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  1. #1
    iyyerram's Avatar
    iyyerram is offline Member
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    uppu kozhakkatai

    hi all ,

    this is the traditional uppu arisi kozhakkatai. wen hearing kozhakattai well think of modakam(vella kozhakattai).this is usually prepared as a breakfast item. so make a try and enjoy.


    INGREDIENTS


    Rice - 1 cup
    (sona masoori or any raw rice)
    Grated coconut - 4 tbsp
    coconut oil - 2 - 3 tsp
    Mustard seeds - 1/2 tsp
    Black gram(Uzhunnuparippu) - 1 tsp
    Bengal gram(Kadalaparippu) - 1 tsp(optional)
    Asafoetida - A pinch
    Curry leaves - 4 - 5 sprigs
    Red chillies(vathal mulaku) - 2 nos
    Salt - As reqd
    Water - 3 1/2 cups
    Sesame oil(Nallennai) - As reqd


    METHOD

    1)Wash the rice well in water and spread it on a dry cloth or paper and let it dry for 1 hour.

    2)Grind the above dried rice coarsely(it should be like rava). Keep it aside.

    3)Heat oil in a kadai or a pan.

    4)Add mustard seeds, dhals and red chillies.

    5)When it starts spluttering, add water, asafoetida, curry leaves and salt.

    6)When it begins to boil, add the coarsely ground rice.

    7)Keep the flame on medium heat and keep mixing.

    8)When it becomes thick(like upma), switch off the gas and add the grated coconut to it and mix well.

    9)Keep it aside for sometime, till it becomes warm enough to be handled with hand.

    10)Spread sesame oil(nallennai) on both hands.

    11)Make oval balls with the mixture made.

    12)Grease the idly cooker plates with the sesame oil.

    13)Place the oval balls in the idly cooker and steam for 25 mins.

    :- Serve hot with coconut chutney.

    :- The rice used here is Sona Masoori. The quantity of water to be used may vary depending on the type of rice used. This is usually made with raw rice(pacharisi). But it can also be made with par-boiled rice.

    ďYo deva savita asmakam dhiyo dharmadi gocaraah Prerayet tasya yad bhargah tad varenyam upasmaheĒ
  2. #2
    G. Soundara Rajan is offline Member
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    Namassadhasae.

    Shri Iyer Ram;

    This is also called as 'pidi kozhakkattai'. First time it is half baked and secondly in urundai form steamed. Excellent light food. This arisi upma and pidi kozhakkai are padasalai tiffins. Only sadham with thalippu steamed. Sathveegamana aharam like viLam pazham for yAnai. Food and our direction of mind are inter-related.

    Palasruthi : Posting recipes like this will give equal palan as though it is served on one's dining table.

    Osandha dharmam. Keep it up pls!

    அவரவர் இச்சையில் எவை எவை உற்றவை அவை
    தருவித்தருள் பெருமாளே!
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  4. #3
    G. Soundara Rajan is offline Member
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    Smile

    Namassadhasae.

    One more point.

    The term 'uppu kozhakkattai' basically refers to uLutham kozhakkai. Sweet kozhakkattai is called as 'modhagam' and on pillayar chathurthi this ulutham kozhakkatai is also prepared for naivedhyam. Since modhakam is sweet this item got the name uppu kozhakkatai.

    Pidi kozhakkatai/uppu urundai - what is in a name? A rose is a rose.

    Hope all in this website will know one kozhakkai called 'AmmaNi kozhakkatai'. The residue of kozhakkattai mAvu is added chilli powder and salt according to taste and steamed.

    I think I have shared all the information in my mind with regard to kozhukkattais.

    This is an excellent treat with kozhakkattais. Ha Ha!

    There is a brahmin household vachanam 'thinru kettavan BrahmaNan'. Balae!

    அவரவர் இச்சையில் எவை எவை உற்றவை அவை
    தருவித்தருள் பெருமாளே!
  5. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.

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