Kozhukatta & Chutney

Ingredients for Kozhukatta & Chutney:

For Kozhukatta:

1. Water – 4.5 cups

2. Salt – For taste

    Coconut oil – 1 small spoon

3. Rice powder – 3 cups

4. Coconut scrapped – 1 cup

For Chutney:

5. Coconut scrapped – 1 cup

    Shallots – 2

    Red chillies – 3

    Salt and water – As required

6. Coconut oil – 1.5 big spoons

7. Mustard – ½ small spoon

    Shallots chopped into round pieces – 1 small spoon

    Red chillies – 2, broken

    Curry leaves – 1 stalk

How to prepare Kozhukatta & Chutney?

1. Boil water adding oil and salt.

2. Add it slowly to rice flour and mix well without forming lumps.

3. Using a spoon mix the contents well.

4. Before the flour completely cools off, using your hands mix it well and add scrapped coconut.

5. Make gooseberry sized balls from the mixture.

6. Steam cook kozhukatta.

7. To prepare chutney, make a fine paste of ingredients no: 5.

8. Heat oil in a pan, and sauté ingredients no: 7.

9. Add coconut paste and sufficient water and heat the chutney.

10. Never allow it to boil. Slightly heat it; it’s enough.

Chutney should be thick.

Add kozhukatta to chutney and serve.

Courtesy: Vanitha Magazine February 15-28, 2018

Click on the images in the gallery to read different varieties of main course dishes; choose them as per your choice.