Ulundu Kozhukattai with Kara Chutney

Instructions

1. 1

   Prepare the Dal for Filling

   • Wash 1/2 cup of urad dal thoroughly and soak it in ample water for at least 2 hours.
   • After soaking, drain the water completely using a colander. Let it sit for 5 minutes to ensure all excess water is removed.
   • Transfer the drained dal and 3 green chilies to a blender or mixie jar.
   • Grind into a coarse, fluffy paste without adding any water. You may need to scrape the sides and grind in short pulses to achieve the right consistency.
2. 2

   Cook the Filling

   • Heat 2 tbsp of vegetable oil in a non-stick pan over medium heat. Add 1 tsp mustard seeds and allow them to splutter.
   • Add 2 broken dried red chilies and 1 sprig of curry leaves. Sauté for about 30 seconds until aromatic.
   • Stir in 1/4 tsp of hing.
   • Immediately add the ground urad dal paste to the pan. Add 0.75 tsp of salt.
   • Mix well to combine the paste with the tempering. Begin to cook, stirring and breaking up lumps continuously with a spatula.
   • Cook for 8-10 minutes. The mixture will initially be sticky, then gradually thicken and transform into a dry, crumbly, and non-sticky texture.
   • Once crumbly, add 1/4 cup of grated coconut. Mix well and cook for another 2 minutes.
   • Remove the filling from the heat and transfer it to a plate to cool down completely.
3. 3

   Make the Outer Dough

   • In a saucepan, bring 1.5 cups of water to a rolling boil. Add 0.5 tsp of salt and 1 tsp of sesame oil to the boiling water.
   • Place 1 cup of rice flour in a large mixing bowl. Slowly pour the boiling water over the flour while continuously mixing with a sturdy spoon or spatula.
   • Continue mixing until the flour absorbs the water and forms a cohesive, rough dough.
   • Cover the bowl and let the dough rest for 5-7 minutes. This allows the flour to cook in the residual heat and makes the dough pliable.
   • Once the dough is cool enough to handle, grease your hands with a little oil and knead it for 2-3 minutes until it is smooth, soft, and crack-free.
4. 4

   Shape the Kozhukattai

   • Keep a small bowl of oil handy to grease your palms.
   • Take a small, lemon-sized portion of the dough and roll it into a smooth ball.
   • Gently flatten the ball and use your fingers to shape it into a small cup or bowl (a 'kinnam'). Ensure the edges are slightly thinner than the base.
   • Place about 1 to 1.5 tablespoons of the cooled urad dal filling in the center of the cup.
   • Carefully bring the edges together to enclose the filling and seal it tightly, forming a semi-circle shape. You can pinch the edges to create a decorative pattern if you like.
   • Repeat this process with the remaining dough and filling to make about 12 kozhukattai.
5. 5

   Steam the Kozhukattai

   • Grease an idli plate or a steamer tray with a few drops of oil.
   • Arrange the shaped kozhukattai on the tray, ensuring they do not touch each other.
   • Bring water to a boil in a steamer or a pressure cooker (without the whistle/weight).
   • Place the tray inside and steam over medium-high heat for 10-12 minutes.
   • To check for doneness, touch a kozhukattai. If it doesn't stick to your finger and has a glossy sheen, it is cooked.
   • Turn off the heat and let them rest in the steamer for 5 minutes before carefully removing them.
   • Serve the Ulundu Kozhukattai warm with coconut chutney or tomato chutney.