Puzhangal Arishi Kozhakattai
Ingredients
Rice: 2 cups parboiled rice (soaked overnight)
Coconut: 1/2 cup coconut flakes
Oil: 2 tbsp (for batter) + extra for boiling/tempering
Ghee: For tempering
Salt: 1 tbsp (or to taste)
Tempering: Mustard seeds (kadugu) and Urad dal
Method
1. Prepare the Batter
Drain the soaked rice.
Grind in a blender with water until it reaches a slightly coarse texture (similar to Idli batter).
Keep the batter consistency a little loose.
2. Cook the Dough
In a large pan (Kadai/Cheenuchatti), add 1/2 cup water, 2 tbsp oil, and salt. Bring to a boil.
Slowly pour in the rice batter, stirring continuously to prevent lumps.
As the mixture thickens, fold in the coconut flakes.
Continue stirring until it forms a thick, pliable dough (similar to Upma Kozhakattai).
3. Shape and Boil
Roll the warm dough into 15–20 round balls.
In a separate pot, boil 2 cups of water with a drizzle of oil.
Gently drop the balls into the boiling water and cook for 12 minutes.
Carefully remove the balls one by one. Avoid breaking them or scooping up too much liquid.
Note: Save the leftover cooking water (Kanji)! It is delicious served as a "white soup."
4. The Tempering (Thalichufy)
In a clean pan, heat a little oil and ghee.
Add mustard seeds and urad dal; let them splutter and brown.
Gently toss the cooked Kozhakattai in the tempering until coated. Serve warm.
