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 corn meal version of the rice kozhukattai today, which I had made a few times before. I used Quakers white and yellow corn meal. The kozhukattais turned out to be yummy. These steamed delicacies are great for any occasion. Here is a simple recipe for the savory version.
(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
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)
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 corn meal and saute till nice aroma arises, maybe 3-5 min. Then add the cooked beans, coconut, salt and hot water.
|With white cornmeal|
|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.
Any bean can be used. If it is smaller in size, shaping the kozhakattai is easy.
Adjust salt and green chillies according to taste.