Upma Kozhkattai

 A twist from the normal Upma. Very scrumptious and tasty upma with broken raw rice along with spices and dals. A very simple to make breakfast/dinner dish.

Traditional tiffin dish made by most south Indian families and served along with Coconut chutney or Puli Inji

    Ingredients:

• 1 tbsp coconut Oil
• 1 tsp Mustard seeds
• 1 tsp Split Urad Dal
• 1 tsp Split Bengal Gram
• 1 cup Alamelus Anjaraipeeti Upma Kozhazatai
• 21/2 cup water
• Salt to taste
• 1 Red Chili
• a Pinch Asafoetida
• 1 tbsp fresh grated coconut
• Few Curry Leaves

Method:· 

Heat the oil in the pan. When the oil is hot, add the mustard seeds. Once the mustard seeds start to sputter add the urad dal, channa dhal,broken red chilli, curry leaves. Fry the above mixture till dhal turn into golden brown color. Finally add hing and switch off the flame.

     To the seasoning put in 2.5 cups of water. Let it come to a boil. Now pour in the upma             kozhakattai powder and the required amount of salt and the grated fresh coconut and  keep stirring so that there are no lumps and the whole thing becomes one mass (like upma).

Allow it to cool. Now make an oval/egg shaped ball out of it and place it in an Idly plate and steam cook it for fifteen minutes on medium flame.

Serve Upma Kozhukattai with coconut chutney or puli inji