Chettinad Kozhukkatai

Introduction

Chettinad Kozhukkatai, commonly known as Kozhukattai, is a traditional South Indian dumpling that's renowned for its unique blend of spices and flavors. This dish hails from the Chettinad region of Tamil Nadu, famous for its vibrant and spicy cuisine. Traditionally prepared during festivals and special occasions, Chettinad Kozhukkatai is revered for its taste and cultural significance.

The Chettinad region, inhabited by the Chettiars, has a rich heritage of crafting exquisite culinary delights. Known for their expertise in trade, the Chettiars embraced various cultural influences, which are evident in their recipes. Kozhukkatai has both savory and sweet versions, but this recipe focuses on the savory variety, specific to Chettinad traditions.

Ingredients

• Rice Flour - 2 cups
• Water - 2 cups
• Salt - 1 teaspoon
• Coconut Oil - 1 tablespoon
• Mustard Seeds - 1 teaspoon
• Urad Dal - 1 tablespoon
• Channa Dal - 1 tablespoon
• Hing (Asafoetida) - a pinch
• Red Chilies - 2, broken
• Curry Leaves - a sprig
• Grated Coconut - 1/2 cup
• Coriander Leaves - a handful, chopped
• Ginger - 1 inch, grated
• Green Chilies - 2, finely chopped

Preparation

Making the Dough

1. Begin by bringing water to a boil in a pan. Add salt and a teaspoon of coconut oil to it.
2. Reduce the heat and gradually add rice flour, stirring continuously to avoid lumps.
3. Once the mixture thickens and forms a dough, remove it from heat. Cover it and let it cool slightly.

Preparing the Filling

1. Heat the remaining coconut oil in a pan. Add mustard seeds and let them splutter.
2. Add urad dal, channa dal, and sauté them until golden brown.
3. Include a pinch of hing, red chilies, and curry leaves to enhance the aroma.
4. Add grated coconut, coriander leaves, ginger, and green chilies. Stir well until all ingredients are coated evenly.

Cooking Process

1. Take small portions of the rice dough and flatten them using your hands.
2. Place a small amount of the prepared filling in the center and carefully fold the dough over to form a dumpling shape, sealing the edges firmly.
3. Repeat the process until all the dough and filling is used up.
4. In a steamer, arrange the dumplings and steam them for about 15-20 minutes. Use a cooking timer to keep track.
5. Once cooked, the Kozhukkatai should have a glossy appearance. Remove from the steamer and let them cool slightly before serving.

Enjoying Chettinad Kozhukkatai

Traditionally, Chettinad Kozhukkatai is enjoyed with coconut chutney or a spicy tomato chutney. The dumplings can be served as a snack or alongside a meal. They embody the rich flavors of the South Indian spices mixed with the subtle sweetness of coconut, making it a delightful culinary experience.

Pair your Chettinad Kozhukkatai with a cup of hot chai or filter coffee for a complete South Indian culinary experience. Relish the subtlety of the fillings and embrace the warmth of each dumpling bite.