Tips and tricks:
- Make sure to soak the rice and urad dal for at least 4-5 hours for a smooth paste.
- Ferment the mixture overnight for a tangy flavor.
- Adjust the amount of water according to the desired consistency.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stove with a little water.
Presentation ideas:
- Serve in a bowl with a garnish of chopped coriander leaves and grated coconut.
Garnishes:
- Chopped coriander leaves and grated coconut.
Pairings:
- Serve with papad or roasted pappadums.
Suggested side dishes:
- Serve with a side of raita or pickle.
Troubleshooting advice:
- If the mixture is too thick, add more water and cook for a few more minutes.
- If the mixture is too thin, cook on low heat until it thickens.
Food safety advice:
- Make sure to wash all the ingredients thoroughly before cooking.
- Store in the refrigerator and consume within 3 days.
Food history:
- Koozh is a traditional South Indian dish that is usually consumed during the summer months.
Flavor profiles:
- Tangy, spicy, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indian