Sweet Potato Dumpling / சக்கரைவள்ளிக் கிழங்கு கொழுக்கட்டை

 Sweet Potato Dumpling 

சக்கரைவள்ளிக் கிழங்கு கொழுக்கட்டை

Ingredients:

Sweet potato / சக்கரைவள்ளிக் கிழங்கு - 250g

Parboiled rice புழுங்கலரிசி - 50g

Raw rice / பச்சரிசி  - 50g

Shredded coconut / துருவிய தேங்காய் - 3 tablespoon

Raw sugar / நாட்டுச்சக்கரை - 3 tablespoons ( optional)

Powdered Cardamom / பொடித்த  ஏலக்காய் -  1/2 tsp

Ghee / நெய்  - 2 tsp 

Steps:

Pressure cook the sweet potato. Allow it to cool, peel 

Mash the cooked sweet potato into a smooth paste and keep it aside.

Soak both the rice for 1 hour. Grind to a fine paste using sufficient water. 

In a heavy bottom pan, cook the rice paste to a smooth dough. 

Transfer the rice dough to a bowl, add mashed sweet potato, shredded coconut, and cardamom powder. Mix well. Add raw sugar if preferred.
Make small-sized dumplings. Steam and serve hot. 

On the right are the ones without added sugar.
On the bottom left are the dumplings with raw sugar added.

My Notes:

Casually over the conversation, my Chithi, Latha@Vels, shared this recipe, and immediately I wanted to try it. My husband used to take boiled sweet potato once in 10 days for breakfast. He liked it immediately and surprisingly he preferred to eat the unsweetened dumplings, though he is a sweet-toothed person. 

The rice and sweet potato are in the ratio of 1:3, so it was soft and mildly sweetened. The cardamom and coconut gave an enhanced flavour to the dish. You can add one or two teaspoons of ghee/ clarified butter to smoothen the dough. 

The steamed kozhukatai is healthy as well as tasty. Try yours now!

Ginger Pickle / இஞ்சித் தொக்கு

Ginger Pickle 

 இஞ்சித்  தொக்கு 

Ingredients:

Ginger (இஞ்சி) - 150g

Tamarind ( புளி)  - 1 lemon size

Fenugreek seeds ( வெந்தயம்)   - 1/2 tsp

Turmeric powder ( மஞ்சள் தூள்) - 1 tsp

Chilli Powder( மிளகாய் தூள்)  - 3 tsp 

Sesame oil( நல்லெண்ணெய்) - 6 to 7 tsp

Jaggery ( வெல்லம்)  - 1 or 2 tsp

Salt to taste ( தேவைக்கேற்ற உப்பு)

Wash well and peel the ginger. Slice into thin pieces

Add a teaspoon of oil, roast the fenugreek seeds until flavourful

Add the ginger slices. Fry unifromly on medium flame
 

Once cooled, transfer to a blender. 
Pulse grind without adding water.

Add the turmeric powder, chilli powder,
soaked tamarind and salt. Blend to a paste.

In the same heavy bottom pan, heat oil, add the ginger paste. Add the jaggery. Saute on medium flame, until it leaves the sides of the pan. Allow it to cool completely. Transfer to a dry glass jar.  

 Notes:

My Maternal Grandmother used to make this pickle or thokku as it is called. I have used two types of ginger. Slightly smaller in circumference but deeper in colour is the stronger one, pungent. The bigger, light shade one is mild in flavour. A mixture of both will give a balanced taste of ginger. A teaspoon of jaggery is added to offset any stronger, zest flavour of ginger. 

This pickle is as aromatic as flavourful. Refrigerate for longer shelf life. I have used a moderate amount of chilli powder and salt. You may adjust according to your preference.

This can be a spread on toasted bread or on a leftover chapathi. Much sought after side dish for curd rice after a heavy course of meal/lunch.