Puzhungal Arisi(boiled rice) kozhukattai

Puzhungal Arisi(boiled rice) kozhukattai | Rice dumplings

Puzhungal arisi (boiled rice) kozhukattais are one of the most popular evening snacks in Tirunelveli. We can prepare this kozhukattai either by grinding the rice or by using good quality rice flour. Kozhukattais prepared by grinding the rice are softer than the kozhukattais made with rice flour.

If you plan to make kozhukattais with rice flour, use hot water for kneading the dough so your kozhukattais will be soft and easy to cook. If possible, choose fresh curry leaves and fresh coconuts for this kozhukattai. For most of the kozhukattais we use fresh coconuts which adds an exotic taste to it. If you use coconuts which have water content fry them along with the sauted ingredients and then add the ground rice batter. If it has less water content, you can add the coconuts in the end. Making kozhukattai is one of the interesting part in this dish. You can make medium balls or after preparing oblong shaped balls a slight press is made in the centre to prepare kozhukattai. Now let's see how to prepare this Puzhungal arisi Kozhukattai with step by step instructions.
Checkout my similar kozhukattai recipe with ragi flour

Ragi flour sweet kozhukkatai(Dumplings)

Here is a short video for Puzhungal Arisi Kozhukattai

Puzhungal Arisi(boiled rice) kozhukattai | Rice dumplings recipe

Puzhungal arisi(boiled rice) kozhukattais are one of the most popular evening snack in Tirunelveli. We can prepare this kozhukattai either by grinding the rice or by using good quality rice flour.

Prep time : 10 minutes
Soaking time : 2 hours
Cook time : 12 minutes
Category : appetizer
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup Puzhungal arisi (idly rice)
1 cup fresh grated coconuts
2 dried red chillies
15 curry leaves
1 tsp asafoetida powder
1 tbsp chana dal
1/2 tsp mustard
1/2 tsp urid dal
2 tbsp gingely oil
salt to taste

Cooking Directions

Wash the rice 2 to 3 times in water and pour 2 cups of water. Soak the rice for 2 hours.
Take a big mixer jar and add the soaked rice. Add 1/2 cup water and grind it. Now add the required salt and grind it to a semi coarse consistency. The rice need not be ground it to a smooth paste.
Heat 2 tbsp gingely oil in a hard iron kadai or non stick kadai for 2 minutes. Reduce the heat and add the mustard, urid dal and broken red chillies. When it pops up and urid dal turns golden brown, add the chana dal, curry leaves, asafoetida powder and the grated coconuts. Saute them for a few seconds.
Next, slowly transfer the ground batter into the kadai. Rinse the mixer jar with little water and add it to the dough. Stir the dough with the ladle until the water content in the dough absorbs.Transfer the dough to a wide bowl. Then knead the dough for 2 to 3 minutes with your palm.
Now grease your palm with gingely oil. Divide the dough into two halves. Prepare one set by rolling small balls and the other half by small oblong shape balls and gently press it with your fingers in the centre. Repeat the process for the entire dough. Place the kozhukattais on the greased idly plates.
Place the idly pot on medium heat and cook the kozhukattais in batches. When the kozhukattais are cooked well and slightly transfer them with a spoon. Serve it hot with a cup of filter coffee.

Puzhungal Arisi(boiled rice) kozhukattai | Rice dumplings with step by step photos

Measure and add the rice in a bowl. Wash the rice 2 to 3 times in water and pour 2 cups of water. Soak the rice for 2 hours. After 2 hours, drain the water completely.

Take a big mixer jar and add the soaked rice. Add 1/2 cup water and grind it. Add the required salt.

Now add the required salt and grind it to a semi coarse consistency. The rice need not be ground it to a smooth paste.

Heat 2 tbsp gingely oil in a hard iron kadai or non stick kadai for 2 minutes. Reduce the heat and add the mustard, urid dal and broken red chillies. When it pops up and urid dal turns golden brown, add the chana dal, curry leaves, asafoetida powder and the grated coconuts. Saute them for a few seconds.

(If you are preparing with rice flour, add these sauted ingredients and salt to the rice flour and knead the dough with hot water and then prepare the kozhukattais).

Next, slowly transfer the ground batter into the kadai. Rinse the mixer jar with little water and add it to the dough.

Stir the dough with the ladle until the water content in the dough absorbs.

Transfer the dough to a wide bowl. Then knead the dough for 2 to 3 minutes with your palm. Now grease your palm with gingely oil. Divide the dough into two halves. Prepare one set by rolling small balls and other half by small oblong shape balls and gently press it with your fingers in the centre. Repeat the process for the entire dough. Place the kozhukattais in the greased idly plates.

Place the idly pot on medium heat and cook the kozhukattais in batches. When the kozhukattais are cooked well and slightly transfer them with a spoon.

Hot and healthy Puzhungal Arisi (boiled rice) kozhukattai is ready to serve. Serve it hot with a cup of filter coffee. If you try this recipe for Puzhungal Arisi(boiled rice) kozhukattai | Rice dumplings leave your comments below and share the recipe for your friends and family.

Comments

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuz...

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu. Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to t...

Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry. Similar recipes Kadala Curry White Vegetable Kurma Kumbakonam Kadappa Mochai and Potato Sagu Green Peas Coconut Milk Curry Here is the video link for Kadalai Curry Kadalai Curry - Kerala Style Kadala Curry Recipe Detail...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...

VIRUNDHOMBAL

Search This Blog