Chatti Soru, also known as Satti Soru or Indian claypot rice, is a popular dish in the Indian communities of India, Malaysia, Indonesia, and Singapore. In Tamil, “Satti Soru” means ‘wok rice,’ and it is a common dish in South Indian households. The dish is often prepared to clean out the pan or wok used for cooking curry by mixing the gravy with rice.
Preparation and Ingredients
Chatti Soru is typically prepared by cooking rice along with various ingredients in a clay pot over a low fire or stove. The clay pots, known as man panai or man satti in Tamil, help retain moisture and infuse the rice with a unique aroma. Common ingredients include rice, spices like cumin, coriander, turmeric, cinnamon, cardamom, and cloves, as well as vegetables, meat, seafood, and sometimes exotic meats such as monitor lizard and wild boar.
Cultural Significance in Malaysia
In Malaysia, Chatti Soru has become a part of the culinary landscape, reflecting the rich cultural diversity of the country. The dish is not only enjoyed by the Indian community but has found its place in various ethnic cuisines. It represents a blend of traditional South Indian cooking techniques with local flavours and ingredients.
Unique Variations
Some vendors in Malaysia have even raised eyebrows by offering variations of Chatti Soru with monitor lizard clay pot curry. Such unique twists to the traditional recipe showcase the creativity and adaptability of Malaysian cuisine.
Conclusion
Chatti Soru is more than just a dish; it’s a symbol of cultural fusion and culinary innovation in Malaysia. Its rich flavour’s, unique preparation method, and adaptability to local tastes make it a must-try for anyone interested in exploring the diverse culinary traditions of Malaysia.
References
- Fun, N taste (18 April 2023). Indian Claypot Curry Rice (Satti Sorru) @ Pudu, Kuala Lumpur. Retrieved 16 July 2023.
- Anjali, Raguram (14 September 2019). Cheap & Good: Home-style spicy South Indian wok rice bowls at The Cavern Horsecity in Bukit Timah. Retrieved 16 July 2023.
Article curated by Suwaytha Gopal
