When we were small ,the first thing that will come to our mind about chathurthi is the sweet poorna kuzhakattai and sundal that will be made in all houses and will be distributed among the neighbouring houses on that day. We used to compare the softness of the kozhukattai made in different houses.

Though I love poorna kuzhakattai,I used to make modagam which is more favourite to vinayagar. But this year I wanted to share this recipe with my readers. For the last one week the Tv channels in Tamilnadu are telecasting the kozhukattai preparation as vinayaga chathurthi is this weekend. One recipe given by an experienced old lady (Forgot to note her name) in podigai Tv samayal sandegangal was really impressive. I tried the recipe today and it came out perfect. I think it is very easy and can never go wrong. The kozhukattai turned out very soft

Ingredients

Raw rice -200 gms (1 uzhakku) (Here we get mavu pacharisi)

Powdered jaggery-1/2 cup

grated coconut-1/2 cup

Cardomom-2

Ghee -2 teaspoon

Gingelly oil-1 tablespoon

Soak the rice for an hour.Grind it well in a mixie.The batter can be watery. After grinding add 1/4 teaspoon salt and a teaspoon gingelly oil into the batter.The batter can be like dosa batter.

Keep a kadai in the stove. Boil 3/4 cup water and pour the grounded batter into the water and stir nicely.The batter will turn like a ball in a minute or two. Switch off the stove. Divide the batter into three portions and knead it into a smooth ball.make it into a single ball and cover it with a wet tissue or cloth.

Now for the coconut poornam , Keep the kadai in the stove.pour 1/4 cup water. Add the jaggerry into the water. Once the jaggerry dissolves, strain the jaggerry using a filter to remove impurities. wash the kadai and pour back the jaggerry and boil till it turns sticky. In medium fire it can be boiled for 3 to 4 minutes. Now add the coconut,ghee and the powdered cardamom and stir well till there is not much water content. Don't keep the coconut for a long tome in the stove. Switch off with in two minutes else the coconut will get roasted. Now the poornam is ready.

Now we have to make the kozhukattai and keep the poornam inside. In tamilnadu lot of ready made achu is available. But if you dont have achu also no problem. The batter will listen to your needs. Make small balls.spread it into flat thin circles as shown or make small kinnams as shown. little bit gingelly oil can also be used for spreading. Youngsters today will do a better work of making different shapes than us. Keep the poornam inside and cover nicely.If you make the first type stick the ends nicely.

Steam the kozhukattai in idly pot or stand. Remember you have to put a cloth or tissue on the idly plate before steaming else the steam from below will change the colour of the kozhukattai.