Upma Kozhukattai is otherwise called as Kara Kozhukattai or Pidi Kozhukattai. In my childhood days, I used to say no-no to any South Indian dishes for North Indian counterparts. But things changed as I grew up. Especially after seeing these some of these as top notch food items. Long back there used to be a restaurant named “Dasaprakash” in Anna Salai, next to old Annapoorna, opposite to LIC building. It used to be one of the premium South Indian restaurant specializing in Chettinad style cooking.
From our company, staff lunch used to be hosted there. I was surprised to find many so called no-no items in their menu. And to my surprise, they tasted much better. Later I realized that it is the combination of food served that makes the food unique and tasty.
Dasaprakash serves Upma Kozhukattai or Kara Kozhukattai with spicy onion-tomato chutney, whereas at our house it is usually served with coconut chutney or sambar.
It is the combo that makes the food super hit. I made this Kozhukattai at home with spicy onion-tomato chutney and needless to say that it flew off.
Here is a simple method of doing this kozhukattai using double cooking method.
Recipe Cuisine: Indian |Recipe Category: Snack
Cook time: 30 min | Standing time: 10 min | Serves : 4
Raw rice – 200g
Thoor dal – 2 Tablespoon
Salt – As needed
Water – 300ml
Scrapped coconut – 4 tablespoon
Oil – 2 tablespoon
Mustard – ½ Tsp
Split Urad dal – 1 tablespoon
Red chillies – 4 nos
Curry leaves – 2 Springs
- Add raw rice and toor dal in a mixer and give it a pulse. The rice should be broken but should not have gotton powdered.
- Boil water in a vessel. I had used 1.5 cups of water to 1 cup of rice. Adjust based on the rice type.
- In a kadai, heat oil. Once oil is hot, add mustard. Once it splutters, add Urad dal and fry till golden brown. Add Red chillies and curry leaves. In the same kadai, add the broken rice, dal mixture and sauté well. Ensure that entire rice is coated well with oil.
- Pour the boiled water to the kadai. Add salt and coconut. Mix till the mixture becomes semi solid. Mixture should be flowing but should not have any water. Switch off the flame at this time.
- Place an inner vessel in pressure cooker and transfer this content to the pressure cooker. Cover the lid with a plate to prevent water from the cooker lid dripping in. Cook for 10 to 15 minutes in medium flame.
- Once pressure releases, open the cooker and transfer the content back to the kadai or any large plate. Now the upma would be well cooked and fluffy.
- Once temperature reduces, shape it into form of Kozhukattai. Serve with Onion-Tomato Chutney.
- You can use Moong dal in place of Toor dal.
- Amount of water poured is the key. If you add more water, it would turn mushy. Less water, rice will not cook properly. I add 75% of water that I otherwise add to rice to get right consistency.
- Do not forget to cover the vessel with lid. Otherwise you will find a layer of water on the upma making it mushy.