CURRY LEAVES / KARUVEPPILLAI AMMINI KOZHUKATTAI

Kozhukattai is a quick snack or a fulfilling dinner for us. While we make other sweet variety of kozhukttais for chaturthi, we always make savory kozhukattais for dinner or a quick evening snack. Of the many savory kozhukattai we make, I love this curry leaves/karuvepillai ammini kozhukattai very much. Growing up, curry leaves was not a favorite thing to eat and it ended up piling in the plates. As said, the grass is greener on the other side, the value of curry leaves was better known to me when getting a spring or two of them for a horse price. I have used fresh curry leaves to make a flavorful curry leaves powder and tossed them gently with a generous portion of it to the ammini/mini kozhukattais. The flavorful from the roasted spices and curry leaves are outstanding and I finished it off with some asafoetida powder. Try this tasty and quick karuvepillai ammini Kozhukattai and enjoy the flavors. Check the website for other savory kozhukattai varieties: Aval Kozhukattai   Upma Kozhukattai  https://youtu.be/tqCyc74u5SY  
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Ingredients
  • 1/2 cup Rice Flour
  • 3/4 cup Water
  • 1 tsp Salt
  • 2 tbsp Oil
    • Roast and Grind Ingredients
  • 1 tbsp Coriander Seeds
  • 2 stick Red Chilli
  • 1/4 tsp Jeera Seeds
  • 1 cup Curry Leaves
  • 1 tsp Grated Coconut
    • Tempering Ingredients
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Urad Dal
  • 1 stick Curry Leaves
  • 1/4 tsp Asafoetida Powder
Instructions
  1. Boil 3/4th cup of water with salt and oil. Add half a cup of rice flour. Switch off the stove. Mix the flour with water. Let it rest for 5 mins. A non-sticky kozhukattai dough is ready.
  2. Pinch a small marble-sized kozhukattais and place it in a greased Idli plate. Steam them for 5- 6 minutes.
  3. Roast one tablespoon of Urad dal, two red chillies and a quarter teaspoon of jeera seeds until golden brown. Grind them to a coarse powder.
  4. Add a teaspoon of oil and one cup of curry leaves. Roast one teaspoon of coconut and turn off the stove. Grind them to a coarse powder along with the other ingredients.
  5. Heat a teaspoon of oil. Add a quarter teaspoon of mustard seeds, urad dal, curry leaves. Add the steamed ammini kozhukattai. Season with salt, grounded curry leaves powder, and asafoetida powder. Toss for 2 mins and serve.
Recipe Notes

  • I have used store bought rice flour for this kozhukattai. You can use Idiyappam flour or home made rice flour.
  • Do not avoid asafoetida powder. They give a great flavor when combined with curry leaves.
  • Do not cook the kozhukattai in a pan for a long time. It will make them hard. It is enough to just toss them for a minute or two.