Kara Kozhukkattai for Ganesh Chaturthi
Kara Kozhukkattai also known as Uppu Kozhukkattai or Ulundhu Kozhukkatai is another version of Indian rice dumpling filled with spicy puran. The filling consists of steamed and spiced urad dal along with coconut. I know!! it does sound a little different but belive me it tastes wonderful. For a long time being a sweet addict I have never touched the spicy version (kara kozhukkattai) inspite of my mom forcing me to eat. But after I started making these, I liked it so much (not as much as the sweet though…!) What a selfish act!!! Sorry mom..
Okay! Coming back to the dish… this is one of those dishes offered to Lord Ganesh on Ganesh Chaturthi or any regular day. The spicy filling is very easy to make. You can refer my Sweet Puran Kozhukkatai for making the dough. I have given two methods for preparing the dough. You can pick whichever is easy for you. Try this dish and let me know how it turns out.
For making Puran (filling):
- Urad dal – 1/4 cup
- Green chili – 1
- Shredded coconut – 1/4 cup
- Oil – 1 tsp
- Mustard seeds – 1/2 tsp
- A pinch of asafoetida
- 2 to 3 curry leaves
- Salt to taste
For making dough please refer to Sweet Puran Kozhukkatai
Preparation of Spicy Puran:
- Soak urad dal for half an hour. I used whole urad dal.
- Strain it in a colander and let it rest for 5 minutes.
- Pulse it in a blender or mixer grinder for 3 to 4 times along with green chili and a little salt. Do not grind it to paste. It should be very coarse.
- Make small patties and place it on the greased idli plates. Use oil for greasing.
- Steam cook in the idli cooker or pressure cooker for 10 minutes (just like how you make idlis).
- Let the pressure subside and then remove from heat. When it cools crumble it a coarse meal.
- Heat oil in a pan and add mustard seeds. When it splutters add curry leaves and asafoetida.
- Add crumbled urad dal mixture and toss for a minute and then add shredded coconut.
- Mix everything well and remove from heat.
Making of Kozhukkattai:
- Make small balls from the dough, little smaller than golf ball or small lime/lemon.
- Take the balls one by one and flatten it on the sides and press it in the middle to make a cup.
- Fill it with puran and seal the edges. You can leave it like that or make small turns at the edges for a fancy look. Check out the picture.
- Repeat the same procedure with the rest of the dough.
- Once you are done, grease your idli plates and place them and steam cook for 10 to 13 minutes depending on your cooker. (just like how you make idlis).
- Turn off the stove and let the pressure subside and then remove kozhukkattai from the plates.
- It may a little sticky when you remove them from steam but it will be fine after cooling. Do not over cook them because it will become hard.
- Kozhukkattai is ready to serve.