இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Ulundhu Kozhukattai There are many different types of sweets and savouries made for Vinayagar chadurthi, one of which is ulundhu kozhukattai, also known as uppu kozhukattai or kara kozhukattai. Ulundhu Kozhukattai is made by boiling and seasoning urad dal. In order to make the stuffing for this kozhukattai, spices and urad dal are added. The urad dal should be roughly blended with salt, red, and green peppers after three hours of soaking. After being subsequently cooked, this mixture can be cooled, softened, and tempered to make poornam for kara kozhukattai.
Some tips to make delicious ulundhu kozhukattai
- While grinding the urad, grind it coarsely and do not grind it finely.
- Add chillies according to your spiciness.
- After boiling the urad dal mixture in the idli plate, peel it off, or put it in a mixer jar and grind it lightly once again.
- Idiyappam flour or kozhukattai flour can be used.
- If using rice flour, use it after frying.
- Kozhukattai is hot after boiling, do not remove them from the plate immediately, let them cool for some time.
Other Varieties
Mani Kozhukattai
Ragi Pidi Kozhukattai
Poornam Kozhukattai
Sweet Pidi Kozhukattai
Paal Kozhukattai Recipe
Ellu Urundai
Ulundhu Kozhukattai There are many different types of sweets and savouries made for Vinayagar chadurthi, one of which is ulundhu kozhukattai, also known as uppu kozhukattai or kara kozhukattai. Ulundhu Kozhukattai is made by boiling and seasoning urad dal. In order to make the stuffing for this kozhukattai, spices and urad dal are added.
- Urad dal - ½ cup
- Green chillis - 3
- Dry Chillis - 1
- Salt - as needed
- Cooking oil - 1 tsp
- Mustard seeds - ½ tsp
- Urad dal (split) - ½ tsp
- Curry leaves - few
- Asafoetida - 1 pinch
- Grated coconut – 4 tsp
- Kozhukattai / Idiyappam flour - 1 cup
- Salt – as needed
- Cooking oil - 1 tsp
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Soak urad dal for 1- 3 hours.
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After soaking, strain the water and add it to the mixer jar.
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Add 3 green chillies and one dry chilli, a pinch of salt to it and grind it coarsely without adding water.
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Grease an idli plate with a little oil and roll the ground urad dal little by little and pat it lightly.
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Place in the idli pan and cook for 10 to 12 minutes.
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After boiling, break them with your hands or once again grind them quickly, which will break the mixture evenly.
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Add a tablespoon of oil to a pan.
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When the oil is hot, add ½ tsp of mustard seeds, ½ tsp of urad dal, a little curry leaves and a pinch of asafoetida powder.
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Add a pinch of salt and 4 tsp of grated coconut to it.
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Then add the urad dal mixture.
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Keep the urad dal filling aside.
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Add 1.5 cups of water to a pan and boil it.
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When the water is hot, add a pinch of salt and a tablespoon of cooking oil.
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Add rice flour to it and turn off the stove.
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Using the back of a spoon, smooth out the mixture.
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Then pour into a bowl and cool.
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Knead it gently after it gets comfortably warm.
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To make the kozhukattai, grease a banana leaf or plastic paper with a little oil and place a ball of dough on it.
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Place a tablespoon or so of the filling on it and fold and seal the edges.
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Oil an idli plate, then place the prepared kozhukattai in the idli pan, cover and cook for 5 to 7 minutes.
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After it cools down a bit, remove it from the plates.
-
Delicious uppu kozhukattai is ready.
Method
Step by Step Pictures
-
Soak urad dal for 1- 3 hours.
-
After soaking, strain the water and add it to the mixer jar.
-
Add 3 green chillies and one dry chilli, a pinch of salt to it and grind it coarsely without adding water.
-
Grease an idli plate with a little oil and roll the ground urad dal little by little and pat it lightly.
-
Place in the idli pan and cook for 10 to 12 minutes.
-
After boiling, break them with your hands or once again grind them quickly, which will break the mixture evenly.
-
Add a tablespoon of oil to a pan. When the oil is hot, add ½ tsp of mustard seeds, ½ tsp of urad dal, a little curry leaves and a pinch of asafoetida powder. Add a pinch of salt and 4 tsp of grated coconut to it.
-
Then add the urad dal mixture.
-
Keep the urad dal filling aside.
-
Add 1.5 cups of water to a pan and boil it. When the water is hot, add a pinch of salt and a tablespoon of cooking oil.
-
Add rice flour to it and turn off the stove.
-
Using the back of a spatula, smooth out the mixture.
-
Then pour into a bowl and cool.
-
Knead it gently after it gets comfortably warm.
-
To make the kozhukattai, grease a banana leaf or plastic paper with a little oil and place a ball of dough on it.
-
Place a tablespoon or so of the filling on it and fold and seal the edges.
-
Oil an idli plate, then place the prepared kozhukattai in the idli pan, cover and cook for 5 to 7 minutes.
-
After it cools down a bit, remove it from the plates. Delicious uppu kozhukattai is ready.
