Sunday, August 23, 2009

Sweet and Salt Kozhakattai

Ganesh Chaturthi has always been one of my favourite festivals..........."pullu" as I lovingly call Lord Ganesha, the pandals and fairs during this time in jamshedpur and offcourse the kozhakattais or modaks as we all know them. Although the poornam kozhakattai is a must for lord ganesha my mom used to make these amazing salt kozhakkatis which was my all time to keep this tradition going I make and offer both sweet and salt kozhakattais to my "Pullu".

Outer cover for both kozhakattais:

Rice flour - 1 cup
water - 1 cup
2 tsp sesame oil
a pinch of salt

Ingredients for sweet poornam:

grated coconut - 1 cup
powdered jaggery - 1 cup
1/4 tsp cardamom powder

Ingredients for salt stuffing:

broken urad dal - 1 cup
2 or 3 dry red chillies
few curry leaves
little turmeric powder and red chilly powder
salt to taste
mustard seeds for tempering


Heat water to boil.Pour 2 tsp sesame oil in it and add rice flour with constant
stirring so that it becomes thick. Cover it in a wet cloth and keep aside.Then take even sized balls of this and shape it into a flat round shapes for sweet kozhakattai and hollow hemispheres for the salt kozhakattais.

Inner stuffing(sweet Poornam): Heat the jaggery in a pan and once it melts add the coconut and cardamom powder and mix well.Stuff the poornam in the flat round base and try to bring all the edges together to make a pointed finish. Kozhakattais are made this way traditionally...........kozhakattais with mooku is the perfect one!Place these in a idly plate and steam in a pressure cooker or a large vessel until
fully cooked.

Inner stuffing (salt dal mixture) : Soak the urad dal for half hour. Drain the excess water and coarsly grind it by adding aesofotida, dry red chillies and salt. Steam this mixture and once done let it cool. Crumble the mixture and heat a pan with oil. Add mustard seeds and curry leaves and add the crumbled dal mixture. Add turmeric powder and chilly powder as needed. Make the hemisphere for the outer covering and close it by extending the covering flour.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked.

1 comment:

  1. Lol, I have always lovingly called him Pullsie ... the usual "sie" suffix that is attached to most of our pet names :D Sometimes, Pullsie Baby, Pullsie Doll, Pullsie Dahling! We all love him :X