I am reposting the recipes of Vella Kozhakattai, Uppu Kozhakattai and Ulundhu Kozhakattai for
Purva's Janmashtami & Ganesh Chathurthi Event.
Vella Kozhakattai:-
For Poornam (stuffing)
- Grated coconut - 1 cup
- Jaggery - 3/4 cup
- Cardamom powder - a pinch
- ghee - 2 tsp
For Dough:-
- Raw rice - 1 cup
- Salt - a pinch
- Sesame Oil - 1 tsp
Most of us use rice flour for making the dough. But the traditional way of making this dough is to use rice. Soak rice for an hour. Grind it into a fine paste and add water to bring it to watery consistency (like dosa batter). Add salt and sesame oil. Take a pan, pour this batter and stir it continuously to make sure no lumps are formed. When the water is fully absorbed, it will come like a shiny ball. Turn off the stove, take it out of the heat and cover it with a lid. This is the flour coating we use for making kozhakattai cups. In the mean time, mix the jaggery, cardamom powder to coconut and put it in a hot pan, add ghee and stir it continutously so that all the water in coconut and jaggery is fully absorbed. This should again form like a ball without sticking in the pan. Remove it from the hot stove and let it cool. This is poornam.
When you are ready to make kozhakattai, check the rice dough, if it is slightly dry, then sprinkle a hand full of hot water and knead it so that it becomes softer. Smear a drop of coconut oil, on your hands, so that it becomes easier to make small cups. Make small balls out of the jaggery mixture, keep it inside the flour cups and cover it. Steam cook the kozhakattais for 15 mts. until its fully cooked.
Uppu Kozhakattai:-
Ingredients:-
- Toor dhall - 1/4 cup
- Urad dhall - less than 1/4 cup
- Channa dhall - 1/4 cup
- Moong dhall - 1 tbsp (optional)
- Red chillies - 2 (acc to taste)
- Salt to taste
- curry leaves - few
- asafoetida powder - a pinch
For seasoning:-
- Oil - 1 tsp
- Mustard seeds - 1/4 tsp
- Urad dhall - 1/2 tsp
- Soak the above said dhall for an hour to two adding red chillies to it.
- Grind it coarsely adding required amount of salt, red chillies.
- Add 1/4 cup of water, a drop of sesame oil and turmeric powder and mix it well.
- Put it in a microwave safe vessel and microwave it for 6 mts.(stir it in between) till the lentils are cooked.
- Take a pan, heat oil, add mustard seeds, when it splutters add urad dhall, curry leaves and asafoetida powder and fry it till golden brown.
- Add the cooked lentils and mix everything well. Let it cool and make small balls out of it.
For dough, we use the same method just like jaggery kozhakattai (
see here). Make small cups out of the dough, place the lentil balls in it and cover it in the shape of a triangle. Stem cook it for 15 mts. This can eaten with Jaggery kozhakattai
Ulundhu Kozhakattai:- Ingredients:-
- Urad dhall - 1 cup
- Green Chillies - 3 (acc to taste)
- Oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Urad dhall - 1/2 tsp
- Red chillies - 1
- Curry leaves - few
- Asafoetida powder - a pinch
- Salt to taste
For Dough:-
- Rice - 1 cup
- Sesame Oil - 1 tsp
- Salt to taste
Most of us use rice flour for making the dough. But the traditional way of making this dough is to use rice. Soak rice for an hour. Grind it into a fine paste and add water to bring it to watery consistency (like dosa batter). Add salt and sesame oil. Take a pan, pour this batter and stir it continuously to make sure no lumps are formed. When the water is fully absorbed, it will come like a shiny ball. Turn off the stove, take it out of the heat and cover it with a lid. This is the flour coating we use for making kozhakattai cups.
Well I guess I need to post the recipe for aama in my next post cos my girls want me to read a book now.
First wash and soak rice flakes in water for 1/2 an hour ( it depends or which flakes you use whether its thin or thick). Drain it fully and keep it aside. In the mean time, chop green chillies and ginger, squeeze juice from lemon and keep it aside. Take a pan, pre head sesame oil, splutter mustard seeds, add urad dhall, green chillies and ginger and fry it till it becomes golden brown. Now add salt and turmeric powder in the oil itself and mix it well. When it is done frying, add the fully drained poha to it. Turn off the stove and mix it well so that turmeric powder spreads all over the dish. Garnish it with coriander leaves and let it cool. After 5 or 10 mts. add the lemon juice to it and mix it well.
Pressure cook chooped tindora adding turmeric powder upto 2 whistles(do not over cook). When the pressure is released, drain it fully and keep it aside. In the mean time, pre heat a pan with oil, splutter mustard and cumin seeds, when its done, add chopped onion and saute for couple of minutes. Now add the chopped tomato and make sure both are fully cooked. Do not over cook onion and tomato. Now add the drained tindora to it and mix it well. Add red chillies powder, coriander powder, garam masala powder and salt(I added everything together; some people add garam masala finally) and mix it well. Sprinkle a hand full of water and cover it with a lid for few minutes. When all the water is gone, turn off the stove and garnish it with coriander leaves....
