AVAL KOZHUKATTAI (STEAMED POHA DUMPLINGS) WITH KATHIRIKAI KOSUMALLI

AVAL KOZHUKATTAI

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Aval (Thin Poha) – 2 cups (Clean, wash and soak in sufficient water, just to cover it for 1 hour. Then drain and squeeze out excess water.)
Broken Moong dal (Yellow Dal) – 1/2 cup (Soaked in water for 1 hour and drained.)
Salt to taste

TO SEASON

Sunflower oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Urad dal – 1 teaspoon
Channa dal – 1 teaspoon
Grated Coconut – 3 tablespoons
Asafoetida powder (hing) – 1/2 teaspoon
Finely chopped green chillies – 2
Peeled and finely chopped ginger – 1 tablespoon
Finely chopped curry leaves – 1 tablespoon

METHOD

Take a big pan. Heat it on a medium flame. Add oil and mustard seeds and allow it to splatter. Then add the urad dal and channa dal. When they turn golden brown, add grated coconut, asafoetida powder, curry leaves, green chillies and ginger. Keep on sim flame. Sauté for 2 minutes. Then add the squeezed AVAL (Poha) and the drained yellow moong dal. Mix. Add salt to taste. Switch off the stove. Mix well. Transfer the mixture to a plate. Cool. Wet the hands and make medium-sized Kozhukattai, steam them in a steamer on medium flame for 8 to 10 minutes. Serve hot with Kathirikai Kosumalli.

©Deepa Sekhar
©Deepa Sekhar

KATHIRIKAI KOSUMALLI (BRINJAL KOSUMALLI)

Kathirikai Kosumalli is a favourite chettinad dish.  Tastes good with Aval Kozhukattai, Idiappam, Idli, Dosai, Pongal and Adai.

INGREDIENTS

Boiled, peeled and mashed brinjal – 2 cups
Boiled, peeled and coarsely mashed potato – 1
Finely chopped small onions (shallots) – 1 cup
Finely chopped green tomato – 1
Finely chopped chillies – 6
Salt to taste
A pinch of sugar
Thick tamarind extract – 1 cup

TO SEASON

Sunflower oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Asafoetida powder – 1 pinch
Urad dal – 1 teaspoon
Jeera – 1 teaspoon
Finely chopped curry leaves – a little

TO GARNISH

Finely chopped curry leaves and coriander leaves – each 1 teaspoon

METHOD

Heat a big pan. Pour oil. Season all the seasoning ingredients, fry the freshly chopped small onions. Once they turn golden, add the tomato and green chillies. Sauté on medium flame for 5 minutes. Then add the mashed brinjal and potato. Cook for 5 minutes in sim flame. Serve hot garnished with finely chopped curry leaves and coriander leaves.

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIPS

1. Use thin Aval (Poha) for making kozhukattai
2. In the Kathirikai Kosumalli, do not boil the tamarind for a long time as it will give a bitter flavour.
3. Adding a pinch of sugar will give a good taste to the dish.

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