About Vendaya Kozhukattai
Kozhukkattai, also known as kozhukatta, is a popular South Indian dumpling made from rice flour and filled with grated coconut, jaggery, or chakkavaratti. Kozhukattai, while typically sweet, can occasionally be stuffed with a savoury filling. Kerala Christians prepare it on the Saturday before Palm Sunday, hence the nameKozhukatta Saturday. Modak is a similar dish that is prepared in other parts of India. This is a popular dish for the Ganesh Chaturthi festival. The dish is made by combining grated coconut with jaggery syrup, stuffing it into rice flour dumplings, and steaming the dumplings. To improve the taste and flavour of the filling, add ghee, cardamom, finely ground roasted rice flour, and so on. A variant of kozhukattai made with atta flour (rather than rice flour) and grated coconut is astaple breakfast among some groups in Kerala. Fenugreek seeds are a common ingredient in Indian cuisine, with a sweet, nutty flavour reminiscent of maple syrup and burnt sugar. When eaten raw, it can be extremely bitter, but when cooked andcombined with aromatics and spices, it transforms and adds sweetness and depth of flavour to saucy dishes.
Vendaya Kozhukattai Recipe with Step by Step Pictures
Coconut :Coconut meat is delicious and slightly sweet, and it can be eaten raw or dried. It is used to make a variety of products, including coconut milk, cream, and oil. Cumin Seeds :Cumin has a warm, earthy flavour and aroma that is slightly sweet and bitter. To achieve the best flavour, the whole seeds must be toasted. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
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