BON APPETIT: Health Ahoy! Red Rice Kozhukattai (Steamed Dumplings)

Sweating it out in the kitchen has never been my favourite things to do. At the risk of sounding lazy (ahem!), I always look for an easy way out! Ouch! On a serious note, I look forward to keeping my kitchen time to the minimum. Of course, I do understand that a lot of hard work also means a whole lot of yummy delight. Case in point, the Wheat Halwa . Yet another example of happy tucking in after flexing the muscles is this dainty looking dumplings.

I spent the Navrathri weekend in Chennai and had a whale of a time. Shopping, eating out and a few personal errands were packed into the 3 day trip. Besides all this, I also tucked in unabashedly to the yummy delights dished out by mom-in-law. The kozhukattai was one such dish that was thoroughly enjoyed by all of us. I loved the way my MIL went about making these dainties. If she was tired after continuously stirring the batter into submission she did not show it. Mouthing Madhuri Dixit I would say she was puurrrrrrrfect !

Delightful it looks ain't it? It tastes lovely and pack quite a punch too as the dumplings are made of Kerala Red rice also known as Matta rice. This indigenous variety of rice grown in Kerala has a very earthy taste and flavor. Also it is power packed with nutrients and is rich in fibre content.

My kitchen has been exposed only to the easier upma kozhukattai or the Pidi Kozhukattai variety. Those dumplings are tasty indeed and is a comparatively quicker fix affair but the kozhukattai that is made by grinding the rice to a batter and then thickened on medium flame has its own taste and if it is made of red rice it rightly screams H.E.A.L.T.H !

What's in it :- (Makes: 25{depends on the size})

Red Rice - 2 small cups
Red Chilli - 1 or 2
Grated Coconut - 1 cup
Water - as required
Salt -to taste

For tempering:-

Mustard Seeds, Urad Dal - 1 tbsp each
Coconut Oil - 3 tbsp
Curry leaves (finely chopped) - a few sprigs
Asafoetida - a pinch or two

Here's How :-

First wash the rice well and then soak it in adequate water for 2-3 hours. Grind it finely to a pouring consistency with as little water as possible. In a thick bottomed kadai add coconut oil and as it heats add the mustard and urad dal and allow it to splutter. Add curry leaves and asafoetida. Now add the batter, salt, grated coconut and bring it to a boil while continuously stirring it to avoid any lumps till it becomes thick and becomes difficult to stir.

Allow it to cool a little. Meanwhile keep the idli moulds greased and ready for steaming. Once the mix is of bearable heat take a small amount of it and gently hold and shape it oblong. Repeat for the rest of the mix.

Steam these kozhukattais in high flame for 15 minutes and let it steam for a few more minutes on a low flame.Take off flame and serve hot with chutney or any other accompaniment of your choice!! Options for accompaniments are - Coconut Chutney, Sambhar or Gun Powder mixed with hot ghee.