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Kozhukattai, also known as Modak in some regions, holds cultural significance, especially during festivals like Ganesh Chathurthi. Loved by both children and elders, it stands as a testament to culinary artistry, requiring skill and precision in its creation.
Video Credits: Hebbars Kitchen
The process of making Kozhukattai involves shaping a thin, round disc of rice flour dough, filling it with carefully curated ingredients, and sealing it into a crescent shape. Achieving this perfection demands expertise developed through practice and experience.
Once shaped, the Kozhukattai is steamed, filling the surroundings with a sweet, aromatic fragrance. This steaming process ensures the flour binds together, maintaining a soft texture while perfectly cooking the filling.
Also Read: Kozhukattai: A Traditional South Indian Delicacy
Varieties of Kozhukattai in India:
Paal Kozhukattai: A renowned delicacy from Chettinad cuisine, Paal Kozhukattai involves boiling rice flour paste in water, creating a thick dough. The dough is then shaped into bite-sized rounds, boiled to resemble rice jellies, and added to a jaggery-coconut milk sauce. The result is a flavorful blend, enhancing the festive atmosphere with the essence of milk and dumplings.
Pooranam Kozhukattai: This sumptuous dish, reserved for festivals and special occasions, features a filling called "Pooranam." Grated coconut, jaggery, and a hint of cardamom create a delectable filling for the rice flour dough. Steaming the filled discs produces a textured and flavorful dish that is cherished by all.
Kara Kozhukattai: For those seeking a savoury option with a spicy kick, Kara Kozhukattai is an excellent choice. Tempered with red chili flakes, mustard, urad dal, chana dal, and shredded curry leaves, this dumpling is accompanied by a peanut chutney. A healthy alternative to sweet dumplings, it offers a perfect balance of spice and flavour.
Pidi Kozhukattai: A simple yet delicious option, Pidi Kozhukattai involves roasting rice flour, adding a mixture of coconut and jaggery sauce, and flavouring with cardamom powder, boiled moong dal, and ghee. The resulting dough is shaped and steamed, creating a filling and wholesome snack.
Sesame Pooranam Kozhukattai: Known as Ellu Kozhukattai, this variation introduces the richness of sesame seeds in the filling. The seeds are dry-roasted and added to a jaggery sauce, creating a healthy and flavorful option. The combination of sesame seeds and rice flour makes this kozhukattai a delightful traditional snack.
These diverse Kozhukattai variations, ranging from sweet to savoury, offer a rich tapestry of flavours, textures, and tastes. Beyond being a festive treat, they stand as a great, healthy option for enjoyment at any time. Embrace the joy of these delicacies with friends and family, savouring each bite of this cultural and culinary journey.
