Upma Kozhakattai/Steamed Rice dumplings

Upma Kozhakkatai is another traditional Tamil Brahmin Recipe.It can be had  for breakfast or dinner.The best thing about this recipe is, it consumes very less oil and it is steamed.
Brinjal Gothsu is usually served as a side dish.

Ingredients for Upma Kozhakkatai:


Broken Raw rice - 1 cup

Grated coconut - 1/4 cup

Channa dal - 2tsp

Split Urad dal - 1 tsp

Dry red chillies - 3

Mustard seeds - 1 tsp

Asafoetida - a pinch

Curry leaves - a sprig

Water - 2 cups

Oil - 2tbsp

Method:

Heat oil in a pan.When it is hot add the mustard seeds.When they splutter add the channa dal,urad dal and asafoetida.When the dal is brown add the broken red chillies and curry leaves.
Add 2 cups of water and required amount of salt.
When the water starts boiling,add the broken raw rice.Keep on stirring on low flame till it becomes like a mass.Turn off the heat.
Spread it on a plate and allow it to cool.
Then make small oblong shaped balls.Arrange them on a greased idli plate and steam them for 15 minutes.
Kozhakkattais are ready.

Ingredients for Simple Brinjal Gothsu:

There are soo many recipes for Brinjal Gothsu.Here Iam giving a very simple,easy to make shortcut Gothsu.

Eggplant/Brinjal - 5(Tomatoes can also be substituted for Brinjal.In that case reduce the quantity of tamarind by half)

Onion - 1 Big

Green chillies - 2

Tamarind - size of a marble

Mustard seeds - 1 tsp

Jeera - 1 tsp

Split urad dal - 1tsp

Turmeric powder - 1/4 tsp

Curry leaves - a sprig

Oil - 3 tbsp

Method:

Chop brinjal into small cubes.Soak the tamarind in water and extract a cup.

Heat oil in a pan.When it is hot add the mustard seeds.When they splutter add the jeera and urad dal.

When they are slightly brown,add finely chopped onions and curry leaves.Then add turmeric powder.When the onions are translucent,add the chopped eggplant.Saute till the eggplant is  cooked and becomes little bit mushy.

Add the required amount of salt.Then add the tamarind extract and allow them to boil for about 5 minutes.

Serve with Kozhakkatais.

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