Deeply flavourful with a high smoke point, ghee is the go-to ingredient for dozens of Indian dishes. It’s great for sauteing or frying and is an integral part of Ayurvedic herbal medicine too. It’s known to be an immunity booster and easy to digest but many people choose not to make their own because it’s quite a lengthy process.
The process involves boiling fresh milk and collecting the cream (malai) from the top. That cream is then whisked into fresh butter, clarified over heat until the milk solids separate and then strained to obtain pure ghee. But what to do with the leftover milk solids? That’s where this traditional Chettiar recipe comes in.
In Tamil Nadu, the milk solids don’t ever go to waste, instead, they’re turned into a delicious dish which is coveted by everyone in the household. Vennai Chatti Saadam, or butter pot rice is simple and utilises leftover rice to soak in all those delicious flavours leftover from making ghee. The best part of this is you can adapt it however you want, add veggies spices or herbs if you want, but we think it’s perfect the way it is too!
Ingredients
- 2 tbsp milk solids
- 6 peppercorns
- Fresh curry leaves
- Dried red chilli
Method
- Crush the peppercorns in a mortar and pestle and add them to the leftover milk solids.
- Heat them until the pepper is fragrant then add the chilli and curry leaves.
- Add the cooked rice and salt to taste and serve hot.
