Pudi kozhukattai is almost similar to Arisi upma, but mid-way it is made into kozhukattai and steamed. I’m sure there is no argument in telling our grandma’s are the best pudi kozhukattai makers, especially in vengala paanai! These days, cooking them in a rice cooker or just pressure cooker never gives the same flavor and taste. Still, would never want such authentic recipes to be lost!
1 cup rice (I use puzhungal arisi, so I soak them for 30 mins, just fry them in a pan to remove excess water, pat dry them completely. If your using normal rice this is not necessary)
1/4 cup toor dal
4 red chilli
Dash of hing
1 spring curry leaves
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
2.5 cups water
1/4 cup grated fresh coconut (Optional)
Salt to taste
1. Run the rice, toor dal, cumin seeds, peppercorns through a blender to a coarse powder. As you see in my pic, it could have been little more finer, but I was little skeptical what if turns out powder! So took them just a bit before.
2. You can store this powder in an airtight container for few days.
3. Add oil to the pan and when hot, temper with mustard seeds, hing, chana dal, urad dal, red chilli and curry leaves.
4. Add water and bring it to a nice boil. Then add the rice flour and keep stirring on medium flame until it comes together as a dough consistency, to form kozhukattai.
5. Mix in grated coconut. Let them cool to a bearable heat, make small kozhukkatai and steam then in idly pan. Serve hot with a dollop of ghee and chutney