Kara Pidi Kozhukottai is an aromatic, filling and healthy dish ideal to serve for breakfast. The rice and lentil mixture is twice cooked to make a delicious dish. It is from Tamil cuisine and commonly prepared in Tamil Brahmin households.
Kozhukottai is a dish familiar to Tamilian cuisine. It is commonly made in Tamilian households on a regular basis. They are usually rice dumplings with or without a filling. It may be sweet or savoury, thus different kinds of kozhukottai are prepared.
Since I started my blogging, the love to know about different cuisines is even more. Pidi Kozhukottai as I have read in many blogs makes use of only rice. I came across a recipe which made use of lentils too and liked it. Here is the recipe which I tried recently, I hope you will try and enjoy it. I got this recipe from a book titled Tiffins:Memories and Recipes of Indian Cooking by Rukmini Srinivas
pidi kozhukottai
Earlier, I have shared Ammini Kozhukottai recipe, it is tasty and I usually make it for dinner.
Coming to the recipe, it is not a quick one. It involves three steps. At first, we grind the ingredients and roast them. Next it is cooked with a seasoning like upma. Once it is ready and cooled, it is then shaped into dumplings and steamed. But, it is healthy and quite easy to make. I liked as it involved additional mere steaming for just ten more minutes. Over to the Kara Pidi Kozhukottai Recipe
Kara Pidi Kozhukottai Recipe
Ingredients:
To grind:
- 1 cup raw rice
- 1/4 cup tur dal
- 1 tablespoon chana dal
- 2 dry chillies
- 10 peppercorns
Other ingredients:
- 2 tablespoon oil
- 1/2 teaspoon mustard
- 1 teaspoon bengal gram
- 2 green chillies
- few curry leaves
- 1/4 teaspoon asafoetida
- 2 cup water
- 1/2 cup fresh coconut
- 1/4 cup grated carrot
- 1/4 cup green peas
- 1 bunch fenugreek
- salt
Method :
- Dry grind the ingredients under, “To Grind” to a coarse semolina like texture.
- Put the mixture in a pan and dry roast for two minutes. Keep it aside.
- Heat oil in a pan, add mustard seeds. As they splutter, put bengal, asafietida and curry leaves. Throw in the green chilly too. As they turn golden, put water and salt to it.
- As the water begins to boil, throw in coconut, vegetables and greens.
- Bring to a boil, now slowly add one cup of the ground mix to it. Keep stirring as no lumps should be formed.
- Cook until water is absorbed.
- Allow it to cool.
- Make elongated shaped dumplings with the mixture,
- Take a steamer or idli cooker. Put water in the beneth.
- Grease a bowl, put the dumplings into it.
- Put the perforated lid and keep the bowl with dumplings over it.
- Let cook for eight minutes, check with a tooth pick
- Once it is done, serve hot.
Kara Pidi Kozhukottai
Ingredients
Method
- Dry grind the ingredients under, “To Grind” to a coarse semolina like texture.
- Put the mixture in a pan and dry roast for two minutes. Keep it aside.
- Heat oil in a pan, add mustard seeds. As they splutter, put bengal, asafietida and curry leaves. Throw in the green chilly too. As they turn golden, put water and salt to it.
- As the water begins to boil, throw in coconut, vegetables and greens.
- Bring to a boil, now slowly add one cup of the ground mix to it. Keep stirring as no lumps should be formed.
- Cook until water is absorbed.
- Allow it to cool.
- Make elongated shaped dumplings with the mixture,
- Take a steamer or idli cooker. Put water in the beneth.
- Grease a bowl, put the dumplings into it.
- Put the perforated lid and keep the bowl with dumplings over it.
- Let cook for eight minutes, check with a tooth pick
- Once it is done, serve hot.
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Kara Pidi Kozhukottai
If you ever recreate this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. I will be glad to see your creation. Have you check out my e-books ?
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