Saturday 27 March 2010

Kozhukatta/Steamed Rice and Coconut Dumplings

Kozhukatta is usually made as a tea time snack.  Back home it is a tradition among Christians to make kozhukatta on the saturday which preceds Palm Sunday.  I'm not sure whether it's the same all over Kerala but it is so in Cochin.  As a child I used to make sure to be an early bird in Church on Palm Sundays and pick the longest palm leaf to make a massive cross with it!!! With the smell of fresh palm leaves and the Hosana singing, Palm Sunday remains special and is called 'Osana Njayar' in Malayalam.  Palm Sunday is the begining of the Holy Week(the week preceding Easter), which is supposed to be spend in good thoughts, prayers and sacrifices.  Reached nowhere in my attempt to find the relevance of kozhukatta on Palm Sunday, but from the time I remember, it is made on the preceding saturday for tea.  Hence that saturday is called Kozhukatta Saniyazhcha which is today!!!


You will need...

For the Coconut Filling:
Melted Jaggery - 1/2 cup
Grated coconut - 1/2 coconut
Cardomom - 3-4 crushed

Add grated coconut into a non stick pan in meduim heat.  Add jaggery and mix well until the coconut is coated well and all the moisture gone.  Sprinkle crushed cardomem and mix well.  Keep it aside.

For the Dough:
Rice Flour - 2 cups
Water - 1 - 1 1/2 cups
Ghee - 1 tbsp
Salt - to taste

Bring water to boil.  Add salt and ghee. Remove from hob.  In a mixing bowl add rice flour.  Pour boiling water into rice flour stirring continously to prevent lumps.  Knead well to form a smooth dough. 


Assembling and cooking:
Take a lemon sized ball of dough with greased hands, mould as shown in figure and stuff with coconut filling(approx 1 tbsp). Close the dough around the filling making a smooth ball.  Add few bay leaves or cinnamon sticks into the water used in the steamer(idly cooker). Steam cook for 15-20 mts. Can be served hot or cold.


Note:
-There can be slight variations on the amount of water needed to make the dough depending on the rice flour used.  I used idiyappam flour. Add water until the mouldable consistancy is reached.
-Usually fresh cinnamon leaves are used in the water used to steam to give the aroma.  I used sticks instead. 
-I have used fresh coconut here which tastes the best. Can use desicated coconut instead. 
-Jaggery can be melted with li'l water and should be strained to remove sediments.  

35 comments:

  1. Lovely looking Kozhukattais. Very tempting and looks tasty. Clicks are too good.

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  2. They are almost like Chinese dumplings! Very nice!

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  3. Awesome Kozhukatta dear! Love the filling..we do it with jaggery and powdered peanuts.

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  4. Lovely recipe.. we call it " jilledukayalu ".. Looks very tempting.. Gr8 click.. thanks for sharing!!

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  5. So so yummy...i wish u were somewhere nearby..cud have jus stopped by ur place and gobble down a few..nice pics too...

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  6. Oh Cicily!!! I wish I was your neighbour ;-) Looks sooo tempting. Fantastic click.
    Deepa
    http://hamareerasoi.blogspot.com/

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  7. Slurpp!!!can u send some!!mouthwatering here..

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  8. beautifully made! and you are right, today i got this kozhukatta from my neighbour .they too make it on this saturday..

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  9. looks wonderful...the snaps are grt...

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  10. Wow..looks tempting!! just send me some here...;-D

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  11. Hey Cicily
    also I want to ask you about text on your pics? what are you using?

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  12. Awesome clicks...looks so inviting :)

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  13. wow beautiful pics, very tempting

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  14. The kozhukattas are so inviting and fluffly like white clouds. Luv the clicks...they are making my mouth water!

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  15. Truly tempting Kozhukkattas !!

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  16. what awesome recipe and click....looks tempting.....

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  17. Thats a beautiful pic...loved it....wish i had some jaggery in hand to make these...looks yummy...

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  18. I don't think we have kozhukatta saniyazhcha in Kottayam but this is sure interesting to know you have it in Cochin. WAiting for pezhaha appam

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  19. My Granny makes this..Its almost 10-12 years i havent had this

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  20. Dear Cicily
    This is a real turture...It is ages since i last ate this. I just feel like eating now...
    In Bengal and Orissa it is very popular.
    In bengal, during the makar sankaranti , a payasam is made. It contains small dumplings of this preparation, called " Puli pith-e". It is awesome ..try some times.

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  21. The dish looks very tempting. also the clicks are really good. this is my first time here. glad to follow you. am a new blogger, do visit my space..

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  22. yeah...we too make kozhukkada on Palm Sunday...but forgot this time :( ...only remembered when i saw ur post...

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  23. I'm salivating ya! Errrr...can't take my eyes off ur kollukatta! So yummy! ;)

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  24. Hey, superb photos! Very well shot! This recipe is similar to modaks which are very common for Ganesh Chaturthi. I love them and even till this date I crave for them :)

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  25. Adipoli pic....
    kozhukatta njangade Fav!!!! kothi sahikkan pattunnila.....kidu ...

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  26. Its my fav too dear..Looks delicious..

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  27. perfect kozhukkatta...enteyum fav aanu ithu...But surprisingly both my kids like the salted version..:D

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  28. lovely kozhukkatta...wonderful space you have here...will be back soon...

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  29. Awesome kozhukattai and awesome clicks. Yummy !!!

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  30. very nice.. mouth watering...

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  31. today i made this...i wl upload it soon..
    ;0.. this looks super yummy..cicilyude naadevidaa? im frm hrissur.. :)

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  32. Looks amazing...I love your photos too.

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