Thengai Poornam Kozhukattai & Uppu Kozhukattai Recipe
Description:
Thengai Poornam and Ulutham Poornam Kozhukattai, also known as Ukadiche Modak, are festive sweet dumplings typically made for Lord Ganesha’s Birthday (Vinayaka or Ganesh Chaturthi), which is celebrated in August-September. This festival lasts for 10 days and is widely observed across India. Kozhukattai, steamed rice dumplings filled with coconut and jaggery (for the sweet version) or lentils (for the savory version), are a staple offering made to Lord Ganesha and enjoyed by all.
Cuisine: Tamil Nadu
Course: Dessert
Diet: Vegetarian
Ingredients:
For the Coconut Jaggery Filling (Thengai Poornam):
- 1-1/2 cups Fresh coconut (grated)
- 1/2 cup Jaggery (powdered)
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 1/4 cup Water
For the Savory Lentil Filling (Uppu Kozhukattai):
- 1 cup White Urad Dal (Whole)
- 2 Green Chillies
- 1 inch Ginger
- 1/4 teaspoon Asafoetida (hing)
- Salt (to taste)
- 1 teaspoon Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds (Rai/Kadugu)
For the Rice Wrapper for the Dumplings:
- 2 cups Rice
- 3 cups Hot water
- 1 cup Milk (warm)
- 1/4 teaspoon Salt
- Sesame (Gingelly) Oil
Preparation Time: 10 minutes
Cooking Time: 90 minutes
Instructions:
-
For the Coconut Jaggery Filling (Thengai Poornam):
- In a heavy-bottomed saucepan, combine the grated coconut, jaggery, cardamom powder, and water over high heat.
- Stir continuously until the jaggery dissolves completely.
- Reduce the heat to medium and continue stirring as the mixture thickens, and the water evaporates. This should take about 7-10 minutes.
- When the mixture has thickened and the water has evaporated, the coconut filling should look like a sticky dough.
- Remove from heat and transfer the mixture to another bowl to cool.
- Once cooled, divide the mixture into 10-15 equal portions. This will be your sweet filling for the rice wrappers.
-
For the Savory Lentil Filling (Uppu Kozhukattai):
- Cook the white urad dal in water until soft. Drain and set aside.
- Grind the green chilies and ginger into a fine paste.
- Heat sesame oil in a pan, and add mustard seeds. Once they splutter, add the green chili-ginger paste and asafoetida.
- Add the cooked urad dal and mix well. Season with salt to taste. Set aside to cool.
-
For the Rice Wrapper:
- Wash the rice thoroughly and soak it in water for about 30 minutes.
- Drain and grind the rice into a smooth batter using hot water, milk, and salt.
- The batter should be thick enough to form a dough-like consistency.
-
Assembling the Kozhukattai:
- Take a small portion of the rice dough and flatten it into a disc on your palm.
- Place a portion of either the sweet coconut filling or savory lentil filling in the center.
- Fold the edges of the dough over the filling and shape it into a dumpling (like a purse or modak).
- Grease a steaming basket with sesame oil and place the shaped dumplings in it.
- Steam the dumplings for about 20-25 minutes, or until the rice wrapper is cooked through and slightly translucent.
-
Serving:
- Once the Kozhukattai is steamed, remove it from the steamer and serve hot as an offering or a delicious treat for Ganesh Chaturthi.
Enjoy your homemade Thengai Poornam Kozhukattai & Uppu Kozhukattai!
This recipe makes for a traditional and festive treat, perfect for the celebration of Ganesh Chaturthi. It can be enjoyed both in the sweet and savory versions, offering something for every palate!
