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Place of originTamil Nadu, India
Region or stateKerala and Tamil Nadu
Associated national cuisineIndia, Sri Lanka
Main ingredientsGrated coconut, jaggery

Kozhukatta (Malayalam: കൊഴുക്കട്ട) or Kozhukkattai (Tamil: கொழுக்கட்டை) is a popular South Indian sweet dumpling made from rice flour, with a filling of grated coconut and jaggery. It is similar to modak made in other parts of India.


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 flavour 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 the poorer masses.

Popular culture[edit]

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 evening celebrations of Saint Thomas Christians.[1], and is also eaten as an evening snack with tea or coffee.

Kozhukkattai 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]


See also[edit]


  1. ^ http://indiankeralafood.blogspot.in/2011/04/kozhukatta.html
  2. ^ Sri Lanka. Ediz. Inglese. 2006. p. 71.
  3. ^ McCormack, Carol (1994). Ethnography of Fertility and Birth. Waveland Press. p. 46.

External links[edit]