Vegetable Kozhukattai, Veg Kaara Kozhukattai Recipe

Vegetable Kozhukattai, Veg Kaara Kozhukattai recipe made with soaked and ground brown rice along with vegetables and aromatics. These steamed dumplings are perfect for breakfast or dinner.

We love kozhukattai (Tamil style breakfast dumplings) at home. This vegetable kozhukattai is not only delicious but healthy too! Its made with brown rice toooo! (One can make it with regular white rice and it comes well!). I made it with soaked and ground brown rice. With a little bit of planning, this recipe can be put together in under 30-40 minutes. The shredded veggies and aromatics are mixed with the ground rice batter and cooked to a dough. The dough is then shaped, formed into dumplings and are steamed. These steamed little pockets are truly delicious. Do try it at home.

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. Note: One can use regular white rice instead of brown rice and the kozhukattai comes well too!

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 chana dal. Chopping the curry leaves makes it easier while serving and eating. Wait for the 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 later. 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.

Once the onions are cooked and starting to brown, add in the finely shredded veggies. I have used carrots, cabbage and beans today. I have finely shredded them in a vegetable shredder. Also add in the salt at this stage. Saute for 3-4 minutes.

No need to cook the vegetables completely as we are going to be steaming again. So, once the veggies are half done, add in the ground rice.

The rice mixture will immediately thicken up into a mass of dough in a couple of minutes. Once the dough is thick, remove from heat and set aside to cool.

Now we will shape the dumplings. Dip your hands in water everytime you form dumplings so that the dumplings do not stick. Also the cool water will help in handling the hot dough.

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.

Keeping it real!!!! Always steam the dumplings on oiled / greased idli plate so the dumplings do not stick to the plate. Also, let the dumplings rest for five minutes before removing. So if you are like me and rush, see what happens!!!! So dont be like me and rush into things. Have patience my dears!!!

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 chana dal
• 2 onions, finely chopped
• 1 inch piece ginger, finely chopped
• 1 sprig curry leaves, finely chopped
• 3 green chillies, finely chopped
• 3 cups finely shredded vegetables (carrot, cabbage and beans)
• 1 teaspoon salt

1. 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.
2. 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 chana dal. Let the mustard seeds splutter and the dal brown.
3. Add in the onions and green chillies. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
4. Add in the veggies and the salt. Cook until the veggies are half done for 3-4 minutes.
5. 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.
6. 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.
7. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
8. Serve hot with coconut chutney, red chutney or kara chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 20 mins
• Category: Main
• 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 chana dal
• 2 onions, finely chopped
• 1 inch piece ginger, finely chopped
• 1 sprig curry leaves, finely chopped
• 3 green chillies, finely chopped
• 3 cups finely shredded vegetables (carrot, cabbage and beans)
• 1 teaspoon salt

1. 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.
2. 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 chana dal. Let the mustard seeds splutter and the dal brown.
3. Add in the onions and green chillies. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
4. Add in the veggies and the salt. Cook until the veggies are half done for 3-4 minutes.
5. 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.
6. 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.
7. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
8. Serve hot with coconut chutney, red chutney or kara chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 hours
• Cook Time: 20 mins
• Category: Main
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/vegetable-kozhukattai-veg-kaara-kozhukattai-recipe/

Recipe for Sorakkai verkadalai masala. Bottle gourd curry with ground peanut powder. Perfect side dish for rice or chapati. Recipe with step by step pictures.

Here are other bottle gourd recipes from the site. Bottle Gourd Recipes

Here is the video of how to make sorakkai verkadalai masala, sorakaya peanut curry recipe

This recipe for sorakkai verkadalai masala is from my maid . She cooks home style south Indian food and this is an everyday Tamil style recipe. The richness of the curry comes from roasted peanut powder. It adds a nice flavor and body to the bottle-gourd masala.

Here is how to do sorakkai verkadalai masala! Dry roast peanuts and garlic on a low flame until the peanuts are well roasted and brown.

Remove from heat and set aside to cool. Grind the roasted peanuts and garlic to a coarse powder. No need to peel the skin of the peanuts. Just grind the peanuts to a powder. Pulse several times. Set aside.

Peel the bottle-gourd and remove the seeds from the middle. Dice the bottle-gourd and set aside.

Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and curry leaves. Add in a pinch of asafoetida. Let the mustard seeds crackle. Add in the chopped onions. Saute for a couple of minutes.

Add in the tomatoes. Add in the salt and sliced green chillies. Saute till the tomatoes are cooked and dry.

Add in the turmeric powder, red chilli powder and coriander powder. Add in the diced bottle-gourd.

Add in half a cup of water and cover the pan and let the curry simmer for 10-12 minutes.

Once the curry is cooked and dry, add in the roasted peanut and garlic powder.

Saute for a couple of minutes and remove the bottle-gourd masala from heat. Garnish with coriander leaves.

Serve with rice or chapati .

For the peanut powder

• 1/2 cup peanuts
• 6 cloves garlic

Other ingredients

• 1 medium size bottle gourd
• 2 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 dry red chillies
• 2 sprig curry leaves
• a pinch of asafoetida
• 1 cup onions or Indian shallots, chopped
• 2 ripe tomatoes, chopped
• 1 teaspoon salt
• 2 green chillies, sliced
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 2 sprigs coriander leaves, chopped

1. Dry roast peanuts and garlic on a low flame until the peanuts are well roasted and brown.
2. Heat oil in a pan and add in the mustard seeds, cumin seeds, dry red chillies and curry leaves. Add in a pinch of asafoetida. Let the mustard seeds crackle. Add in the chopped onions. Saute for a couple of minutes.
3. Add in the tomatoes. Add in the salt and sliced green chillies. Saute till the tomatoes are cooked and dry.
4. Add in the turmeric powder, red chilli powder and coriander powder. Add in the diced bottle-gourd.
5. Add in half a cup of water and cover the pan and let the curry simmer for 10-12 minutes.
6. Once the curry is cooked and dry add in the roasted peanut and garlic powder.
7. Saute for a couple of minutes and remove the bottle-gourd masala from heat. Garnish with coriander leaves.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Tamilnadu