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Saturday, August 14, 2010

Kucchulakki Unde / Boiled Rice Dumplings

1.5 cups Boiled Rice / Kucchulakki
1/2 cup grated Coconut
1/2 cup chopped Cucumber (Optional)
Salt to taste

Soak boiled rice in water for about 6-7 hrs. Wash the rice in water for about 2-3 times and it them aside. Peel the cucumber and chop it into medium sized pieces as shown in the picture below. (Remove the seeds if cucumber is ripen.)

Grind soaked rice, cucumber and coconut coarsely by adding sufficient amount of water. Add salt and water. (The consistency of the batter should be like that of milkshake.) Transfer this to a heavy bottomed pan and heat.

Keep stirring the mixture, making sure that it doesn't stick to the bottom of the vessel. Cook this mixture in medium flame for about 30 mins, stirring continuously till solid enough to be rolled into balls.

Transfer this dough to a plate.

Make lemon-sized balls by wetting your hands in water. Place this rice balls in a cooker container, cover one plate, steam cook for about 15 mins in high flame and another 30 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Instead of pressure cooker a traditional steamer can also be used. Let them cool down a bit before you serve.

Serve them hot with any Sambar or Chutney. The ingredients mentioned above will serve around 20 rice dumplings.

Tomato Onion Chutney

1 medium sized Onion
3 large Tomatoes
15 Curry leaves (10-12 for chutney +  3-4 for seasoning)
10 - 12 Red Chillies
1 tsp Turmeric powder
Large lemon sized Jaggary
Grape sized Tamarind
Salt to taste
1.5 tsp Black Gram seeds
1 - 1.5 tsp Mustard seeds (1 for chutney + 1/2 for seasoning)
1  tsp Cumin seeds (1/2 for chutney + 1/2 for seasoning)
3/4 tsp Fenugreek seeds
1/2 tsp Asafetida powder (3/4 for chutney and 1/4 for seasoning)
2 broken Red Chilly pieces
2 tsp Oil

Chop onion and tomatoes into medium sized thin pieces as shown in the picture below.

Put 1 tsp oil in a pan and heat it. Add red chillies, black gram seeds, 1 tsp mustard seeds, 1/2 tsp cumin seeds, fenugreek seeds and fry them in medium flame. As soon as it starts spluttering, add 10-12 curry leaves, big pinch of asafetida powder and fry them for a minute in medium flame. Add chopped onion and fry them for about 3-4 mins in medium flame. Add tomatoes, salt, jaggary, tamarind and cook them well by covering a lid in medium flame.

Once they come to room temperature, put them in a mixer and grind them to smooth paste for about 1 or 2 mins. Add little amount of water if required. Transfer this to a heavy bottomed vessel and bring it to boil.

Put red chilly pieces, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add pinch of asafetida powder, 3-4 curry leaves and keep it for few seconds and then add it to Chutney. Mix well before serving. It goes well with Dosas/Rottis.