Kurumulaku (pepper) Kozhakkatta recipie
Kurumulaku (pepper)Kozhakkatta recipe is given here. Kozhakkta is a delicious dish that we regularly prepare in my home. Easiness of the method of preparation and availability of the ingredients made this favorite to us and of course to our family. Main ingredient rice flour will always be available in my home for idiyappam and other ingredients too are used regularly for other dishes. The duration of time taken to prepare is also very less.
Kozhakkatta is a traditional recipe in the kitchen throughout south India. The main and important thing is that it ha a traditional value and interest. There are many varieties of Kozhakkatta like kurumulaku kozhakkata, uppu(salt) kozhakkata, poorana (filling(ellu(sesame seedu),kadala,uzhunnu,thenga, vellam) kozhakkatta, vella (jaggery)kozhakkatta, paal(milk kozhakkatta). Here know about preparing kurumulaku(pepper kazhakkatta) which is very easy among the above told varieties. There is a thought that kozhakkta is very favourite for Ganapathi (Vigneshwara). So In south India at the time of Vinayaka Chathurthi people are preparing varieties of kozhakkatta and dedicating it to Ganapathi at the time of prayer.
Preparation time:30 minutes, Cooking time: 30 minutes, Serve: 4-5 people.
Method of preparation
You can prepare kozhakkatta maavu( dough) in different way. Either you can prepare it from rice flour or prepare it by grinding the soaked rice in a grinder. The grinded maavu will be soft as compared to flour.
Preparation of grinded maavu
Soak white raw rice or mixture of raw rice and para boiled rice according to the quantity you required for 3-4 hours. After that grind it in a grinder until it becomes very soft. Then keep this in refrigerator overnight. In a thick bottom dish allow water to boil and place the rice maavu containing dish into this. Allow it to become a dough by continues stirring without sticking it into the bottom. Add 1 table spoon of cooking oil.
Preparation of rice flour
You can prepare rice flour in two different methods.