Ingredients:
- Fresh Shrimp OR Prawn ( Medium Sized ) - 15 no
- Basmati Rice/ Jeera Samba Rice - 1 ½ cups
- Oil - 2 tsp
- Bay Leaves -3 nos
- Cloves - 2 nos
- Cinnamon -1 inch
- Cardamom - 2 nos
- Star Anise -1 no
- Onion -1 medium
- Ginger Garlic Paste -1 tsp
- Tomatoes -2 nos
- Green Chilli - 2 nos
- Turmeric powder - ¼ tsp
- Coriander leaves - 3 tbsp
- Mint leaves - few
- Ghee - 1 tsp
- Cashew - 5 nos
- Salt - to taste
- Water - 3 cups
- Yogurt or curd - 3 tsp
- Coconut milk -1 cup
Method:
- Soak rice for 30 min, wash it thoroughly and drain the water. Clean the shrimp, remove tails, head and devein, wash throughly. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.
- In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.
- Add the Shrimp and fry for until it’s cooked in the oil. Water released from the shrimp is good enough to cook it. Add the turmeric, yogurt, coconut milk and water. Add the rice and mix well for 2 min in Medium flame. Check for salt. Add ghee and mix well.
- Close the cooker lid and pressure cook for 2 whistles and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashew nuts.
Ingredients:
- Rice flour - 1 cup
- Water - 2 cups
- Jaggery - 1 cup or to taste
- Coconut grating or coconut pieces - 1/4 cup
- Cardamom – 2
- Gingelly oil - 1tsp
Method:
- Mix the rice flour with 1 cup of water.
- Melt the jaggery with 1 cup of water and strain to remove any impurities.
- Take a non stick pan and heat with strained jagerry water.Bring it to boil.
- Now add the rice flour mix, coconut pieces, cardamom powder and mix well.
- Stir continuously ensuring that no lumps are formed.
- Once all the water is absorbed and appears like a dough consistency.
- Remove from heat and keep aside.
- Apply some gingelly oil in your palm.
- Make a small lemon size balls out of the kozhukattai dough and keep aside.
- For pidi kozhukattai take a small lemon size kolukattai dough and make a ball and keep it your palm just press it by your fingers.
- Steam the kozhukatais in idly cooker or pressure cooker using idly plates for 5 to 10 mins.
- Allow to cool for sometime. Then remove the kolukattai or kudumulu from idly cooker.
Now your easy and tasty pidi kozhukattai is ready.
Making of dough:
Ingredients:
- Raw Rice – 1 1/2 cup
- Coconut oil – 1 tsp
- Water – 1/2 cup
- Pinch of salt
Method of Preparation:
- Soak rice for 2 hours.
- Grind it finely into a smooth paste.
- Boil 1/2 cup of water in a deep bottomed pan and add a tsp of coconut oil.
- Now add the ground rice , pinch of salt and keep stirring.
- After a couple of minutes it will become a soft ball.
- Cover it and turn off the stove and leave it for 3 to 4 minutes.
- It will be cooked.
- The dough has to be cooked but not completely. It should not be hard.
- This is the main part to concentrate on.
Making of Poornam:
Ingredients:
- Shredded coconut – 3/4 cup
- Jaggery – 1/2 cup
- Cardamom – 2 count
- Ghee/Clarified butter – 1tsp
Method of Preparation:
- Add jaggery to a pan and add 1/4 cup of water.
- Let it boil and let the jaggery melt completely.
- Now filter the syrup to get rid off the dirt and add it to a clean pan.
- Add the shredded coconut and keep mixing for two minutes.
- Add the ground cardamom and mix well.
- When the mixture starts thickening, turn off the stove.
Making of dumplings:
- Now make small balls with the rice dough.
- Take the balls and press it in the middle and make a cup.
- keep a tsp of puran inside close it to make a desired shape. You can also choose one of the shape as in the picture above.
- Repeat the same procedure with the other balls.
- Once you are done, you can arrange them in the idli plates and steam cook for 10 minutes (just like how you make idlis).
- Turn off the stove and remove them from the plates.
Kozhukattai is ready.
