Mothagam

Recipe for Mothagam – Sweet Coconut Kozhukattai with home made ground rice. Vinayagar Chathurthi festival prasadam. Easy to do recipe with thengai pooranam.

Vinayagar Chathurthi means Kozhukattai. Kozhukattai is the main prasadam for the day. This is a very easy recipe for Sweet Kozhukattai that is made using soaked rice. Here is how to do Sweet Coconut Kozhukattai for Vinayagar Chathurthi.

Wash 1/2 cup of raw rice in water for 2-3 times. Soak the washed rice in 1/2 cup of water. Let it soak for a minimum of one hour. Grind the rice in the mixie along with the water used for soaking rice. Do not use extra water. You should grind it to a very smooth paste. Set aside.

Heat the remaining half a cup of water in a pan until boiling. Add in the oil and the salt. Add in the rice paste and mix well continously until it forms a very thick paste. Remove off heat. cover with a pan and set aside.

Now lets make the stuffing AKA pooranam.

Heat ghee in a pan and add in the broken cashew-nuts. Fry until golden. Add in the freshly shredded coconut, powdered jaggery and cardamom. Fry till all the jaggery is melted.

Grind two teaspoon of fried gram dal (pottu kadalai) to a smooth powder. Add in the fried gram powder to the pan and mix well. Switch off the flame. Allow it to cool. The stuffing will thicken up as it cools. Note: Do not add more than two teaspoon. The stuffing wont taste good.

Now lets make the dumpling. One can make the dumpling by hand or with the help of the mold. I will show both methods. Apply little oil in your hands and spread a small dough on the palm. Add in a little stuffing and make a dumpling like below by folding the dough on itself. Set aside.

The dumpling made with mold looks beautiful. Here is where you can buy them.

Apply oil in your hands and take a small piece of the dough and fill only the sides of the cavity. If the dough is extremely sticky, dip your hands in water and then fill.

After filling the dough, place a little stuffing inside till the top. Cover the mold with some more dough and carefully remove the dumpling from the cavity. Set aside. Repeat until the all the dough is finished.

Heat an idli vessel with water and steam the dumplings for 7-8 minutes. Remove off heat and serve sweet kozhukattai warm or at room temperature.

For the Dumpling

• 1/2 cup Raw Rice
• 1 cup Water ( 1/2 cup + 1/2 cup )
• 1/4 teaspoon Salt
• 1/4 teaspoon Oil

For the Stuffing (pooranam)

• 1/2 cup fresh shredded Coconut
• 1/2 cup powdered Jaggery
• 1/2 teaspoon Cardamom powder
• a pinch of salt
• 2 teaspoon ghee
• 5 cashewnuts, broken into small pieces
• 2 teaspoon fried gram dal (pottu kadalai in tamil)

For the Dumpling

1. Wash 1/2 cup of raw rice in water for 2-3 times. Soak the washed rice in 1/2 cup of water. Let it soak for a minimum of one hour. Grind the rice in the mixie along with the water used for soaking rice. Do not use extra water. You should grind it to a very smooth paste. Set aside.
2. Heat the remaining half a cup of water in a pan until boiling. Add in the oil and the salt. Add in the rice paste and mix well continously until it forms a very thick paste. Remove off heat. cover with a pan and set aside.

Now lets make the stuffing AKA pooranam.

1. Heat ghee in a pan and add in the broken cashew-nuts. Fry until golden. Add in the freshly shredded coconut, powdered jaggery and cardamom. Fry till all the jaggery is melted.
2. Grind two teaspoon of fried gram dal (pottu kadalai) to a smooth powder. Add in the fried gram powder to the pan and mix well. Switch off the flame. Allow it to cool. The stuffing will thicken up as it cools.
3. Now lets make the dumpling. One can make the dumpling by hand or with the help of the mold.
4. • Look at visual instructions above.
5. Heat an idli vessel with water and steam the dumplings for 7-8 minutes. Remove off heat and serve warm or at room temperature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Prasadam, Sweet, Dessert
• Cuisine: Tamilnadu, South Indian

For the Dumpling

• 1/2 cup Raw Rice
• 1 cup Water ( 1/2 cup + 1/2 cup )
• 1/4 teaspoon Salt
• 1/4 teaspoon Oil

For the Stuffing (pooranam)

• 1/2 cup fresh shredded Coconut
• 1/2 cup powdered Jaggery
• 1/2 teaspoon Cardamom powder
• a pinch of salt
• 2 teaspoon ghee
• 5 cashewnuts, broken into small pieces
• 2 teaspoon fried gram dal (pottu kadalai in tamil)

For the Dumpling

1. Wash 1/2 cup of raw rice in water for 2-3 times. Soak the washed rice in 1/2 cup of water. Let it soak for a minimum of one hour. Grind the rice in the mixie along with the water used for soaking rice. Do not use extra water. You should grind it to a very smooth paste. Set aside.
2. Heat the remaining half a cup of water in a pan until boiling. Add in the oil and the salt. Add in the rice paste and mix well continously until it forms a very thick paste. Remove off heat. cover with a pan and set aside.

Now lets make the stuffing AKA pooranam.

1. Heat ghee in a pan and add in the broken cashew-nuts. Fry until golden. Add in the freshly shredded coconut, powdered jaggery and cardamom. Fry till all the jaggery is melted.
2. Grind two teaspoon of fried gram dal (pottu kadalai) to a smooth powder. Add in the fried gram powder to the pan and mix well. Switch off the flame. Allow it to cool. The stuffing will thicken up as it cools.
3. Now lets make the dumpling. One can make the dumpling by hand or with the help of the mold.
4. • Look at visual instructions above.
5. Heat an idli vessel with water and steam the dumplings for 7-8 minutes. Remove off heat and serve warm or at room temperature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Prasadam, Sweet, Dessert
• Cuisine: Tamilnadu, South Indian

Find it online : https://www.kannammacooks.com/sweet-kozhukattai/

Easy South Indian style recipe for Avarakkai Poriyal made with coconut. Broad bean stir fry for lunch. Popular in Tamilnadu and Kerala. With step by step pictures.

Avarakkai – அவரைக்காய் , Broad beans is called as “Naatu kai” or country vegetable. It has a very high fiber content and a very earthy taste. This is an everyday simple vegetable stir-fry dish served usually for lunch.

Here is the video of Avarakkai Poriyal with Coconut – Broad Bean Stir-fry

The first thing in making the stir-fry is to soak the avarakkai in lots of water for 10 minutes to get rid of the fine dirt. Wash the bean and set aside.

Now we need to de-string the beans. This is an important step as the strings are very fibrous and not pleasant to eat. Snap off the tip of one end of the bean with a paring knife and pull the string like below. Snap and pull other end of the bean too. Discard the snapped-off ends and strings. Note that the tender young bean might not have strings. So just snap off the ends alone.

Chop the Avarakkai. Add the vegetable directly in a pressure cooker. Add in 1/3 cup of water, 1 teaspoon red chilli powder and 1/2 teaspoon turmeric powder. Pressure cook in medium flame for 2-3 whistles. If the Avarakkai is tender, then 2 whistles are enough. Switch off the flame. Set aside and wait for the pressure inside the cooker to release naturally. If you want the poriyal to be al-dente, then release the pressure manually.

Now lets do the tempering. Add in oil to the pan and when the oil is hot, add in mustard seeds, urad dal, curry leaves and dried red chillies. Wait for the mustard seeds to crackle and the urad dal to brown. Add in the chopped onions and the salt. Fry till the onions are soft and translucent. Add in the boiled vegetables and freshly shredded coconut. Fry for a minute.

Switch off the flame and remove from heat. Serve hot with rice and dal for lunch.

For Boiling Vegetable

• 500 grams Avarakkai – Broad Bean
• 1/3 cup Water
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder

For Tempering

• 2 teaspoon Peanut Oil
• 2 Red Chillies, dried
• 1/2 teaspoon Black Mustard Seeds
• 1/2 teaspoon Split Urad Dal
• 2 sprigs Curry Leaves
• 1 Onion, finely chopped
• 1 teaspoon Salt
• 1/3 cup Freshly Shredded Coconut

1. Wash the bean and set aside. Snap off the tip of one end of the bean with a paring knife and pull the string like below. Snap and pull other end of the bean too. Discard the snapped-off ends and any fibers.
2. Chop the Avarakkai. Add the vegetable directly in a pressure cooker. Add in 1/3 cup of water, 1 teaspoon red chilli powder and 1/2 teaspoon turmeric powder. Pressure cook in medium flame for 2-3 whistles. Set aside and wait for the pressure inside the cooker to release naturally.
3. Add in oil to the pan and when the oil is hot, add in mustard seeds, urad dal, curry leaves and dried red chillies. Wait for the mustard seeds to crackle and the urad dal to brown. Add in the chopped onions and the salt. Fry till the onions are soft and translucent. Add in the boiled vegetables and freshly shredded coconut. Fry for a minute. Switch off the flame and remove from heat.
4. Serve hot with rice and dal for lunch.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Side Dish, Stir-fry
• Cuisine: South Indian, Tamilnadu