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Main Course

Nombu Kozhukkattai

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 5 servings

1 cup Rice flour Ari podi
3/4 cup Jaggery (Sharkkara)
2 tbsp Water
1 tsp Coconut — grated
1/2 tsp Cardamom powder (Elakka)

Preparation

Step 1
Roast the rice flour in a dry pan.
Step 2
Dissolve the jaggery in water in another bowl.
Step 3
Add the fried rice flour, grated coconut, cardamom and knead them together to make a dough.
Step 4
Make patties off the dough and steam in a pressure cooker or in an idli cooker.
Step 5
Serve while still hot with butter as side dish.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Nombu Kozhukkattai

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 5 servings

1 cup Rice flour Ari podi
3/4 cup Jaggery (Sharkkara)
2 tbsp Water
1 tsp Coconut — grated
1/2 tsp Cardamom powder (Elakka)

Preparation

Step 1
Roast the rice flour in a dry pan.
Step 2
Dissolve the jaggery in water in another bowl.
Step 3
Add the fried rice flour, grated coconut, cardamom and knead them together to make a dough.
Step 4
Make patties off the dough and steam in a pressure cooker or in an idli cooker.
Step 5
Serve while still hot with butter as side dish.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.