Category Archives: Gluten Free

🌿 POTHINA THUVAIYAL | THOGAYAL | MINT CHUTNEY 🌿

Master chef calls for challenge

Domestic looks for balance

Testing recipes, call for a duel

To which, day-to-day fire may not fuel

Thuvaiyal‘ – minced spiced veggies with lentil

Stock on table, is fundamental

Back in times, it was hand ground

On an Indian stone mortar pestle, all around

Old school chefs, still vouch by the flavour

Of the energetic, manual labour

However, modern world surrender

To the electric blender

PT2
Pothina thuvaiyal

Prep time : 5 mins ; Cooking time : 10 mins ; Serves : 4

Ingredients  :

  • 1 bunch of Pudina or Mint leaves
  • 3 whole red chilies (small round variety)
  • 1/4 tsp whole pepper (optional)
  • 1/4 tsp mustard seeds
  • 1 tbsp udad dal | Black gram lentil
  • 1 tsp thuvar dal | Red gram lentil
  • a marble size piece of tamarind
  • salt to taste
  • 11/2 tsp sesame oil / cooking oil of choice

For tempering (optional) :

  • 1/4 tsp mustard seeds
  • 1/4 tsp udad dal | Black gram lentil
  • 1/4 tsp asafoetida
  • a red chilly (small round variety)
  • few curry leaves
  • a tsp of sesame oil / cooking oil of choice

Method :

  1. Pinch out the mint leaves, discarding the stems. Wash, drain and scald them on a pan, with half a tsp of oil.
  2. Fry in a tsp of oil mustard seeds, red chilies, pepper, black gram lentil, red gram lentil and tamarind, till the lentils are golden brown.
  3. Grind them coarsely in a mixer jar with salt and scalded mint leaves. If required sprinkle little water to ease the grinding process.
  4. Fry ingredients given under tempering, in a tsp of oil and temper the ground thuvaiyal. This step is optional.
  5. Serve mint thuvaiyal as an accompaniment, along with steamed ghee rice. It can also be used as pesto or spread, on different types of bread.

Variation :

The list of thuvaiyal / thogayal, among many more, which one can prepare in a similar fashion are with coriander leaves, curry leaves,  finely chopped coconut, Kamala orange peels, onions, garlic, brinjal, ridge gourd (peerkangai), chayote (chow-chow), ginger, sesame seeds, coriander seeds and red gram lentils .

 

🍋 FRESH LIME JUICE | LEMONADE | NIMBU SHERBET | NIMBU PANI 🍋

“It’s HOT! It’s HUMID!”, we utter

“This year’s the hottest”, echoes every summer

Mercury reaches 39 C, Breaking news play

Guess now it’s official! Touché

Fresh lime juice, a quick-fix potion

Refreshing, energising, thirst-quenching solution!

LJ3
Fresh Lime Juice

Prep time : 15 mins ; Serves : 4

Ingredients  :

  • 1 juicy medium to large lime or lemon
  • 3 1/2 – 4 cups of water
  • 1/4 tsp salt
  • 6 – 9 tsp of sugar

Method :

  1. Cut the lime into 2 halves and squeeze out the juice into a vessel. Strain the juice to discard the seeds.
  2. Lime juice + water+ salt+ sugar. Mix well till completely dissolved. Chill and toss in a couple of ice cubes, just before serving. Cheers!

Variation :

  1. A pinch of black salt powder, roasted cumin powder, chaat masala powder, pepper powder, dry ginger powder, cardamom powder, few crushed mint leaves can be added to make Nimbu pani aka Shikanji or shikanjvi.
  2. Use clear soda instead of water, to prepare fresh lime soda or add a pinch of Eno to make the juice frothy.
  3. Sugar may be replaced with Jaggery syrup or honey.

Tips :

Taste the juice before serving. Quantity of sugar and salt may vary, according to taste and sourness of the lime.

 

LJ2
Chilled lemon sherbet

🌳 BROCCOLI PARUPPU USILI | VAZHAIPOO PARUPPU USILI | BEANS PARUPPU USILI | KOTHAVARANGAI PARUPPU USILI |VEGETABLE LENTIL CURRY 🌳

Paruppu Usili

“Really!”

Home folks willing support, in sucession

Weekday or weekend, is the discussion

Paruppu usili‘, veggie rich string of superlatives

A Sunday special, one off, childhood prerogatives

Vaizhapoo paruppu usili‘, though arduous ‘n’ labourious

Totally worth it, oh! so glorious ‘n’ scrumptious

Broccoli paruppu usili, a twist to the traditional tale

The gamut now notched up, the wellness scale

 

BP1
Broccoli Paruppu Usili

 

Prep time : 1 hr; Cooking time 30 mins; Serves : 4 – 6
 Ingredients :

  • 350 gms Broccoli 
  • 1/2 cup Thuvaram paruppu / Red gram lentil
  • 1/2 cup Kadalai paruppu / Bengal gram lentil
  • 3 – 6 Red chilies
  • 1/2 tsp Milagu / Black peppercorns (optional)
  • 1/2 tsp Jeeragam / Cumin seeds (optional)
  • 1/2 tsp Manjal / Turmeric powder
  • 1 tsp Kadugu / Mustard seeds
  • 1/2 tsp Asafoetida / Perungayam powder
  • 1 sprig Curry leaves (optional)
  • Salt to taste
  • 3 – 6 tbsp Sesame Oil / Coconut oil / cooking oil of choice

Method :

1. Chop the broccoli into small florets. Steam cook them in a vessel with turmeric and a pinch of salt. Set aside.
2. Wash and soak Thuvaram paruppu and kadalai paruppu together for about an hour. Drain out completely.
3. Grind red chilies, peppercorns, cumin seeds and asafoetida in mixer jar, then add the drained out lentils. Coarsely grind them all.
4. Steam cook in a pressure cooker or steamer, the coarsely ground  lentil mixture on an oiled idli plate or vessel, for about 15 minutes.
5. Once cooked, roughly crumble the lentil mixture into small pieces, with a fork or spoon.
6. Heat oil in a wok or a wide base pan, add mustard seeds, once they splutter, add the curry leaves, the crumbled lentil mixture and roast well for about 10 mins. Then mix in the cooked broccoli florets and salt. Roast the curry for about 15 – 20 mins, till the lentils are golden brown and crispy. Serve hot with steamed rice and Goddu Rasam and/or  Moar kuzhambhu and/or Menthi khuzhambu.
Variations :
1. Vegetables like French beans, Broad beans, Cluster beans (Kothavarangai), Carrots, Cabbage and Plantain flower (Vaizhapoo) are used to make this preparation.
2. Green chilies can be used instead of red chilies.
3. Red chilly powder, pepper powder and cumin powder can be added instead of grinding the whole spices with the lentils.
4. Paruppu usili can also be prepared using only red gram lentil.
Plantain flower curry or Vaizhapoo Paruppu usili 
A classic heritage dish, where we need some additional steps to prepare the florets.
 Directions to prepare the Plantain flower ( also refer pic below ) :
  1. Oil the cutting board, knife and your hands, to avoid staining.
  2. Peel open the outer petal, to discover a bunch of florets inside.
  3. Remove the stamen out of each floret.
  4. Chop all the florets after removing the stamen.
  5. As you keep peeling off and discarding the petals, at one stage, the florets will be so small that you do not have to remove the stamen as they will be very tender, then chop it, as such.
  6. Soak the chopped florets, in bowl of water, to which a spoon of buttermilk is added to avoid discolouration, until you steam cook them in a pressure cooker or a pan.
VP2
Vazhaipoo Paruppu Usili

 

 

 

 

 

🍘 THAVALA ADAI | RICE | MILLET LENTIL PATTY BURGER 🍘

‘Thavala adai’ – traditional dish held in high regard

Fusion of spices, rice ‘n’ lentil

Yet to encounter it on a Menu card

Why? makes me wonder still

Crispy, chewy, nutty – all in one bite

Do try it

My wondering will seem right

ta1
Thavala adais served – If I were you, I wanna be me too 🎼
Prep time : 15 mins; Cooking time : 15 mins; Serves : 4 

Ingredients  :

  • 2 cups of Raw Rice or Millet
  • 1 1/2 tbsp of Channa dal/ Bengal gram lentil
  • 1 tbsp of Udad dal / Black gram lentil
  • 1 tbsp of Thuvar dal / Red gram lentil
  • 3- 5  Green chilies
  • 3 – 5 Red chilies
  • 1 inch ginger
  • 1 tsp Black Pepper
  • 1 tsp Cumin
  • Salt  as per taste
  • 1/4 cup grated Coconut
  • Mustard – 1/2 teaspoon
  • 1 tsp Udad dal
  • 1/4 tsp Asafoetida powder
  • a few curry leaves
  • 3 – 5 tbsps of cooking oil

Method :

  1. Soak, wash and dry the rice or millet and dals well.
  2. Grind the cleaned rice and dal  along with green chilies, red chilies, ginger, pepper and cumin in a mixer grinder.
  3. Heat a wide mouthed frying pan. Pour 5-6 tsps of oil, thrown in the mustard seeds, 1 tsp udad dal, curry leaves and asafoetida powder. Fry till mustard seeds splutter and urad dal turns light brown. Add 3 cups of water, salt and bring to rolling boil. Reduce flame and then add the ground rice or millet rava mix. Stir continuously, till it gets a thick consistency like ‘uppuma‘. Mix in the grated coconut. Switch off heat and close with a lid for ten minutes.
  4. Heat a tawa or a flat iron girdle/pan. Smear 2 – 3 tsps of oil and grease it well.
  5. Take a part of the cooked flour and roll it into a lemon size ball. Flatten it like a patty burger, about 1/2 inch thick ‘adai’ and place it on the greased pan.  4- 6 ‘adais’ can be arranged at a time, on the pan, according to its size. Pour 2 tsps of oil, around the ‘adais’, sprinkle a little bit of water and cover with a lid. Cook over slow fire. When cooked, the bottom of the ‘adais’ should be crisp and golden brown. Flip the ‘adais’, pour 2 tsps oil around it and cook till the other side too, are crisp and golden brown.
  6. Serve hot with coconut chutney, tomato chutney, sambar or pickle.

Variation :

  1. The cooked flour can be rolled into oval shaped balls, steam cooked and served.
  2. Green chutney can be kept inside the dough as a stuffing and then flattened out into ‘adai’. Fillings can be as creative, as you like it.

¤ NAVRATHRI SUNDAL ¤

India, a land of festivals with varying rich cultural heritage, celebrates ‘Navrathri’!

‘Navratri’, Sanskrit word meaning nine nights, ends victoriously on ‘Vijaydashmi’ or ‘Dusshera’. These nine days, nine incarnations of the Goddess are celebrated in various parts of the country following different rituals but the underlying essence is the same.

Some of the salient features of this celebration, in different parts of the country –

In the  North – On Dusshera, Ramleela, a theatrical act of Ramayana is enacted, culminating by burning the effigies of Ravana along with Kumbhakarna and Meghanada, celebrating the victory of good over evil.

In the West – Garbha or Dandiya-Raas, a famous dance form is performed on all the nine nights and celebrated by people participating from all over the globe.

In the East – Durga Pooja is performed, where exquisitely crafted and decorated life-size clay idols of the ‘Goddess Durga’ slaying the demon ‘Mahishasura’ are worshipped and then immersed in the river.

In the South – In Tamil Nadu, ‘Golu or Kolu’ –  A set of steps displaying an arrangement of dolls, is set up in our home. The number of steps are in odd numbers i.e 3,5,7 or 9. The dolls are unique, antique, modern, hand made or ready made dolls. They are of deities, saints, leaders, plants, animals or also displayed in themes like a wedding, market, minature parks, zoo, sports stadium or any other suitable theme. An exhibition signifying, all of the creator’s creations.

‘Marapachi bommai’, an inseparable part of the Golu, is made from teak or rose wood. These traditional wooden dolls are preserved for generations, depict husband and wife, representing prosperity and fertility. Authentic ‘Marapachi’ are rare and available only in Tirupati and Channapatna. Likewise are the Chettiar-Achi pair which is invariably a thalai aati bommai, traditionally made in Panruti, Tanjore, the place famous for its clay and workmanship. Decades earlier, potters of Panruti used to make the dolls around a frame of thin wires, which gave the dolls a perfect shape and build. They were weightless too and women found it easy to lift them and place them on the steps | padis. These dolls generally formed a part of the daughter’s wedding trousseau. Golu dolls are treasured legacy, tokens of the family’s proud possessions, valued aesthetically and sentimentally.

During Navaratri, colourful Golu dolls flood the markets as people add new ones to their collection. Yet, say many, the charm of old dolls is unmatched. Those days, the dolls were much bigger in size and yet proportionate. Even the facial expressions would be intact and the colours didn’t fade that easily. Earlier every single doll was hand-crafted individually, however these days, dolls are mass-produced using readymade moulds and hence the features aren’t sharp. Some neighbourhoods even conduct competitions and award prizes for the best Kolu of the year.

In the evening it is customary to invite relatives, friends, accquaintances for viewing the Golu. Women and girls are offered Vethala Pakku | Haldi Kumkum. Tasty and healthy Sundal, made with different variety of beans, is generally the ‘prasadam’ distributed to all, who come home and admire their creative efforts. Vinayaka Chathurthi : Kozhukattai,  Deepavali : Bakshanam and Navratri : Sundal are synonymous. Apart from Sundal, payasam is also prepared for naivedhyam. When we were young, we went to neighbouring houses, officially to see the Navaratri kolu but the main attraction was the sundal. When we came out of a house, we would open the pack | pottalam immediately to see what sundal variety was inside!

For Goddess of knowledge, Saraswati Puja is performed on the 9th day, books and musical instruments, are placed alongside the Golu. Ayudha Puja is also conducted in South India. Weapons, agricultural implements, all kinds of tools, equipments, machinery and automobiles too, are worshipped on this day.  Vijayadashami, the 10th day, marks new and prosperous beginnings. Start ups on this day are believed to flourish. It is also the first day of school for many children, learning any new skill on this day assures definite success in that field. On the eve of ‘Vijayadasami’, any one doll from the ‘Kolu’ is symbolically put to sleep and the Kalasa is moved a bit towards North, to mark the end of that year’s Navaratri Golu. After prayers, Golu is dismantled and packed up for the next year. To preserve the colour and maintain them intact, they are wrapped in a soft cotton cloth or newspaper. Neem leaves are also sometimes used to keep termites and insects at bay.

s4
Kolam – one of the many more creative exhibits during Navrathri!

PACHAI PAYAR SUNDAL | GREEN MUNG SUNDAL 

Prep time : 15 mins; Cooking time 15 mins; Serves : 4 – 6

s1

Ingredients :

  • 500 gms Mung beans
  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentil
  • 3 – 4 broken whole red chilies
  • 3 stems of curry leaves
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp sesame oil
  • 1/4 th of a fresh coconut

Method :

  1. Wash and soak the green mung for 10 -15 mins. Drain, wash and pressure cook the mung beans with turmeric powder and 1/4 cup of water, till 3 – 4 whistles.
  2. Grate the fresh coconut. Set aside.
  3. Heat oil in a bandli | skillet and add mustard seeds, once they splutter add the udad dal. red chilies, curry leaves in that order. Then add the pressure cooked mung beans, red chilli powder and salt. Toss and mix well till the mung beans are dry and well coated with the seasonings.
  4. Garnish with grated coconut and it is ready to be distributed.

KONDAKADALAI SUNDAL | CHICK PEAS SUNDAL (same as for Varalakshmi Vratham)

Prep time : 9 hrs; Cooking time 15 mins; Serves : 4 – 6

s3

Ingredients :

  • 500 gms kondakadalai | chick peas | kabuli channa
  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentil
  • 3 – 4 broken whole red chilies
  • 3 stems of curry leaves
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp sesame oil
  • 1/4 th of a fresh coconut

Method :

  1. Wash and soak the chick peas overnight. Next morning drain, wash and pressure cook the chick peas with turmeric powder and 1/4 cup of water, till 3 – 4 whistles.
  2. Grate the coconut. Set aside.
  3. Heat oil in a bandli | skillet and add mustard seeds, once they splutter add the udad dal. red chilies, curry leaves in that order. Then add the pressure cooked chick peas, red chilli powder and salt. Toss and mix well till the chick peas are dry and well coated with the seasonings.
  4. Garnish with grated coconut and it is ready to be distributed.

Variations :

Sundal can be made with any variety of bean or lentil like Bengal Gram Dal, Black gram lentil, Red gram lentil, HorseGram, Black Chana, Soya Beans, Peanuts, Cowpeas, Black eyed beans, Dried Green Peas, Kidney beans or even fresh corn kernels (in trend, nowadays).

♦️ BEETROOT KOSUMALLI | BEETROOT SALAD ♦️

Deep velvety bold burgundy

Salads always trendy

Tumbled, tangled and tassled

Appealing when unravelled

Refreshing and pleasantly sweet

With just a touch of  tang and heat

Place it in  your own bank of experience

Enjoy this symphony with a guiltless conscience

BK1
Beetroot Kosumalli

Prep time : 10 mins; Cooking time : 5 mins; Serves : 4

Ingredients :

  • 3 medium sized  beetroots
  • salt to taste

Ingredients for tempering :

  • 1 tsp mustard seeds
  • 1 tsp udad dal | black gram lentils (optional)
  • 3 – 4 green chilies
  • a pinch of asafoetida
  • a few curry leaves
  • 1 tsp sesame oil | any cooking oil of choice

Ingredients  for garnishing (optional) :

  • 1 tbsp of grated coconut
  • 1 tbsp of finely chopped coriander leaves
  • Juice of half a lemon or a full one

Method :

  1. Peel the skin off the beetroots and grate them. Scrape the coconut for a tbsp of grated coconut. Finely chop the green chilies and coriander leaves. Keep it all ready.
  2. Squeeze the lemon juice onto the grated beetroots and add salt. Mix well.
  3. Heat oil in a frying pan. Toss in the mustard seeds, once they splutter, add udad dal, green chilies, asafoetida, curry leaves and fry them well. Temper onto the grated beetroots.
  4. Garnish with grated coconut and finely chopped coriander leaves.
  5. Serve with steamed rice or any breads. Traditionally it is served as a side dish on a South Indian meals platter.

Variations :

  1. This kosumalli salad can be made with  grated carrots or finely chopped cucumbers.
  2. Split moong dal or green gram lentils soaked for half an hour, can be added to this salad.
  3. One may skip the tempering, to keep it a wholly raw food dish (though you maybe missing out on a lot of sizzling and pop)
BK2
Look so perfect standing there

 

¤ VINAYAKA | PILLAYAR | GANESH CHATURTHI NEIVEDHYAM | THENGAI KOZHUKKATTAI | UPPU KOZHUKKATTAI ¤

Ganesha | Ganapati | Vinayaka is one of the most popular and much loved, amongst the pantheon of Hindu gods!

He is the Lord of success, education, knowledge, wisdom, wealth and the one to be invoked for an auspicious start of any venture or beginnings in life, as he nonchalantly removes all obstacles and evils on the way!

Ganesha, the elephant headed deity with a mouse as his vehicle – His unique form has great significance!

Ganesha’s elephant head symbolizes, the Atman or the soul – the ultimate supreme reality and his huge pot-bellied human body signifies Maya or the earthly existence of human beings. The elephant head denotes wisdom and its trunk represents Om (or Auṃ, Sanskrit: ॐ) – the sound symbol of cosmic universe.

In his upper right hand Ganesha holds a goad, which helps him to smoothly propel mankind forward, on the eternal path, by destroying any obstacles encountered. The noose in Ganesha’s left hand is an implement to capture all difficulties.

The broken tusk that Ganesha holds like a pen in his lower right hand is a symbol of sacrifice for writing the Mahabaratha. The rosary in his other hand suggests that, the pursuit of knowledge is continuous.

The laddoos | Modaks | Kozhukattais (sweets) he holds in his trunk indicates that one must discover the sweetness of the Atman. His fan-like ears convey that he is all ears to our petitions. The snake that runs round his waist represents energy in all forms. He is also the destroyer of vanity, selfishness, pride and riding the mouse exemplifies the need to control our ego.

The festival to celebrate his birthday and glorify him is ‘Ganesh Chaturthi | Vinayak Chaturthi’. Eco-friendly materials are used to make Ganesha idols, primarily wet mud or clay is used  for moulding and either done at home or bought. On the day of the festival, the idol is placed on raised platforms in homes or in elaborately decorated outdoors, for people to view and pay homage. In the state of Maharashtra this festival is celebrated with great pomp and grandeur. Most elaborate, huge and gigantic idols are displayed and the celebrations last for 10 days, culminating on ‘Ananta Chaturdashi’. When the final day dawns, all join in a procession, carry the idol to the river, immerse it and shout “Ganapathi Bappa Morya, Purchya Varshi Laukariya” (O father Ganesha, come again early next year)

Modaks | Kozhukkatais are his favourite. In many versions and variations, this is one of the main items made as an offering for him – a win-win activity to get his blessings and gorge on these rare delicacies!

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Offerings for Vinayaka Chaturthi. First row – the making of Thengai pooranam Kozhukkattais | Steamed Sweet dumplings . Second row – the making of Ulutham pooranam Kozhukkattais | Steamed Savoury dumplings.
 VELLAM KOZHUKKATTAI  | THENGAI POORANAM KOZHUKKATTAI (same as Varalakshmi Vratham naivedhyam) 

Prep time : 15 mins; Cooking time : 1 hr; Serves : 4 – 6

Ingredients for the Thengai pooranam :

  • One big fresh Cococnut
  • 200 gms powdered Jaggery
  • 9 green cardamoms

Method for preparing the Thengai pooranam :

  1. Grate the coconut. Peel and powder the cardamoms in a mortar and pestle. Set aside.
  2. Powder the jaggery. Heat it in a vessel along with about 2-3 tbsp water. Let the jaggery dissolve in the water, come to a boil, froth up and thicken to form a syrup with a divinely sweet aroma. Add the grated coconut and stir over low flame. Cook till all the water is absorbed and the fillings become sticky. Add the powdered cardamom, cool and keep covered.

Ingredients for the Kozhukkattai covering :

  • 2 cups rice flour
  • 2 cups of water
  • 1- 2 tsp salt
  • 1-2 tsp sesame oil

Method for preparing the Kozhukkattai covering :

  1. In a wide bottom vessel, bring the water with salt and oil, to a rolling boil. Now add the flour in installments and simultaneously turn it with the handle of a long spoon for about 5 mins making sure no lumps are formed. Switch off heat. Keep covered till it cools down a bit and is bearable to touch. Knead well to a smooth dough.

Method for preparing the Kozhukkattai :

  1. Dip your fingers in little amount of sesame oil, grease your palms with it. Take a lump of the flour (arecanut size) and shape it into a cup with your hand and fill it with the coconut filling | thengai pooranam and seal it on all sides forming a conical shape. Make similar kozhukkattais with all of the flour and the filling.
  2. Place a few of them on Idli plates and steam cook them in batches, in a pressure cooker without the whistle for about 10 – 15 mins. Repeat the procedure till all the kozhukattais are cooked.
  3. Ready for neiveidhyam.

ULUTHAM POORANAM KOZHUKKATTAI  | UPPU KOZHUKKATTAI :

Prep time : 1 hr; Cooking time : 45 mins; Serves : 4 – 6

Ingredients for Ulutham Pooranam :

  • 3/4 cup black gram lentil | udad dal
  • 3 tbsp bengal gram lentil | channa dal
  • 9 – 12 green chilies
  • 3 stems of curry leaves
  • 1 1/2 tsp mustard seeds
  • 1/2 tsp asafoetida | hing
  • 3 tsp of sesame oil
  • salt as required

Method for preparing the Ulutham Pooranam :

  1. Soak the black gram lentil along with the bengal gram lentil for atleast 1 hour.
  2. Drain off the lentils completely and grind it in a blender along with the green chilies and salt.
  3. Steam the smooth ground lentils paste after placing it on Idli plates stand, in a pressure cooker for 15 – 20 mins, till cooked. Check with a spoon if the mixture does not stick then it is cooked, else steam it for another 5 -10 mins. Once cooked, cut it into small pieces and crumble it onto a plate.
  4. Heat oil in a bandli | wok, add mustard seeds, let them splutter then add curry leaves and asafoetida. Fry for a few secs, then add the crumbled steam cooked lentils and fry for another 10 mins. Switch off heat.

Ingredients for the Kozhukkattai covering :

  • 2 cups rice flour
  • 2 cups of water
  • 1- 2 tsp salt
  • 1-2 tsp sesame oil

Method for preparing the Kozhukkattai covering :

  1. In a wide bottom vessel, bring the water with salt and oil, to a rolling boil. Now add the flour in installments and simultaneously turn it with the handle of a long spoon for about 5 mins making sure no lumps are formed. Switch off heat. Keep covered till it cools down a bit and is bearable to touch. Knead well to a smooth dough.

Method for preparing the Kozhukkattai :

  1. Dip your fingers in little amount of sesame oil, grease your palms with it. Take a lump of the flour and shape it into a cup with your hand and fill it with the black gram lentil filling | uluthum pooranam, fold and seal it on the side forming a half moon shape. Make similar kozhukkattais with all of the flour and the filling.
  2. Place a few of them on Idli plates and steam cook them in batches, in a pressure cooker without the whistle for about 10 – 15 mins. Repeat the procedure till all the kozhukattais are cooked.
  3. Ready for neiveidhyam.

Tip :

  1. Children and hubby can be involved in the last step activity of preparing the Kozhukakattai and make them feel a part of the ceremony. They love to prepare the kozhukkattais and do a great job of it. One need not get too fastidious about the shape, round is a shape too! The larger picture is to go ahead and enjoy making these lovely treats, which taste great in any shape!
  2. There are ready made moulds available to shape the kozhukkattais but personally I prefer hand moulded ones, they have an old world charm about them!