Upma Kozhakattai With Thuvaiyal - a Mouthful of Joy

• 1 12 cups idli rava
• 2 -3 small dried red chilies
• 2 tablespoons frozen coconut
• 1 teaspoon udad dal
• 1 teaspoon mustard seeds
• 1 pinch asafetida powder
• 1 small piece jaggery
• water, to cook the rava is used in proportion of 1, for one cup idli rava, use 3 cups water
• 1 teaspoon oil
• 1 12 teaspoons salt or 1 12 teaspoons salt, to taste

1. 1.Heat 1 tsp oil in preferably a large non-stick wok.
2. Splutter the mustard seeds.
3. Add the udad dal and fry till golden brown, and then saute the dried red chillies and asafoetida for a few seconds.
4. 2.To this, add 4 1/2 cups of water.
5. In the water, put in the coconut, jaggery and salt.
6. Bring it to a rolling boil.
7. 3.
8. Keep the flame on sim, and add the idli rava little by little with oonstant stirring to avoid any lump formation.
9. Stir the rava for 5-6 minutes like how you would make an upma.
10. All the water must get absorbed and the resulting mass shouldn't stick to your fingers.
11. 4.
12. Remove the 'upma' onto a big dish / thali and cool off for 5-10 minutes.
13. Once cooled, take a big handful of upma and shape it into ovals / spheres.
14. You will get roughly 14-15 such kozhakattais from 1 1/2 cups of flour.
15. Arrange this in a steamer and steam them for 10 minutes or until a tester comes out clean.
16. 5.
17. Serve hot with lentil-coconut-tamarind chutney and a nice cuppa 'extra strong' filter coffee.
18. Don't forget to play some old Tamil songs in the background togive that finishing touch to the atmosphere.
19. You would find this recipe in any of the Udipi hotels, so the only way to experience this bliss of a breakfast is to make it yourself.
20. For the Thuvaiyal:.
21. 1.Heat some oil in a pan.
22. Splutter some mustard seeds, add 2 T of bengal gram lentils (chana dal), 2 T of udad dad (split black gram lentils), 4 dried red chillies.
23. Saute till the dals are golden brown.
24. Add a pinch of asafoetida.
25. Remove from flame and cool.
26. 2.In a chutney grinder, place 1 cup grated coconut, 1 tsp softened tamarind, 1 tsp of jaggery, the sauted mix, salt to taste.
27. Grind till the mixture is fine.
28. 3.You can do a tempering with mustard seeds and curry leaves to this chutney after you remove it into a bowl.
29. This chutney goes very well with most other South Indian tiffins like Idli , Dosai and Adai.

idli rava, red chilies, frozen coconut, udad dal, mustard seeds, asafetida powder, jaggery, water, oil, salt

Taken from www.food.com/recipe/upma-kozhakattai-with-thuvaiyal-a-mouthful-of-joy-381472 (may not work)