Hot becomes the season. Everywhere everybody crib about the scorching heat. The frequent power cuts that too during peak times in the day make us crib a lot. The children roaming around with prickly heat are a real pathetic scene. But where else can we go escaping from the Soorya Bagawan ?
But yes there are ways to keep ourselves cool with what we eat and few healthy habits. Eating steamed food and preferring more coolant veggies like ash gourd, ridge gourd, cucumbers, snake gourd etc are a nice way. Drinking lots of fruit juices, butter milk, tender coconut etc are also nice way to drive away the heat.
When opting for steam cooked food this Neer urundai is another family favorite. I have seen several versions around in the blogosphere but let me also add to the content 😉
Amma makes this often during the summer time as its a good evening snack as well as a light meal. Cooked with plain rice flour and crunchy onion and grated coconut this is a delight to have it anytime in the day. Its quite filling yet light on your stomach. Coming to the recipe.
Par boiled rice – 2 cups (soaked for 3-4 hours)
Onion – 1 medium sized chopped finely
Grated coconut – 1/4 cup
Urad dal – 1 T spoon
Chana dal – 1 T spoon
Asafoetida – 2 pinches
Msutard – 1/2 tea spoon
Curry leaves – 1 sprig
Coriander leaves – 1 T spoon
Red chillies – 2
Peanut oil – 2 T spoon
How to make it?
Drain the soaked rice and grind it to a smooth paste with very little water. A good tip to have a check on the water quantity is adding water in Table spoons one at a time whenever your grinder/mixie stuggles to revolve. Keep the
In the thick bottomed wide skillet heat the peanut oil. Once its hot add the mustard seeds and asafoetida. Once the seeds start splutter add the urad dal and chana dal. Saute till they turn golden brown. Add the curry leaves and split dry red chillies and saute till the chillies turn bright red. Add the grated coconut and saute for 10 seconds. Now put all the rice flour at once and stir well. Simmer the stove and keep stirring till the entire mix does not stick to the container. At this stage switch off the stove and let the mixture cool for 5 minutes. When it is still hot make small lemon sized balls out of the dough. Apply some oil to u’re palms while making this to avoid the dough getting sticked to u’re hands.
Now take the balls and spread it on a Idli plate/Idiappam plate and steam it for 10 minutes.
Serve warm with any chutney of your choice. You can have them on their own too!