Jilakara Kudumulu Recipe, Seeraga Puttu

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.

4.5 from 4 reviews

Jilakara Kudumulu Recipe

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Recipe for Kongunad special Seeraga Puttu / Jilakara Kudumulu. Recipe made with homeground coarse parboiled rice and toor dal. Steamed dumplings recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: Tamilnadu

Serves: 25-30 small dumplings

Ingredients

• 1 cup Parboiled rice (puzhungal arisi)
• 3 tablespoon toor dal
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 tablespoon coconut oil
• ¼ teaspoon mustard seeds
• 1 teaspoon chana dal
• 2 sprigs curry leaves
• 2 green chillies
• 2 dry red chillies
• ½ cup chopped onions
• 1 teaspoon salt
• ½ cup fresh shredded coconut

Instructions

1. 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.
2. Grind the dry roasted rice mixture in a mixie. Grind to a coarse powder.
3. 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.
4. Add in the chopped onions and salt and saute till the onions are soft.
5. Add in the fresh shredded coconut. Saute for a minute. Add in 2.5 cups of water. Let the water come to a boil.
6. Once the water is boiling, add in the ground rice and dal mixture.
7. Cook for 3-4 minutes till the mixture absorbs all the water and becomes thick. Remove from heat and set aside to cool.
8. 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)
9. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. Remove from heat.
10. Serve hot with coconut chutney, red chutney or kara chutney.

3.5.3251