Ammini Kozhukattai With Avarekalu, Rice Balls With Field Beans

          Ammini Kozhukattai With Avarekalu, I had bookmarked this recipe long time back. The small kozhukattais with the avarekalu looked so tempting. So this avarekalu season, I made it a point to try it out. Everything is easy in this recipe, but rolling out the small kozhukattais will take some time, once that is done, everything else can be done in minutes. This dish can be had as a snack or even for breakfast or dinner and it doesn't need any chutney or side dish to go with it and kids would love these mini rice balls..

Need To Have

• Idiyappam Rice Flour - 11/2 cups
• Peeled Field Beans/Hitikida Avarekalu - 1 to 11/2 cups
• Mustard Seeds - 3/4 teaspoon
• Urad Dal/Husked Black Gram - 2 teaspoons
• Asafoetida - 1/4 teaspoon
• Green Chillies - 2 or 3 chopped finely
• Dried Red Chilly - 1, broken into pieces
• Curry Leaves - 15
• Grated Coconut - 3/4 cup
• Salt to taste

Refer here for how to remove the field beans and peel them.
Original recipe here.

Method

          Cook the peeled avarekalu with some water and salt, once cooked, drain the excess water and keep.

          Take the rice flour, mix in some salt, add enough boiling water and mix it with a spoon, cover and leave it till it's cool enough to handle. Then mix it with your hand to make a soft dough.

          Then grease your hands lightly with oil, roll out small blueberry sized balls ( ammini kozhukattais) from the dough. Mix in some oil into the balls, so that they won't stick to each other when you steam them. Steam the rice balls for about 10 to 12 minutes and remove.

          Heat some oil, add the mustard seeds and urad dal, when the seeds start sputtering, add the asafoetida followed by the red chilly, green chilly and curry leaves and saute for a minute. Then add the cooked avarekalu and mix for a couple of minutes.

          Add the rice balls and mix, finally add the grated coconut and toss everything together, remove and serve it warm.

Note
You can use store bought idiyappam rice flour, will post the homemade version soon.
While mixing in the boiling water to the flour, add enough so that all the flour looks mixed with the water, in case when mixing with the hand later, if you feel it's dry, wet your hands and knead the flour.
For a different taste, you can add just one green chilly, then grind  couple of red chillies with the coconut into a coarse dry mixture, add it and saute for a couple of minutes, then add the cooked avarekalu and rice balls.
While rolling out the small rice balls, take a handful of dough at a time, keep the remaining covered, so that it doesn't dry out.