Back in Malaysia in the month of Aadi (4th month in the tamil calendar ) - 'kool' -congee is special but for me, born and brought up in a village in Malaysia, 'Aadi kool' that I have ever known has onions, chillis, rice or millet or both and yogurt until I came to the UK.
This is the sweet Aadi Kool that I made for my Jaffna-born husband. He certainly approved it except the rice ball in the 'kool' back home he said is bigger. I prefer smaller pearl-like rice balls. My late mum would have loved this- a sweet pot from the land of her ancestors.
Ingredients:
Roasted Red Rice Flour 1 cup
Water 11/4 liter
Urad Dhal(Ulunthu)- 2 tbsp
Moong Dhal (Pasipayar)- 2 tbsp
Palm sugar-100 gram (or according to your taste)
Coconut flesh-1/4 of coconut, diced
Coconut milk- 3 cups
Salt 1/2 teaspoon
2 cardomon pod
Optional-
Rice pearl balls- (2 tbsp roasted red rice flour, mix with hot water until a dough consistancy, then take a pinch of the dough and roll into a tiny ball
Method:
Boil water and add Ulunthu and Pasipayar (I used without the skin). When cooked, add palm sugar, diced coconut, and rice pearl balls. Lower flame, mix gently and simmer.
In a jug, combine rice flour, cocnut milk and salt-mix welll until no lumps.
Dribble this mixture over a spoon into the pot, stirring constantly to avoid lumps. Stir until cooked.
Once cooked. Serve it hot.
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