This is another very traditional, simple and easy breakfast recipe. A rice flour semi porridge is made seasoned with mustard, asafoetida and curry leaves, which is then shaped and steam cooked. Kara Kozhukattai is made in the Kongunad region using par boiled rice and not the regularly used rice flour. This is a very light and super tasty kozhukattai. This is a childhood favourite for everyone. It is generally made with lots of onions. If making for festival like Ganesh Chaturthi, without onions. Usually, kozhukattai used to make sweet version of it with coconut and sugar, when sweet stuffing finished, for the leftover flour this recipe will be the perfect. This savoury version where we simply temper with spices and coconut. This kozhukattai is mainly had for dinner or breakfast with some chutney. If there are very young children or aged people at home, this recipe will be good choice for snack box. This can prepare with puzhungal arisi / parboiled rice or idli rice.
Watch Kara Kozhukattai Recipe in Tamil.
KOLUKATTAI RECIPE | KARA PIDI KOLUKATTAI RECIPE | UPMA KOZHUKATTAI RECIPE
Ingredients
how to make kara kozhukattai recipe
Idli Rava preparation:
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Take Idli rice or boiled rice wash and to dry spread on a cotton cloth then grind using mixie for a small quantity.
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After grinding then sieve using sieve plate to separate rava and rice flour.
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Idli rava is now ready for this recipe.
To prepare kara kozhukatta
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First soak chana dal in warm water for 30 minutes. (1 hr. in normal cold water).
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Take idli rava in a wide bowel.
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Wash two times and soak for 10 minutes. After that drain extra water.
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soaked idli rava and chana dal are ready.
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Heat the pan with oil.
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Add mustard seeds, once start splutters add split urad dal wait till turn golden.
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Add asafetida powder.
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Add chopped green chillies, curry leaves and coriander leaves and sauté for 2 min in a oil.
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Add chopped ginger and toss well.
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Add chopped onion and toss till get half cooked not fully.
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Now add required salt for this recipe.
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Add soaked chana dal and mix well.
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Add soaked idli rava without any water.
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Fry it on low flame to reduce water content.
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Add grated coconut and mix for a minute.
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Add hot water or warm water sauté in low flame.
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Cover and cook this upma for 5 minutes in low flame stir occasionally.
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Open lid, now the rava is half cooked.
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Now add boiled milk and mix well.
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Allow rava to cook well in this milk and water in low flame. Cover and cook for 10 minutes in low flame by dum method do not stir in between.
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After dum, open lid check the upma is fully cooked.
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Add finely chopped curry leaves and coriander leaves.
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Allow to little cool and take small ball sized cooked idli rava upma.
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Slightly press and hold to make desired shape.
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Make ready all in to desired shape, called pidi kozhukattai.
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Steam cooks the pidi kozhukattai for 5 minutes in low flame.
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Yummy kara kozhukattai is ready for serving.
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Kara Kozhukattai is now ready.
To prepare kara / spicy chutney
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To prepare a spicy chutney, in a mixie jar add chopped onion, garlic cloves, chopped tomatoes and red chillies.
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Add curry leaves and salt and grind them all in to smooth fine paste without adding any water.
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Tempered this chutney with mustard seeds, red chilli and curry leaves in hot gingelly oil.
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Yummy kara kozhukattai is ready to serve with spicy chutney.
Note
- For large quantity of idli rava grind rice in rice mill.
- To store idli rava, slightly dry roast to reduce the water content then stored in air tight box for 2-3 months.
- While preparation, too little water will give a really hard Kozhukattai and adding a lot of water will make the Kozhukattai gummy. So, use the correct measurement of water while grinding.
