When holidays come me and my brother would be jumping with joy to visit my grandparents at Chennai. Each year along with my parents bro and i would start from New Delhi and spend 2 full months at grandparents place. All uncles and aunts would be there to pamper us and we got more than what we wanted.Those days!!!!This recipe i learnt from my grandma you used to make it during her fasting days.When i got married my MlL also used to make this and this became a regular feature in my house.My hubby likes the savory version and daughter sweet version and so i end up preparing both.Also this recipe is made during sankat harana chaturthiwhich is celebrated after fourth day after full moon day every month in the name of LORD GANESHA.Also it is prepared many festivities.
SWEET PIDI KOZHUKATTAI
SUMMARY
Category:Breakfast
Cuisine:South Indian
Serves:4
Preparation Time:5 minutes
Cooking Time:10 minutes
Total Time:15 minutes
| Rice(coarsely ground) | 1 cup |
| Jaggery | 3/4 cup |
| Coconut grated | 1/4 cup |
| Cardamom Powder | 1/4 tsp |
| Water | 2 cups |
| Ghee | 1 tsp |
HOW TO MAKE
- Take a cup of rice and sprinkle some water and put it in a blender.Grind coarsely.Take 1/2 cup of water and add powdered jaggery to it and strain it to remove the impurities and set aside for later use.Add coarsely ground rice to boiling water.
- Now add the jaggery syrup,cardamom powder and coconut gratings and mix well.Make sure no lumps are formed.Mix well by adding ghee.Once cooked make egg shaped balls and steam in a rice cooker.
- Sweet pidi kozhakattai is ready.
SAVORY PIDI KOZHAKATTAI:
SUMMARY
Course:Breakfast
Cuisine:South Indian
Serves:4
Preparation Time:5 minutes
Cooking Time:5 minutes
Total Time:15 minutes
INGREDIENTS:
| Coarsely ground rice | 1 cup |
| Oil | 1 tsp |
| Red Chilly | 2 |
| Green chilly | 1 |
| Asafoetida | a pinch |
| Mustard | 1 tsp |
| Urad Dal | 1 tsp |
| Channa Dal | 1 tsp |
| Salt | to taste |
| Curry Leaves | a sprig |
| Grated Coconut | 1/4 cup |
| Water | 2 cups |
HOW TO MAKE
- Take a cup of rice and sprinkle some water and put it in a blender.Grind coarsely.Heat oil in a pan and add mustard seeds.Once they splutter add urad dal,channa dal,green and red chillies,asafoetida and curry leaves.
- After they crackle slowly add 2cups of water.Now add coarsely ground rice powder with one hand and mix the mass well so that no lumps are formed.Add salt and coconut gratings and allow it to cool.Make egg shaped balls out of the above mixture and steam them in a rice cooker.
- Serve with chutney,gothsu or sambhar.
Notes:
1.I have made with home made grounded rice.You can use store bought rice rava. The original version says soaking rice in water for 1/2 an hour and spreading in a cloth to absorb moisture and then coarsely grinding it.Or you could follow my short cut method.Both works well. Also i wanted bigger grains so haven't seived it.You can do so if you want.
2.You can also include veggies like beans,carrot and peas to the savory version but make sure they are cut very finely,otherwise you cannot make balls.
3.This addition of veggies is just an innovation,the original recipe says only doing the plain method.
4.For the savory version you can add a spoon of coconut oil to boiling water before adding rice rava.
4.For the savory version you can add a spoon of coconut oil to boiling water before adding rice rava.
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