Ingredients:
Rice – 1 cup
Green Gram Dhal - 1/2 cup
Jaggary powdered – 1 cup
Coconut gratings - ¼ cup
Cardamom - 5
Ghee – 4 to 5 teaspoon
Water – 2 cups
Method:
Fry the rice and dhal separately in a kadai without oil till it turns light brown. Cool it and powder it in a mixie.
Boil the water and jaggery powder. Stir till jaggery melts. Remove from stove and strain it. Pour it over the rice dhal powder. Close with lid. Leave it for half an hour.
Then add coconut, cardamom powdered along with ghee to the rice dhal mixture and make a soft dough. Take out a lemon siz dough and press it with your fingers and make kozhukattai. Arrange it in a greased idli plate and steam it for five to seven minutes.
 | No one cooks alone. A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present. When baking, follow directions. While cooking, go by your own taste. |
8 comments:
hi kamala,great recipee.when i have any doubts while cooking open ur samayal corner and get my doubts cleared.Thank u mme.
Hi Roja,
Thank you for visiting my site. Happy to note that my blog is of some use to you.
hi kamala,
your blog is a goldmine of traditonal recipes.. could me as a regular visitor hereafter
Hi Shobu
Welcome to my site. Your feedback on my recipes will be highly appreciated.
Usually we think rice doesnot cook properly in jaggery water. It only boils in plain water. Is this a myth? Does rice cook properly in jaggery water in your recipe. Please reply. Planning to try it out. Thanks a lot.
Hi Karthika,
Thank you for visiting my site. Yes. You are right. When we cook rice in jaggery water (like when we make sweet rice pongal etc) since while boiling jaggery become thick and it binds the rice and rice cannot cook properly. But when you boil jaggery just to remove the dust, it contains more water. Moreover, in this recipe you are adding boiled jaggery water (remember do not overboil, just allow the jaggery to melt) to rice flour and making the dough. You are not cooking the rice flour on the jaggery water, but soaking the flour in the jaggery water. This way jaggery blends well with the rice flour. Again you are going to steam the kozhukattai. That time rice flour get cooked well. Try this and post your feed back.
dear mam this is our thirukarthikai kozhukattai. we use all the same ingredients.
nice thankyou
indraashok
Hi Indira,
I know people make Kozhukattai on Karthigai Festival Day. But I am not aware that this is the Thirukarthigai Kozhukattai. I will add this recipe to Karthigai Festival receipes. Thank you for the information.
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