Kuthiraivali Upma Kozhukattai Recipe (Barnyard Millet Steamed Dumplings) – A South Indian Delight
Kuthiraivali Upma Kozhukattai is a traditional South Indian breakfast dish hailing from Tamil Nadu. This dish is not only nutritious but also packed with flavor, combining the earthy goodness of barnyard millet (known as Kuthiraivali) with aromatic spices, coconut, and fresh herbs. It is perfect for a light, wholesome breakfast or dinner and is often served with Puli Ingi (Tamarind Ginger Chutney) for added zest.
In this recipe, we first prepare the millet in an upma-like consistency, followed by steaming it into small, dumpling-shaped portions, resulting in soft and chewy bites. The use of fresh coconut, mustard seeds, and curry leaves adds a distinctive South Indian flavor, while the addition of sesame oil enhances the overall aroma.
Ingredients for Kuthiraivali Upma Kozhukattai:
| Ingredient | Quantity |
|---|---|
| Barnyard Millet (Kuthiraivali) | 1 cup |
| Fresh Coconut (grated) | 1/2 cup |
| Mustard Seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Green Chilies (finely chopped) | 2-3 |
| Curry Leaves (finely chopped) | 5-6 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sesame Oil (Gingelly Oil) | 1 tablespoon |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Tamil Nadu (South Indian)
Course: Breakfast or Light Dinner
Diet: Vegetarian
Instructions:
Step 1: Cook the Barnyard Millet (Kuthiraivali)
- Heat the sesame oil in a heavy-bottomed pan on medium heat.
- Once the oil is hot, add the mustard seeds. Let them crackle, and then add the urad dal (split) to the pan. Roast the dal until it turns golden brown and slightly crispy.
- Stir in the curry leaves, green chilies, and asafoetida. Sauté for about a minute, letting the flavors meld together.
- Add the barnyard millet (Kuthiraivali) to the pan and stir-fry the mixture for 3-4 minutes until the millet is lightly roasted and coated with the oil and spices.
Step 2: Add Coconut and Water
5. Stir in the grated fresh coconut and one cup of water. Add salt to taste.
6. Keep stirring the mixture continuously. Allow the mixture to come to a gentle boil.
7. Once the mixture reaches a boil, reduce the heat to low, cover the pan, and let it cook. In about 10 minutes, the mixture will begin to thicken and start to pull away from the sides of the pan. Make sure to stir occasionally to prevent any lumps from forming.
Step 3: Cool the Mixture and Shape the Dumplings
8. Once the mixture has thickened and is fully cooked, turn off the heat. Spread the upma mixture onto a plate and allow it to cool for about 5-10 minutes.
9. While the mixture is cooling, prepare a steamer. Grease the steamer plates or idli plates lightly with oil.
10. Divide the cooled upma mixture into 20 equal portions. Shape each portion into small oval dumplings using your hands.
11. To prevent the mixture from sticking to your palms, rub a small amount of oil onto your hands before shaping each dumpling.
Step 4: Steam the Dumplings
12. Arrange the shaped dumplings on the greased steamer plates, ensuring there is enough space between each one.
13. Place the plates in the steamer and steam on high heat for about 10 minutes.
14. Once done, turn off the heat and carefully remove the plates from the steamer. Allow the Kuthiraivali Upma Kozhukattai to rest for a few minutes before serving.
Step 5: Serve and Enjoy
15. Serve these soft, fragrant dumplings hot along with Puli Ingi (Tamarind Ginger Chutney) or your favorite chutney. Enjoy them as a wholesome breakfast or a light dinner!
Nutritional Information (Approximate per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180-200 kcal |
| Protein | 5g |
| Carbohydrates | 35g |
| Fiber | 4g |
| Fat | 4g |
| Sodium | 150mg |
Tips and Variations:
- Flavor Enhancements: You can add a pinch of turmeric for a beautiful yellow color and earthy flavor. For a bit of crunch, consider adding roasted peanuts or cashews.
- Vegan Option: The sesame oil already makes this dish vegan, but feel free to use any oil of your choice if you prefer.
- Serving Suggestion: These dumplings are traditionally paired with tangy tamarind chutney (Puli Ingi) or coconut chutney. They also go wonderfully with a cup of South Indian filter coffee!
Kuthiraivali Upma Kozhukattai offers a unique combination of savory flavors and health benefits. The barnyard millet is rich in fiber, antioxidants, and vitamins, making this dish a great alternative to traditional upma or idlis. It is an excellent choice for anyone looking for a nutritious and light breakfast or dinner option.
