PIDI KOZUKATTAI is yet another steamed rice & lentil dish that is filling as well as easy on the digestive system. It is very good for children as it is double cooked. ‘Pidi’ means ‘hold’ in Tamil. The dumplings are made taking some mixture in the palm of one hand and ‘holding’ or pressing it lightly with your fingers, as shown in the photograph.
This was dish was prepared often, especially when Machakottai or Avarekalu ( field beans) were in season. The addition of “kalu” or field beans to any recipe lends a distinct aroma to the dish which is adored by one and all.
Rice – 2 cups
Mung Dal (split green gram dal) – ¼ cup
Salt – 2 tsps
Red chillies – 4
Asafoetida – 1 pinch
Mustard seeds – ¼ tsp
Curry leaves – a few
Oil - 1 ½ tbsp
METHOD:
1. Dry grind rice and mung dal to the texture of semolina.
2. Wash the broken rice and dal mixture lightly, drain and set aside.
3. Heat oil in a pan and add asafoetida and mustard seeds.
4. When the mustard splutters add the broken red chillies and the curry leaves.
5. When the chillies become crisp, add 4 cups of water, and the salt, and bring to a boil.
6. When the water in the pan is boiling, add the rice and lentil mixture and stirring continuously until it forms into a thick uniform mass. Now switch off the flame.
7. While the mixture is still warm, dip your hand in ice cold water and take a fistful (pidi) of the hot cooked mass and quickly press it into an oval ball or kozukattai.
Note: You need to do this quickly, so that you do not burn your hands! If the mixture becomes cold, it is difficult to mould the mixture, and the k0zukattais will break.
9. Steam the kozukattais in a pressure cooker without weight, for 10 – 15 minutes.
MASALA PIDI KOZUKATTAI VARIATION
My grandchildren love the kozukattais made with Basmati rice.