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Sunday, 21 February 2016

Pidi Kozhukkattai


Rinse one cup brown rice 2-3 times, drain the water and spread it on a kitchen towel to dry. Grind it to a coarse rawa consistency , along with one tea spoon tur dal, and 1/2 tea spoon each of cumin and black pepper. Heat a heavy bottomed pan and pour in a table spoon of sesame oil and 1 tea spoon coconut oil. Add mustard seeds and allow it to splutter. Add a tea spoon of ulutham paruppu , 2 red chilies and one chopped green chilly, a few curry leaves and a generous pinch of asafoetida powder. Fry until dal turns golden and add 1/2- 3/4 cup of chopped vegetables of your choice. Add salt. Sprinkle a little water and cook the vegetables for 5 minutes with the lid on. Add 2 cups water and a table spoon of grated coconut. When the water boils, low down the heat and add the brown rice rawa, stirring constantly. Cook over medium heat, with the lid on for about 7-8 minutes until thickens enough to make balls. If the consistency is crumbly add little more hot water. Consumption of water depends on the texture of the rice. Big gundu rice grains might take little more water. Turn off the heat and let the lid on the pan. When it is cool enough to touch, make balls and steam for about 10 minutes. Brown rice idlies are also as soft as regular idly rice idlies.