Soorya Menon shares a recipe for amminikozhukatta from her aunt Anchi’s impressive culinary repertoire.
Last month, we asked our readers to share with us a recipe that represents love, and discovered many beloved, original dishes. One of our favourites was Soorya Menon’s recipe for amminikozhukatta, or rice dumplings, inherited from her aunt Anchi. “Her masterful craft of cooking up love in every dish has been unmatched for generations in our family,” says Soorya. Steamed dumplings tossed with a with a spicy, fresh tempering, this dish can be served as a savoury snack or better yet, an indulgent breakfast — the truest expression of love, if you ask us.
Recipe: Soorya’s Amminikozhukatta or Rice Dumplings
1 cup rice flour
1 1/4 cup boiling water
1 tsp gingelly oil
1 tbsp coconut oil
1/4 tsp mustard seeds
2 green chillies, slit
2 dried red chillies
Handful of curry leaves
1/2 inch-piece ginger, julienned
1/4 cup freshly grated coconut
Salt to taste
In a kadai, roast the rice flour till it turns slightly brown and smells fragrant. Add the boiling water, salt and gingelly oil.
Once cool, mix to form a soft dough. Make small balls, slightly bigger than marble-sized.
Steam the balls for 10 minutes. Transfer to a bowl.
In another kadai, heat the coconut oil. Splutter the mustard seeds, followed by green chillies, dried red chillies, curry leaves and ginger.
Add the steamed balls and fry until the moisture escapes. Add the freshly grated coconut, a little salt if needed, and mix well.
Serve hot with chai as a teatime snack or for breakfast with some chutney for breakfast.
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