My Summer holidays are spent mostly at my grandma’s place.We used to eat direct lunch at 11am and by evening 4pm we have light tiffin to go with coffee.This is one of the most common tiffin items at my grandma’s house and the recipe is hers too. I have grownup watching her cook, perfectionist she is. My role model ,inspiration and everything..
She would run to a nearby shop to get coriander leaves while the rasam is boiling. In her defense she will say “Rasathula kothamalli podama irukardhuku rasam e vaika venam de 😂”.. She used to prepare this Rice Upma in a Brass Pot (venkala paanai) and not in a pressure cooker. Cooking directly in that pot definitely adds so much flavor aroma to this dish. Also she would prepare Kathrikkai Gothsu & Coconut chutney as sidedishes. She would insist on certain food combinations like Vethakuzhambu+paruppu thogayal, Morekuzhambu+paruppusili, Thayir Sadham+Naarthangai Oorukai and soo on. I acquired great liking for these combos ☺️ Its been 8 years since she left us but not a single day had passed without thinking about her. Yesterday when I made this upma it stirred lot of memories & emotions in me. Hence shared it here. Lets get back to recipe now.
Getting the right texture for the kozhukattai is essential. If you break the dumpling it should be crumbly.
My Notes :
1. Rice and water ratio is crucial. If you add excess water it will become mushy like pongal
2. I have used ponni rice (pacharisi) to prepare it. If you have kurunai arisi that works great too
3. Use Coconut Oil while preparing it
4. Adding chopped fresh bits of coconut & curry leaves is essential. Unfortunately I didn’t have both 😩 So not included in my ingredients list. You kindly add it
Managed to click most of the steps in the pictures. Shall update with rest of the pics if and when I prepare next. The following measurement yields around 20-22 dumplings. Kindly adjust quantities according to your needs
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- 1 cup rice
- 1/4 cup Toor Daal
- 2 tbsp Black Peppercorn
- 1 tbsp finely chopped ginger
- 1 Finely chopped Greenchilli
- 2 tbsp coconut oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp urad dal
- 1/2 tsp jeera
- 1/2 tbsp salt
- Few Coriander Leaves
Ingredients
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- In a wide plate spread rice, black pepper & toor dal
- Sprinkle 2-3 tbsp of water and mix it well. Leave the mixture for 10 minutes
- In a mixie grind them to a coarse powder. Dont grind it smooth it will change the texture of the dumplings
- Now heat coconut oil in a pressure cooker
- Add Mustard seeds, Urad Dal & Jeera. Let them splutter
- Now add ginger, green chillies and coriander leaves. Saute for a minute
- Add the rice dal mixture,salt. Saute for atleast 3-4 minutes
- For one cup of Rice I have used 3.5 cups of water. It depends on the variety of rice you use. So kindly adjust the quantity of water depending on the rice you use
- Leave it to pressure cook for upto 5 whistles.
- Once the pressure is released the rice upma should look like this (udhiri udhiriya irukanum). Incase if you feel that upma is undercooked & you could see raw rice granuels then sprinkle little water and pressure cook for two more whistles
- If ou don't have time to make it as dumplings you can serve Upma directly as it is too
- If you are making dumplings, have a bowl of water, dip your hands in it and then start shaping it
- Since the upma is too hot this step helps you in not getting your palms hurt
- Steam them for 6-7 minutes
- Serve these hot dumplings/Upma Kozhukattai with chutney or sambar. They taste divine.
- Kathrikai Gothsu is the best combination. Shall update that recipe soon