Kozhukattai: A Traditional South Indian Delicacy For Special Occasions

Kozhukatta is a traditional South Indian and Keralan delicacy that is popularly enjoyed as a sweet snack or dessert. It is a type of dumpling or steamed rice cake that is made using a combination of rice flour, jaggery or sugar, and grated coconut. Kozhukatta is often made during festivals or special occasions and is served with tea or coffee.

There are many variations of kozhukatta, and the recipe can vary from region to region. However, the basic ingredients remain the same. The rice flour used to make kozhukatta is usually made from raw rice that has been soaked, ground, and dried.

When produced during the Ganesha Festival, kozhukatta is identical to modak. A coconut and jaggery filling is used to make delightful rice dumplings. Sugar works well in place of jaggery and is equally wonderful. To make it more special, some people also add cashews and raisins to the filling. This recipe is for the uncomplicated Kozhukatta, which excludes raisins and cashews. To make it particularly special, you can cook the cashew nuts and raisins and add them to the mixture. Making this snack is quite simple.

History Of Kuzhakattai

Kuzhakattai is a traditional South Indian sweet or savoury snack made with rice flour dough and various fillings. The origin of kuzhakattai can be traced back to ancient times and it has been a part of South Indian cuisine for centuries.

Kuzhakattai is said to have been a favourite food of Lord Ganesha, one of the most worshipped deities in Hinduism. It is believed that kuzhakattai was first made by his mother, Goddess Parvati, who prepared it as a special treat for her son. Since then, kuzhakattai has become an integral part of many Hindu festivals, especially during the Ganesh Chaturthi festival.

The traditional recipe for kuzhakattai involves making dough out of rice flour, which is then shaped into small balls or dumplings. The filling can be either sweet or savoury, with popular options including coconut, jaggery, lentils, and spices. The dumplings are then steamed or boiled until cooked and served hot with a side of chutney or sambar.

Kuzhakattai is also known by various other names across different regions of South India. In Tamil Nadu, it is called "modakam" or "modak", while in Kerala, it is known as "kollukkattai". The dish is also popular in other parts of India, with variations such as "ukadiche modak" in Maharashtra and "kadubu" in Karnataka.

Overall, kuzhakattai is a beloved and traditional snack that has been enjoyed by generations of South Indians and continues to be a popular dish during festivals and special occasions.

Ingredients:

• 1 cup rice flour

• 1/2 cup grated coconut

• 1/2 cup jaggery or sugar

• 1/2 tsp cardamom powder

• 1/4 tsp salt

• 1 cup water

Instructions:

• To make kozhukatta, start by preparing the filling. In a pan, add the grated coconut, jaggery or sugar, and cardamom powder. Cook on medium heat until the jaggery or sugar melts and mixes well with the coconut. Turn off the heat and let it cool.

• In a separate pan, bring water to a boil with salt. Once the water comes to a rolling boil, reduce the heat to low and add the rice flour. Mix well and cook for a minute until it forms a smooth dough. Remove the dough from the heat and let it cool for a few minutes.

• Knead the dough while it's still warm until it's smooth and pliable. If the dough is too dry, add a little bit of water. If it's too sticky, add a little bit of rice flour.

• Take a small portion of the dough and roll it into a ball. Flatten it using your palms to form a small disc. Make sure the edges are thinner than the center.

• Add a spoonful of the filling in the center of the disc. Carefully fold the edges of the disc over the filling, pinching and twisting to seal the edges. Repeat until all the dough and filling are used up.

• Steam the kozhukatta in a steamer for about 10-12 minutes until cooked. Alternatively, you can also cook them in a pan with a little bit of water. To do this, add the kozhukatta to the pan and add enough water to cover them halfway. Cover the pan and cook for 10-12 minutes until the water is absorbed and the kozhukatta are cooked.

• Serve hot or at room temperature with tea or coffee. Kozhukatta can also be stored in an airtight container in the refrigerator for a few days.

Tips:

• You can add roasted sesame seeds or chopped nuts to the filling for added texture and flavor.

• Make sure the dough is not too dry or too sticky, as this can affect the texture of the kozhukatta.

• If you don't have a steamer, you can use a colander or a sieve placed over a pot of boiling water to steam the kozhukatta.

• To make the kozhukatta sweeter, you can increase the amount of jaggery or sugar used in the filling.

Variation Of Kuzhakattai

The savoury varieties of the kozhukattai are much less complicated. Leftover steamed rice dough is used to make ammini kozhukattai, which is then tempered with curry leaves and mustard seeds. By pressing the dough in between the hands, the pidi kozhukattai is formed to resemble the shape of the fingers.

The breakfast meal known as "Upma Kozhukattai" is created using washed and dried rice that has been ground into grits and is then spiced with cumin, mustard seeds, asafoetida, peppercorns, and dried red chillies. After being tightly wrapped into dumplings, this mixture is cooked. When prepared during Vinayagar Chaturthi, urad dal is placed in ulundhu kozhukattai, which is sometimes formed like an empanada and flavoured with green chillies, salt, and grated coconut. Oats, maize, and bread kozhukattai are new variants.