Ammini Kozhukkatta of Palakkad
Palakkad cuisine is a mixture of so many tastes, something like Avial. There are many trademark Palakkad dishes, both vegetarian and non-vegetarian. Palakkadan Sambar is a unique vegetarian dish adding coconut and is indeed very tasty. Palakkad style fish curry and chicken curry with extra chilies are typical non-vegetarian dishes. Ari Kondattam, Seva, Kaarakuzhamb, Podimaas and Morappam are special veg dishes of Palakkad.
Palakkad is known for ‘Ruchi Pathayam’ which still exists in Tamil Brahmins’ homes and they are known for passing certain distinct dishes from one generation to another. That’s the reason why many of the dishes have not changed in taste with the passage of time. There are many unique tastes associated with ‘Ruchi Pathayam’.
Seva, Kozhukkatta Unda, Ada with black gram, Ponkal, Ariyada etc are still prepared as breakfast dishes in many homes of Palakkad. Seva is a derivative of Idiyappam. Ada with black gram is known for its chilly taste. Normal ada is prepared similar to Uthappam, but a little thick, using Pachari and Puzhukkalari (two types of rice used for making breakfast items and snacks). Batter is spread using hands to make ada, and also prepared adding Muringa leaves, similar to dosa.
Curries for lunch have so many varieties. Rasam is prepared in 4 or 5 variants – Thakkali Rasam (Tomato Rasam), Jeeraka Rasam (Cumin seed rasam), Malli Rasam (Coriander Rasam), Veluthulli Rasam (Garlic Rasam) and so on. Garlic rasam is best for stomach upsets. Only garlic is added along with daal, tamarind and solid asafetida to prepare garlic rasam.
Podimaas prepared using potatoes is a trademark dish for lunch. Cooked potatoes are smashed and Odimaas is prepared adding coriander. Thoran using pumpkin is yet another variety but an easy dish. Pumpkin is cooked and scrapped coconut is added. Then the thoran is seasoned using mustards spluttered in coconut oil.
Kondattam, Curd and Curd Chilly (Thair Mulak) have a deep relationship with Palakkad meals. In fact they form an integral part of lunch, and served with rice. Pachari (raw rice) is soaked and powdered. Chilli powder, salt and water mixed with asafetida are added to powdered rice to prepare the batter. The batter is kept so for four days, and later kondattam is prepared by adding turmeric powder, salt and lotus stem.
Many special 4 o’clock snacks also form a part of Palakkad cuisine. Ammini Kozhukatta is popular among all. Morappam is yet another trademark dish, a type of Unniyappam with chilli taste. It’s prepared using Pachari and Puzhukkalari (two types of rice) adding green chillies. Here I present the recipe of Ammini Kozhukatta.
Ingredients for Ammini Kozhukatta:
1. Pachadi (Raw rice) – 1 cup
Salt – As required
2. Oil – For preparation
3. Mustard – 1 small spoon
Urud daal – 1 small spoon
Red chillies – 2-3 cut into small pieces
Asafoetida powder – 1 pinch
Green chillies – 1 or 2 crushed
How to prepare Ammini Kozhukatta?
1. Soak rice in water for 2 hours, and grind in mixer adding enough salt and water.
2. Heat oil in a pan, add rice mixture to it, and continue cooking till it becomes thick to make balls for Kozhukatta.
3. When it cools, make small balls out of it and steam cook for 10-15 minutes.
4. Heat oil in a pan and sauté ingredients no: 3. Put the flame off.
5. Wait for two minutes, and pour to kozhukatta balls.
6. Mix well and serve.
Courtesy: Vanitha Magazine, May 1-14, 2017
Read a few more rice flour snack recipes. Click on the images in the gallery to read.