Today, we celebrate a festival, Karadayan Nombu. Traditionally we make kozhukattais with rice rava on this occasion. Both sweet and savory versions are made. I wanted to make a cornmeal version of the rice kozhukattai today, which I had made a few times before. I used Quaker's white and yellow cornmeal. The kozhukattais turned out to be yummy. These steamed delicacies are great for any occasion. Here is a simple recipe for the savory version.
Ingredients
(makes 14 - 16, for 1 cup measurement)
Corn meal - 1 cup, (white/ yellow)
Corn - 1/4 cup, frozen
Thattapayar (moth beans or adzuki beans) - 2 tbsp
Salt - 3/4 tsp
Coconut - 2 tbsp
Water - 2 cups, hot
Seasoning
Oil - 3 tbsp
Mustard- 3/4 tsp
Split urad dhal-3/4 tsp
Chana dhal - 3/4 tsp
Asafoetida - 1/4tsp
Curry leaves -1 sprig, torn
Green chillies - 1 or 2, chopped (optional)
Method
Soak the beans for 4-5 hrs, cook, and keep aside.
Heat oil in a pan and when it is hot enough add the seasonings and fry till golden. Add the corn and saute for a min. Then add the cornmeal and saute till nice aroma arises, maybe 3-5 min. Then add the cooked beans, coconut, salt, and hot water.
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| With white cornmeal |
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| With yellow cornmeal |
Continue to stir and cook till the cornmeal absorbs all the water, and comes easily as a mass without sticking.
Cool a little bit. When it is bearable warm, take handfuls and shape into balls or in oblong shape.
Steam for 10- 12 min.
Transfer to a bowl and the steamed kozhakattais are ready to be served.
Serve hot with chutney, sambhar, pickle, or butter.
Tips
Any bean can be used. If it is smaller in size, shaping the kozhakattai is easy.
Adjust salt and green chillies according to taste.
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