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