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Cheerachoru - Rice with Amaranthus and Coconut

Ingredients of Cheerachoru

Serves: 4

Scant 1 cup basmati rice

250 gms amaranthus (cholai)

½ tsp salt

½ medium-sized, fresh coconut, grated

Method of Preparation of Cheerachoru

  • Wash rice and drain.
  • Wash amaranthus thoroughly and chop very fine.
  • Place 2 ¼ cups water in a pan and bring to boil. Add rice, amaranthus and salt, and bring to boil again. Lower heat, cover pan and cook till water is absorbed.
  • Mix in coconut and serve with a pickle and pappadum.
 
Traditional Recipes of Kerala
  
 
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