Chettinad Style Uppu Mani Kozhukattai Recipe (Kara Pidi Kozhukattai)
This traditional Chettinad recipe is a perfect snack, especially for festive occasions like Ganesh Chaturthi. The Chettinad Style Uppu Mani Kozhukattai, also known as Kara Pidi Kozhukattai, is a savory, steamed rice flour dumpling that is deliciously spiced and flavored with mustard seeds, urad dal, and curry leaves. Perfect for a vegetarian diet, this dish brings the authentic taste of South India right to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 1/2 cup |
| Water | 1 cup |
| Salt | To taste |
| Gingelly oil (Sesame oil) | 2 tablespoons |
| Mustard seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Dry Red Chilli | 1 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Servings: 3 servings
Cuisine: South Indian Recipes
Course: Snack
Diet: Vegetarian
Instructions
-
Making the Kozhukattai Dough:
Begin by heating water in a broad pan. Add the salt and 1 tablespoon of gingelly oil. Allow the water to come to a boil. Once the water begins boiling, gradually add the rice flour, stirring continuously to ensure it forms a smooth, lump-free dough. Lower the flame and cover the pan. Let the dough cook for about 5 minutes, stirring occasionally. Once the dough is cooked, remove it from the heat and let it cool slightly. -
Kneading the Dough:
Once the dough has cooled down to a warm temperature, knead it gently with your hands. If necessary, add a teaspoon of gingelly oil to smoothen the dough and prevent it from sticking. Knead until the dough is smooth and pliable. -
Shaping the Kozhukattai:
Grease your hands with some oil and start shaping the dough into small, smooth balls. These will form the Kozhukattai dumplings. -
Steaming the Kozhukattai:
Grease an idli plate or steaming vessel, and arrange the shaped dough balls in it, leaving some space between them. Steam the Kozhukattai for 10 to 12 minutes over high heat. After steaming, the Kozhukattai should have a glossy outer texture. Let them cool completely before proceeding. -
Tempering and Stir-frying:
In a kadai (wok), heat the remaining tablespoon of gingelly oil over medium heat. Add the mustard seeds and urad dal. Let them sizzle and crackle. As the mustard seeds begin to pop and the dal turns golden brown, add the dry red chili, asafoetida, and curry leaves. Stir for a few seconds to release the flavors. -
Combining with the Steamed Kozhukattai:
Add the steamed Uppu Mani Kozhukattai to the tempering and stir fry gently for a few minutes. Ensure the Kozhukattai is well-coated with the flavorful oil and spices. Turn off the heat and allow the mixture to rest for a minute. -
Serving:
Serve the Chettinad Style Uppu Mani Kozhukattai warm, garnished with fresh curry leaves or a drizzle of extra gingelly oil for added richness.
Serving Suggestions
- Festive Delight: Uppu Mani Kozhukattai is a fantastic dish to serve during festivals such as Ganesh Chaturthi, where it is a favorite offering for Lord Ganesha.
- Perfect Snack: These dumplings are perfect for evening tea or as a hearty snack during the day. Pair them with coconut chutney or a tangy tamarind dip for added flavor.
This savory South Indian snack is not only a treat for the taste buds but also a simple and fulfilling dish to prepare. The balance of spices and the steaming technique brings out the perfect texture and flavor in every bite. Whether you are making it for a festival or just a regular day, the Chettinad Style Uppu Mani Kozhukattai is sure to bring a taste of traditional South India to your home.
