3. Bulgur uppuma kozhakattai

I love uppuma kozhukattai. My mother in law makes it so good. But since I have tried to walk a little further from rice, I have hit upon this variation. I made it yesterday for the first time. I loved it and so did my husband.

Bulghur wheat (dalia) - 1 cup
oil - 2 tsp
urad dal - 1tsp
channa dal - 1 tsp
mustard seeds - 1/2 tsp
curry leaves - a small bunch
red chillies - 3 or 4
green chillies (chopped fine) - 6 or 7
salt
hing

Boil water separately (a trick for non-gooey uppuma). heat oil in a pan, add the dals, chillies, mustard seeds, curry leaves and hing. When it roasts, add the bulgur wheat and salt and boiling water slowly. Add enough water to let it cook well. It takes longer to cook this than for rava uppuma. Cook and stir till the wheat is soft. Let it cool a bit. Make balls out of this and place it on a microwave safe plate. Cover with a wet towel and nuke for 2-3 minutes. Serve with cilantro chutney.