Kozhukattai (Modak) and Sundal

Ganpati Bappa Moriya



















On Sunday, we celebrated Ganesha Chathurthi -observed as the birthday of Ganesha - the elephant god. Ganesha or ganpati loves coconuts and modakam - a sweet dumpling made of coconuts and jaggery, so its customary to make modakam on this festive occassion. There are different methods of preparation - some dip the coconut-jaggery nougat in a paste of self-raising flour (maida) and fry it, others make a wrap out of rice flour and steam the dumplings.

The recipe below was taught by my mom. In my opinion, the most difficult part of this recipe is the assembly process - making the cuplike shape. I have helped amma flatten the dough to create the cup on many occassions, but from the looks of it...I still have a long way to go before I can master the shape (afterall this is only my 2nd solo attempt!).

Kozhukattai (Modakam)















Kozhukattai or Modakam - A must on Ganesh Chathurthi

Ingredients (to make 24 medium size modakams)

For the outer covering (Choppu)
Raw rice -1¼ cups
Seasame Oil - 2 tbsp
Salt - 1¼ tsp flat

For the filling (Poornam)
Grated coconut - 1½ cups
Jaggery - 1½ cups
Cardamom powder - ¼ tsp
Nutmeg powder - a pinch

Method:

For the choppu,

• Wash and soak raw rice in the ratio (1:2 water) for a couple of hours. Drain the water and keep aside. Grind the raw rice to a smooth batter using this water.
• Heat the remaining water over a medium flame, in a kadai (a shallow thick bottom vessel). Add salt and a teaspoon of seasame oil.
• To the boiling water, add the batter and stir continuously without allowing any lumps to form.
• When the mixture has formed into a smooth thick dough, remove from the fire.
• Wrap this dough in a wet cotton cloth and steam it well for 15 minutes.

For the filling,

• Melt the jaggery in a saucepan over a medium low heat. (Add a tsp of water to the jaggery to facilitate the melting)
• Once melted, the jaggery will start slowly bubbling and form a 'pouring' consistency. Add the grated coconut to a pan and pour the jaggery over it.

• Slowly incorporate the jaggery into the coconut, over the stove, and stir continously to ensure it doesn't burn.
  
• Flavor the filling with powdered cardamom and nutmeg.

The assembly...

• Smear your hands with a little sesame oil.
• Smoothen the prepared rice flour dough with your hands.
• Make small balls (the size of a lemon).
• Press in palm of hand and slowly flatten the edges with thumbs to get a cup-like shape.

The kozhukattais are not big...my idli plate is small (:P

• Fill these cups with the prepared coconut-jaggery filling.
• Close the cups by making small pleats of the wrap covering the filling.
• Put these filled up cups on an idli-plate and steam them for another 5-10 mts.
• Modakams ready for feasting.

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Quick Chickpea (Garbanzo bean) Sundal


Sundal has to be the easiest yet most loved festive dish thats made in Indian kitchens. Sundal can be made with a variety of dried beans soaked and pressure cooked before garnishing almost the same way. Traditionally, a different variety of sundal is made every day of the navarathri (9 days). Amma makes chickpea sundal on ganesh chathurthi along with modakams, hence I've followed the tradition. Since I'm a lot lazier, and because I forgot to soak the dried chickpeas the night before, I used canned (look out for the low sodium cans) garbanzo beans for the exact same taste. Here is the simple recipe.







Ingredients:

Chickpeas - 2 cans
Grated coconut - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - ½ tsp
Dried red chillies - 2
Curry leaves - a few
Asafetida - a pinch
Turmeric powder - a pinch
Salt - ½ - 1 tsp

Method:

• Heat 2 tsp of oil in a kadai and add ingredients 3-7 to the hot oil.
• Add two cans of washed, drained garbanzo beans, salt and turmeric powder
• Add the grated coconut and saute for a minute more before serving hot.