Kozhukattai
Steamed spiced tomato and spinach rice dumplings made of grated coconut and broken rice.
Chef Ranveer Brar Kozhukattai Recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-40 Min

Type

- main course

Difficulty

- Easy

Preparation Time

- 20 Min

INGREDIENTS

  • FOR Rice
  • 1 tbsp Oil
  • 2-3 Dried Red Chilli
  • 1 Cup Broken Rice
  • 2 tbsp Grated Coconut
  • Salt
  • Water
  • 1 tsp Spinach paste
  • 1 tsp Tomato Paste
  • 1 cup Grated Coconut
  • Black Pepper
  • 1/4 tsp Cumin Powder
  • FOR Chutney
  • 10 Red Chillies
  • 2 Chrushed Cashew nuts
  • 1/2 cup Grated Coconut
  • 1 tbsp Oil
  • Salt
  • Black Pepper
  • Water
  • 1/2 tsp Cumin Powder

HOW TO PREPARE KOZHUKATTAI

  1. 1

    Heat 1 tbsp oil in a pan and add 1 tbsp Bengal gram dal, 3 dry red chillies, 1 cup broken rice and sauté well.
  2. 2

    Add 2 tbsp grated coconut, salt to taste.
  3. 3

    Add water as required and cook with the lid on.
  4. 4

    Once the rice is ready divide the rice into parts.
  5. 5

    Add 1 tsp spinach puree in a portion of rice and 1 tsp tomato paste in another portion of rice.
  6. 6

    In another bowl, add grated coconut, salt and pepper, 1/4 tsp cumin powder and mix well.
  7. 7

    Make rice balls and stuff them with the coconut mixture.
  8. 8

    Steam the rice ball for 10-12 minutes.
  9. 9

    For chutney, blend 10 red chillies, 2 tbsp chopped cashewnuts, 1/2 cup grated coconut, 1 tbsp coconut oil, salt, crushed black pepper, 1/2 tsp cumin powder, water.
  10. 10

    Serve the Kozhukutta with coconut chutney.

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