Sunday, October 03, 2010

Ulundu kozhukkattai

Hope everyone celebrated Janmashtami and Ganesh Chaturthi in a grand way. I was travelling on both occasions and hence could not celebrate the functions as usual at home. But my recently married son and daughter-in-love who are now in living US celebrated Ganesh Chaturthi by making kozhukkattais and they turned out very well, they said! I was so very happy hearing this (My mother was a bit unhappy that I could not celebrate either festival).

We were on a pilgrimage to Rameswaram on Janmashtami and we were travelling to Jalandhar on Ganesh Chaturthi. We are now in Jalandhar, where our elder son is currently posted. Jalandhar Cantt. is a beautiful place with long stretches of roads without much traffic or pollution and greenery all around. The weather is still warm though. It took me almost a week to unpack and get the kitchen in full swing. Each time I visit our son at his new place of posting, I feel, I may not after all get through this unpacking and get the kitchen going and each time my husband assures me that you will come around in a few days time. I am through this time also.

I have been wanting to post the recipe for savoury kozhukkattai for a long time now and since I could not post it during Ganesh Chaturthi, I am posting the recipe now. I have been making varieties of savoury kozhukkattais. Here I am sharing with you the traditional savoury kozhukkattai, also known as Ulundu kozhukkattai or Urad dal kozhukkattai.


For the outer covering:
Rice flour: 1½ cups
Coconut oil or any other cooking oil: 2tsp.
Salt: a pinch
Water 3 cups

For the stuffing;

Urad dal : 1/4 cup
Grated coconut : 2 tbsp.
Green chillies: 1 or 2
Salt to taste
Oil: 1 tbsp.
Mustard seeds: 1tsp.
Urad dal: 1tsp.
Hing: 1tsp
Curry leaves : a few

Soak the urad dal for 1/2 hr. Drain the water completely and grind with green chilles, coconut and salt coarsely. Spread the mixture on a clean cloth and steam for 10mnts. Cool and crumble with hands. Heat oil in a pan. Add hing and mustard seeds. When the mustard seeds splutter, add the urad dal. When the urad dal turns pink in color, add the curry leaves and crumbled urad dal and coconut mixture. Shallow fry for five minutes. The stuffing is ready.

The rice flour coating:

Heat a pan and add 2 tsp of oil. Add 1½ cups of water and pinch of salt and boil. Meanwhile mix the rice flour in 1½cups of water into a smooth batter without lumps. When the water starts boiling add this batter and keep stirring until the rice flour becomes a smooth shiny ball. Remove from fire and cool.

To prepare kozhukkattais:

Knead the rice flour dough well. Take a lemon sized portion and form into a cup. Smear little oil on your finger tips to make it easier to handle the dough. Put a smaller size ball of the stuffing inside and close from all sides and pinch the ends together. Repeat till all the dough and stuffing is used up. Steam the kozhukkattais in a steamer or a idli steamer for 15 minutes.


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