Kerala kozhukatta/?????????? (Steamed rice dumpling with coconut, jaggery and spices) is a sweet traditional christian dish for Easter season. Itis a steamed rice dumpling (rice ball) filled with coconut, jaggery and some Indian spices. It is a tasty and healthy breakfast as well as evening snack too.
Back home in Kerala my mother prepares kozhukatta for every Palm Sunday eve and morning as a part of traditional Christian custom. I cant forget those days, especiallyour church, Lent and Easter celebrations , ????? ????? ..??????? ????????? ….that magical rhythm always brings me a positive feelings and as usual it always opens my treasure chest of memories. 🙁 No worries! Even though I am in Singapore, I follow my mother lands traditions and customs. I know it is an integral part of me.
In Kerala Palm Sunday is known as kurutholla (tender coconut leaves) Pernunaal because we keralites use young coconut leaves instead of palm leaves during the Palm Sunday church service. It is also known as Kozhukatta Perunaal because all Kerala Christians prepare kozhukatta for Palm Sunday feast.
Here is the traditional Kerala Kozhukatta recipe. Make a try and enjoy the traditional healthy sweet snack. Have a blessed holy week to all. 🙂
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Recipe Type | Breakfast/Snack |
Serve to | 2 to 3 |
Cooking and Preparation Time | 20 to 30 Minutes |
Ingredients For Kerala Kozhukatta
Ingredient | Quantity | Notes |
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Rice Flour | 1 ½ Cup | |
Grated Coconut | 1 Cup | |
Jaggery/sharkara | 100 Gram | change As per your taste |
Cardamom | 3 to 4 | crushed |
Roasted Cumin seed Powder | ½ Teaspoon | |
Ghee | ½ Tablespoon | |
Oil | For greasing Purpose | |
Salt | As per Your Taste | |
Water | As per required |
Method For Kerala Kozhukatta
Heat broken jaggery pieces with small quantity of water and melt it.
When melted, leave it to cool and strain. Keep aside.
Boil required water with salt.
Mix rice flour with boiled water (use a wooden spatula or spoon). Make a soft dough form. Keep aside.
Shape dough in to small balls and keep aside.
Place grated coconut, ghee, melted jaggery and spices in a bowl.Mix well and keep aside.
Take one rice ball in your palm and flatten it to a small circle.
Place 2 tablespoon coconut jaggery mixer in its middle.
Seal the circle evenly and make a small round ball.
Repeat the process until the dough and fillings are finish.
Grease oil in a idly or normal plate (you can use idly or any steamer for preparing this dish). Place each rice balls accordingly.
When all the rice balls are placed, cover and steam it for 15 to 30 minutes.
Turn off the heat. Serve cool and enjoy!
Homemade rice flour is best for kozhukattas. You can use appam, idiyappam flour also
Very tasty dish nice to look at too.
Have a blessed Holy Week.
Thanks Andrew 🙂 Have a blessed Holy week!
My The favorite’ that my grand mom used to peprare.. As u said, we in India peprare this for Diwali.. I missed out a lot of ur recipes.. But better late than never.. I am ur new follower
Hi Farhan, so glad to hear from you. Thanks 🙂
Good post Rani. Have a blessed holy week
Thanks Beena 🙂
Ah that looks yummy..love the filling..
Thanks Gloria 🙂
This look absolutely delicious! Such a beautiful share Rani Vijoo.:)
Thanks Deepa 🙂
Its my favorite dish Rani.. Looks yummy..
my most favorite dish