Kitchen Champions

Traditiona kodiguddu palaharam:- Ingredients: (for egg ) Outer shell Rice 1 cup 1. soak raw rice after rinsing with one cup of water for an hour then grind it in the mixie to a fine paste 2. In a tawa or a heavy bottomed vessel add one cup of water allow it to boil and add two spoons of oil and salt to taste then gently add the batter to it without lumbs make it thick like we do for Kozhukattai 3. Ingredients for the yolk (inside the egg) soak moong dal for an hour and grind it in a mixie jar to a coarse paste with a piece of ginger and 2 green chillies and salt to taste 4.then cook the dhaal for about five minutes till the moisture gets observed 5.allow the dhall mixture to cool and now add a spoon of lemon juice to it 6.make round balls with dhaal mixture and cover it with Kozhukattai dough and make them like eggs 7. then steam cook for 10 minutes 8.for seasoning grind three onions with 10 red chillies with salt to taste(kaaram) 9. in a tawa add some oil, turmeric powder, mustard seeds, chana dal, urad dal, curry leaves and add kaaram and saute for a minute finally add the steamed eggs 10.out traditional kodiguddu palaharam is ready to serve now it looks just like eggs and children would love to eat them.