Showing posts with label Ganesha Chathurthi. Show all posts
Showing posts with label Ganesha Chathurthi. Show all posts

Sep 10, 2013

Kara Kozhukattai | Pidi Kozhukattai | Pich Kudumulu

Pidi Kozhukattai is steamed rice dumpling from South Indian Cuisine. This Kozhukattai is made specially for Ganesha Chathurthi. It is also served for breakfast. It is primarily made with rice and seasoned with different condiments. This dumpling is a healthy recipe for evening snack or breakfast. You can replace it with ragi to make Ragi Kozhukattai.


1 cup Raw rice, soak in water for 5 hours

For seasoning
1 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Bengal gram
1 sprig curry leaves
4 green chilies, finely chopped
3 tsp Fresh Coconut, finely chopped


  1. Grind rice finely with little water
  2. In a heavy bottomed vessel, heat oil. Add mustard seeds, when it splutters add bengal gram, curry leaves and green chilies. 
  3. Now add ground rice and adjust salt as per taste. Start stirring in one direction until it forms thick dough
  4. After the above mixture cools, divide the dough in to equal portions about 1 1/2 inch. Take a portion of dough, roll it into oval shape and press it between fingers
  5. Place these Kozhukattai in idli vessel and steam for 10 to 12 minutes
  6. Serve hot

Karjikai| Karjikayi | Kajjikai | Kajjikayalu

Karjikai is a traditional stuffed pastry from  India specially made for Diwali and Ganesha Chathurthi.  Karjikai is the main dish prepared for Lord Ganesha apart from modak or kudumbulu. The stuffing is made from copra, granulated sugar, cardamom and cashew nuts. Sometimes stuffing also contains sesame seeds and other dried fruits and nuts.

Before I got married, I used to help my mom in making Karjikai for every Ganesha festival. At home we make this sweet once or twice a year. Also, this sweet has shelf life up to 15 days when store in a cool place in air tight container.  


For the dough
1 cup Maida
3/4 cup water
pinch of salt
1 tsp ghee or oil

For stuffing
3 cups Copra (dried coconut), shredded
1 1/2 cup Sugar
1/4 tsp Cardamom powder
1/4 cup Cashew nuts


  • Mix maida, salt and water in a mixing bowl to make dough. Cover the dough and leave it for 1 hour

  • In another mixing bowl, mix all the ingredients for stuffing

  • Now divide the dough into equal portions about 1/4th inch and roll it into balls
  • Take a ball of dough and roll it very thin. Use maida for dusting 
  • Place a tsp of stuffing on the center of rolled maida, fold it in half and seal the edges
  • Starting on the left corner, star pinching on the edge of the dough and swirl inwards until you reach the other edge

  • Heat the oil in heavy bottomed vessel for deep frying
  • Slowing drop the Karjikai in oil for deep frying. Fry evenly on both the sides in medium-low heat until it turns golden brown. Use absorbent paper to drain excess oil

  • After it has cooled completely, store it in an air tight container