Kothamalli Kozhukattai (Coriander Rice)
Description:
Kothamalli Kozhukattai is a traditional and flavorful South Indian recipe with a delightful twist of coriander. This nutritious, steamed dish made with rice and dals is perfect for breakfast or tea time. It’s both healthy and delicious, offering a combination of textures and flavors that will transport you straight to the heart of South India.
Cuisine: South Indian
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Chana dal (Bengal Gram Dal) | 1/4 cup |
| Water | 2-1/2 cups |
| Coconut Oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Fresh coconut (grated) | 5 teaspoons |
| Green Chillies | 2 |
| Asafoetida (hing) | 1/4 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Curry leaves | 15 leaves |
| Salt | As required |
| Coriander (Dhania) leaves | 4 sprigs |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serving Size: 4
Instructions
-
Prepare Rice and Dal: Start by grinding the rice in a mixer grinder to make rice rawa (semolina-like consistency). Similarly, grind the dals to make dal rawa. The consistency should be coarse and not too fine.
-
Heat the Oil: In a non-stick Tawa (pan), heat the coconut oil over medium heat. Once hot, add the mustard seeds and allow them to splutter. This releases their full flavor and enhances the aroma.
-
Cook the Paste: After the mustard seeds splutter, add the water and the ground paste of grated coconut, green chillies, asafoetida (hing), black pepper powder, cumin seeds, and curry leaves. Bring this mixture to a boil.
-
Combine Rice and Dal Rawa: Once the water begins to boil, add the rice rawa and dal rawa mixture to the pan, along with the grated coconut. Stir everything together, ensuring there are no lumps. Allow the mixture to cook and absorb the water. This should take around 8–10 minutes. Continue stirring occasionally.
-
Cool the Mixture: After the water is absorbed, remove the pan from the heat and let the mixture cool for a few minutes. Allow it to cool down slightly to handle.
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Form Kozhukattai Balls: Once cooled, take small portions of the mixture and shape them into Kozhukattai (elliptical balls) using your hands. Ensure that the balls are compact and well-formed.
-
Steam the Kozhukattai: Place the Kozhukattai in idli plates, arranging them in a steamer. Steam for 10 to 15 minutes or until cooked through. The Kozhukattai should become firm and slightly shiny on the outside when done.
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Serve: Serve the Kothamalli Kozhukattai hot with a side of South Indian Coconut Chutney and a warm cup of Ginger Cardamom Chai for the ultimate South Indian breakfast or snack experience.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Carbohydrates | 35g |
| Protein | 5g |
| Fat | 4g |
| Fiber | 3g |
| Sodium | 300mg |
| Vitamin A | 5% |
| Vitamin C | 15% |
| Calcium | 4% |
| Iron | 8% |
Tips for Perfect Kothamalli Kozhukattai:
- For a smoother texture, ensure the rice and dal are ground to a slightly coarse texture but not too fine.
- You can adjust the level of spiciness by adding more or fewer green chillies according to your preference.
- If you don’t have access to fresh coconut, you can substitute it with desiccated coconut, but fresh coconut gives a much richer flavor.
- Don’t skip the steaming step; it is essential for achieving the perfect texture and fluffiness.
Serving Suggestions:
Pair your Kothamalli Kozhukattai with South Indian Coconut Chutney made from fresh coconut, green chillies, and a touch of tamarind for tang. A hot cup of Ginger Cardamom Chai elevates the flavors even further, making it an excellent choice for breakfast or a tea-time snack. You can also serve it with Sambar for a complete South Indian meal.
Enjoy this delicious and healthy South Indian snack, and feel free to tweak the recipe to suit your taste preferences.
