Clay-Pot Chattichoru: A Rich And Healthy Multi-Component Bowl

Chattichoru is a multi-component dish that represents the traditions and culture of Kerala. The meal is popularly cooked and served in a clay pot. Even the smell of it will drive you crazy and make you want the dish as soon as possible. The highlight of the dish is that the ingredients and flavours are layered perfectly. It reveals the taste of traditions and antiquity in every bite.

Also Read: Have You Tried Kerala's Potato Stir-Fry Recipe? 

It is one of the best earthly pot recipes. The regional cuisine is a non-vegetarian meal. But the main character here is the rice, which is set at the bottom of the pot, followed by the other side dishes one-at-a-time. It usually consists of some veggies, masala fish curry, omelette and coconut chutney, with a piece of fish fry and definitely the crisp of papad – making it a perfect South Indian Bowl. It is a complex blend of flavours and ingredients. Even after enjoying the meal, the taste of the delish prevails in the mouth. 

Above all, it just rightly meets the nutritional requirements of the body. It is perfect for lunch and dinner as it is fulfilling and has a variety of dishes incorporated into it. The Chattichoru carries in itself the real taste of Kerala – God’s own Zone. It is a must try ideal recipe which is spicy, flavourful and unforgettable.

A special delicious Chattichoru carries the authenticity and originality of Kerala. Chatti Choru is a Malayalam word, where chatti means pot and choru means rice.  Chattichoru, therefore, refers to a rice dish boiled traditionally in earthen vessels in which fish curries are also cooked. Here, rice is boiled in the pot (chatti) in which the fish curries have been made. The rice takes on the rich tangy flavour of the fish curry. The mix and taste of curries in infinite ways with hot and steamed rice make the culinary an awesome adventure. Here’s the recipe for the dish.

A seven-component lavish and healthy multi cuisine food for every food lover with hot rice, masala fish curry, a spoon full of fiery coconut-chilli chutney, fish fry, avial, and potato sabzi.

Ingredients:

•    1 kg washed and soaked rose matta rice

•    15 chopped shallots

•    2 chopped tomatoes

•    4-5 green chillies

•    5-6 chopped potatoes

•    4-5 lady’s finger (chopped lengthwise) 

•    Chopped carrots

•    Chopped pumpkin

•    Freshly grated coconut

•    15 garlic cloves (finely chopped)

•    2 large pieces of ginger 

•    Cumin seeds

•    Soaked tamarind water

•    Malabar tamarind 

•    1 kg washed fish (chopped into equal pieces)

•    Coconut oil 

•    Curry leaves, as required

•    2 onions 

•    3 eggs

•    2 tbsp turmeric powder

•    8 tsp red chilli powder

•    Salt, as per taste

•    2 tbsp fenugreek powder 

•    Black pepper powder

•    Coriander seeds

•    8-10 green chillies

Method:

1.    Wash the rice properly. 

2.    Put a clay pot on the flame and fill it with water. 

3.    Add the washed rose matta rice. 

4.    Stir well for a few minutes. 

5.    Then cover and cook until bubbles pop out. 

6.    Remove the lid and let it boil.

7.    Now put a lid on the pot and drain the rice water. 

8.    And set aside the leftover water.

For the vegetable avial: 

1.    In a silbatta or a mixer, put green chillies, cumin seeds, and garlic. Ground or blend them well. Now add the grated coconut and ground it. Followed by the curry leaves,  and shallots, one at a time. Make a thick paste and set aside.

2.    In another pot of vegetables, add turmeric powder, curry leaves, coconut oil, and mix thoroughly, add the leftover rice water and put the pot on flame.

3.    Cover and cook until the veggies become soft.

4.    Remove the lid and add salt and tamarind water to the veggies. Stir them well. Cover and cook until a boil. 

5.    Now add the grounded coconut paste. Mix well and cook.  After 5-6 minutes stir quickly and remove.

For the fish curry:

1.    Grind Ground ginger and garlic to form a paste.

2.    In a large pot, pour the coconut oil. Add mustard seeds, curry leaves, ginger and garlic paste. Mix well.

3.    Add the red chilli powder, turmeric powder,  and fenugreek powder. Mix them properly for a few minutes. Add water and Malabar Tamarind, and salt. Stir it.

4.    Add the fish to the pot and let it cook uncovered for 5-6 minutes. Stir well and cover it.

5.    Now, ground ginger, garlic, dry red chillies, coriander seeds, black pepper and salt together to make a red chilli paste.

6.    Add to the fish pot, the coconut oil and curry leaves. Keep stirring. 

7.    Cook for 5- 6 minutes.  Remove. And let it sit for 10 minutes. 

For the fish fry:

1.    Now in another pot, take the raw fish, add turmeric and red chilli powder along with the red chilli paste. 

2.    Coat the fish properly. In a large skillet add coconut oil and curry leaves. 

3.    Add potatoes, salt, turmeric powder, and red chilli powder. Mix well. 

4.    Set aside for some time so the fish absorbs the flavours.

5.    In a pan, pour the oil and fry the masala fish. 

6.    Keep tossing the fish until it becomes reddish brown.

For the omelette:

1.    In a pot add finely chopped onions, green chillies, ginger, curry leaves, eggs, grated coconut and salt. 

2.    Whisk the mixture. 

3.    Pour the mixture into the pan to make the omelette. 

4.    Toss it to cook on both sides. 

For the chutney

1.    Ground the Dried red chillies, ginger and salt, together followed by the grated coconut, garlic and shallots, curry leaves to make a chutney.

2.    In a pot,  place the rice as base, and then add avial, fish curry, chutney, potato sabzi, omelette and fish fry 

3.    Serve hot.