Poricha Kuzhambu

Poricha Kuzhambu

Upma Kozhukattai : A mildly spiced stew with old world Indian spices. 

Ingredients
Mung beans	- split hulled		1/3 cup
Green beans	- chopped		1 cup
carrots - chopped			1 cup
Grated coconut			1/4 cup
Coconut oil			1/2 tbsp
Red chili (optional)			to taste
Mustard seeds			1/4 tsp
Urad Dal			1 tsp
Cumin seeds			1 tsp
Black pepper whole			1/2 tsp*
Method

Cook mung bean in 1 cup water till it is half done , ~ 10 min.
Add green beans and carrots and cook till tender.
In coconut oil fry red chili, cumin seeds, urad dal, black pepper
till slightly golden.
Turn heat off and add grated coconut. Give it a stir.
Let the mixture cool and grind to a fine paste.
Add it to boiled vegetable and beans.
Bring it to a simmer and turn flame off.
Serve hot with steamed rice.

Upma Kozhukattai

Upma Kozhukattai

Upma Kozhukattai : A steamed dumpling made of rice and roasted chickpea. 

Ingredients
Roasted chickpea or Chana Dal			1 cup
Rice grits or Rice Rava			1 cup
Grated coconut			1/2 cup
Coconut oil			1/2 tbsp
Red chili (optional)			to taste
Mustard seeds			1/4 tsp
Curry leaves			a bunch
Cashew nuts broken			1 tbsp
Method

Heat oil in a pan. Add mustard seeds and pop them.
Add red chili , curry leaves and cashew nuts. 
Roast till aromatic.
Add 3 cups of water and bring to a boil. Add salt to taste.
Grind roasted chickpea to a coarse powder.
Add to water followed by rice rava.
Add coconut. Stir well.
Cook covered for 5 min. You could serve like so (called upma).
Let cool for 5 min.
Shape into Kozhukattai and steam for 6 min.
Serve with chutney.