Chakkara Choru | Malabar Jaggery Rice
Servings 2
Ingredients
- ¾ cup pachari/ dosa rice
- 4 pearl onions roughly chopped
- ¼ tsp fennel seeds
- 4 tbsp coconut grated
- 100 gm jaggery use more for sweetness
- 2 ¼ cup water
Instructions
- Wash the pachari well and drain.
- Mix the rice along with all the ingredients in a pressure cooker.
- Close the lid and cook on high for one whistle.
- Keep flame at the lowest and cook on simmer for 15 minutes.
- Switch off and allow pressure to go by itself.
- Open the lid, give a good mix. Serve warm!
Notes
You can cook this on a stove top as well. Keep cooking till the water drains and the rice gets all mashed up.
I used the light colored jaggery and that’s why my chakkara choru looks whitish. Normally, the dark jaggery is used. If using, then melt it in the water, strain for impurities and then add it to the remaining ingredients.
The best is to serve it immediately. As it sits, it tends to thicken. Add some water and cook on low flame till the consistency is reached.
I used the light colored jaggery and that’s why my chakkara choru looks whitish. Normally, the dark jaggery is used. If using, then melt it in the water, strain for impurities and then add it to the remaining ingredients.
The best is to serve it immediately. As it sits, it tends to thicken. Add some water and cook on low flame till the consistency is reached.