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Vegetable Corn Meal Kozhukattai / Makka Chola Pidi Kozhukattai

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Vegetable Cornmeal Kozhukattai aka dumplings are made with mixed vegetables like carrot, beans, capsicum, green peas and coarse cornmeal. These steamed dumplings are served as a tiffin or breakfast or dinner in some of the South Indian household. It is typically served with chutney as a side dish.

These kozhukattai’s aka dumplings are great alternative to regular rice based kozhukattai’s. The finely chopped ingredients blend well with corn meal and thus helps kids to eat it without much fuss.

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What is Vegetable Cornmeal Kozhukattai

Vegetable Cornmeal Kozhukattai aka dumplings are made with mixed vegetables like carrot, beans, capsicum, green peas and coarse cornmeal. These steamed dumplings are served as a tiffin or breakfast or dinner in some of the South Indian household. It is typically served with chutney as a side dish.

These dumplings are

  • Vegan and gluten free
  • Can be eaten as snack or as meal
  • Can be served without any side dish
  • Best alternative for rice based dumplings
  • Simple and tasty finger food which fits well for lunchbox

Ingredients & Variations

The main ingredients are vegetables and Corn Meal.

Vegetables: I used finely chopped carrot, beans, boiled green peas and green capsicum. You can add any vegetables that are handy and available in your fridge. Most of the time I only use grated carrot which tastes good as well. I used frozen boiled green peas for this recipe. If you don’t have the frozen peas, then, soak the dried green peas for 8 hours, pressure cook and use it. If you use fresh green peas, then you need to boil it and use it in this recipe. I used yellow onion in this recipe. Other substitutes are red onion, shallots, small onion and white onions.

Corn Meal: I used fine coarse corn meal in this recipe which is old fashioned, stone ground yellow corn meal that are mostly available in all shops. Coarse cornmeal gives are nice texture to this recipe. Instead of fine coarse, medium coarse corn meal can be used for this recipe. For coarse corn meal, use the corn meal and water ratio is 1:2. The water quantity vary based on the corn meal variety. Start with the given measurement and sprinkle more water if needed while cooking the corn meal.

Step by Step Instructions

1. Heat a tablespoon of Oil in a wide frying pan. Once it is hot, add 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 tsp channa dal, 2 finely chopped green chillies, 1/2 tsp finely chopped ginger, 1 sprig finely chopped curry leaves and a pinch of asafetida.
2. Fry until all the ingredients turn into nice golden brown.
3. Add 1/2 cup finely chopped onion. Sauce it until soft & translucent.


4. Add 1/4 cup finely chopped carrot, 1/4 cup of finely chopped beans, 2 tbsp boiled green peas and 2 tbsp of finely chopped green capsicum. Add 1/2 tsp salt and stir well.


5. Cover the pan and cook for 5-7 or until the vegetables becomes soft but looks firm.


7. Add 1 and 1/2 cup water. Mix once and allow it to roll boil. Once the water is boiling well, reduce the flame to low, add the 1 cup of corn meal.


8. Act quickly and mix the corn meal without forming any lumps. Once the water obsorbed by the corn meal, reduce the flame, cover the pan and cook for 5 minutes or until the raw smell of corn meal goes off. At this stage, you can sprinkle some more water if needed to avoid burning.


9. After 5 minutes, open the lid, add 1/4 cup grated coconut, 2 tsp coriander leaves. Mix well and allow it to cool.


10. Once the mixture is cool enough to handle, pinch a small portion of mixture, make dumplings as shown in the picture. Press gently and just enough to hold the shape. Too much of pressing the dumpling gives hard kozhukattai’s.


11. Pour water to the steamer or idly pot. Once it starts boiling, keep the steamer inside te pot along with kozhukattai’s/ dumplings.
12. Steam it for 5-7 minutes.


13. Once it is steamed, open it , cool down a while and serve It with any of your favorite side dish.

Serving Suggestions

1. All South Indian chutney varieties go well with this kozhukattai. Serve these kozhukattai with spicy and tangy flavored chutneys.

Storing & Reheating

1. If there are any leftover kozhukattai/dumplings, then it can be stored in refrigerator for 2 upto 2 days.

2. Store it in a dry closed container. Before serving, steam it for a minute agin or microwave for 30 seconds.

Tips & Notes

1. Always add corn meal after the water boils and quickly mix it using a ladle to avoid any big lumps.
2. you can sprinkle water if needed while stirring the corn meal. Based on the corn meal brand, the water needed will vary.
3. While making kozhukattai, press and shape kozhukattai just until it holds the shapes. Too much of gives hard kozhukattai’s.
4. Do not remove the kozhukattai from the steamer immediately after opening the pot. Leave it for few minutes and then transfer to a plate. Otherwise the kozhukattai sticks to the steamer/idl plate and doesn’t give a good shaped kozhukattai.

Frequently Asked Questions

Shall I change the vegetables used in this recipe?
Yes, you can change the vegetables according to the availability. All the vegetables which hold the shape even after cooking works better.

Why do my kozhukattai tastes bitter?
If the corn meal used is old or expired one, then it tastes bitter. Make sure to use the corn meal that are fresh.

If the corn meal is not cooked enough, then it gives bitter taste. So cook the corn meal throughly to get the mild sweet corn flavor.

Can I skip coconut in this recipe?
Yes, coconut can be skipped in this recipe.

Recipe Card

Vegetable CornMeal Kozhukattai

Uma Ramanujam
Vegetable Cornmeal Kozhukattai aka dumplings are made with mixed vegetables and coarse cornmeal. These steamed dumplings are served as a tiffin or breakfast or dinner in some of the South Indian household. It is typically served with chutney as a side dish.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine South Indian
Servings 2 people

Ingredients
  

  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1 tsp channa dal
  • 2 green chillies finely chopped
  • 1/2 tsp ginger finely chopped
  • 1 sprig curry leaves finely chopped
  • a pinch asafoetida
  • 1/2 cup onion finely chopped
  • 1/4 cup carrot finely chopped
  • 1/4 cup beans finely chopped
  • 2 tbsp green peas cooked / boiled
  • 2 tbsp green capsicum finely chopped
  • 1 cup corn meal fine coarse one
  • 1.5 cup water
  • 1/2 tsp salt adjust as needed
  • 1/4 cup coconut grated
  • 2 tbsp coriander leaves finely chopped

Instructions
 

  • Heat a tablespoon of Oil in a wide frying pan. Once it is hot, add 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 tsp channa dal, 2 finely chopped green chillies, 1/2 tsp finely chopped ginger, 1 sprig finely chopped curry leaves and a pinch of asafetida. Fry until all the ingredients turn into nice golden brown.
  • Add 1/2 cup finely chopped onion. Sauce it until soft & translucent.
  • Add 1/4 cup finely chopped carrot, 1/4 cup of finely chopped beans, 2 tbsp boiled green peas and 2 tbsp of finely chopped green capsicum. Add 1/2 tsp salt and stir well.
  • Cover the pan and cook for 5-7 or until the vegetables becomes soft but looks firm.
  • Add 1 and 1/2 cup water. Mix once and allow it to roll boil. Once the water is boiling well, reduce the flame to low, add the 1 cup of corn meal. 
  • Act quickly and mix the corn meal without forming any lumps. Once the water obsorbed by the corn meal, reduce the flame, cover the pan and cook for 5 minutes or until the raw smell of corn meal goes off. At this stage, you can sprinkle some more water if needed to avoid burning.
  • After 5 minutes, open the lid, add 1/4 cup grated coconut, 2 tsp coriander leaves. Mix well and allow it to cool.
  • Once the mixture is cool enough to handle, pinch a small portion of mixture, make dumplings as shown in the picture. Press gently and just enough to hold the shape. Too much of pressing the dumpling gives hard kozhukattais.
  • Pour water to the steamer or idly pot. Once it starts boiling, keep the steamer inside te pot along with kozhukattais/ dumplings.
  • Steam it for 5-7 minutes. Once it is steamed, open it , cool down a while and serve It with any of your favorite side dish.

Video

Notes

1. Always add corn meal after the water boils and quickly mix it using a ladle to avoid any big lumps.
2. you can sprinkle water if needed while stirring the corn meal. Based on the corn meal brand, the water needed will vary.
3. While making kozhukatti, press and shape kozhukati just until it holds the shapes. Too much of gives hard kozhukattais.
4. Do not remove the kozhukattai from the steamer immediately after opening the pot. Leave it for few minutes and then transfer to a plate. Otherwise the kozhukatti sticks to the steamer/idl plate and doesn’t give a good shaped kozhukattai.

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