Steamed spiced tomato and spinach rice dumplings made of grated coconut and broken rice.
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Cooking Time

40 Min

Meal Type


Preparation Time

20 Min




  • 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


  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. Add 2 tbsp grated coconut, salt to taste. Add water as required and cook with the lid on. Once the rice is ready divide the rice into parts. Add 1 tsp spinach puree in a portion of rice and 1 tsp tomato paste in another portion of rice. In another bowl, add grated coconut, salt and pepper, 1/4 tsp cumin powder and mix well. Make rice balls and stuff them with the coconut mixture. Steam the rice ball for 10-12 minutes. 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. Serve the Kozhukutta with coconut chutney.

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