Category Archives: Kozhukattai

Kara Pidi Kozhukattai | Upma Kozhukattai

Kara Pidi Kozhukattai

With Vinayaga Chaturthi around the corner, I posted Vella Pidi Kozhukattai few days back. I made Kara Pidi Kozhukattai and Vella Pidi Kozhukattai on the same day. Both the dishes came out very well. On the day of Vinayaga Chaturthi, I know how busy we would be with our chores.

If you have a list of recipes to make on your to-do list, I would suggest you complete making the difficult ones first. Both the Vella Pidi Kozhukattaiand Kara Pidi Kozhukattai are very easy to make. You can make these in 1/2 hour. Hope you all like both the versions of kozhukattai.

 

Preparation Time. 5 minutes
Cook Time. 7 minutes
Recipe Cuisine. South Indian
Recipe Category. Snack
Serves. 15 nos.

 

Ingredients

Rice flour – 1 cup
Water – 2 cups
Shredded Coconut – 3 tablespoon
Coriander Leaves (chopped) – 2 tablespoon
Oil – 2 teaspoons
Salt – as required

To Temper

Mustard Seeds – 1/2 teaspoon
Urad Dal – 1 teaspoon
Channa Dal – 1 teaspoon
Asafoetida – a pinch
Dry Red Chilli (broken) – 2 nos.
Oil – 1 tablespoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a non stick pan, heat oil. Add mustard seeds and when it splutters, add urad dal, channa dal, dry red chillies, and asafoetida.  Once the dals turn light brown, add water and salt. Bring it to boil.

2. Reduce to medium low flame. Now add the rice flour and stir well. Then add two teaspoons of oil. Stir well once again. If you think the mixture is still dry, add two teaspoons of hot water and combine well to avoid forming lumps.

3. The rice will absorb all the water and will become thick and solid. Make sure the rice is fully cooked. At this stage, add grated coconut and coriander leaves. Give a quick stir. Switch off the flame and transfer it to a plate.

4. Grease your hands with little oil. When the mixture is still warm, take a portion of the rice mixture and make balls. You can either make balls or cylindrical dumplings. If you are making cylindrical dumplings, then take a portion of the rice mixture in your palm.

5.  Roll them into cylindrical dumplings and press it using your fingers to leave impressions. Do this for the remaining mixture.

6.  Arrange them in an idly plate. Add required quantity of water to your idly cooker and place the cylindrical dumplings inside. Close the lid and steam for 8 to 10 minutes.

Now Kara Pidi Kozhukattai is ready! Serve hot with Coriander Coconut Chutney, Hotel Style Coconut Chutney and Tomato Mint Chutney – No Coconut.

Notes

1. Make kozhukattai when the rice mixture is still warm if not the kozhukattai will turn hard.
2. The flame should be medium-low when you add the rice flour if not the rice will not be cooked properly.

 

Modak | Vella Kozhukattai | Mothagam

Mothagam

Of all the dishes that my mom makes on Vinayaga Chathurthi, my favorite is Modak. I like it because of the combination of bland as well as sweet flavor it has. Only if I have 7 to 8 modaks, I would be satisfied. My dad also likes it so much.

These days, my mom makes it once a week for him. Gj is not a big fan of modak because of its sweetness. So I only make it once a year for Lord Ganesha’s Birthday.I make modak with variety of fillings. This time, I am posting a modak recipe with basic poornam/filling. Hope you all like it.I have already posted Sweet Pidi Kozhukattai and Kara Pidi Kozhukattai that are made usually for Vinaya Chathurthi. Try them too. They are also very simple to make. Let’s move on to the recipe.

Preparation Time. 20 minutes
Cooking Time. 45 minutes
Recipe Category. Snack
Recipe Cuisine. South Indian
Makes. About 15

 

Ingredients

For the Outer Modak Covering

Rice Flour – 1 cup
Water – 1 to 1.5 cups
Salt – as required
Oil or Ghee – 1 teaspoon

For the Inner Modak Filling

Coconut (grated) – 1 cup
Cardamom Powder – 1/4 teaspoon
Jaggery (powdered) – 3/4 cup

Note. The ingredients shown will vary with the original quantity.

Preparation

1.  Dry roast coconut and jaggery on low flame. The jaggery will start to melt but keep frying until the moisture from both jaggery and coconut dries off. Add cardamom powder and mix well. At this stage, switch off the flame and keep it aside. Once the jaggery mixture cools down, it will start to harden.


2.  In a mixing bowl, add Rice Flour and salt. Mix well.  Add oil or Ghee to the water and boil well. Now add the boiled water little by little to the Rice Flour mixture. Using a ladle, combine well.

3. Knead well to form a smooth dough. If you feel the dough is dry, add few drops of water and knead again. Now grease the Modak mold with oil or Ghee. Then bring the sides of the Modak mold together.


4. Now place a teaspoon of Rice Flour dough inside the mold. Press the mixture nicely on all the sides so that you could place the jaggery mixture in the center of the mold. Then place the jaggery mixture in the center of the mold.

5. Now cover the mold with the rice dough. Then slowly open the Modak mold. You will see a perfectly shaped Modak. Arrange the modak on a plate.

6. Again grease the mold with oil and repeat the same for the remaining rice dough. Grease the steam plate with oil and place the modaks. Fill the idly cooker with required quantity of water and then steam the modaks in low flame for about 8 to 10 minutes. If the outer layer of modaks are little shiny and transparent, then the modaks are done.

Now the Modaks are ready!

Notes.

  • Make sure the outer layer of the dough is not thick otherwise when you bite it, you would find it little hard. Also, if the modal layer is thin, it will get cooked easily.
  • If the rice dough is dry, then add a teaspoon of water and knead it again. On the other hand, if the rice flour is sticky and not pliable, add littleRice Flour and knead again.
  • The water you add to the rice should be hot only then the dough will be less sticky.
  • Do not add water at a stretch. Add water little by little.
  • Sieve the Rice Flour once even though it is homemade rice flour or store-bought rice flour.

Sweet Pidi Kozhukattai Recipe

Sweet Pidi Kozhukattai

Ganesh Chaturthi is around the corner, so I thought this would be the right time to post the recipe of Sweet Pidi Kozhukattai. Along with Sweet Pidi Kozhukattai, I also made Kara Pidi Kozhukattai. If you ask me which one is my favorite, I would say Sweet Pidi Kozhukattai.

Generally, I prefer sweets to savories. I made Sweet Pidi Kozhukattai for my family and also for a North Indian friend who loves to taste South Indian recipes.  Both the kozhukattai are super easy and simple to make. That evening, Sanvi and Shreeya kept me busy all the time. By the time, I finished making Sweet Pidi Kozhukattai, it became quite late. So I could give only the sweet kozhukattai version to my friend, but promised to her that I would make the Kara Pidi Kozhukattai for the upcoming Vinayaga Chaturthi. Both my family and friend liked it so much. When I offered it to Sanvi, she hesitated little and then liked it so much. Sanvi said, “Amma, next time you should add 2 gallons of sweet”. I think she meant add more cups of sugar…Hope you all like the Sweet Pidi Kozhukattai recipe.

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. South Indian
Recipe Category. Sweet
Makes. Around 15

 

Ingredients

Raw Rice – 1/2 cup
Jaggery/Vellam – 1/2 cup
Water – 2 cups
Grated coconut – 3 tablespoon
Cardamom powder – 1/4 teaspoon
Ghee – 1 tablespoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Grind raw rice coarsely (more like rava consistency) in a blender and keep them aside. In a non stick pan, add water and jaggery. Boil them.

2. When the jaggery has dissolved completely, strain and keep aside. In another non stick, boil jaggery and let it come to a rolling boil. The jaggery syrup should be in a running consistency.

3. Then add the coarse rice mixture, coconut and cardamom powder. Now in low flame, stir well and cook for four more minutes. Close the pan with a lid. Open the lid and see if the rice has been cooked. Make sure you stir on and off otherwise it might get burnt at the bottom.

4. The mixture will start to thicken. Once the mixture thickens, switch off, and allow the mixture to cool down completely.

5. Meantime, grease your hands with Ghee or oil and then pinch a portion of the mixture and make cylindrical shape. Press it with your fingers and leave impressions on it. Arrange it in a plate.

6. Do the same for the remaining dough. Arrange them in an idly plate and steam it for 8 to 10 minutes in an idly cooker.

Now Sweet Pidi Kozhukattai is ready!

Notes

  • Make sure you do not too much water.
  • When you add the rice, the jaggery syrup should be in a running consistency. Only then the rice would be cooked.
  • Before you cool the rice mixture completely, make sure the rice mixture is boiled.

Dry Nuts Kozhukattai

Dry Nuts Kozhukattai

Dry Nuts Kozhukattai is one of my favorite kozhukattai. Till two years back, I didn’t know that you could make kozhukattai using dry nuts. For those who love kozhukattai and not the nuts, you could give them nuts this way. I have tried this recipe so many times but have never taken pictures.

This time, I managed to take pictures. Yet when I was folding the kozhukattai, I found quite difficult to take pictures with one hand. Try it out for this Vinayaga Chathurthi and you’ll like it.

Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Reference. Mrs. Banumathy Ramesh
Recipe Category. Snack
Recipe Cuisine. Indian
Yield.  2 cups

 

Ingredients

Almonds (Badam) – 10 Nos.
Cashews – 10 Nos.
Pisthachios – 10 Nos.
Grated Coconut – 1 Cup
Rice Flour (Arisi Mavu) – 1 Cup
Cardamom Powder (Elakka) – 1/2 Teaspoon
Powdered Sugar (Poditha Sakkarai) – 2 Tablespoons
Oil – 1 Teaspoon
Salt – As Desired
Ghee – For garnishing

Note. The ingredients shown will vary with the original quantity.

Preparation

1.  Grind cashews, Almonds (Badam), and pisthachios coarsely and keep it aside in a bowl. To this, add grated coconut and powdered sugar. If you would like to use peeled almonds, you may want to refer “How to Peel Almonds?” In a mixing bowl, add rice flour and salt. Mix well.

 

2.  Now slowly add water to form a soft dough.

 

3. Make medium sized balls and using your fingers, shape it like an umbrella. Put the ground dry nuts mixture inside. You can shape the kozhukattai as you wish.

 

4. Now, close the balls. Do the same for the remaining dough and keep them aside.  In an idly pan, apply oil and keep the balls or shaped kozhukattai in it.

 

5. Steam for 10 minutes like how you do for idly. Open the cooker after 5 minutes. Sprinkle Ghee and the remaining dry nuts mixture on top of the kozhukattai before serving.

Now, Dry Nuts Kozhukattai is ready!

Notes

  • .You can use any nuts you want.
  • Shelf Life is two days.