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Thursday, September 04, 2008

Vinayagar chaturthi, kolukattai and 50th post

This is my 50th post :)

Vinayagar chaturthi is celebrated as the birthday of Lord Ganesha. Vinayagar Chaturthi is grandly celebrated in India. It falls on the 4th day of the new moon in the month of August - September (tamil month - Aavani). The first prayer of a Hindu is always to Vinayagar. And Kolukattai is special dish prepared for Lord Ganesha. Wishing u all Happy Vinayagar chaturthi.
So we celebrated this at home and would like to share this happiest moment with u all friends. This day brought me back some of the sweet childhood memories. Vinayagar Chaturthi means mind thinks of big idols of Ganesha and for me its always Kolukattai. Mom used to make sundal and kolukattai, that too sweet one is always my favorite one. Time has traveled a lot and after marriage i started preparing it. So called my mom before day and asked for the recipe. First time i preparing it. Got ganesha Idol. And I prepared kolukattai of both sweet and karam, and also brown sundal. Came out fantastic and my hubby loved it and also gave sweet kolukattai to our dog Spike and he too loved it and he barked and asked for one more. The day went out superb. Check out my recipes given below.
For Kara Kolukattai
Idly Rice or Par Boiled rice - 1 1/2 cups ( i used idly rice)
1 Onion, chopped finely
2 Green chillies, chopped
1 tsp Mustard Seeds
1 tsp Bengal Gram Dal
Few Curry Leaves
Soak the rice for 3 to 4 hrs and grind it into a coarse batter by adding little water only. Add salt to it last. Heat the kadai put the batter and fry for 3 to 4 mins. i made them two equal portions one for karam and for sweet. Transfer one portion to a bowl. Now heat oil in a kadai, add mustard seeds, bengal gram, curry leaves. When it starts spluttering add chopped onions, green chillies and fry for few mins. Now mix this with kolukattai batter. Now make them into small portions and steam it in a idly pot and cook for 15 to 20 mins.
For Sweet Kolukattai
1/4 cup Grated Coconut
1/4 cup Jaggery
Fry coconut in a hot kadai for few minutes, switch off the flame and add jaggery to that and mix well. take a small round from the batter and press the batter in the palm and make a small flat circle, place the filling in the center and fold it and join the edges. Make sure the filling is not coming out. Repeat this for rest of the batter. Place this on the idly plate and cook for 15 to 20 mins.
Now moving to Sundal
1 cup Brown Chick peas
10 Small onions, peeled and chopped
1/4 cup Grated Coconut
1 tsp Mustard seeds
1 tsp Bengal gram Dal
3 Red chillies
Few curry Leaves
Soak chick peas overnight and cook it in a pressure cooker. Drain the water and keep aside. Heat oil in a kadai, add mustard seeds, bengal gram, chillies, curry leaves to it. When it starts spluttering add onions and fry for 2 mins. Add boiled chickpeas to it and mix well. Then add grated coconut and mix well and fry for 2 mins and switch off the flame.
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