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Kozhukkatta

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This is an old revision of this page, as edited by TrademarkedTarantula (talk | contribs) at 05:10, 11 October 2023 (Adding local short description: "Dumpling made from rice flour", overriding Wikidata description "Indian Food"). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Kozhukatta
Kozhukatta/kozhukkattai
CourseDessert
Place of originTamil Nadu, India
Region or stateKerala and Tamil Nadu
Associated cuisineIndia, Sri Lanka
Main ingredientsGrated coconut, jaggery

Kozhukatta (Malayalam: കൊഴുക്കട്ട) or Kozhukkattai (Template:Lang-tam is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukatta, although usually sweet, can sometimes be stuffed with a savory filling. Modak is a similar dish made in other parts of India.

Preparation

The dish is prepared by mixing grated coconut with jaggery syrup, placing it inside dumplings of rice flour, and steaming the dumplings. Ghee, cardamom, finely ground roasted rice flour etc. may be added to enhance the taste and flavor of the filling. In Kerala, a variant of kozhukatta made with atta flour (instead of rice flour) and grated coconut is a staple breakfast among some groups.

Kozhukkatta is prepared by Saint Thomas Christians on the Saturday prior to Palm Sunday and the day is hence called Kozhukatta Saturday.

In Tamil Nadu, the dish is traditionally associated with the Hindu God Ganesha and is prepared as an offering (naivedhya) on the occasion of Vinayaka Chathurthi. In Kerala, it is popularly associated with Oshana Sunday celebrations of Saint Thomas Christians.[1] It is also eaten as an evening snack with tea or coffee.

Kozhukkatta is an important part of several natal customs of the Sri Lankan Tamil community. In northern Sri Lanka, there is a custom involving dumplings whose edges are pressed to resemble teeth being dropped gently on a baby's head while the family wishes for the infant to develop healthy teeth.[2] In eastern areas of Sri Lanka such as Amparai district, a smaller version called piḷḷai kozhukkaṭṭai is prepared by female family members for an expectant mother about four months after conception. These sweets are commonly exchanged at weddings as auspicious symbols of "plump" health and fertility.[3]

Making

  • Flatten the rice dough
    Flatten the rice dough
  • Fill with the mixture of jaggery and coconut
    Fill with the mixture of jaggery and coconut
  • Close the dough
    Close the dough
  • Mold it into the shape of a ball
    Mold it into the shape of a ball

See also

Wikibooks Cookbook has a recipe/module on

References

  1. ^ "Kerala Syrian Christian Cuisine: KOZHUKATTA". 17 April 2011.
  2. ^ Sri Lanka. Ediz. Inglese. 2006. p. 71.
  3. ^ McCormack, Carol (1994). Ethnography of Fertility and Birth. Waveland Press. p. 46.
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