Rice dumplings in sweetened coconut milk /Kozhukatta in Thengga pal/Allipidi/Kunjundda.
This is one of the oldest recipes of Kerala. My mother in law used to do it. I tried it out yesterday and my husband liked it.Distributed some to my colleagues also they conveyed good opinion……………. Please do try this recipe and let me know the comments…….
1) Rice Flour – 1- cup – ( I used Nirapara appam podi)
2) Fresh grated coconut – ½ cup
3) Salt – 2 pinch
4) Cumin+cardom+dried ginger powder – ½ teaspoon
5) Water – 1 cup
For coconut Gravy
1) Water – 2 cups
2) Thick coconut milk – ¾ cups ( I used coconut powder- prefer always fresh coconut milk)
3) Sugar – 3 table spoon.
4) Salt – 1 pinch
5) Rice flour – 2 table spoon dissolved in ½ cup of water.
6) Cumin+cardom+dried ginger powder – ½ teaspoon.
Boil 1 cup of water in a pan. Add a pinch of salt and ½ teaspoon powder of (ground jeera+crdomom+dried ginger). When the water boils well, switch of the gas & add the rice flour little by little and stir continuously. It will become into dough like consistency. Keep aside for few minutes, when a little cool, smear the dough with your hands using a little oil and knead the flour well. Take a small piece from the dough and make as tiny as small balls in a small goose berry shape and keep aside.
Take a thick bottom pan then boil 2 cups of water, pinch of salt, 3 table spoon of sugar & ¾ cups of thick coconut milk and boil it and add the rice dumplings and cook covered for about 12 minutes in medium heat. Lower the heat then add 1/2 table spoon of rice flour dissolved in water. Then stir continuously till the gravy thickens. Remove from fire add the freshly ground or crushed (cumin, cardamom & dried ginger) powder. Serve hot or cold.