Pidi Koyakattai

“I don’t know what it is about food your mother makes for you, especially when it’s something that anyone can make – pancakes, meat loaf, tuna salad – but it carries a certain taste of memory.” -Mitch Albom

For Mother’s Day, one of my Mother’s recipes pictured with her hands in frame.
A very TamBrahm dish, Pidi Koyakattai, is basically Rice Upma (grits) spruced up to take on another Avatar. Shaped into ovals, this is further steamed and served with a tangy Gotsu ( tomato – onion gravy) or Chutney.

Recipe

Make Rice Upma or Arisi Upma – a delicious carb heavy breakfast  made with rice grits, seasoned with spices roasted in  coconut oil.

Grind to a coarse powder
Toor Dal – 2 tbsp
1/2 tsp Black Pepper
1 tsp Cumin seeds
Heat 1 tbsp coconut oil in a pressure pan and temper with
1tsp Mustard
1 tsp Urad Dal
1 tsp Channa Dal
Generous pinch Asafoetida
2 Red Chilis
1 stem Curry Leaves
Add the Dal Cumin Pepper and saute for a minute
Add 3 cups water and 1 tsp salt
Close the lid with weight and cook on high flame for 1 whistle.
Wait 5 minutes and gently  release pressure.
Add
1 cup Idli Rava ( coarse rice grits)**
1/4 cup grated coconut.
Mix it well and keep it closed with weight on for 15 mins .
 Open and Add 1 tsp coconut oil

Cool and shape Rice Upma into small oval balls
Steam for 10 minutes