Coriander Kara Ammini Kozhukattai 

Coriander kara ammini kozhukattai is a light, flavourful South Indian  kozhukattai variety that strikes the perfect balance between tradition and freshness. This dish takes the humble kozhukattai flour (processed rice flour) and transforms it into soft, marble-sized balls that are not only fun to eat but also easy to digest. What makes this version special is the use of a fresh coriander paste, which coats the kozhukattai balls with a vibrant green hue and a burst of herbal flavor.

The process starts with steaming small dumplings made from processed rice flour or Kozhukattai flour which is mixed with a special coriander and coconut paste. These tiny kozhukattai are then sautéed in a simple South Indian tempering of mustard seeds, urad dal, curry leaves, and red chilies. To make it more wholesome and colorful, freshly grated carrots and soaked moong dal are added, giving the dish both crunch and nutrition. The end result is a mildly spiced, aromatic snack that can be enjoyed as a tea-time treat, a tiffin box filler, or even as a light dinner option.

What makes coriander ammini kozhukattai stand out from other variations is the unique coriander paste. Made with fresh coriander leaves, green chilies, ginger, and coconut, it adds a refreshing flavour that lifts the entire dish. Unlike the usual plain or spiced kozhukattai, this version has a bright taste that pairs beautifully with the soft texture of the rice flour dumplings.

This dish also has health benefits. Rice flour kozhukattai is naturally gluten-free and light on the stomach, while coriander leaves are rich in antioxidants and vitamins. The addition of moong dal increases protein content, and carrots bring in beta-carotene and fiber. Together, it makes for a balanced, guilt-free snack that doesn’t compromise on taste.

Perfect for festivals like Ganesh Chaturthi or simply for an evening snack, coriander kara ammini kozhukattai is proof that simple ingredients can create magic when handled the right way. It is quick to prepare, visually appealing, and carries the essence of South Indian cooking in every bite.Try this coriander ammini kozhukattai this Vinayagar Chaturthi.Check out the recipe below.

Ingredients 

For Paste 

Coriander -handful 

Grated coconut -1/2 cup

Green chillies -2-3 nos

Ginger-1 inch piece

Cumin seeds-1/4 tsp

Turmeric powder-1/8 tsp

Water -1/4 cup

Other Ingredients

Kozhukattai flour/ processed rice flour-1 cup

Soaked moong dal -1 tbsp (soak in warm water for 1/2 hour drain and use)

Grated carrot-1/2 cup

Water -1 &1/2 cups

Ghee -1 tsp

Salt -3/4 cup

Mustard seeds-1/2 tsp

Urad dal-1 tsp

Bengal gram dal -1 tsp

Cumin seeds-1/2 tsp

Red chillies-2 nos

Curry leaves -few

Grated coconut-1-2 tbsps

Recipe Video

Method 

👉Firstly grind the ingredients given For paste to smooth paste , set aside.

👉Boil 1 &1/2 cups of water in a kadai, add ghee, required salt and the ground coriander paste mix well and bring to a boil .

👉Now add in the Kozhukattai flour and mix swiftly without any lumps and switch off the gas . Close with a lid and set aside for 5-10 minutes .

👉Then transfer to a mixing bowl and cool down a bit.

👉Knead to a soft dough while still warm enough to handle.

👉Grease palms with oil and roll into small marble sized  balls (this is called ammini or mani Kozhukattai).

👉Boil water in a steamer and steam the ammini Kozhukattais for just 5 minutes.

👉Remove from fire and set aside to cool.

👉Meanwhile heat oil in a kadai add mustard seeds, urad dal, Bengal gram dal, red chilli,cumin seeds,curry leaves and asafoetida allow it to splutter.

👉Add grated carrots and moong dal and sauté for 2 minutes.

👉Finally add the steamed kozhukattais and mix well and sauté for just 2 minutes.

👉Garnish with grated coconut and fresh coriander leaves serve.

Total Preparation Time-20 minutes