About
Karthigai Deepam Festival:
Rows
of agal vilakkus in front of every house... this is the image that at
once comes to mind when we think of Karthigai Deepam - the festival
of lights that is celebrated throughout Tamil Nadu during the month
of Karthigai (November-December). Not many of us are aware that it is
one of the oldest festivals celebrated in the State, perhaps even
before people began celebrating Deepavali and Navaratri.
There
are two things I love about Karthigai deepam - the scintillating
diyas and the delicious kozhukattais.Back in nagercoil, people used
to steam these sweet dumplings in a special ,aromatic leaf called
"thirali" that u can get only during this season.And i
should tell u,these leaves definitely make a difference to the
kozhukattais.kolukattai recipe is one of the famous recipes in
Kanyakumari district for karthigai deepam. It can be served hot or
cold, it will be delicious.
Today,
I am sharing Therali Ilai Kozhukattai It is one of my mum's favorites and
she makes it very often at home. Other place for Karthigai Deepam, my neighbor district Thirunelveliyans share us kozhukattai
prepared using palm leaves. And, mum shares with them this Therali
Kozhukattai. I can recollect many cherishable memories of mum if I
think about this Therali kozhukattai. It is very famous in my native
Kanyakumari since the tree with therali Ilai/Bay leaf is readily
available in many houses.The strong smell
of the fresh bay leaf enters into the kozhukattai/appam while
steaming and gives great flavor to the kozhukattai. The house smells
divine after we make this kozhukattai.
Method:
1. Crush the dry ginger
and cardamom pods. Keep it aside. Take powdered jaggery in a heavy
bottomed pan and add 1 cup of water. Heat it until the jaggery is
dissolved completely. Strain the impurities.
2. Pour the jaggery solution back to the pan and bring it to boil. Add
the crushed cardamom, dry ginger and coconut. When it is boiling, add
the rice flour. Mix it all together and keep stirring.
3. The water content will be absorbed completely and it is formed as a
non sticky dough. Switch off the flame. When it is hand bearable, start
making it into small elongated balls as shown below. Meanwhile, get
ready with the bay leaf/therali ilai and wash it well.
4. Then place each ball on the backside of the leaf and roll it as shown
below. Tuck the leaves stem over the kozukattai and seal it properly.
Follow the same process for the entire dough.
4. Arrange the prepared kozhukattai on the steamer pate or on the Idli plate. Steam it for 15 to 20 mins.
5. Remove and serve when it is warm.
It smells so good the next day. Do try this if you could find bay leaf.
If you couldn't get the bay leaf then steam it as such without the
leaves.
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