- 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
- 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 size 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.
hi kamala,great recipee.when i have any doubts while cooking open ur samayal corner and get my doubts cleared.Thank u mme.
Thank you for visiting my site. Happy to note that my blog is of some use to you.
your blog is a goldmine of traditonal recipes.. could me as a regular visitor hereafter
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.
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.
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.
I just got married recently and moved to the US. Almost every morning when I cook (when it is evening in India), I call my mom and ask "Ammmmaa… how many whistles for this.. ammma.. what is the proportion of rice and paruppu for this dish" etc etc. Today she sent me your site and said "Indha, idhula yellame irukku" 🙂 I have been reading your recipes for the last half an hour and I am very excited. I can't wait to try out so many of these items. Thank you for this goldmine!
A cooking novice
Thank you very much for taking time and writing. I really thank you for your mom introducing my blog to you. I hope my recipes will be helpful to you.
I have recently started following your website and no words to express your efforts,your receipes are awesome :). Actually am telugu and my hubby tamil 🙂 and am very poor at all tamilnadu receipes specially (Kuzhambu varieties) and your blog is helping me a lot :)I have tried some of your sweets and other dishes,they came out very well 🙂 my hubby was very happy .Thanks a lot for wonderful receipes and am glad i found your blog.
Thank you for visiting my blog and your feed back on my recipes. Glad to note that the recipes came out well and your hubby liked it.
I have enjoyed your recipes. thanks for all blogs. could you please provide the healthy lunch and snacks recipes for school children
Thank you for writing. For kids, while preparing their favourite lunch and snack items, you can include vegetables, whole grams and fruits wherever possible. With simple pulao you can add even dry fruits and fresh fruits pieces.