Wednesday, September 12, 2018

Ulundu Kara Kozhukattai Recipe | Ulundu Pidi Kozhukattai | Ganesh Chathurthi Recipes

Though we don't celebrate Ganesh Chaturthi at home, I have seen my mum making kozhukattai during this festival season. She makes Paal Kozhukattai, Arisi Pidi Kozhukattai and Therali Kozhukattai. When I was a kid, I don't prefer any of these kozhukattai and I started loving it when I grow up. I ask mum to make kozhukattai whenever I feel like eating it and to continue that tradition I am making kozhukattai now. Happy has slowly started showing interest in Paal kozhukattai and I want to introduce a variety of kozhukattai to her.  Today, I am sharing the recipe of ulundu kozhukattai that I saw recently in Rak's Kitchen. This can be made it for breakfast or dinner and it goes very well with coconut chutney or any other spicy chutney. Do check out the collection of my Ganesh Chaturthi recipes from the blog. Let us move to the preparation:
Rice Flour - 1/2 Cup (I used store bought idiyappam flour) Urad Dal - 1/4 Cup 
Coconut - 1/4 Cup 
Green Chilli - 2(big) 
Water - 1 and 1/4 Cup 
Asafoetida - 1/4 tsp
Salt - as required 
To Temper: 
Oil - 1 tsp 
Mustard Seeds - 1 tsp 
Curry leaves - few 
Asafoetida - a generous pinch 
1. Soak the urad dal for an hour and drain the water completely. Keep it aside.
2. In a mixie jar, add the green chilli and the asafoetida. Pulse it once to crush the green chilli roughly. Now, add the urad dal and grind it coarsely.
3. In a pan, temper with the items under 'To Temper'. Then add the required water and salt, bring it to boil. 
4. When the water is boiling, reduce the flame to low and add the ground urad dal mixture. Mix it well and break the lumps if there is any. Now add the grated coconut followed by the rice flour. The dough starts to thicken quickly, so act immediately and keep stirring.
5. When you get the dough consistency, switch off the flame. Transfer it to a bowl and knead it once. Keep it covered.
6. Grease the idli plate and your hands with oil. Make small equal sized balls and flatten it a bit as shown below. Arrange it in the greased idli plate and steam it for 10 minutes.
Serve the yummy and healthy kozhukattai with any chutney of your choice. I served it with coconut chutney.
Points to remember:
  • I used split urad dal since I don't have whole urad dal in stock. You can use whole urad dal.
  • I used very small chillies and hence I used 4. Mine is mildly spicy. Adjust the spiciness as per your need.
  • After adding rice flour, it gets thicken quickly or slowly depending on the quality of the flour used. Make sure to keep the flame in low and keep stirring it until you get the soft dough.
Warm Regards,
Happy's Cook - Divya

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