Recipe for Kongunad special Seeraga Puttu / Jilakara Kudumulu. Recipe made with homeground coarse parboiled rice and toor dal. Steamed dumplings recipe.
This recipe for Seeraga Puttu / Jilakara Kudumulu is very popular among the telugu speaking community of the Kongu region. These steamed dumplings are spiced with cumin seeds and pepper. Jilakara means cumin seeds. Parboiled rice (puzungal arisi) is dry roasted along with toor dal and made into a coarse powder. This mixture is then cooked, formed into dumplings and steamed.
Here is how to do it. You will need Parboiled rice (puzungal arisi) for this recipe. Dry roast the rice, toor dal, cumin and black pepper in a pan until the ingredients are hot to touch. About a couple of minutes. Set aside.
Grind the dry roasted rice mixture in a mixie. Grind to a coarse powder. Rava like consistency. Do not grind fine. We need a slightly coarse texture for the rice.
Using a wide meshed strainer, sieve the mixture and grind the bigger pieces again. If you do not have a sieve, You may grind the toor dal and rice separately as toor dal takes time to grind.
We are aiming for a coarse powder. The toor dal can be a little big and thats fine. Set aside.
Heat oil in a pan and add in the mustard seeds and chana dal. Add in the curry leaves, split green chillies and dried red chillies. Let the mustard seeds crackle.
Add in the chopped onions and salt. Saute till the onions are soft.
Add in the fresh shredded coconut. Saute for a minute. Add in 2.5 cups of water. Let the water come to a boil.
Once the water is boiling, add in the ground rice and dal mixture.
Cook for 3-4 minutes till the mixture absorbs all the water and becomes thick. Remove from heat and set aside to cool.
Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside. (Remove the chillies while making the dumplings)
Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. Remove from heat.
Serve hot with coconut chutney, red chutney or kara chutney.
Jilakara Kudumulu Recipe
Recipe for Kongunad special Seeraga Puttu / Jilakara Kudumulu. Recipe made with homeground coarse parboiled rice and toor dal. Steamed dumplings recipe.
- Total Time: 40 mins
- Yield: 25-30 small dumplings 1x
Ingredients
- 1 cup Parboiled rice (puzhungal arisi)
- 3 tablespoon toor dal
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 2 tablespoon coconut oil
- 1/4 teaspoon mustard seeds
- 1 teaspoon chana dal
- 2 sprigs curry leaves
- 2 green chillies
- 2 dry red chillies
- 1/2 cup chopped onions
- 1 teaspoon salt
- 1/2 cup fresh shredded coconut
Instructions
- Dry roast the rice, toor dal, cumin and black pepper on a pan until the ingredients are hot to touch. About a couple of minutes. Set aside.
- Grind the dry roasted rice mixture in a mixie. Grind to a coarse powder.
- Heat oil in a pan and add in the mustard seeds and chana dal. Add in the curry leaves, split green chillies and dried red chillies. Let the mustard seeds crackle.
- Add in the chopped onions and salt and saute till the onions are soft.
- Add in the fresh shredded coconut. Saute for a minute. Add in 2.5 cups of water. Let the water come to a boil.
- Once the water is boiling, add in the ground rice and dal mixture.
- Cook for 3-4 minutes till the mixture absorbs all the water and becomes thick. Remove from heat and set aside to cool.
- Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside. (Remove the chillies while making the dumplings)
- Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. Remove from heat.
- Serve hot with coconut chutney, red chutney or kara chutney.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Cuisine: Tamilnadu
Can this be made with Brown rice ? If using Brown rice is there any adjustment to make in the recipe?
Yes you can.
I tried this.. its very tasty !! It has become a great hit at home also.. ! 🙂 mikka nandri 🙂
Interesting! We make something called puma kozhakattai which is very similar but we used soaked and dried rice coarsely ground and soaked good dal which is roughly ground for the same method.
I meant Upma *
புழுங்கல் அரிசி is called as Boiled rice right .Parboiled is பாதி புழுங்கல் ..which to use ..
boiled and parboiled is interchangeably used. You can use our regular புழுங்கல் அரிசி.
Looks yummy and love it .
Hi, I love all the recipes in your blog. More than the recipes the love reading the stories you write for each. Not able to see your stories for the recent recipes.. missing them. Please do write them..
Hey there!! M new at south indian cusine so only tried dosa and a bit more recipies.but.recently i visited your website and found a lot recipies to try …. i try many of them and just loved them …
I can’t wait for my dinner
super recipe very nice to eat and good for health