VEGETABLE PIDI KOZHUKKATTAI

Pidi kozhukkattai or upma kozhukkatai is made out of rice rava.  I have already posted the upma kozhukkattai.  Other varieties are : idli-rava-bhagar-dal-kozhukkattai.html,  millet,  bread,  tinai, kappa, lapsi

Today, I made a twist to this dish by adding vegetables in it and served along with uppu mangai chutney.  

This is a tasty and healthy breakfast as it is cooked by steaming and not much oil is involved in it.
The rice rava can be made at home or you can use the idli rava.  While using the idli rava, we have to use less water than the normal rice rava.

Let us look at the recipe now:

video




Ingredients:

1 cup rice rava
3/4 cup vegetables chopped (beans, carrot, green peas, cauliflower, cabbage etc)
2 tbsp grated coconut

Tempering:

4 tbsp oil
1 tsp mustard seeds
1 tsp urid dal
1 red chilli broken
few curry leaves
a generous pinch of asafoetida


Other ingredients:

1-2 green chilli chopped or paste  (according to your requirement add the chilli)
salt
2 cups water



Method:

Step 1

Heat oil in kadai.  Add the mustard seeds, urid dal, red chilli, curry leaves when it is done, add the asafoetida.  Add two cups water, salt, chilli paste and bring to boil.  Add the vegetables and cook for 5 minutes.

OR

After adding asafoetida, add the vegetables and saute for 5 minutes then add water and bring to boil.

Step 2

Add the rice rava in it without forming any lumps, cover and cook like we cook the upma. when it is done switch off gas and remove the upma in a plate to cool down bit for enabling you to make the dumplings when it is warm and able to handle.



Step 3

I have added tomato also in it.  chop the tomato and add to the upma in the plate along with coconut. mix well and make small dumplings out of it.



Step 4

Heat water in kadai, place a jali plate.  Put a banana leaf if you have otherwise do not bother.  keep the dumplings on the plate, cover and steam cook the same for  10 -15 minutes or till it is  cooked fully.



How to serve:

Serve hot with chutney or sambhar.

For the chutney (uppu mangai arachu kalakii)

3-4 upppu mangai
1/4 cup grated coconut
2-3 green chilli
1/2 cup curd

Tempering:

1 tsp oil
1 tsp mustard seeds
1/4 tsp fenu greek seeds
few curry leaves
2-3 red chilli pieces
a pinch of asafoetida

Method:

Wash the uppu mangai, remove the seed.  grind the coconut and green chilli and then add the  mangai in it and grind for a minute.  Add curd, mix well.

Temper with mustard seeds, fenugreed seeds, red chilli, curry leaves, asafoetida.