Foxtail millets are highly nutritious and non-glutinous. They are considered to be the le...

Sabudana is popularly known as sago or Tapioca. Biryani with baby potatoes, are spicy and...

A famous delicacy of south India, Gongura rice is so easy to prepare and tastes delicious...

Makloubeh is an upside-down delicious Middle Eastern rice dish....

Chooza biryani is one of the aromatic and special recipe which made from fresh spring chi...

Shaiya Briyani which is commonly known as batkali briyani in all parts of coastal Karnata...

Neer Kozhukattai With Red Ginger Sauce Recipe, Adrak Chutney, How To Make Neer Kozhukattai With Red Ginger Sauce Recipe

Name: NEER KOZHUKATTAI WITH RED GINGER SAUCE
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2

This is a traditional Tamil Nadu recipe. It can be had as a snack or tiffin with tasty ginger sauce or chutney.

About Recipe

Allum pachadi, Inji karathuvaiyal, Ada Chatni

(89 ratings)

1 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Rice

Servings : 2 persons
Published date : February 04, 2019

Ingredients used in NEER KOZHUKATTAI WITH RED GINGER SAUCE
• Coconut oil - 2 tablespoons.
• Mustard seeds - 1/2 tea spoon.
• Chana dal - 1/2 tea spoon.
• Urad dal - 1 tea spoon.
• Ginger(chopped) - 1/2 tea spoon.
• Curry leaves - 1 spring.
• Green chillies - 1 number.
• Red chili flakes - 1 tea spoon.
• Rice(croasely grounded) - 1 cup.
• Asafoetida - 1 pinch.
• Coconut(grated) - 1/2 cup.
• Water - 1 cup.
• Oil - 1 tablespoon.
• Red chillies - 8 numbers.
• Ginger(slices) - 1/4 cup.
• Tamarind - 10-15 grams.
• Jaggery - 1 tea spoon.
• Salt - to taste.
• Sugar - 1/2 tea spoon.
Method:
Heat 2 tablespoon coconut oil in the pan and add mustard seeds, chana dal, 1/2 teaspoon urad dal, ginger, curry leaves and saute it. Add green chillies, red chili flakes, rice, asafoetida, coconut, water and mix thoroughly then cook until it forms a mass. Transfer it into a plate then take small dumpling, make small round shape balls. Place the balls in the kadai, on slow flame sprinkle little water and place a lid, cook it on high flame for 5 -10 minutes. Heat 1 tablespoon oil in a pan and add 1/2 teasppoon urad dal, red chillies, ginger, tamarind, jaggery, sugar, little water, little salt and saute it, later transfer it into blender to make a smooth ginger chutney. Now the neer kozhukattai with red ginger sauce is ready to serve.