Main dish

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Thinai kozhukkattai

1 cup thinai
1cup coconut, grated
3 green chilies, chopped fine
curry leaves, chopped fine
3 cups water
Salt to taste

For seasoning:

1 tsp mustard seeds
1 tsp jeera
1 tsp black pepper, whole
1 tsp chana dal
1 tsp urad dal
a pinch of asafetida
2 tbsp oil

1. Wash and soak the thinai for 3 hours. Coarsely pound the jeera and black pepper.

2. Heat oil and add mustard seeds. When they splutter add the other ingredients for the seasoning. When the dals are browned, add the green chilies and curry leaves and fry them for a minute.

3. Add the water and let it boil. Now add the salt and the coconut.

4. After a minute, add the thinai, slowly stirring it in. Cook on a low flame and stir it till the water is dry. Leave it closed for a few minutes. Switch off the gas and let it cool.

5. When it is cool enough to handle, make lime sized balls and steam in a pressure cooker till done.

6. Serve hot with spicy chutney, gotsu or sambar.

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