Karadaiyan Nonmbu…Though celebrated every year this one was very special because it was my one and a half-year-old princess first. She sat through the small celebration brimming with curiosity and inquisitiveness. She was in a state of confusion as she had too many things to meddle with….the kolam, flowers in her hair, the new charudu around her neck, the kozhukattais in front of her…finally she was too tired with all the activities that she said in her own way said “Nana” and waved her hand implying… please let me free.
This apart, an experiment with hand-pounded red rice kozhukattai was compared with the usual raw rice version. The experiment was by me and the traditional was by my daughter-in-law. Both came out excellently well… Taste, texture, and shape retention. The only difference was in the colour and the quantity of water used to gelatinise the flour.
I usually use 1.5 cups of water for every 1 cup rice flour. Here in my experiment, the quantity required was about 2 cups….. Loaded with the outer bran, hence very fibrous and thus needs more water to cook. Apart from its rich reddish-brown colour the rice is loaded with vitamins and minerals. The fat component of every rice grain is also intact because of minimal processing. A nutritious option too. Thus the day ended with all happiness…
A tradition done with satisfaction and carried forward to the next generation too
Ingredients For Karadaiyan Nombu Kozhukattai
- Raw rice flour store-bought 1 cup
- Powdered jaggery 3/4cup
- Water 1.5 cups
- Cardamom powder 1/2tsp
- Ghee 1 tsp
- Finely chopped coconut 2 tbsp
Preparation Method
- Dry roast the rice flour for 5 minutes on low flame.
- Add jaggery to water and bring to a boil with constant stirring on low flame.
- Add the coconut pieces and cardamom powder.
- Once the jaggery solution begins to boil add the rice flour a little at a time and mix well.
- Keep stirring on low flame till it becomes a thick mass. Cover with a lid and switch off the flame.
- Cool till warm. Grease your palms with ghee. Take small portions of the rice dough and flatten as shown in the picture.
- Steam on idli plates for 10 minutes.
- Serve with fresh butter
And here’s the Tasty Karadaiyan Nombu Kozhukattai Recipe
