Kozhukkatta is a prominent tea time snack that was cooked in the traditional kitchens of Malayali households. The small rice balls with grated coconut and jaggery fillings were the favourite among kids who loved to pop these into their mouths. The kozhukatta would be dabbed with creamy coconut milk before cooking it in steam, which makes the rice balls extra soft with a distinctive flavour. The subtle flavour of cumin, in the filling, perfectly cuts through the sweetness from the jaggery.
Every place in Kerala has its own regional varieties of this iconic dish. In Thiruvananthapuram, grated coconut, rice flour, salt and water are mixed together to make the balls. Similarly, 'Ammini' kozhukatta has a unique savoury flavour as a tempering made with urad dal, mustard seeds and dried chillies is poured over the rice balls. It tastes delicious with a cup of piping hot tea or coffee in the evening. The crunchy urad dal adds texture to the soft kozhukkatta. Those who love to have it sweet can mix it with coconut milk. Boil the second and third extracts of coconut milk together with some sugar and add the rice balls into it. Add the creamy first extract right before the flame is turned off. Here is the recipe of the delicious 'Ammini' kozhukkatta which is spicy and loaded with flavours:
Ingredients
¾ cups rice balls (mixed in the consistency similar to that of idiyappom and cooked in steam)
Coconut oil as required
½ tsp mustard seeds
1 tsp cumin
1 tbsp urad dal
2 dried chillies
¼ tsp turmeric powder
½ cup grated coconut
Preparation
Heat coconut oil in a pan
Add the mustard seeds
When these splutter, add the cumin and urad dal
Sauté well
Into it add the dried chillies and curry leaves
Add turmeric powder
Add the grated coconut and salt as required
Sauté for a while
Add the rice balls into it
Mix well until the rice balls are covered in the tempering.
