Padhuskitchen


Steamed Rice Balls with Brinjal Gosthu

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Steamed Rice balls also known as Upma kozhukattai-upma kolukattai is one of our family’s favourite. It can be taken with sambar or chutney but tastes heavenly with Brinjal gotsu. Upma kozhukattai and Brinjal/eggplant gothsu are made for each other. I have given the recipe for brinjal gothsu also. For preparing Upma kozhukattai, you need rice rava. I have given 2 methods for preparing rice rava. Today we will learn how to make Upma Kozhukattai/Pidi Kozhukattai with brinjal/kathirikai gothsu following our easy recipe.

upma kozhakattai-steamed rice balls

Preparing the rice rava- There are 2 methods to prepare this

1.Grind rice coarsely like rava/semolina in a mixie and sieve it. Use the rice rava for making this dish.

2.Soak rice for 20 minutes. Spread it on a cloth to dry and grind it coarsely like rava. Sieve it and store it. If you have a rice mill near your place, you can get it ground coarsely like rava.

Upma Kozhukattai with Kathirikai Gothsu


Upma Kozhukattai

 Prep Time : 15 mins

 Cook Time : 30 mins
 Serves: 2
 Recipe Category: Breakfast-Dinner
Recipe Cuisine: South Indian
Ingredients needed
Rice Rava – 1 cup
   Tur dal – 2 tbsp
   Coconut – 1/4 cup (grated)
   Salt to taste
For the seasoning
   Oil – 3 tbsp
   Mustard seeds -1/2 tsp
   Asafoetida – a pinch
   Red Chillies -3
   Curry leaves – few leaves

Ingredients needed 

   For Brinjal Gothsu/Kathirikkai Gotsu

   Brinjal -1/4 kg or 250 grams or 2 cups heaped (chopped)
   Onion – 3 (medium size) finely chopped or 1 cup
   Green chillies – 2
   Tomato – 3/4 cup finely chopped
   Tamarind – small gooseberry sized ball
   Sambar powder – 1 1/2 tsp
   Turmeric powder – 1/4 tsp
   Salt to taste

For the seasoning

   Oil – 5 tsp
   Mustard seeds- 1/2 tsp
   Curry leaves – few leaves

 For garnishing

   Coriander leaves -2 tbsp finely chopped

 

Method

Soak tur dal for 15-20 minutes in hot water. After that, drain the water completely, grind it coarsely and keep it aside.

Heat oil in a pan, add mustard seeds, when it splutters, add asafoetida, red chillies and curry leaves.
making of Pidi Kozhukattai

Then add ground tur dal and sauté for a few minutes.

Add grated coconut and sauté for 3-4 minutes.

how to make upma kozhukattai

Add 2 cups of hot water and needed salt. The quantity of water will differ (approximately 2-2 1/2 cups for 1 cup of rice rava) according to the quality of rice.

upma kozhukattai recipe
kara kozhukattai with rice rava

When water starts boiling, lower the heat and add the rice rava slowly with one hand and keep stirring with your other hand.

Pidi Kozhukattai recipe

Cook on medium flame, stirring from time to time until all the water evaporates and the upma leaves the sides of the pan. Leave it to cool.

Dip your hands slightly in water and make oval shaped balls out of it. (dipping hands in water prevent the upma from sticking to your hands).

how to make upma kolukatai

Bring water to boil in a steamer or idli cooker, place the kozhukattai on the greased idli mold or steamer.

Steam cook the kozhukattais for 15-20 minutes. (You can use idli cooker or pressure pan for steaming. Do not use weight/whistle for pressure pan while steaming).

steaming upma kolukatai

steaming upma kozhukattai

Delicious Upma kozhakattai is ready.

Upma kozhukattai-Pidi Kozhukattai

Now we will prepare the Brinjal Gothsu-Kathirikai Gotsu

Preparation

Cut brinjal into small pieces or cubes.

Soak tamarind in 1 1/4 cup of warm water, extract the juice and discard the pulp. Keep it aside.

Method

Heat oil, add mustard seeds, when it splutters, add curry leaves.

Add onions and sauté until it turns transparent.

Add green chillies, chopped brinjals, turmeric powder, salt needed and sambar powder.

Cook covered on low flame stirring from time to time until the brinjals are three fourth cooked. You can sprinkle a little water in between while cooking.

Then add chopped tomatoes and cook until the tomatoes are mushy.

Once tomatoes are cooked, add tamarind extract and boil until the raw flavor goes.

You can add 1/2 tsp of rice flour mixed with a little water in the end to thicken if needed but not necessary. Garnish with coriander leaves and serve hot with upma kolukattai.

Serve Upma Kozhukattai with brinjal gothsu. A delicious and easy recipe that you can prepare for dinner or even for lunch. Perfect for vegans and vegetarians.

upma kolukattai with brinjal gosthuServe Upma kozhukattai with hot Brinjal Gotsu.

Note – You can also use store bought idli rice rava.

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Related posts:

South Indian Variety Rice Lunch Menu Ideas-Easy Variety Rice Lunch-South Indian Mixed Rice Recipes

Badam Halwa Recipe-How to make Badam Halwa

Parupu Rasam

Uppu Kozhukattai recipe-How to make Uppu Kozhukattai




Reader Interactions

Comments

  3. sangeeta

    this is a very different kind of meal for me….came here first time and i am happy that i could see a pure regional delicacy…it will be on my try list now…

    Reply

  13. Dolly

    Padhu, your Upma kozhukattai looks awesome. I'm so happy that I know and have tasted this dish. My MIL makes them. BUt we normally have it with Sambar and chutney. Brinjal Gosthu is new to me. Recipe sounds yummy and it looks delicious.Love Ur presentation too.

    Reply

  19. Mriganayani

    Hi PAdhu – thanks for stopping by my blog – you have a wonderful blog here! Bookmarked!

    My mom used to make these often – they look perfect and the gosthu is a perfect side dish for this!

    Reply

  28. Akal's Saappadu

    I have never tasted kozhukattais this way with the brinjal kothsu; delicious combination!! that's a yummy butterfly there!!!

    Reply

  29. G

    Hi Padhu, nicely written recipe… mouth watering pics… this is my favorite tiffin.. i add pepper in kozhukattai (we call 'beerangi') instead of mirchi… Good one, keep going!

    Reply

  45. archana

    HI Padhu, am making this for Ganesh chavithi this year. Plz how much salt do you use? I cook without tasting on puja days, so end up using very less salt or on occasions too much. 🙁 For this given quantity of rice rava? Thank you.

    Reply

  46. PadhuSankar

    Archana – I never measure salt. I just sprinkle on curries. My rule is for eg If I have have to cook 1 cup rice – I add 1/2 tsp salt. You may need a little more than that but it is always better to cook with less salt as you can add it later if required.
    So for 1 cup of rice rava, add 1/2 tsp salt and a pinch. (this is an approximate measure)

    Reply

  52. Vidya Venugopalan

    Hi Padhu,

    Like all your recipes..and have been using them..:) They are really good and very handy for me.. Thanks for a great job 🙂

    Will try Upma Kozhukattai for this Ganesha chathurthi..You have mentioned that we can use store bought idli rice rava, does that mean "Idli Sooji" ?

    Thanks !!

    Regards
    Vidya

    Reply

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