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Main Course

Kozhukotta

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 6 servings

2 cup Rice flour — roasted
11/2 cup Boiled water
Salt, to taste
1 cup Coconut — grated
½ cup Jaggery (Sharkkara)
1/2 tsp Cumin seeds (Jeerakam)
2 nos Cardamom (Elakka)

Preparation

Step 1
Boil about 2 cups of water in a vessel along with the required salt.
Step 2
Mix together the roasted rice flour and the boiled water.
Step 3
Knead them well to form a dough.
Step 4
Heat up a pan or a kadai.
Step 5
Add coconut, jaggery, cumin seeds and cardamom.
Step 6
Cook, till jaggery melts.
Step 7
Allow it to cool.
Step 8
Coat your hand with extra flour to prevent sticking.
Step 9
Make 10 small balls off the above dough and flatten them.
Step 10
Place a small quantity of the coconut mix in the middle of the flattened balls.
Step 11
Seal the edges so as to form the shape of a ball.
Step 12
Repeat the procedure for the remaining balls.
Step 13
Steam these balls for about 10 minutes.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kozhukotta

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 6 servings

2 cup Rice flour — roasted
11/2 cup Boiled water
Salt, to taste
1 cup Coconut — grated
½ cup Jaggery (Sharkkara)
1/2 tsp Cumin seeds (Jeerakam)
2 nos Cardamom (Elakka)

Preparation

Step 1
Boil about 2 cups of water in a vessel along with the required salt.
Step 2
Mix together the roasted rice flour and the boiled water.
Step 3
Knead them well to form a dough.
Step 4
Heat up a pan or a kadai.
Step 5
Add coconut, jaggery, cumin seeds and cardamom.
Step 6
Cook, till jaggery melts.
Step 7
Allow it to cool.
Step 8
Coat your hand with extra flour to prevent sticking.
Step 9
Make 10 small balls off the above dough and flatten them.
Step 10
Place a small quantity of the coconut mix in the middle of the flattened balls.
Step 11
Seal the edges so as to form the shape of a ball.
Step 12
Repeat the procedure for the remaining balls.
Step 13
Steam these balls for about 10 minutes.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.