Ulundu kozhukattai recipe / Uppu kozhukattai / Ammini kozhukattai / உளுந்து கொழுக்கட்டை

Ingredients for Kozhukattai Maavu

Raw rice : 1 cup
Oil
Salt

Method

Soak raw rice in water for 1 hour.
Drain the rice and spread it in a clean cloth for 10 minutes.
Grind the rice to a fine powder.
Sieve twice and keep aside.
Boil 1/2 cup Water in a pan with little salt and 1/2 tsp oil.
When the water starts to boil, add 1/2 cup rice flour,mix well and remove from fire.
Knead it well and cover it.

Pinch out small dough and roll as a ball.

Steam cook the balls for 10 minutes.

Ingredients for urad dal filling

Urad dal            : 1 cup
Toor dal             : 2 tbsp
Red chillies        : 7
Green chilly       : 2
Salt
Asafoetida
Curry leaves
Oil

Method

Wash and soak urad dal & toor dal  for 1/2 an hour.
Grind with 5 red chillies, 2 green chillies and salt to a coarse consistency.
Steam cook the paste in a greased idli plate for 10 minutes.
Let it cool and crumble / grate  it.
In a heavy bottomed kadai, heat 2 tsp oil and season with mustard seeds,asafoetida and curry leaves,
Now add the crumbled mixture, mix well and cook in low flame until dry.
Add the steamed kozhukattai balls , mix well and remove from flame.
Serve hot .
Enjoy..

Carrot & Onion Uthappam

Ingredients 

Dosa Batter        : 1 cup
Finely chopped onion   : 1 cup 
Grated carrot                 : 1/2 cup
Chopped green chilly   : 1 tbsp
Curry leaves
Coriander leaves
Oil  

Method

In a bowl mix onion,curry leaves,green chilly,coriander leaves and keep aside.
Heat a dosa tawa,Pour a laddle of batter ,slightly spread it to form a thick dosa.
Sprinkle 4 tbsps of onion mixture, grated carrot  all over the dosa, apply 1 tsp oil around the dosa and cover it.
Flip to other side,drizzle some oil again, once done remove from tawa.
Serve hot with coconut chutney..

Samai adai / Little millets adai

Ingredients 

Samai arisi / Little Millet  -  1 cup

Toor dal         - 1/2  cup

Channa dal    - 1/2  cup

Urad dal        - 1 tbsp

Red chillies    - 8

Onion            - 2

Grated Coconut         - 1/2 cup

Salt

Curry leaves 

Asafoetida

Oil  

Method

Wash and Soak samai arisi / little millet and dals separately and grind together coarsely with salt and red chillies. 

Add grated Coconut, chopped onion and curry leaves,asafoetida and mix everything well.

Heat dosa tawa, pour 1 ladle of batter and spread as round. 

Put oil on sides and cook both sides till crispy.  

Serve hot with coconut chutney.. 

Sundakkai Vatha kuzhambu / சுண்டைக்காய் வத்தக் குழம்பு

Ingredients

Sundakkai vathal / Turkey berry   : 15 
Tamarind water                             : 2 cups
Sambar powder                             : 1 1/2 tbsps 

Gingelly oil                                   : 1 1/2 to 2 tbsps 

Mustard seeds

Fenugreek seeds
Salt
Curry leaves
Mustard seeds
Asafoetida 

Method

In tamarind water , add sambar powder,asafoetida,salt and keep aside.
Heat oil in a kadai add sundakkai vathal till it turns brown.

Add mustard seeds, after it starts to splutter add fenugreek seeds, curry leaves and fry.

Add tamarind mixture now.
Let it boil on low flame till oil separates and kuzhambu becomes thick.

Remove from flame and serve hot with rice and paruppu usili.

Paruppu usil recipe here..