Kaalu Kadubu / Kaalu Kozhukattai - Steamed Rice Dumplings With Field Beans

KAALU KADUBU/

KAALU KOZHUKATTAI

 Kadubu ( Pidi Kozhukattai in Tamil ) was an oft prepared traditional dish during our childhood days. And Kaalu was a must in the dish during the season. We relished the delicious 'Palagaaram' with our great grand mother who lived up to her 96th year. Now a days Kadubu /Pidi kozhukattai has become a rarity due to the hustle bustle of our daily routine. Children do not miss traditional dishes as they are overwhelmed by the multinational cuisines which are easily available now.  But my grand children did enjoy the treat when I prepared Kaalu Kadubu for this Kaalu series!

 I have used red rice for preparing a healthy variation of  Kaalu Kadubu / Kaalu Kozhukattai.

INGREDIENTS

Red rice - 2 cups

Field beans ( Cooked )- 1 cup

Cumin seeds - 1 tbsp

Fresh coconut gratings - 4 tbsps

Salt - 3/4 tsp

Sesame oil - 3 tbsps

Mustard seeds - 1/ 4tsp

Split black gram dal - 1/2 tsp

Bengal gram dal - 1/2 tsp

Red chillies ( broken ) - 3

Asafoetida - 1 pinch

Curry leaves - a few

METHOD

1. Grind red rice into a coarse powder resembling semolina.

2. Add cumin seeds and run the mixer for half a minute more.

3. Heat oil in a kadai and add mustard seeds.

4. When the mustard splutters add Black gram dal and the Bengal gram dal.

5. When the dals become golden in colour add broken red chillies, asafoetida and curry leaves.

6. Pour 4 cups of water into the seasoning and add the fresh coconut gratings, cooked Kaalu and salt.

7. When the water starts boiling lower the flame and gently add the broken rice and keep stirring to avoid lumps.

8. Increase heat and cook till the rice mixture comes together in a lump. 

 9. Grease the idly plates. 

10. Wet your palms and scoop out a ball of the semi cooked rice mixture and shape it into a Kadubu / Kozhukattai. 

11. Do not press too hard as it will make the Kadubu / Kozhukattai very hard. 

12. Make all the Kadubus / Kozhukattais similarly, place them on idly plates and steam them in a pressure cooker for 15 minutes without the weight. 

13. Open the lid when the steam has fully subsided. The Kadubus will tend to crumble when they are very hot. Carefully remove the Kaalu Kadubus / Kaalu kozhukattais and place them separately on a plate without piling them up together.

Top the flavoursome Kaalu Kadubu / Kaalu Kozhukattai with a spoon of fresh ghee and relish with Green Chilly Puli Kozhambu.

Know Your Sweetness - Brown Sugar - Roundup

2012 ended on a sweet note! Here is the beautiful array of entries I received for Know your Sweetness - Brown Sugar. I would like to thank Jagruti again for this opportunity. I received 23 lovely entries ranging from Cakes, Cookies and Muffins. Now for the colorful roundup.

Ginger Coconut Chutney / Thogayal

We usually go out to relax ourselves. This includes visiting some temples as well. We all would be in a very happy mood from the day the itinerary is planned. My dad will be taking care of the travel while my mom is responsible for packing food. Most of the time, she prepares one pot meals and quick snacks as it is easy and quick to prepare.



As my mom knows only South Indian recipes, her menu includes lemon rice or coconut rice or tamarind rice as one of the the main items. Also she prepares coconut ginger chutney as a condiment for these rice varieties. Though many at my home are not fond of variety rice for picnic, just because of this chutney they can have this rice. It is a kind of spicy and tangy chutney most often prepared for variety rice, idly and dosa. It can also be eaten without seasoning. However, if you want to store it for a day or two, it is good idea to sauté it and store it in a clean, airtight, dry container. You can keep this chutney up to two days after its sauteed. If you are not doing so, it is best to consume immediately after the preparation.



Basic Information:

Preparation Time: <15 minutes

Makes: 1 cup (approximately)

Ingredients:



For chutney:

Fresh Coconut - 1/2 cup, finely sliced

Ginger - 2 inch piece

Garlic - 5 nos, small size cloves

Dry red chilli - 4-5 nos

Tamarind - 1 no, small gooseberry size.

Salt - to taste



For seasoning:

Oil - 3 teaspoons

Mustard seeds - 1/4 teaspoons

Curry leaves - 1 string

Asafoetida - a pinch

Method:

1) Soak the tamarind in 1/4 cup of warm water for 10 minutes. Peel the skin of the ginger and cut into small

pieces.

2) Put coconut, ginger, garlic and dry red chilli in a mixer/blender. After a second, add soaked tamarind along with water. Make a fine coarse paste of it.

3) Add salt as per your taste and blend it again for a second.

4) You can serve it this stage without seasoning.

5) If you want to store it for one or two days, follow the below steps.

6) Heat oil in small frying pan/ kadai. When it is hot, add the mustard seeds, asafoetida and curry leaves.

7) When mustard seeds splutters, add the ground coconut paste and saute for 2-3 minutes or just it turns in its colour. Do not over saute it.

8) Serve it with idly, dosa or as a condiment (Thogayal) for steamed rice.

Note:

1) Add tamarind as per sour taste. My tamarind has less sour taste and hence added a small size of gooseberry. Usually I add about a blueberry size of tamarind.

2) Add more water if want this chutney in liquid consistency.