Tuesday, December 14, 2010

Pidi kozhakkatai

This is a traditional steamed tiffin item made with coarsely ground rice and dal.


Rice ----- 1 cup
Toordal---- 2 table spoons
Red chillies – 5 nos
Coconut gratings----- 3 table spoons
2 cups of water

For seasoning:

Mustard --- 1 teaspoon
Channadal --- 1 tea spoon
Curry leaf – 1 sprig
Oil for seasoning

Method: Grind rice, toor dal and redchillies coarsely (like rava)and keep aside.

Add two table spoons of oil in a preheated wok.

Add mustard. After the splutter, add channa dal. When channa dal turns golden brown, add curry leaf.

Now add 2 cups of water along with salt and a pinch of asafoetida.

When the water starts boiling, add the coarsely ground rava (rice,toordal and red chilli) and coconut gratings. Let it bind like a upma. Let it rest for sometime.

When slightly cool, take a fistful of upma and mould them into oval shaped dumplings with your fists (fists is pidi in tamil and hence the name pidi kozhakattai).

Steam them in a steamer or idli moulds.

Tastes good when served hot with coconut chutney/ it can be eaten plain.

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