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Main Course

Modak

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

40 min total|Prep 40 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

2 cup Wheat flour
11/2 cup Coconut — grated
11/2 cup Jaggery — grated
1/2 tsp Cardamom powder
Salt, to taste
Water, to taste
Oil, to taste
Modak dye — optional

Preparation

Step 1
Knead a dough out of the wheat flour adding required salt and water.
Step 2
Mix together coconut, jaggery and cardamom. Set aside.
Step 3
Make small balls out of the dough and using your finger on the palm roll into medium thin puri.
Step 4
Fill with the mixture. Close it in upward direction just like a bunch of garlic in shape.
Step 5
Steam it for about 20 minutes Modak is ready. Serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Modak

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

40 min total|Prep 40 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

2 cup Wheat flour
11/2 cup Coconut — grated
11/2 cup Jaggery — grated
1/2 tsp Cardamom powder
Salt, to taste
Water, to taste
Oil, to taste
Modak dye — optional

Preparation

Step 1
Knead a dough out of the wheat flour adding required salt and water.
Step 2
Mix together coconut, jaggery and cardamom. Set aside.
Step 3
Make small balls out of the dough and using your finger on the palm roll into medium thin puri.
Step 4
Fill with the mixture. Close it in upward direction just like a bunch of garlic in shape.
Step 5
Steam it for about 20 minutes Modak is ready. Serve hot.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.