KUTHIRAIVALI KARAMANI PIDI KOZHUKATTAI / BARNYARD MILLET COW PEAS PIDI KOZHUKATTAI

INGREDIENTS:

Baryard millet (Kuthiraivali) - 1 cup
Cow peas - 1 tablespoon
Toor dhal - 1 tsp.
Cumin seeds - 1/2 tsp.
Black pepper - 1/4 tsp.
Scraped coconut - 1/4 cup
Salt - to taste
Water - 2 1/4 cups

For Tempering:

Oil - 1 1/2 tablespoons
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Hing - a pinch
Green chilly - 1 (finely chopped)
Curry leaves - a sprig

METHOD:

Soak cow peas for half an hour and pressure cook alongwith water and salt for 2 whistles. Drain water completely and keep aside.

Pound toor dhal, cumin seeds and black pepper coarsely. Add barnyard millet (kuthiraivali) and pound again to rawa consistency.

Heat oil in a pan. Add mustard seeds. When it splutters, add split urad dhal, chillies, hing and curry leaves. When golden brown, add water and salt. When it starts boiling add the pounded millet rawa, cooked cow peas, scarped coconut and stir without any lumps. Stir in medium heat until thick and like a dough. When slightly cool, take out a fistful from the dough and form oblong balls.. Likewise, shape all the dough to oblong balls. Grease an idli plate, place the balls and steam cook for 10-12 minutes. Serve hot with any chutney of your choice.