Shell & Urad Usali

Very unique South Indian delicacy, Ammani Kozhakattai, is usually made of rice flour and it takes quite a bit of time and labor. So I have developed a simpler, quicker recipe using Shell Macaroni with a great final result. Please try it, enjoy it and comment on it.

Ingredients:

8 oz shell macaroni (use any brand or whole wheat)

1 C. urad dhal (clean until free of stones and  sticks)

2-3 T. cooking oil

2 Dry Red chili pod broken into pieces & 

1 hot green chili chopped (adjust as needed)

1 1/2-2 T. salt (for dhal & shell macaroni, adjust as needed)

1 1/2 t. mustard seeds

1/4 t. asafoetida powder (optional)

6 green curry leaves chopped (optional)
Nonstick cooking spray to coat the idli plates

Method:

1. Rinse and soak the dhal for 2-3 hours in warm water. Rinse the dhal again in cool water and drain well. Place the dhal, chilies, and salt in a food processor. Blend for 1-2 min. until the dhal is coarsely ground.

2. Spray the idli steamer plates with cooking oil spray. Fill each idli plate cups about  2 T. of blended dhal mixture and steam cook inside a Dutch oven or pressure cooker (without pressure regulator) for 15 minutes. OR use the steamer basket method (given on note below) to steam cook the dhal mixture. First cook on high for 2 minutes then reduce heat to medium. Transfer the steamed usali into a big bowl to cool completely. Then break up the lumps (the usali should resemble bread crumbs). 

3.  Cook pasta according to the package directions.

4. Heat a non-stick Dutch oven with oil over medium-high for one min. Add the mustard seeds. Cover the pan. The seeds will pop in 2 min. Add asafoetida powder to the pan stir and add the curry leaves as well. Within one minute add the crumbled usali to the oil mixture. Stir continually with a long spoon. After 1-2 min. (oil & mustards seeds should be distributed evenly) cover and cook on low for 5-10 min., turning occasionally.

5. Fold the cooked pasta into the usali. Warm over medium heat for 5 minutes.

Note: Inside a steamer basket lay a clean wet  piece of cheesecloth. Transfer the blended dhal mixture into the steamer basket making sure dhal mixture is not packed in too tightly.   Insert the basket into the steamer and cook for 15-20 minutes on medium-high heat.