Kollu Podi - not one, but two recipes ! 1<SUP>st</SUP> recipe - not hot & spicy: Kollu or horse gram - 100 gms Pepper - 25 gms Moong dhal - 50 gms Omum - 10 gms Dry ginger - 10 gms Salt Dry roast every ingredient separately till lightly roasted – roast horsegram till crisp & moong dhal till aroma comes. Cool & powder. This is very good to be eaten with rice & ghee. 2 nd recipe - hot & spicy, can be used with idli & dosai, as well, besides rice. Horse gram - 1 cup Urad dhal - ¾ cup Hing - 2 tsp Red chillies - 20-25 Salt In ½ tsp oil, fry red chillies & hing. In the same kadai, roast first urad dhal & then horse gram till light brown. Dry roast salt also. Cool & powder. This is very good to be eaten with idli & dosai.
Jiffy Paruppu Podi - ready in just a few mts ! Pepper - 1 tsp Jeera - 2 tsp Fried gram ( pottu kadalai) - 1 cup Red chilli powder - 1 tsp Garlic cloves - 10 Salt In the mixi jar first grind together pepper & jeera. Then add fried gram, salt & fried gram. Grind fine. Add garlic, unpeeled. Grind again. Serve with hot rice & ghee ( or gingelly oil). The same can be converted to a quick side dish for chappathi, the following way. Heat 1 tbsp oil in a kadai. Temper ½ tsp mustard seeds, 1 tsp urad dhal & few curry leaves. Add I chopped onion, 1 slit green chilli & 1 chopped tomato. When they are fried well add 1 cup of water & salt ( very little only). Add as much of the powder as the thickness required & simmer. Before removing, add 1 tbsp fresh ( not at all sour) curds & chopped coriander leaves.
Pal Kozukkattai - more traditional than traditional ! Raw rice - 1 cup Coconut - 1 cup Jaggery - ¾ cup ( can increase or decrease according to taste) Ghee - 1 tbsp Salt - a pinch Cardamom - 1 tsp Pachai karpooram - 2,3 granules ( edible camphor ) Wash & soak rice in 1 cup of water for 2 hrs & grind very fine adding 1 tbsp jaggery, a tiny pinch of salt & the soaked water to a fine paste. Mix with 1 more cup of water. Heat ghee in a kadai, add paste & stir well till it forms a mass. Cool, knead thoroughly & roll into very small balls. In a broad vessel boil 4-5 cups of water. When the water is boiling vigorously add 7,8 balls at a time. The water should be continuously boiling on a medium flame. When the first set of balls start floating, it means they are cooked ( do not remove them), now add another batch. If the water becomes less, add some boiling water. Continue cooking in batches till all the balls start floating & are cooked. In the meanwhile take the first extract from coconut by adding 1 cup warm water & the second extract by adding ½ cup warm water. Heat ½ cup of water & jaggery in a vessel on a low fire till jaggery dissolves. Boil till it becomes syrupy. Immediately strain & add to the boiling balls ( now they should be completely floating). When the mixture boil after blending with jaggery, add the second extract. Simmer for a few mts & add cardamom powder, pachai karpooram & switch off. Add the first coconut extract & mix well. The end product must have sauce consistency.
doubts in pal kozukattai Hello Madam, I have some doubts in Pal Kolukattai recipe. Raw rice is Ponni pacha arasi, ok? U have mentioned in ur recipe to grind the soaked raw rice with a pinch of salt and a little jaggery to a fine paste. After that why shld a cup of water be mixed, wont it take a longer time to form a mass when put in kadai. Thanks in advance for ur replies. bye
Let me explain, Laxmi ! Yes, ponni pacharisi is fine. To get a soft dough ( we say, thakkali paza consistency) 1 cup rice requires 2 cups water - only then the dough will be thoroughly cooked as well. We prepare the " mel mavu' for purana kozakkattai also in the same way. It should be cooked thoroughly, but like chappthi dough as well. So I suggested 1 cup for soaking & grinding, 1 cup for mixing & cooking. You cook stirring well for a few mts - it will reach the right patham. Love & regards, Chithra.
major doubt Dear Mrs Chithra, Thanks for this recipe- I also had asked for this. My doubt is when the first batch starts floating, we add the second batch without removing the first. So, does that mean that we keep adding successive batches on top/by side of each other? Will this not overcook the first lots? Please help out. love Vidya
add successive batches, Vidya. There is nothing like overcooking in this. Go on adding further batches - nothing will happen. It will remain with the same softness. I do remember you asked for this recipe, Vidya. Love & regards, Chithra.
Amazing to cook pal kozukattai Hello ILites I just have to share my experience of cooking Pal kozukattai. Needless to say that Chithra's (I have skipped on that madam tag after Varloo mentioned it , is that ok?) recipes comes out so well, so I started with the print out of the recipe page. When it came to putting the first batch of rolled balls, I was skeptically looking into it, afraid that the balls are going to dissolve or break or God knows what would be the fate of those balls. But Good Gracious after a few minutes when it started to float, it was a wonderful sight. All of u ladies must try it to enjoy that happiness. The added advantage besides enjoying the cooking process in Pal Kozukattai is that u get to taste the yummy dish. For me the pleasure was doubled as I did it special for my IL friends. bye and have a nice cooking sessions.
Laxmi, your palkozukkatai had an amazing taste as well ! I do hope now everybody will start calling me Chithra - if our Induslad can remain at 28, why do you want to remember my age ??!! Laxmi, you have follwed the recipe very correctly. The consistency was just right & the flavour was also very good ! It is such a traditional but delicious dish - I wish more people try it ! Love & regards, Chithra.
Maavilakku - An offering in Adimonth. There are many mavilakku recipes: In T N the following recipe is follwed. Take raw rice-whatever vessel you use (I mean any size,depending on the no: of family members, to how many people you are going to distribute etc ) take fullyheaped in that vessel & a handful. You can use a small or big vessel. Rice is not generally washed with water but wiped with a clean cloth.Just smear some milk on it, mix well(pesari vaippathu)& rest it for 10 mts in a covered vessel.. grind it with cardamom in a mixi as fine as possible.Take the same volume of nattu sakkarai(also called poora sakkarai),clean it by picking out tiny lumps etc. Reserve a little of rice flour for putting kolam & mix the rest with the sugar thoroughly. Heap it into a flat mass with your hands, mixing it well. After the mavilakku is offered this will have a nice ghee flavour.Now the coconut offered is grated & mixed with this & the mixture is offered as prasadam. Kerala recipe: Raw rice is washed, soaked for 1 hr, drained well on a cloth & powdered with cardamom. Powdered jaggery is gradually added in the mixi itself & blended gradually till a chappathi dough consistency is reached. Jaggery is not measured but added as much as necessary. Take it out of the mixi & knead nicely with hand till you can pat it into a flat mass. The first one is “uthir uthir” whereas the second one is dough-ey!