Kambu kara kolukattai | Pearl millet spicy vegetagle dumplings

Cuisine Style: Tamil Nadu, South India | Preparation & Cooking Time: 15 minutes | To Serve: 3 | Take with: Green chutney, tomato chutney | Type: Breakfast, dinner

Ingredients

• Pearl millet (Kambu, bajra)-1 cup
• Carrot – ¼ cup [Grated]
• Capsicum – ¼ cup [finely chopped]
• Coconut- ½ cup [Grated]
• Onion – 1 [finely chopped]
• Ginger – 1 tbsp [finely chopped]
• Green chilli – 1 [finely chopped]
• Coriander leaves – 1 spring [chopped]
• Curry leaves – 2 springs [chopped]
• Mustard seeds – 1 tbsp
• Urad dal – 1 tbsp
• Bengal gram – 1 tbsp
• Salt to taste
• Oil – 2 tbsp
• Warm Water as needed [Apr. 4 tbsp]

Preparation Method

• Dry roast pearl millet till light brown & let it cool. Then grind to fine powder.
• Seasoning: heat oil in a pan, add mustard seeds & let it splutter. Then add Bengal gram, urad dal, onion sauté till soft.
• Add ginger, green chilli, carrot & curry leaves sauté for a min. Then cut off heat.
• In a bowl add freshly ground pearl millet flour, grated coconut, salt, coriander leaves, & seasoned ingredients mix well, then sprinkle warm water & make soft dough.
• Take a lemon size of portion dough and make kozhukattai (using your five fingers).
• Then steam it for 10 minutes in a steamer (idli cooker or idli koppar) & serve hot with tomato tamarind chutney or green chutney.

Pearl millet spicy vegetagle dumplings