Vegan Millet Kothamalli Kozhukattai

Millet kothamalli kozhukattai are very steamed dumplings and are very healthy. The flavor and aroma enhanced by cilantro aka Kothamalli (in Tamil) and coconut adds a unique taste and makes this a very inviting and comforting meal. This is made with lot of cilatro, kind of two bunches! Cilantro paste and chopped cilantro are added. And this adds to the lovely flavor and aroma! This can be serves ad such, with yougurt, chutney, and/or sambhar.

If you love cilantro or clantro rice (kothamalli sadam), then this steamed dumpling will take a constant spot in your menu. This can be made with rice, but I have used little millet semolina to enrich the nutrient palette. The benefits of millets in well known. Any millet can be used. If you don't have the millet rava, check the Arisi Upma recipe on how to make a uniform rice rava and the same procedure can be used with millets too. Kozhukattais are made for Karadayan Nombu as a special one, but they can be replaced and these Millet Kozhukattais are amazing one. Any rava can be used like in Corn Rava Kozhukattai which uses both white and yellow cornmeal.

Lots of veggies can also be added like in this Barnyard Millet Veggie Upma Kozhukattai.

Whole mung, toor dal, green peas, and split yellow moong dal are used in this recipe. Dals are always amazing vegetarian source for proteins. The texture of whole moong should be a right one in making kozhukattai. Generally, sundals like Thattapayar or blackeyed peas are added. Hummus Kozhukattai is yet another protein rich one made using hummus and garbanzo beans. Whole moong ranks high in proteins and opted to choose for that. Another reason is that I wanted to choose a green colored one as the kozhukattais are made with cilantro and have a mild green color. 

Any herbs can be used in these kozhukattais. They add a characteristic flavor to the kozhukattai. Traditionally curry leaf is a must in tempering and when it is steamed, it adds a addictive aroma to the food. Kothamalli is also added but it sometimes omitted when you don't have in hand. Our parents used to do that, but they make extra additions when they are in season. Parsley and dill are used in Hummus Kozhukattai. Any oil can be used, but coconut oil adds amazing rich flavor to the kozhukattai.

This kozhukattais are great to be served hot or warm, or even at room temperature. The leftovers can be stored in refrigerator for a couple of days. Warm in microave or steam for a few minutes and serve. As they have fresh coconut it is advisable to refrigerate the leftovers.

Cilantro is one of my favorite herb.  I love to garnish everthing with cilantro. It is a versatile herb and adds tons of flavor to the food magically. Like in this Vegan, Cashew, Cilantro and Coconut Sauce, the dairy won't be missed in this sauce and cilantro gives an uplift to the sauce. It is easy to grow them and they grow very well in fall/winter/spring provided you dont have frost covered winter. Just picking fresh from the garden and adding them, when you chop, the aroma takes the food to the next level. Don't you agree? Cilantro Thagayal and Cilantro Lime Quinoa are often made in our home just like this kozhukattai. This fortnight we are featuring foods made with frsh cilantro in Healthy Wellthy Cuisines and this cilantro rich kozhukattai is a perfect one to share. 

Ingredients

Makes 30

Millet - 1.5 cups

Water - 2 and 1/2 cup

Toor dhal - 2 tbsp

Yellow Split moong dal - 2 tbsp

Whole moong - 2 tbsp

Salt - 1 tsp

Peas - 1/2 cup, fresh or frozen

Coconut - 1/2 cup, grated, fresh or frozen

Peanuts - 1/4 cup

Cilantro - 1/2 cup, packed, chopped

Tempering

Coconut oil - 4 tbsp, melted

Dried red chilies - 2, torn

Mustard seeds - 3/4 tsp

Split urad dal - 1/2 tsp

Cumin - 1/2 tsp

Curry leaves - 1 sprig

Asafetida - 1/4 tsp

To grind

Cilantro - 1.5 cups, packed

Green chili - 6 to 8

Water - 2 tbsp

Method

Cook the whole moong with 1/4 cup water for two whistles in pressure cooker. It shouldn't be mushy. This can be done stovetop too.

Grind the cilantro and green chilies to a paste with 2 tablespoons water.

Heat oil in a pan. Add the torn red chilies and mustard seeds. When it splutters add the split urad dal and peanuts. When peanuts turn golden, add the chopped ginger, cury leaf, and asafetida. Fry for 30 seconds.

Add water and bring it to a boil. Add the cooked moong, peas, coconut, ground coarse dal, salt, and mix without any lumps quickly. When it begins to boil, add the millet rava/semolina and mix thoroughly to avaoid any lumps.

In a couple of minutes, the millets would absorb all the liquids.

Add the cilantro paste and mix thoroughly.

Add the chopped cilantro, mix, cover and let it cool for 15 minutes. In this time the millets would swell up too.

When it is warm enough to handle, scoop about two tablespoons of the mixture and shape into balls. they can be shaped to traditional oblong shape.

Heat water in a steamer. Place the kozhukattais in a greased steamer plate or idli plate. Place inside the steamer when water boils.

 Steam for 10-12 minutes. Remove to serving dish, repeat steaming with the remaining kozhukattais.

Serve hot or warm as such, or with chutney and/or sambhar.