Pidi kozhukattai or upma kozhukattai is a very famous breakfast dish prepared in the Southern parts of India, especially Tamizh Nadu and Kerala. It is super tasty dish that is had at breakfast. It can also be served as  tea-time snack or for dinner. It is relatively easy to prepare. However, the trick is to make this dish soft and fluffy. Normally, polished rice is used in its preparation. I am, however, not a fan of white rice – I tend to avoid all processed or refined foods. Therefore, I experimented with brown rice (you can also use red rice). It turned out sticky and hard – both a no-no for this dish. It is only after several attempts that I was able to perfect the technique for this wonderful dish.

Ingredients
1 cup brown (or red) rice
2 1/2 cups water
1/4 cup grated coconut
Salt to taste
For The Seasoning
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black gram (urad dal, ulutham parupu)
1 tsp Bengal gram (chana dal, kadalai parupu)
2 dried red chillies
A pinch of asafoetida (hing, perunkayam)
1 sprig curry leaves
Method
Wash the rice
Spread on a towel and let it dry
Transfer to a blender and grind to a semolina (suji, ravai) like graniness (not to be ground into a flour)
Roast this rice well
Set aside
Heat a wok and add mustard seeds
When they start spluttering, add split black gram, Bengal gram, red chillies (broken into two) and curry leaves
Roast till the grams turn golden brown
Add asafoetida and turn off the flame
Transfer the ground and roasted rice to a pressure cooker
Add salt and water
Add the seasoning and stir well
Finally, add grated coconut and stir again
Place on stove and pressure cook for 3 whistles
Let the steam release naturally and open the lid
It should be in the form of a dough
Stir well
Then transfer the dough to a plate and cool
Now make elongated balls with the dough and steam for 5 minutes
Remove and serve hot
Accompany with your favourite chutney, sauce (if you have a sweet tooth) or even a pesto sauce
Enjoy!