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.
Take a cup of rice and sprinkle some water and put it in a blender.
Powder coarsely.Boil water and add powdered rice powder.Mix well without forming lumps.
Add water to boil and add powdered rice.
Boil water with powdered jaggery.Filter the jaggery syrup and boil again.
Add the filtered jaggery syrup to the cooked rice mixture.Add coconut pieces and cardamom powder and mix well.
Make egg shaped balls and steam them for 10 minutes.
Sweet pidi kozhakattai is ready.
SAVOURY PIDI KOZHAKATTAI
Summary
Cuisine: south indian
Course: breakfast
Cooking Technique: Steaming
Preparation Time: 10 mins
Cooking Time: 10 mins
Ingredients
1 cup Coarsely ground rice
1 tsp Oil
2 Red Chilly
1 Green chilly
pinch Asafoetida a
1 tsp Mustard
1 tsp Urad Dal
1 tsp Channa Dal
to taste Salt
sprig Curry Leaves a
1/4 cup Grated Coconut
2 cups Water
Steps
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.
Grind coarsely.
Heat oil in a pan and add oil followed by mustard, urad dal, channa dal, red and green chilli and asafoetida.Also add curry leaves.
After they crackle slowly add 2cups of water.
Now add coarsely ground rice powder with one hand and mix well the whole mass so that no lumps are formed.Add salt and coconut gratings.
Steam in a cooker for 10 minutes.
Serve with chutney, gothsu or sambhar.
Notes:
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 sieved it.You can do so if you want.
You can also include veggies like beans, carrot and peas to the savoury version but make sure they are cut very finely, otherwise you cannot make balls.
This addition of veggies is just an innovation, the original recipe says only doing the plain method.
For the savoury version you can add a spoon of coconut oil to boiling water before adding rice rava.
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