September 29, 2006
Rava Vermicelli Dumplings (Upma Kozhakattai)
The last month went by quickly. My MIL and I experimented a lot in the kitchen, and I managed to get her hooked to food blogs! She would sit with me each evening and we would browse through a number of blogs. She has also been visiting ahaar to read the comments that her recipes have recieved, and was always overjoyed to see all the positive responses.
The month has gone by quickly and she is leaving for India today. We spent yesterday evening in the kitchen, adding a twist to yet another classic dish - rice dumplings, better known as kozhakattai. We decided to make them with rava and vermicelli instead, and they turned out delicious. This is my first time tasting a kozhakattai, and I can't wait to finish the extras she has left for me! Here is her last recipe for this year; she will be back next summer.
1 cup rava
2 cup vermicelli
1 cup coconut (grated)
1 tspoon mustard seeds
1/2 tspoon red chili power
1/2 tspoon urad dal
3 green chillies, finely chopped
1 small cube ginger
Curry leaves (4-5, finely chopped)
Pinch of asafoetida
2 tbspoon oil
Heat a tspoon of oil and fry the vermicelli till it turns golden brown. In the same pan, add a little oil, and roast the rava till the raw smell is gone. Set these aside.
Heat the remaining oil, and temper with mustard seeds, urad dal, curry leaves, ginger, and green chillies. To this, add five cups of water and bring to a boil. To this mixture, add red chilli powder, a pinch of asafoetida, the grated coconut, and salt and bring to a boil.
To this, first add the vermicelli and cook for 1 minute. Next, add the rava and cook for 5 minutes. Cook on low flame until it is dry. Transfer this to a plate, and let it cool.
Now make little dumplings out of this, and place on idli plates (if you don't have non-stick plates, you will need a little oil to make sure the dumplings don't stick to the plate). Steam this in a presure cooker (without applying the weight) for 3-4 minutes. Enjoy the kozhakattais with pickle, mint chutney, or just tomato ketchup!