Recipe for making poongar unpolished rice kara kozhukattai. A different variety of kara kozhukattai made with red rice.
- 1 cup red rice
- 1 cup water
- 2 teaspoon gingely oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 tablespoon chana dal
- 2 onions, finely chopped
- 1.5 inch piece ginger, finely chopped
- 3 sprig curry leaves, finely chopped
- 3–4 green chillies, finely chopped
- 3 cups finely shredded vegetables (carrot, cabbage and beans)
- 1 teaspoon salt
- Soak the rice for 5-6 hours. If you are planning for breakfast, then soak the red rice over nite. It works well. Drain the water from the soaked rice.
- Now, grind the rice with some water. The quantity of water used while grinding will determine the final texture of the kozhukattai. For every cup of red rice used, add exactly one cup of water while grinding. Too little water will give a really hard Kozhukattai and adding a lot of water will make the Kozhukattai gummy. So use the correct measurement of water while grinding. Grind to a really smooth fine paste. Set aside.
- Finely chop the curry leaves, ginger and green chillies.
- Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds, finely chopped ginger, finely chopped curry leaves and the chana dal. Chopping the curry leaves makes it easier while serving and eating. Wait for the dal to brown. Add in the finely chopped onions and green chillies.
- Once the onions are cooked and starting to brown, add in the finely shredded veggies. I have used carrots, cabbage and beans today. I have finely chopped them. You can shred in a vegetable shredded and it works fine too. Also add in the salt at this stage. Saute for 3-4 minutes.
- No need to cook the vegetables completely as we are going to be steaming again. So, once the veggies are half done, add in the ground rice.
- The rice mixture will immediately thicken up into a mass of dough in a couple of minutes. Once the dough is thick, remove from heat and set aside to cool. Now we will shape the dumplings. Dip your hands in water everytime you form dumplings so that the dumplings do not stick. Also the cool water will help in handling the hot dough.
- 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. Repeat with the remaining dough. Dip your hands in cold water before shaping every dumpling.
- Place the dumplings on an OILED idli plate or any flat plate and steam it for 15 minutes on a medium flame. The dumplings would become slightly glossy after steaming. Remove from heat.
- Let the dumplings cool for 10 minutes. Hot dumplings easily break when removed from the pan. Also do not over crowd the idli plates and make sure to oil the idli plates well so it easily comes off after steaming. spoon the dumplings and serve on a platter. Serve hot with coconut chutney, red chutney or kara chutney.
- Category: Main
- Cuisine: Tamilnadu