Grit vegetable uppuma kozhakattai(steamed grit vegetable cakes)

Ingredients:

Quick cooking grits                           -  1 cup

Moong dal(cheru paruppu)               -  1/2 to 3/4 cup

Chopped vegetables                         - 1/2 cup ( greens of leeks, green beans, carrot, red potato)

Red onion(chopped)                         - 1/4 cup

Ginger(finely chopped)                     - 1/2 inch piece

Asoefatida                                         - small pinch

Green chillies(finely chopped)          - 1

Water                                                - 2-3 cups

Dry coconut(optional)                        - 1 tbsp

turmeric powder                                - 1/2 tsp

Salt                                                    - as per taste

To saute:

Oil                                                      - 2 tsp

Mustard seeds                                   - 1 tsp

curry leaves                                       - 2-3

Soak the moong dal for half hour, drain the water then cook it on stove top or in the microwave.

Heat a pan and pour the oil once the pan is hot. Add the mustard seeds and curry leaves. Once the mustard seeds splutter, add the chopped onions, ginger and green chilly. Saute until the onions are translucent and add the rest of the vegetables, turmeric powder and saute for 3 to 4 minutes.
Pour the water and cook in medium heat with closed lid allowing the water to boil. Toast the grits lightly on stovetop( I toasted it in my small toaster oven in light toast).

Once the water has boiled add the salt and the grits. Cook covered until the grit is done. I added a little dry coconut as the grits the water was a little excess.Switch off the stove once done and leave it open the lid for it to cool.

Roll into balls and steam in idli plates for 5 - 10 minutes.

Once steamed serve with green or tomato chutney. It also goes well with mor kuzhambu and sambar.

Tips:
1. You can use slow cooking grits also, but make sure you use more water and the grits are cooked completely.
2. The uppuma can be had even without steaming once cooked if using quick cooking grits.
3. The soaked moong dal can be added along with the grits to cook on the stovetop.
4.You can skip the green chilly and add red chillies to the oil once the mustard seeds splutter.