Rice Rava Upma Kozhakattai with coconut and coriander chutney

Recipe for Rice Rava Upma Kozhakattai

Ingredients:

Idli Rava 2 cups
Grated coconut half a cup
Water 5 cups
Salt to taste
Olive oil 2 tbsp
Pepper powder half a teaspoon
Jeera powder 1/4 teaspoon
Hing powder a pinch


For tempering:
Mustard half teaspoon
Jeera one teaspoon
Udad dal half teaspoon
Black pepper half a teaspoon
curry leaves optional

Method

Pour two tablespoons Olive oil in a Kadai and heat it. Add Mustard. When it splutters, add jeera, Udad dal, pepper, curry leaves and hing powder. When the Udad dal turns golden brown, add water . Add salt to taste and the grated coconut. When the water boils fully, turn the stove to simmer and add the rice rava carefully, stirring all the time so lumps are not formed. Once the whole mixture has solidified, turn off the stove and let it cool. Roll the warm mixture into balls or oblong shape and steam them for 12 minutes in the idli cooker. The Rice rava kozhakkatai is ready to be served hot with chutney/sambar/ pickle.

Recipe for Coconut chutney
Grated coconut  one cup
Green chillies 4 or 5
Coriander leaves 1/4 cup cleaned and chopped
ginger a tiny piece grated
unsalted peanuts 2 tablespoon
tamarind paste 1 teaspoon
Salt to taste
Oil 1/4 teaspoon

For tempering
Mustard 1/4 teaspoon
Curry leaves
Hing powder a pinch

Blend the grated coconut , coriander, peanuts, green chillies, tamarind paste and ginger to a smooth paste. Add salt to taste. Temper it with mustard, curry leaves and a pinch of hing. This chutney can be used for Idlis, dosas, upma etc.