AVIL-CARROT KOZHUKATTA

This is basicaly a tamilian dish.I was about to make this ;while browsing i got the idea of adding carrot and onion to it and tried it once for snacks yday.But it demanded more, so made it again .As its a healthy recipe, i was very happy to make again.Believe me its smell took me to south indian wedding hall..:)

Ingredients:

AVIL / RICE FLAKES	1 CUP
WATER	1 CUP
ONION	1 SMALL ( very finely chopped)
CARROT	½ GRATED
COCONUT	¼  CUP GRATED
GREEN CHILLY	1 ( chopped )
OIL	1 TSP
MUSTARD SEEDS / KADUKU	½ TSP
URAD  DAL	1 TBLSP
JEERA / CUMIN SEEDS	½ TSP
ASAFETIDA/ KAYAM PODI	A  PINCH
SALT	½ TSP
CURRY LEAVES  AND  RED CHILLY	1 STEM  / 1 NO

  
Method:
1. In a mixer, coarsely ground the avil


2. Heat a kadai , add oil , then mustard seeds and jeera.
3. Allow it to splutter, then add the urad dal  ,small pieces of red chilly and curry leaves


4. Then add the onion, green chilliy, carrot and saute for a while
5. Add water and saute and allow it to boil


6. Then add the grounded avil and stir .The flame must be in full
7.  Soon the mixture will  get into dry stage.


8.  Add the coconut and mix well and switch off the fire.


9. Allow this to cool

10. Once it gets cooled, make balls of it and cook it in a steamer.

TIPS: 1.If the avil is slightly roasted before grounding, then  kozhukatta will be little more rigid. 2. If the carrots are finely grated, then water req for cooking will be  abt ¾ cup – 1 cup. 3.  Otherwise if its finely chopped, requires little more water. 4.If the water exceeds  then the avil gets over cooked.