I can’t believe that I am posting two recipes in one day. This month seems pretty crazy with all the festivals. Thank God, Amma is here so I am able to manage this marathon and other posts along with work :-) I think Ganesha/Vinayakar/Ganapathy is everyone’s favorite God and thanks to Bal Ganesha cartoon He is kiddo’s favorite God too. I love collecting Ganesha Idols and I have one dedicated shelf full of His idols. These collections are from India and from the local pooja stores in US. This festival is always fun. With Gowri nonbu or habba the previous day – both days are filled with sweets and delicacies. I wish I could be in India and get a day off for this festival and celebrate it leisurely. Here is my collection.
Last year I posted the Mothakam or Sweet Kozhukattai recipe.
This year I am posting the spicy or kaara kozhukattai filling. The procedure for preparing the filling differs but the procedure for making the outer layer or the cover is the same for all kozhukattais or Mothakams. The kaara kozhukattai filling is so yummy that it doesn’t need the outer cover at all. If the festival falls on weekend I fill this into kozhukattai if not I just keep the steamed filling itself as neivediyam. You can add this into the sambhar like purupu urundai or in rasam too.
Here is the simple kozhukattai recipe. All you have to do is soak the urad dhal along with a teaspoon or channa dhal and toor dhal and red chilly. Grind it. Do the tadka and steam it. That’s it. After the steaming process we usually crumble it and prepare the kozhukattais or you can leave as is without crumbling.
- Urad dhal - 1/2 cup
- Channa dhal - 1 tsp
- Toor dhal - 1 tsp
- Coconut - 2 tbsp
- Turmeric - 1/4 tsp
- Salt - 3/4 tsp
- Red chillies - 2 adjust according to your taste
- Hing - 1/2 tsp
- Curry leaves - a couple
- Oil - 1 tsp
- Mustard seeds - 1/2 tsp
Soak urad dhal, channa dhal, toor dhal along with red chillies for 30 minutes.
Grind them into a coarse paste by adding not more 2 tbsps of water along with salt and hing.
Now heat the pan or tadka vessel. Add oil.
Once the oil is hot add the mustard seeds and curry leaves.
As they start to splutter add it to the grinded mixture.
Now add the turmeric and coconut and mix well.
Grease the idly trays with oil and take a medium lemon sized ball of the grinded mixture and place them in the idly tray.
Steam them for unto 15 minutes.
Let it cool and that’s it the filling is ready.
Before prepare the kozhukattai crumble the steamed urad dhal dumplings.