My Culinary Trial Room

Wednesday, July 13, 2011

Uppu Urundai / Steamed Rice Balls with Black Tea flavored with Palm Jaggery

Marriage has not only brought together a loving husband and family for me but has also unleashed the cook in me. From a gal who only knew to make hot water to a gal who now experiments a lot with anything edible to a gal who has created an exclusive food blog, I have come a long way. I would first like to thank my MIL who was patient enough to teach me everything – right from how to mix chapathi dough(yeah I didn’t know how to do that too during the earlier stages) to how to make the most flavorful pressure cooker biryani, she was the one who guided me in the kitchen. I have borrowed many of her recipes for which I have given her full credit in all the posts…

This recipe is hers. The first time when she made this, I didn’t know how just a few balls and a cup of tea would satisfy your dinner hunger… But then when they gave me a plate of 10 balls, I got my answer. I liked the crunchiness of the lentils clubbed with the tempered and mild texture of the dumplings. This together with the hot chai made a successful duo. Want more reason on why I make this often… It is Mr.A’s favorite. What more do I need to make this more often???

Makes – 13-15 balls
Serves – 2
~*What U Need*~
Raw Rice – 1.5 cups
Grated Coconut – ¼ cup
Water – as needed
Salt

For tempering:
Mustard seeds – ½ tsp
Urad dhal – ½ tbsp
Channa dhal – ½ tbsp
Curry leaves – 1 sprig
Dried Red chillies – 2
Chopped Coriander Leaves – 1 tbsp
Oil – 2 tbsp

For the Black tea
Water – 2 cups
Tea bags – 2 / tea dust – 2 tsp
Palm Jaggery – as preferred
Ginger – a small pinch
Cardamom – 1 pod / Elaichi Powder – a pinch

Special equipments – Steamer

How I made it:
Let’s make the uppu urundai first. While it steams, we can make the tea. Wash and soak the rice for atleast 2-3 hrs. Drain the water from the rice and in a mixie, add the rice, grated coconut, salt and required amount of water and blend well till u get a dosa batter consistency. Split the red chillies into two. In a non-stick pan, heat oil and add the mustard seeds and allow to splutter. When done add the curry leaves and red chillies and fry well till the chillies have turned black. Add the urad and channa dhal and allow to brown. When done add the coriander leaves and sauté for 5 secs. To this mixture, add the ground batter and keep on stirring. At one point, you will find it difficult to stir the mixture and the mixture will become non-sticky and will leave the sides of the pan.

Turn off the flame and allow it to cool. Meanwhile set up a steamer. When the mixture has cooled, pinch off small amounts from the dough and form round balls. Place this in the steamer and steam for 10 mins or till done.

A skewer inserted will come out clean. Cool the balls.

When the balls are in the steamer we can make the tea. Break the palm jaggery into pieces and heat it with 1 cup of water till the jaggery is completely dissolved. Strain the jaggery water to remove impurities. Crush the ginger to release the juices and cardamom to release the seeds. In the tea pan, add required amount of jaggery water to suit taste + water and heat it. The total amount of this jaggery + water mixture should come up to 2 cups. You can vary both to suit ur taste. Add the tea bags / tea dust, ginger and cardamom / elaichi powder and bring it to boil. When boiled well, pass it through a strainer and serve hot with the steamed balls.

You can save the remaining jaggery water for another use. Just refrigerate and use within 2 days.

Do you guys need a verdict when mentioned that it is a family favorite??? But anyway a small hint... A bite from the tempered balls along with a sip of flavored tea is a yum yum combination. A comfort food which can be done in minutes and enjoyed hot hot !!!