MALLIGA POO IDLI /KUSHBOO IDLI

     How this Idli came to be called as Kushboo Idli is a wonder. There swept an ultimate craze for Tamil Cinema Actress Ms.Kushboo that the fans went to the extreme of building a temple for her, just name an Idli is an under-rated tone compared to the former.  Though whoever named the dish, has taken it more aptly.  I think there couldn't be a more suitable name for the dish. So Voluptuous is the Idli, least to mention the actress then...
     Though it was/is originally called, Malliga Poo Idli/Mallige Idli(as soft and white as a Jasmine), I feel that, Malliga Poo Idli found its popularity in Tamilnadu when it was newly named as Kushboo Idli.  The Kushboo fever took over the restaurants as well in 90's.  Kushboo Idlis are quite soft, spongy and white in colour.  The reason behind the texture and colour of Kushboo Idli is the addition of Sago(Sabudana/Javvarisi) and Baking Soda.
     This Kushboo Idli Recipe was jotted down from a TV show by Chef. Damodar, where he adds just Two Castor Seeds(Kottamuthu) along with other ingredients instead of Baking Soda.  Even my maid used to say if you add Castor seeds while grinding the batter for Idlis,' Idli Pandhattam Varum' (Idli would turn out to be like Balls) and she used to meticulously collect it from a nearby tree and bring it for me then. As I couldn't get Castor Seeds here in Malaysia I have prepared the recipe with Baking Soda. Kotta Muthu is nothing but the Amanakku Vithai(Castor Seeds) used for preparing Castor Oil/Amanakku Ennai/Vilakkennai(For Food Safety about Castor Seeds, scroll down).
     It was during some time in 1996, the restaurants catered Kushboo Idli officially, I was hospitalized for a week as I was down with Viral Fever.  And you know when you are down with fever, loss of appetite, vomiting, diarrhoea etc & etc., a South Indian doctor would suggest you eat Steamed food mainly Idli or Rice Porridge. As said before, any chance of avoiding Kanji/Porridge would be my priority, so I survived with Idlis and especially KUSHBOO IDLIS(with Sugar) three meals a day for a week, no Chutney, Sambar etc., When Tamilnadu was in the frenzy of Kushboo Fever, I was down with Kushboo Idli Fever.  That was the only food I had an appetite for. Even my FIL comforted me by saying, don't worry I will take you to Angannan Biriyani once you are well, knowing my craze for Biriyanis.

For more TIFFIN ITEMS, Click here...


Cuisine - South Indian
Course - Main Course

Difficulty - Medium
Serves - 3-4
Author - SM   

Preparation Time - 15-20 Minutes
Soaking Time - 8-10 Hours/Overnight
Fermenting Time - 8-10 Hours/Overnight
Cooking Time - 20 - 30 Minutes

INGREDIENTS :

Idli Rice/Par-boiled Rice - 3 Cups
Sago/Sabudana/Javvarisi - 3/4 Cup
Urad Dhal - 1 Cup
Salt - To Taste
Castor Seeds(Kotta Muthu) - 2 Seeds or Baking Soda - a Pinch

METHOD:

For Kushboo Idli Batter :

• Wash & Soak Sago in 11/2 Cups of Water.
• If you are using Castor Seeds, gently break the seeds and use the white part of it.
• Soak the Castor Seeds along with Sago.
• Clean, Wash and Soak Idli Rice/Par-boiled Rice in ample of Water.
• Clean, Wash and Soak Urad Dhal in ample of Water.
• Soak the ingredients separately for about 8-10 hours or overnight.
• First, add the soaked Sago along with the water used to soak it(do not drain the water) into a Mixer/Grinder.
• Grind the Sago along with the Castor Seeds into a smooth paste, it will take about 15-20 minutes.
• Make sure there are no lumps in the ground Sago paste.
• Transfer the Sago paste into a bowl and keep it aside.
• Next, drain the Urad Dhal and grind it with little water at a time in a Mixer/Grinder.
• If grinding the batter in a Mixer/Blender use Ice-cold water.
• Add water at intervals and grind Urad dhal into a soft and fluffy batter.
• Transfer the Urad Dhal batter from the mixer/grinder into a bowl.
• Now drain the soaked rice and grind into a fine paste.
• Add about 3/4 Cup to 1 Cup of Water to grind the rice
• Transfer the Rice batter from the mixer/grinder, mix it along with Sago Paste and Urad Dhal batter.
• Mix all the ingredients with hands until well incorporated.
• Add Salt to the batter at this stage or alternatively allow the batter to ferment and then add Salt to the Kushboo Idli batter.
• Close the bowl with a lid and allow the batter to ferment for about 8-10 hours/overnight.
• It might take longer to ferment if you are living in a cold place.

• Smear the Idli plates with oil and keep it aside.
• Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10-12 minutes on a medium-high flame.
• Once the Batter is well-fermented beat it well, this will help incorporate air into the batter.
• If you haven't added Castor Seeds while grinding the Idli batter, take 3 Cups of Kushboo Idli Batter in a separate bowl, add a pinch of Baking Soda and mix it thoroughly.
• Pour a ladle of batter into each slot in the Idli Plate and keep it aside
• Once the steam builds, stack the Idli Plates and carefully place it into the Idli Chembu/Steamer.
• Cover the lid tightly and Steam cook Malliga Poo Idli/Kushboo Idli.
• Steam cook the Idlis on a high flame for 3-5 Minutes, lower the flame and cook for other 7-10 minutes or until the Idlis are no more sticky.
• The right time to remove the Idli is when the aroma of freshly cooked Idli starts to waft around.  
• Switch off the flame and leave the Idli Plates aside for 2-3 minutes.
• Dip a Spoon in cold water and carefully remove Malliga Poo Idli/Kushboo Idli from the Idli Plates.
• Serve Malliga Poo Idli/Kushboo Idli hot with Sambar or your choice of Chutney.
• I personally prefer Malliga Poo Idli/Kushboo Idli with curries like Kurma, Mutton Kuzhambu, Naattu Kozhi Kulambu, Thakkali Kuzhambu, Chettinaad Style Fish Curry, Chicken Curries, Mutton Curries etc.,

STEAM COOKING THE IDLIS IN A PRESSURE COOKER:

*Can steam cook the Idlis in a Pressure Cooker too.  Fill the Cooker with some water, place the Idli plates inside the Pressure Cooker, cover the lid of the Pressure cooker and steam cook the Idlis.  (Do not place the Pressure Regulator in the Vent Pipe). Steam cook the Idlis on a high flame for 3-5 Minutes, lower the flame and cook for other 7-10 minutes.

NOTES :

• Do not drain the water from the soaked Sago/Sabudana.
• The Sago/Sabudana might take some time to grind. 
• Make sure there are no lumps after grinding. 
• Just two Castor seeds would be more than enough for the amount of ingredients used in this recipe, adding more Castor seeds will make the batter bitter.
• Using ice water while grinding Urad Dhal helps in not heating up the mixer/grinder while grinding.
• Do not add too much of water to the batter, at any stage. 
• A watery batter doesn’t ferment well and the Idlis would turn out to be flat and hard.
• Mix the Idli batter thoroughly once it has fermented and then store it in the refrigerator.
• If you are not adding Castor Seeds use Baking Soda.
• Add Baking Soda to the Batter just before steam cooking Kushboo Idlis.
• So add Baking Soda to the batter which you are using.
• Use the Kushboo Idli Batter within  2-3 days.  

________________________________________________________________________________

Important : Food Safety

     Castor Seeds/Kottamuthu can be extremely allergic to some people. Use with caution. Raw Castor Seeds/Kottamuthu is considered to be extremely toxic.   Castor seeds are sometimes used in traditional therapies, contain ricin one of the most toxic substances known.
     *Castor Seeds/Kottamuthu & Castor Oil is widely used in traditional medications.  Castor Oil is used as a natural laxative.

For more information about Castor Bean Poisoning,  Click here...

DO NOT INGEST CASTOR SEEDS.