A variety ‘kozhukatta’ prepared with corn flour

The corn kozhukkatta is rich with the taste of veggies and coconut. Photo: Prabha, Dubai

Most people familiar with Kerala cuisine would have tasted ‘kozhukatta’, a traditional healthy snack which can be relished during breakfast as well as in the evening. Apart from the age-old recipe, the dish could be prepared with different ingredients to create new versions, which are equally healthy and tasty. Here is the recipe for such a variety ‘kozhukatta,’ with corn flour.

1 cup corn flour
1.5 cup water
3 teaspoons of sesame oil
½ teaspoon mustard
1 teaspoon
1 teaspoon black gram
2 numbers of red chillies
½ cup onion
½ cup grated carrots
¼ cup coconut bits
2 number of green chillies
¼ teaspoon yellow turmeric powder
½ teaspoon crushed red chillies
¼ teaspoon asafoetida powder
¼ teaspoon red chilli powder
¼ cup coriander leaves
Curry leaves
Salt to taste

Dry-fry the corn flour in an earthen pan and keep it aside
In another pan, splutter mustard in oil and add curry leaves, red chillies and black gram, saute them
Add onion and green chillies
After a minute, add grated carrots, coconut 
Add yellow turmeric powder, asafoetida powder and crushed chillies, sauté them too
Add water and adequate salt
Mix well and allow the mixture to boil
On boiling, carefully add the fried corn flour so that clumping does not take place
Mix thoroughly
Switch off the flame
Add a little more oil and mix again
Keep the mixture aside for five minutes
Later, mix again and make small balls from the dough
Steam the balls
The steamed balls aka 'corn kozhukatta’ are ready to be served
To improve the flavour, slightly heat a pan with a little oil, one pinch of salt, some chill powder and asafoetida powder and add the steamed balls to it
Mix gently
A tastier ‘kozhukatta’ is ready

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