A traditional snack from the kitchens of the South

Mankozhukkattai is a rare traditional dish which can be served both as an evening snack or as part of the dinner menu. I learnt this dish from my mother-in-law.

What you need

Boiled rice - 1 cup (200 gm)

Pigeon pea (Toor dal) - 1 tsp

For seasoning

Coconut oil/Refined oil - 2 to 3 tbsp

Mustard seeds - 1/2 tsp

Red chillies – 5-6

Asafoetida – a pinch

Cooking instructions

Soak the rice and gram for 1 to 2 hours and then grind into a thick paste. Add salt to taste.

Make the dough into small balls and place on a clean cloth.

Place a thick-bottomed vessel or a cooker over the stove and add oil, mustard, asafoetida and then red chillies. After seasoning add water to the required level.

When the water starts boiling add one measure of the rice balls to it. After a few minutes add another. Allow the balls to cook for sometime.

Serve the cooked balls with that water.

Rukmani Kumar is a homemaker with a passion for cooking, Tanjore paintings and singing.