Ammini Kozhukattai - Ganesh Chathurthi Special

• 1 Cup Rice flour (Homemade or store bought)
• 1 Cup Water
• ½ teaspoon Red Chilli powder
• ½ teaspoon Asafoetida
• Salt to taste

• 2 tablespoon Coconut oil
• 2-3 Curry leaves
• ½ teaspoon Mustard seeds
• ½ teaspoon Urad dal

• ¾ Cup Ulundhu | Urad Dal
• 2-3 no's Pachai milagai | Green chillies
• ¼ teaspoon Perungayam | Asafoetida
• Salt to taste

1. Soak the urad dal in water for about one hour. Drain the water.
2. Grind the urad dal, green chillies, salt and asafetida (mentioned under to grind) into a coarse paste.
3. Do not add water while grinding. It should be dry and a coarse paste.
4. Steam the ground paste for about 12-15 minutes. Once it is cool, break into small crumbs. Try to smash them and separate as much as possible (as you would for making parupu usili)

For the outer dough

1. In a bowl mix rice flour, chilli powder, salt and asafoetida.
2. Bring water to a boil. Turn off the flame and add the rice flour mixture in little quantities. Keep stirring it continuously and vigorously to avoid forming lumps. (1)
3. Once everything is combined and when it is warm to touch, transfer it to a bowl and knead it soft with your hands.
4. The dough should be smooth and soft. It will be slightly sticky, you can apply some oil in your hands and knead.
5. Divide the dough into small portions. Roll it with your hands to form a cylindrical shape. Then pick small portions from it and form turkey berry size balls. Cover the dough with a wet cloth as you use it. (2)
6. Steam these small balls for about 5-7 minutes.
7. In the meanwhile we can make the pooranam.
8. Heat coconut oil in a skillet. Add mustard seeds and let it splutter. Add the curry leaves and urad dal.
9. Once it starts to golden brown, add the ground urad dal mix. Keep stirring it for about 5-6 minutes.
10. Then add the cooked rice balls and give a mix. Turn off the flame and serve warm.