Recipe for making brown rice kara kozhukattai. A different variety of kara kozhukattai made with brown rice.
I have already shared the kara kozhukattai recipe that is very famous in the kogunad region that uses par boiled rice. These days I do with brown rice and it tastes really good too. This is a very light and super tasty kozhukattai. I like to add lot of onions to the kozhukattai as it adds a nice flavor. Here is how to do brown rice kara kozhukattai.
Soak brown rice (I have used brown sona masuri rice variety) for 3 hours. If you are planning for breakfast, then soak the brown rice over nite. It works well. Drain the water from the soaked brown rice. Now, grind the rice with some water. The quantity of water used while grinding will determine the final texture of the kozhukattai. For every cup of brown rice used, add exactly one cup of water while grinding. Too little water will give a really hard Kozhukattai and adding a lot of water will make the Kozhukattai gummy. So use the correct measurement of water while grinding. Grind to a really smooth fine paste. Set aside.
Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds, finely chopped ginger, finely chopped curry leaves and the urad dal. Chopping the curry leaves makes it easier while serving and eating. Wait for the urad dal to brown.
Add in the finely chopped onions and green chillies. Make sure all these ingredients are finely chopped, so its easy to prepare and shape the Kozhukattai. You do not want a big chilli or a curry leaf when you bite the dumpling. So take time and chop the ingredients as fine as possible. Add in the salt. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
Once the onions are cooked, Add in the ground rice mixture and stir with a spatula.
The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings.
Repeat with the remaining dough. Dip your hands in cold water before shaping every dumpling.
Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
The dumplings would become slightly glossy after steaming. Remove from heat.
Serve hot with coconut chutney , red chutney or kara chutney .
For grinding
- 1 cup brown rice
- 1 cup water
For tempering
- 2 teaspoon gingely oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 tablespoon urad dal
- 2 onions, finely chopped
- 1 inch piece ginger, finely chopped
- 1 sprig curry leaves, finely chopped
- 3 green chillies, finely chopped
- 1 teaspoon salt
- Soak brown rice for 3 hours. Drain the water from the soaked rice. Grind the rice with 1 cup water. Grind to a really smooth fine paste. Set aside.
- Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds, finely chopped ginger, finely chopped curry leaves and the urad dal. Let the mustard seeds splutter and the dal brown.
- Add in the onions and green chillies. Add in the salt. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
- Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside.
- Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.
- Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
- Serve hot with coconut chutney, red chutney or kara chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: tamilnadu
For grinding
- 1 cup brown rice
- 1 cup water
For tempering
- 2 teaspoon gingely oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 tablespoon urad dal
- 2 onions, finely chopped
- 1 inch piece ginger, finely chopped
- 1 sprig curry leaves, finely chopped
- 3 green chillies, finely chopped
- 1 teaspoon salt
- Soak brown rice for 3 hours. Drain the water from the soaked rice. Grind the rice with 1 cup water. Grind to a really smooth fine paste. Set aside.
- Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds, finely chopped ginger, finely chopped curry leaves and the urad dal. Let the mustard seeds splutter and the dal brown.
- Add in the onions and green chillies. Add in the salt. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
- Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside.
- Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.
- Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
- Serve hot with coconut chutney, red chutney or kara chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: tamilnadu
Find it online : https://www.kannammacooks.com/brown-rice-kara-kozhukattai-recipe/
Recipe for ellu urundai. Sesame laddu made with black sesame seeds, roasted peanuts and jaggery. Very special sweet in the kongunadu region.
Sesame is an important seed used in Tamilnadu cuisine. Sesame and its oil is very traditional in this part of the world. Sesame is called as எள் (Ell) in tamil. Sesame oil was referred in olden days as எள்நெய் (Ell Nei) . Ell meant sesame and Nei meant fat. Later on the name எள்நெய் (Ell-Nei) became எண்ணெய் (Enn-Nei) . So the name எண்ணெய் Enn-Nei was referred only for sesame oil in the olden days. When other kinds of oil started appearing, the term எண்ணெய் (Enn-Nei) became a generic word for oil. Sesame oil became நல்லெண்ணெய் (Nalla-Enn-Nei) . Nalla means “good”. The nutritional benefits of sesame is astonishing.
Ellu Urundai is a kongunadu special sweet made with sesame as its main ingredient. Its really healthy and has very minimal ingredients. The traditional method is made using ural ulakkai (wooden mortar-pestle used for pounding grains). I have made the ellu urundai in a mixie today. Ellu urundai is extremely nutritious as sesame contains several B vitamins, iron, magnesium, calcium, phosphorus, and zinc. Many articles also suggest that sesame consumption may help in small reductions in both systolic and diastolic blood pressure.
The recipe for ellu urundai is very simple. The main ingredients are soaked and dried black sesame seeds, roasted peanuts and jaggery. A little bit of roasted coconut is added along to make ellu urundai.
Here is how to do Ellu Urundai!
Soak the black sesame seeds in water overnite. After the long soak, rub the seeds pressing them in the palm. Some of the husk from the seeds will come off. Strain the water.
Spread the strained and wet sesame seed on a cotton cloth and allow it to dry completely under the sun. If there is not much of sunshine in a place where you live, try changing the cloth after 30 minutes and let it dry under the fan or shade.
The dried sesame seeds can be stored in the freezer for upto 6 months and used accordingly. Storing the sesame seed in the freezer will help the seeds from becoming rancid fast. It stays fresh in the freezer.
To make the urundai Dry roast the soaked and dried sesame seed in a heavy pan on a LOW FLAME until it starts to pop here and there. The sesame seeds will start to burst. Once it starts to burst, the roasting is done. Set aside on a plate.
In the same pan, dry roast peanuts. Roast until the outer skin is dark here and there. Remove from the pan and let it slightly cool. Remove the husk and set aside.
Dry roast the coconut for a minute. Set aside.
When the ingredients are still warm , we will grind everything to a powder. The warmth makes the jaggery bind well and it will be easier to make balls / laddus later on. Take a mixie jar and add in the powdered jaggery, roasted sesame, roasted peanuts and roasted coconut. Pulse several times in a mixie, until its a very very slightly coarse powder.
Remove the powder to a bowl.
Make small balls / laddus from the mixture immediately. Its easier to make balls when the mixture is still warm. We like to make small balls that are bite size. Tip: If the balls are not forming, add a teaspoon of very hot water, mix well and try to make balls.
Ellu Urundai is ready!
Ellu urundai can be stored at room temperature for upto 3-4 days in an air tight container.
- 1 cup black sesame seeds
- 1 cup peanuts
- 1 cup jaggery
- 1/4 cup fresh shredded coconut
- Soak the sesame seeds in water overnite. Clean and drain the seeds, dry in sunlight. Dry roast the sesame seeds until the seeds starts to burst. Set aside.
- Dry roast the peanuts and remove the husk. Set aside.
- Dry roast the coconut for a minute. Set aside.
- When the ingredients are still warm, grind everything to a powder along with jaggery.
- Make small balls / laddus from the mixture immediately.
- Ellu urundai is ready.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 24 hours
- Cook Time: 10 mins
- Category: Sweet
- Cuisine: Tamilnadu
