Kunjappa Curry (?) (Rice balls in Jaggery sweetened Coconut Milk)

Recipe No: 193

I will say that this dish is from two generations back!!! I had neither eaten nor seen this. The story about this dish came from my Mother in Laws second cousin, who called me the day I posted Kozhi Pidi. She had memories of this dish that her Grandmother used to make, and asked me to get more information for my Mother in Law. I was completely mesmerized when she described it and was thrilled to make a dish that I had never eaten, or seen or even heard about.

Well, this has close resemblance to Teengapal Kozhukkatta/ Alli Pidi/ Maniputtu, and differs from those with its signature aromatics and  the sweetening agent. Above all, the name was quiet intriguing too… as it was way far from what a sweet dish should have... Well, if any of you guys out there know this dish or any other name for this dish , please let me know… I would love to hear more about it…

Ingredients                                                   Serves 6-8
For the Rice Balls

• Rice Flour……………….....1 Cup (Idiyappam/ String Hopper Flour is the best)
• Salt………………………......1/8 teaspoon
• Ghee…………………….......1 Teaspoon
• Boiling Water………….....1 Cup

For the Sauce

• Jaggery……………………….2/3 Cup
• Thin Coconut Milk..........1 Cup (Medium thin)
• Thick coconut Milk……....1/2 Cup
• Dry Ginger Powder……...1/8 Teaspoon
• Roasted Cumin Powder…1/8 Teaspoon

Method of Preparation

1. Mix together Rice Flour and Salt and make a soft dough using boiling Water and Ghee.
2. Make small balls out of the dough. (I made around 60 balls)
3. Steam the Rice balls for 8-10 minutes or until cooked through. Keep aside till ready to be used.
4. Melt Jaggery with ½ cup Water and strain it two times (to remove the impurities).
5. Put the strained Jaggery syrup in a pan on medium heat and boil till slightly thick.
6. Add the steamed Rice balls and boil for about 3 minutes stirring often.
7. Add the thin Coconut Milk and continue cooking stirring often for around 6-8 minutes. By this time the sauce will be reduced considerably.
8. Add the thick Coconut Milk and let it start to simmer.
9. Add Dry Ginger powder and roasted Cumin powder; mix well.
10. Switch off the heat and let it sit in the same pan for 5 minutes before serving hot or warm.

Notes:

• The dough should be as soft as Idiyappam/ String Hopper dough.
• You can use a pressure cooker to stem the Rice Balls. Place the balls in an Idli mold; and steam it without the weight.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…