Thenga Pal Kozhukattai

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Posted 10th February 2008 at 06:20 AM by krishnaamma

This is our favoritedish. My grand mother used to prepare this when we were young. From the morning she will start to prepare this for us. This is a very big work on those days. She used to prepare the dough and ask us to make small balls. We will prepare small balls like “Cheeedi” which we used to prepare on Krishna Jayanthi. To make more and more kuzhukattai she used to tell “If you make more and more Kozhukattai, you will get more to eat”. J so we will make kozhukattai very fast. She will prepare coconut milk by grainding it in the ‘kal ural’. After taking thick first milk, again she will add some soaked rice with coconut and again she used to take thin milk. Then she will prepare this Thenga pal Kozhukattai. Here is the recipe of that delicious dish. Now a days we can take coconut milk very easily with the use of mixie. And even instead of small balls I used to do like this. I will prepare dough like ‘Normal Kozhukattai Mavu’ then I press that dough like ‘Kuzh Vathal’ in ‘Idly Panai Thattu’ and steam it. Then prepare coconut milk and do as usual. Try this type too.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>
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Ingredients

Rice flour- 2cups

Sugar-1 cup ( It can be reduced to 3/4 cup if one wants to reduce the sweet)

Coconut thick Milk-1 cup
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Coconut 2<SUP>nd</SUP> milk – 2 cups

Salt a pinch

Method

1) Make a soft dough of the rice flour required amount of water.

2)Shape them out to round kozhukattais and steam them for 10 min. like normal kozhukattai. (By doing this you can avoid breaking of kuzhukattais while we boil them in thengai pal.)

3) Bring the second milk to boil along with water and remaining sugar.

4) When the milk starts boiling well add the kollukattais in that.

5) Keep them in low flame till the kollukattais are cooked.
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6) The kozhukattais will start floating after they cooked.
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7) Now add the thick milk and just wait for a boil.
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7) Remove from the fire and serve in room temp.
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8) Even it will taste good when served chilled.
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Note: you can use HALF & HALF, it can be substituted with whole milk.

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Posted in Thenga Pal Kozhukattai

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Comments

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	Thanks for this topic Krishnamma.. Its also a favorite at my place.. today i have made so many variations to this traditional dish to accomodate healthy cooking too..
	Posted 10th February 2008 at 01:13 PM by Anandchitra

	Hi Anandchitra, Why dont you share the variations of the traditional dish here. So that we will also know and follow the same. waiting for your response :)
	Posted 10th February 2008 at 11:36 PM by krishnaamma

	Dear Krishnamma Its nothing much really.. scale back on cocnut milk and use lite version..using sweeteners.. but nowadays we are all more fond of pidi kozkatai.. I make it in a combo of powdered rice and dhal and after cooking like uppma then make it into kozkatai form and pressure cook.. nothing fancy really.. enjoyed reading your blog..
	Posted 11th February 2008 at 06:22 AM by Anandchitra

	Ho, Chitra, Very nice of you. Yes we too used to prepare 'pidi kozhatai' and parappu sambar for side dish. Actually krishna used to take with dosa milagai podi and my husband with sambar. I like coconut chatni.
	Posted 11th February 2008 at 07:08 AM by krishnaamma

Hi amma,
Just now saw this blog. Yummy coconut kozhatai. I am waiting for you to come and prepare.

Posted 14th February 2008 at 12:19 PM by kutekrish

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