Monday, August 12, 2013

Udaitha Makkacholam Neer Kozhukattai - Broken Maize Neer Kozhukattai

I tried this neer kozhukattai with broken maize ( corn ) and it came out very well but took time to cook.
I saved 1/3 cup of wet rice batter while grinding for idly in fridge. I made use of it with broken maize to make tasty kozhukattais.

 Ingredients :

wet rice batter                              : 1/3 cup
broken maize                                : 1/3 cup
coconut scrap                               : 1/3 cup
salt                                               : 1/4 tsp ( adjust )
 Ingredients for tempering :
mustard                                        : 1/4 tsp
cumin seeds                                  : 1/4 tsp
red chill                                         : 1 ( adjust )
curry leaves                                   : 8 to 10
pepper powder                               : 1/4 tsp ( adjust )
salt                                                  : a pinch

Method :
Mix all the ingredients and knead well in a wide mouthed vessel.

If needed add lukewarm water to make a thick dough.
It should be like chappathy dough consistency.
Make small balls out of the prepared dough.

Now boil two cups of water in a vessel.
When the water boils, add the balls into the water one by one slowly.

Wait for 2 seconds.
Now stir the boiling kozhukattais with a long handled laddle.
Reduce the flame & keep the burner knob at SIM position.
Allow it to cook well for 15 minutes.
Check whether its cooked well.
If its not done allow for some more time to cook well.
Once its done transfer all kozhukattais from the water into a bowl.

Now keep a kadai on a slow flame with a Tsp of oil.
Temper 1/4 Tsp of mustard. Once the mustard seeds splutters add broken red chilly, cumin seeds and curry leaves.
Then add asafoetida and then the kozhukattais and 1/4 Tsp of freshly pounded pepper corns.
Stir well for a second. Transfer into a serving bowl.

Now its ready to eat. This dish does not require a side dish.

The water used for cooking kozhukattai would have turned into a porridge. This can be enjoyed with jaggary or salt.