quick lunch


Upma kozzukkattai is something I love and have always loved since I was a kid.. my memories of this dish takes me back to my pati  (grandmother)  those days when my mom had trainings at her bank or exams, pati used to make these beauties. . She would sit on the kitchen platform and make these…

Pati was a very active lady, her day centered around her music.. day and night she would sing, sing and sing.. she was so passionate about music.. I don’t remember much about her cooking, only these kozzukkattais and rasams. . But she had magic in her hands!! She would daily narrate Ramayana, the wedding of Rama and Sita, every day same story, when I eat, but I wanted the same story everyday.. and the way she would mention it, felt as if it was happening right there in front of our eyes. . Ah, those days! ! Beautiful memories!

Her kozzukkattais would be rolled into equal sized balls and the sight of it would make anyone crave for it…

My mom makes them often on my request whenever I go to meet her. Over the years I have started making it for the occasional cravings! Let me tell you how to make it.

Things you may need


1 handful chana dal


1 handful split urid dal


Soak in water for 30 mins


Other ingredients
Salt to taste
3 cups idli rava
1 and a half cups of water per cup of idli rava, that makes it 4 and a half cups water.
3 to 4 tsp oil for tempering
2 tsp mustard seeds
1/2 tsp split urid dal
1/2tsp chana dal
1/2tsp asafoetida
2 dry chillies , split into 2
Few curry leaves
3 to 4 green chillies finely chopped
Half inch piece ginger finely chopped
4 to 5 tbsp grated fresh coconut

Let’s proceed


Wash the soaked dals and pulse it in a mixer. . Coarse or fine, the way you like. .


Take a thick bottom pan, add oil, I used til oil..


Once the oil is hot add mustard seeds, let it splutter, now add chana dal and urid dal. . Once they change color add asafoetida.


Add the dry red chilli, and green chillies, ginger and curry leaves.. sauté for 1 minute add a pinch of salt.


Add the measured water


Add the required salt. Bring to a boil


Add the measured idli rava, pulsed lentils and grated coconut. Stir,  cook it like upma. The water will be absorbed by the idli rava. And will dry up and once you will be able to make balls from it, take off heat.


Make oval shaped kozzukkattais from the upma we made, once they have cooled enough to handle.


Place them on the idli plate or kozzukkattai plate and steam them for 10 to 15 minutes.


             Now carefully open the lid


Steamed beauties are all ready to be devoured. .. have with chutneys. I made two varieties,  onion tomato and one coconut. 




Today I was in no mood to cook. It was getting closer to lunch time… so I decided to make a quick tomato rice… But? After I started the process it got me interested… there are days when I realky don’t feel like cooking.. but the moment I look into the fridge or see my favorite pans I feel like making something.

Cooking is truly a stress buster for me, specialy, with my favourite songs on…I like to make varieties daily than repeating the same old menu…. getting on with the recipe. .. its a simple and very easy to make rice dish. The tomatoes and kasuri methi give a nice flavour to the rice.


1. Surti kolam/basmati rice       1 and a half cups, washed.

2. Tomatoes   4 large, washed and chopped

3. Kasuri methi  2 tbsp

4. Red chilli powder 1tsp

5. Salt to taste

6. Water approx 4 cups. ..depending upon the rice you choose.

For tempering

Oil 2 tsp
2 cloves
2 cardamoms
1 bay leaf
1/2 tsp shah jeera
1/2tsp jeera
5 peppercorns
1 inch piece cinnamon stick


1. Take a cooker/pan, add oil and add all the items mentioned under tempering.  Let the aroma release and jeera crackle.

2. Add the chopped tomatoes and a pinch of salt. Cover and let it cook.

3. Once tomatoes are cooked mash it with the spatula. Now, add the washed rice and water. Add salt to taste and red chilli powder, mix well and cover with a lid. Cook on medium flame. Once the water starts boiling,  add the kasuri methi. Mix well.

Approximately it will take 15 to 20 mins. Once all the water is absorbed by the rice and it’s still uncooked add more hot water.

Once the rice is cooked turn off the gas and leave the pan covered.

Enjoy the rice with curd and pickle!!


Today being an off day, I decided to make something quick, tasty and different. I checked my fridge and found that my veggie stock was running out… all I had was a bunch of spinach and 3 potatoes and a few tomatoes.. So, I decided to put them in use.

1 cup rice (I used surti kolam, u can even use basmati for pulav)

2 onions, sliced

1 piece ginger, chopped

2 green chillies slit into two

1 tomato chopped

3 medium potatoes, cut into cubes

half bunch spinach, cleaned and chopped

1/4th tsp turmeric powder

1/2 to 1 tsp red chilli powder

salt to taste

For garnish

Oil 2 tbsp
cumin seeds 1 tsp
saunf 1/2 tsp
badi elaichi 2
cardamom 3
bay leaf 1
cloves 3
cinnamon stick 1 piece


1. wash the rice and keep aside.

2. take a pan, and oil and all the ingredients mentioned under garnish.. Once it crackles add onions and a pinch of salt and let it brown.

3. Add the chopped tomatoes and when the tomatoes are done add the spinach, turmeric powder and red chilli powder and cook for two minutes.

4. Add the rice and add 2-3 cups of water( amount of water depends on the method of cooking as well as type of rice. If you are using a cooker use little less water.)

5. Add salt and mix and cover the pan. On a medium heat let it cook and in between check for water.

6. Once the rice is almost done, turn off the gas and leave it covered for 5-7 mins.

7. In the meantime, take another pan and add 2tsp oil and add the cubed potatoes, salt and 1tsp garam masala and roast it well.. toss the potatoes well. Onces the potatoes are well roasted, Garnish your spinach pulav with it and serve hot with curd and pickle.