Kadalayum Kozhukattayum
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Kadalayum Kozhukattayum

I really didnt know what name to give for this dish as its just something we usually make for breakfast. My amma makes this and I hog it coz its soo yumm and easy to have :-)

Lejna Ramachandran

Ingredients

4-serving
  1. 250 Grams chickpea Black (kadala)
  2. half half 1 Onion , sliced and chopped
  3. 1 Ginger , chopped
  4. 1 i Greenchill , slit
  5. 3 Tablespoons Coriander powder
  6. 1 Teaspoon Pepper powder
  7. 1/2 Cup Coconut , ground into paste
  8. 1 Mustard
  9. 2 Red chilli
  10. 1 Sprig Curry leaves
  11. Salt
  12. 2 Cups Rice atta
  13. 1 Teaspoon Fennel
  14. 3 Tablespoons Coconut , ground coarse
  15. Salt
  16. 1/2 Cup water Hot

Method

45 mins
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    Pressure cook the black chickpea with the sliced half of onion,ginger,green chilli,2 tablespoon coriander powder and pepper powder.

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    Once cooked add the ground paste of coconut and requisite amount of salt.Keep the flame low.

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    Splutter mustard in a kadai and add the chopped onions to it and fry till the onion turns brown. Add in the red chilli,1 tablespoon of coriander powder and curry leaves. Temper the curry with the same.

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    Add hot water to the rice atta,mix and keep aside for it to cool.

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    Grind the fennel and coconut to a coarse mixture and keep aside.

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    Once rice mix is cooled,add in the fennel and coconut mix and knead by adding requisite amount of salt.Roll it into small balls and steam it.

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    Add the kozhukatta to the curry and serve hot!

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