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Uppu Urundai (Rice balls)


By KITCHEN RHAPSODY (Visit website)



 This used to be our dinner in my home made by my grandmother and it is called as uppu urandai (salt balls) not because it is salty but a salt based dish made using rice. I think it is made only by ethnic people who have followed this recipe from generation to generation, because not many know about this dish and usually they say it sounds new to them. Though we were given this with no curry those days, I usually serve with some spicy curry and it goes well with tomato chutney, kara kuzhambu, pickle or fish curry.
Ingredients
1. Par boiled rice - 2cups
2. Onion - 2 (large)
3. Red chilly - 4
4. Chopped coconut - 1 1/2tbsp
5. Curry leaves - few
6. Mustard + urad dal - 1tsp
7. Bengal gram - 1 1/2tsp
8. Oil - 2tbsp
9. salt

Method
1. Wash and soak rice for 2 hours and grind to a fine paste.
2. Heat oil in a pan(preferably non-stick), add mustard + urad dal, curry leaves, bengal gram, split red chillies and when they crackle, add finely chopped onions, saute' until it is cooked add salt and stir.
3. Add in the ground rice paste and keep stirring, after a few minutes the mixture will thicken and start leaving the sides of the pan, gathered will like a huge ball. Remove from heat.
4. Smear some oil in the hand and start making balls immediately, if the mixture turns cold it will become dry. 


5. Steam cook these balls in an Idly cooker or any steamer for 15 to 20 minutes. Serve hot as it is or with any spicy curry.


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