Sweet Pidi Kozhukattai

It’s one of the favorite dishes of Lord Ganesha. Normally we used to make this for Ganesh Chaturthi.

My mom prepared the flour by this given method. If you want you can use idiyappa flour.

     

And make sure the rice is almost cooked before steaming to get soft kozhukattai.

You can serve either warm or hot.

Ingredients

Raw Rice – 250 g

Jaggery – 250 g

Moong Dal – 100 g

Grated Coconut – 1 cup

Salt to taste

Method

In a kadai, add raw rice and saute it for 10 min on low flame. Then make it as coarse powder.

In the same pan, add moong dal and saute it till it become slight brown in color.

In a bowl, bring 1 ltr of water to boil. Then add sauteed moong dal, salt, grated coconut, jaggery and mix well. Do the process until jaggery dissolved in water completely.

In that, add the coarse powder of raw rice, little bit little. Mix well. Make sure it should not have any lumps.

The rice powder should cook well. And switch off the flame.

Apply oil in your hand, take a ball sized maavu and press with your finger.

Repeat the process to make all kozhukattai.

In idli cooker, add these in a plate and steam it. 

Once it done, then take it out and serve well.

Thiruvadirai Kali

In my nativity we used to prepare this kali for temple festival. It is very popular in village side. My mom used to make this quickly. Normally I am not showing interest to prepare this kind of sweet. But it is one of the favorite of my hubby.

                          

My mom prepared this for evening snack. Thiruvadirai is favored for Lord Shiva, on the day of Thiruvadirai star in Marghazhi.  

Ingredients

Raw Rice – 250 g

Moong Dal – 100 g

Jaggery – 250 g

Grated Coconut – 1 cup

Salt to taste

(To Temper)

Cashew Nuts – ½ cup

Dry Grapes – ¼ cup

Cardamom- 4

Ghee – 2 tsp

To Garnish

Sliced Plum - few

Method

In a kadai, add raw rice and saute it for 10 min on low flame. Then make it as coarse powder.

In the same pan, add moong dal and saute  it till it become slight brown in color.

In a bowl, bring 1 ltr of water to boil. Then add sauteed moong dal, salt, grated coconut, jaggery and mix well. Do the process until jaggery dissolved in water completely.

In that, add the coarse powder of raw rice, little bit little. Mix well. Make sure it should not have any lumps.

The rice powder should cooked well and add required ghee.

In a pan, heat 2 tsp of ghee. Add the tempering ingredients one by one and saute it for few seconds. 

And add these into kali. Garnish with sliced plum and serve hot.