Coconut Rice and Kaala Chole (Cho-lay)

A Yummy Combo

… you will agree is one match made in every discerning kitchen ;) A small walk down memory lane for the coconut rice - my mom made this on full moon days along with other “Kalandha saadhums” or mixed rice like Puliodarai and Curd rice. At that time Thengai Saadhum or coconut rice was my favorite. Amma would make these rice in big wide mouthed bowls and Nilla Shappadu wss a huge event at our home- An event that evoked excitement and lip-smacking anticipation. We would sit around amma with our palms cupped for our mouthful and she would go around feeding each of us one – We managed our own fired appalams. No amount seemed enough, perhaps because of the person, nay angel, who took such delight in feeding us. Her happiness always seemed reflective of ours – She has been gone for 3 years now, but her loving memory lingers on along with all the discerning tastes for food that she created in us. So this one’s for you Ma…

 Chole

Ingredients 

 2 cups of Kaala chole soaked for 1 whole day (calculate from the time you soak it)

1 can of diced tomatoes

1 big red onion

3-4 cloves of garlic

3 green chilies

1 dry red cayenne pepper

1 thin, 1-inch stick of cinnamon

3 bay leaves

3 cloves

5-7 kernels of cardamom

1 tsp of black whole pepper

2 tsp of olive oil

Preparation

Pressure cook soaked Chole

Cut the onions – big is fine

Add all the spices and tomato sauce and let them all cook in a pan with 2 tsp of olive oil – please add the salt too at this time

Cool and grind – This will be your gravy -

In a big pot mix the gravy and the chole and let them boil for a while.

If after adding the chole, you require more salt, go ahead and add some more

Remove from flame and serve hot with Coconut Rice or Chappatis

Coconut Rice

Ingredients

1 cup of rice, cooked soft but separate

2 cups grated coconut

2 green chilies sliced

1tbsp urad dal

1tsp mustard seeds

1 tsp fresh grated ginger

Curry leaves

½ a handful of cashews

¼ tsp of asafoetida

1 tsp of olive oil

Preparation

In the oil, pop the mustard seeds

Add the other ingredients and lastly the coconut

Fry for a 2-3 minutes

Add salt

Add the cashews last if you are using already roasted ones

Take a wide bowl and take a small amount of rice and some coconut and mix small portions at a time – served with hot Chole and/or appalams

Sending this to the following events
Gayathri's Cook Spot's Event

Taste Of Pearl City's AWED Event

Priya's(Mharro Rajasthan)and Aipi's (US Masala)Bookmarked recipes (sorry could not  load blog to make live link) and Zesty Flavor's Spring Event