Mothagam vella kozhukattai is essential for Vinayagar chaturthi. We make usually mothagam with channa dal plus coconut pooranam. This time around, I needed to publish kozhukattai recipe with thenga pooranam. So attempted it, asking recipe from the friend Sangeeta’s MIL. It had been super tasty. I'd always a concept that thenga pooranam might be too too sweet, rather than attempted. Only sampled two times at Jeyashris house. However when I attempted this, I truly loved this, its very easy too unlike the channa dal pooranam we usually make. Vj too loved it a lot! Now my usual story concerning the festival, don't hesitate to skip it
Like a kid I've always enjoyed ‘pillayar sadhurthi’. Father and bro are gifted enough to create clay idol of vinayagar in your own home itself. We take dirt from your own backyard with this. And with regards to decoration, that's painting it colourful, I did previously help. I loved that part. Once the day's celebration comes, we keep two black beads ready after the ‘abishekam’ will get over, we insert that within the eye part, then only vinayagar is formally born .
And never to forget time when mother transmits to collect 'arugampul' - a kind of grass- to make a garland for vinayagar. Every single day I gather it carefully (only three strands ought to be there inside a sprig) freshly in the fields opposite to the house. Also we go just a little far to collect the 'erukkam poo' to create malai, that stays great for couple of days. I personally use needle and thread making that cute garland. We obtain just the crimson variety near our area. But paati states white-colored flower variety is much more special for that festival.
I did previously sit watching eagerly what exactly are everything father employed for abishekam fresh lemon juice, honey, milk, curd, mashed blueberry,pure sandal (sandanam), turmeric etc and water among the items. And never to overlook the lovable little mouse (moonjoor) also will get each one of these abishekams . My paati accustomed to profit the whole factor. Personally i think now Aj misses all individuals things! Within our in-laws and regulations house we celebrate exactly the same way, however in a short manner.
So we make kozhukattais many of us sitting together mother, father, bro, paati and me. Mid-day, only for padayal we make 11 kozhukattai in every and finished the padayal and at night we start making lots for supper. So we enjoy hot, soft and scrumptious - it is going in with no counts . And not just the pillayar chadhurthi day, as lengthy because the pillayar is stored in your own home before its dissolved. Each night mother makes something to give the idol. Sundal and appam is going to be mostly made. Concerning won't be any rivers or ponds nearby, we dissolve the idol inside a big tub water stored within our garden after it will get dissolved very fast (yes very fast since it's homemade) we pour water towards the flowering plants we have within our garden. Sweet recollections!
Look into the other Ganesh Chaturthi recipes
- Channa dal pooranam recipe
- Mothagam with channa dal pooranam
- Ellu poorana kozhukattai
- Sweet pidi kozhukattai
- Ulundu kozhukattai recipe
- Ammini kozhukattai recipe
- Easy ulundu pidi kozhukattai recipe
- Aval pidi kozhukattai recipe
- Samai pidi kozhukattai recipe
Refer How you can shape a mothakam within the below video :
Recipe Cuisine: Indian Recipe Category: Snack
Prep Time. 25 mins Prepare time. 20 mins Makes. 12
Ingredients
Grain flour (Ready to use idiyappam flour) - 1/2 cup
Sesame oil - 1 teaspoon
Water - When needed
Salt - When needed
For coconut pooranam
Coconut - 1 cup
Jaggery - 1 cup minus 3 tblsp
Elachi - 2
Method
- For that dough, bring water to boil having a teaspoon of sesame oil and allow it to boil for any minute. Combine it with the flour with salt and blend well. Make use of a spatula for mixing. You might need plenty of water. So make certain you boil enough.
- After it might be warm, knead to some smooth dough and covered. You may make equal sized balls and covered.
- For that thenga pooranam, place grated coconut jaggery and elachi powder inside a pan, with 2 tblsp water. Add medium flame for five minutes, if this starts departing the edges of pan, turn off the flame.
- Make small cups from the dough, refer this VIDEO for finding out how to shape the cup. Fill using the coconut pooranam.
- Repeat and finished the kozhukattais and covered until steaming. Boil water in steamer and arrange the modaks within the steaming plate and prepare for five mintues. Or until they're cooked.
Notes
- You are able to reduce jaggery quantity when needed to fit your taste. I made use of little less jaggery than pointed out when i do not like it too sweet.
- To obtain the surface soft, its vital that you boil water well to make the dough. Dough ought to be almost cooked using the warm water so you get non sticky pliable dough.
- When the dough isn't cooked well, you might be unable to result in the cups correctly and can break while making.
- To see if the kozhukattais are carried out, it will likely be shiny and altered in colour.
- Don't over prepare. it could give you rubbery and damaged kozhukattais.
- Should you mix the stufiing in high flame or additional time than needed, it risk turning hard or brittle.
Its so soft and delcious, that you could pop one kozhukattai per mouth and revel in!
