Foxtail Millet Moringa Pidi Kozhukattai Recipe

About this recipe

A delicious and diabetic-friendly Tamil Nadu dish made with foxtail millet and moringa leaves, steamed into soft dumplings and seasoned with a flavorful tempering.

Ingredients

• 20G Curry Leaves
• 1 piece Coconut
• 250g Green Chilli
• 250g Ginger
• 250g Coriander
• 200 ml Sesame Oil
• 1 kg Rice
• - Mustard Seeds
• 100 G Asafoetida / Hing 100 G
• 500 ml Water
• - Foxtail Millet Flour
• 50 g Cinnamon Powder
• 10G Salt
• - Cumin Seed

Instructions

1. Step 1: Heat a rice cooker. Add sesame oil and temper with mustard seeds, cumin seeds, dried red chilies, curry leaves, and asafoetida.
2. Step 2: Add finely chopped green chilies and grated ginger to the tempered spices. Sauté for 1-2 minutes until fragrant.
3. Step 3: Add 300 ml water to the rice cooker and bring to a boil. Stir in the soaked moong dal and let it cook for about 10 minutes until partially cooked.
4. Step 4: Reduce the heat slightly, add the moringa leaves, and stir well to combine. Cook for another 2-3 minutes until the leaves are wilted.
5. Step 5: Slowly add the foxtail millet flour to the water and stir constantly to avoid lumps. Cook on low heat until the mixture thickens and comes together like a dough.
6. Step 6: Remove the mixture from the rice cooker and let it cool slightly. Once cool enough to handle, grease your hands with a little sesame oil and shape the mixture into small oval or round dumplings (kozhukattai).
7. Step 7: Arrange the dumplings in a steamer basket. Steam them in the rice cooker for 12-15 minutes until firm and cooked through.
8. Step 8: Transfer the steamed dumplings to a plate, garnish with grated coconut and chopped coriander leaves, and sprinkle a pinch of cinnamon powder on top for added flavor.