Channa Sundal

Ingredients:

• Channa - 500g
• Coconut - 1 grated
• Mustard Seeds - 1 spoon
• Udad Dhal - 1 spoon
• Round Red Chillies - 10-15
• Salt to taste
• Curry Leaves for garnishing
• Oil for Garnishing

Method:

• Wash and Soak the channa one day earlier
• Next day, keep the channa and add a little bit of salt in the water and keep it in presure cooker with weight and let it whistle for 3-4 times
• Break coconut, make pieces and grate them
• In a kadai, pour oil and prepare garnishing with mustard seeds, udad dhal, curry leaves and red chillies
• Put the cooked channa into this kadai and toss it gently. Ensure that you strain the water from channa before adding it to the kadai. Do not smash the channa while tossing
• Add grated coconut, add salt and toss gently
• Your sundal is ready

Images:

Kozhukattai - Sesame filling.

Ingredients:

• Sesame seeds (Til) - 1/2 cup
• jaggery - 1/2 cup
• Cardamom powder – ½ sp

Method:

• Dry roast the sesame seeds till they crackle.
• Allow to cool and grind in a mixer with jaggery.
• Mix with powdered jaggery and cardamom.
• Fill this in the kozakattai chuppu and make Sesame seeds.

Kuzhukattai - Udad filling

Ingredients:

• For the urad dal filling
• Urad dal - 1/2 cup
• green chilly - 2
• Red chilly- 2
• curry leaves - 1 twig(finely chopped)
• Oil - 1 table spoon
• Asafetida - 1/4 teaspoon
• salt to taste
• mustard seeds - 1 teaspoon

Method:

• Wash and soak urad dal for 1/2 hour.
• Drain well and grind coarsely adding salt, green chilies and red chilly and asafetida.
• Add less water for grinding.
• Now steam the ground mixer like idly.
• Remove from the idly cooker and bring it to room temp.
• Now again put it in a mixture grinder and just run for a min.
• Or you can do this by hand.
• Heat oil in a kadai and add mustard seeds.
• When it crackles add the curry leaves and the urad dal pooranam.
• Cook on a low flame stirring well for just 2 minutes.
• Remove it from the fire and bring it to room temp.
• Now make small balls out of it.
• Make ‘kozhakattai choppu ‘ and keep this as filling and close it.
• Steam it and your ‘ udad kozhakattai ‘ is ready.

To Make Kozhukkattai Mavu 2

Ingredients:

• Rice 1 cup
• Oil 1 sp
• Salt a pinch

Method:

• Wash and soak rice for 1/2 hour.
• Then grind it with less water in the mixie very nicely.
• In a kadai add little oil and pour this with a pinch of salt.
• Keep the flame low.
• Stir continuously till it becomes soft and lump.
• Switch off the stove.
• Close and keep it.
• After 10 min, you can use it for making the outer cover of the modhagam.
• This type of outer mavu is more soft than the first one.

To make kozhukkattai choppu

Ingredients:

• Here I explained how to make Kozhukkattai choppu

Method:

• Make small balls out of the rice dough. (as per To Make Kozhukkattai Mavu)
• Shape it into a cup with your fingers.
• Place 1 teaspoon of the prepared filling and cover to form a modhak shape - i.e bring all the end of the cup together. You will get a round ball with a cone on top.
• (while doing this keep the kozhukattai in your left palm and close your hand and collect the extra dough by your right fingers.)
• Make these modhaks or Kozhukkatais with any of the following fillings. Like coconut poornam, thil poornam, sweet channa poornam or udud poornam.
• Steam in a pressure cooker without weight for 3 - 5 minutes.
• (You can use an idli stand to steam Kozhukkatais.)
• Allow to cool for 10 minutes before removing from the cooker.
• Your kozhukatais are ready for neivedyam.

To make kozhukkattai Mavu

Ingredients:

• For the outer cover:
• Rice flour -3 cups
• salt a pinch
• Water 3 cups
• Oil or ghee - 1 table spoon

Method:

• Bring the water to boil in a heavy bottomed pan.
• Add a pinch of salt.
• Reduce the flame to medium (or you can remove it from the fire) and add the oil and rice flour and stir well to get a smooth dough.
• Take off the flame and mix further to remove lumps thoroughly.
• Cover and allow it to cool.
• This is the base thing we have to do first, before we prepare poornam.

Notes:

• We have to prepare the outer cover with rice flour. Some will prepare like chappati dough with wheat flour and they fill the filling ( poornam) and fry the Kozhukkatai.
• you can also do the same.

Kozhukattai - Coconut filling

Ingredients:

• Grated coconut - 1cup
• Jaggery - 1/2 cup
• Cardamom powder ½ sp
• Rice flour – 1 table spoon
• Ghee ½ sp

Method:

• Melt jaggery with a little water, in a kadai on a medium flame.
• Strain it after it dissolves in water to remove dirt and sand.
• Again pour it in a kadai and bring it to a boil.
• Add coconut, ghee and cardamom powder and cook for 2 minutes.
• The filling will become thicker when it cools.
• If needed add rice flour to make it thick.
• Transfer to a container.
• Let is cool and then make small balls out of it and keep ready to make kozhukattai .

Notes:

• If you want to make rich, you can add small cashew pieces in the poornam.

Images:

Kozhukattai - Sweet channa dal filling

Ingredients:

• Channa dal (kadalai paruppu) - 1/2 cup
• jaggery - 1/2 cup
• cardamom - 1 no
• Grated coconut - 1 table spoon
• Ghee 1 tab. sp

Method:

• Wash and cook channa dal with 3/4 cup water on a medium flame.
• Allow to cool and grind with coconut and jaggery.
• Add cardamom powder and grind to form dough.
• In a pan pour ghee and put the ground dough.
• Just cook for 2 min and remove it from the fire.
• Now make small balls out of it.
• Make ‘kozhakattai choppu ‘ and keep this as filling and close it.
• Steam it and your ‘ sweet channa kozhakattai ‘ is ready.