Monday, 3 December 2012

Upma Kozhukattai

This is a dinner item that is generally made on Amavasya day in most of the Iyer houses. I make this very rarely. Upma Kozhukattai is generally had with chutney or sambar. But at my place this item can be sold only  with masala gravy. So this time I served with kadala curry. 

Raw rice - 150 grams
Coconut (grated) - 50 grams
Oil - 10 grams
mustard - 5 grams
Urad dal - 25 grams
Channa dal - 25 grams
Curry leaves - few
Salt to taste


  • Wash the raw rice and spread it on a cloth or paper and allow it to dry.
  • Grind the rice in a mixer into rava consistency. Don't make into a fine powder.
  • In a kadai, pour oil. Add mustard. When mustard splutters, add urad dal and channa dal.
  • Fry for about a minute until the urad dal and channa dal turns pink. Add curry leaves.
  • Pour water. I added 2 cups of water for one cup of rice. Add salt and grated coconut.
  • Once the water boils, add the rice. Mix well. Cover and cook until all the water is consumed.
  • Allow it to cool. 
  • Make oval shaped balls an steam it in a idli cooker.

Upma kozhukattai is ready!!! Serve hot with sambar or chutney.

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