Ulundu Kozhukattai

1. 1

   Step 1

   • a.Prepare the Dal for Filling
   • b.Wash 1/2 cup of urad dal thoroughly and soak it in ample water for at least 2 hours.
   • c.After soaking, drain the water completely using a colander. Let it sit for 5 minutes to ensure all excess water is removed.
   • d.Transfer the drained dal and 3 green chilies to a blender or mixie jar.
   • e.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

   Step 2

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

   Step 3

   • a.Make the Outer Dough
   • b.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.
   • c.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.
   • d.Continue mixing until the flour absorbs the water and forms a cohesive, rough dough.
   • e.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.
   • f.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

   Step 4

   • a.Shape the Kozhukattai
   • b.Keep a small bowl of oil handy to grease your palms.
   • c.Take a small, lemon-sized portion of the dough and roll it into a smooth ball.
   • d.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.
   • e.Place about 1 to 1.5 tablespoons of the cooled urad dal filling in the center of the cup.
   • f.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.
   • g.Repeat this process with the remaining dough and filling to make about 12 kozhukattai.
5. 5

   Step 5

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

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