Kozhukkatta - Keralese Steamed Rice and Coconut Balls

One of our favourite things here in Mysore is the fresh coconuts and this recipe from Grains, Greens and Coconut by Ammini Ramachandran was a good one as we didn't have our idli mould to hand.   It turned out pretty well and was indeed different to the regular idli with the addition of coconut.  In fact, if you like coconut, the book is a godsend for you as it's pretty much the main feature of every recipe in Keralese cuisine.

Kozhukkatta - Keralese Steamed Rice and Coconut Balls (“kozhukkatta”)

Serves 4-6

2 cups converted rice

1 cup fresh grated coconut (or ½ cup dried)

½ tsp salt

2 tsp veg oil/ghee

1 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

2 sm dried red chillies (minced)

12 curry leaves

½ tsp asafoetida

1.   Rinse the rice in a few changes of water and soak overnight, or at least for a few hours.

2.   Drain the rice and add the coconut and salt and blend with a little water into a grainy, thick dough.

3.   Heat the oil or ghee in a heavy pan or skillet and when hot add the mustard seeds. When these start to splutter add the two dals and fry until they turn brown. Then add the chillies, curry leaves and asafoetida.

4.   Stir once or twice and then add the rice paste and a ¼ cup of water. Keep stirring until the dough starts thickening and leaving the sides of the pot.  Leave to coo a little.

5.   When it is cook enough to handle shape into balls about the size of golf-balls and place in a steamer covered with wet cheesecloth set over about an inch of water.

6.   Cover and steam for fifteen minutes.

Serve with chutney and sambnar, hot or at room temperature.