VEGETABLE PIDIKOZHAKATTAI WITH JEERA RASAM

Preparation Method :

For Pidikozhakattai

• Soak all pulses for 4 hours and then completely drain excess water.
• Grind the soaked pulses together with ginger, red chillies and salt without adding water to get a grainy dough.
• Add the vegetables and curry leaves and mix by hand.
• Form oblong rolls with tapered edges. Size them according to your convenience.
• Place these rolls in idli plates and steam for 15 - 20 minutes. Dip a knife into the centre of the roll, if it comes out clean, it is cooked.
• Serve hot with jeera rasam.

For Jeera Rasam

• Soak tamarind in water and heat till warm. Cool, and squeeze on the juice from the tamarind pulp.
• Heat 2 cups of water in a pan and add the finely chopped tomatoes and bring to a boil. Then, add the tamarind water and rasam powder. Add 1 more cup of water and boil for 5 more minutes.
• Add salt and wait for a light foam to accumulate on the surface. The flame should be turned off at this point.
• Heat the oil in a small pan, add the mustard seeds and once it splutters, add the jeera.
• Pour this seasoning into the rasam, garnish with coriander leaves and serve piping hot with the pidikozhakattais.

For the rasam powder

• Roast 1 tablespoon each of coriander seeds (dhania), peppercorns, jeera, toor dal with 3 red chillies, 1 teaspoon of turmeric powder, a pinch of asafoetida and a handful of curry leaves till dry and aromatic. Grind to a fine powder.