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Kara Kozhukattai, Recipe for easy Kara Kozhukattai

August 3, 2016 by Suguna Vinodh 40 Comments

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Kara-kozhukattai-recipe-rice

Kara Kozhukattai is made in the Kongunad region using par boiled rice and not the regularly used rice flour. This is a very light and super tasty kozhukattai. This is a childhood favorite for everyone. அலாதியான ருசி. சாப்பிட்டு பார்த்தவர்களுக்கு தான் தெரியும். It is generally made with lots of onions. If making for festival like ganesh chaturthi, onions are omitted. This kozhukattai is mainly had for dinner with some chutney. If there are very young children or aged people at home, the chana dal (kadalai paruppu) used in the recipe is boiled and added instead of adding them during tempering. Boiling the chana dal removes the textural crunch while eating and also makes it a little easier to digest. I have added the chana dal during tempering today. Here is how to do Kara Kozhukattai.

Here is the video of how to make Kara Kozhukattai, Recipe for easy Kara Kozhukattai.

Par boiled rice is used for this recipe. Soak Idli rice (Idli rice is Par Boiled Rice) for 3 hours. If you have puzhungal arisi / parboiled rice used for meals, use that as it adds to the taste. If you are planning for breakfast, then soak the rice over nite. It works well. Drain the water from the soaked rice. Now, grind the rice with some water. The quantity of water used while grinding will determine the final texture of the kozhukattai. For every cup of rice used, add exactly one cup of water while grinding. Too little water will give a really hard Kozhukattai and adding a lot of water will make the Kozhukattai gummy. So use the correct measurement of water while grinding. Grind to a really smooth fine paste. Set aside.

Kara-kozhukattai-recipe-soak

Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds and the chana dal. Wait for the chana dal to brown.

Kara-kozhukattai-recipe-temper

Add in the curry leaves, ginger, onions and green chillies. Make sure all these ingredients are finely chopped, so its easy to prepare and shape the Kozhukattai. You do not want a big chilli or a curry leaf when you bite the dumpling. So take time and chop the ingredients as fine as possible. Add in the salt. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.

Kara-kozhukattai-recipe-fry

Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit.

Kara-kozhukattai-recipe-cook

Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.

Kara-kozhukattai-recipe-shape

Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. The dumplings would become slightly glossy after steaming. Remove from heat.

Kara-kozhukattai-recipe-steam

Serve hot with coconut chutney, red chutney or kara chutney.

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Kara-kozhukattai

Kara Kozhukattai, Kara Kozhukattai Recipe


★★★★★

4.6 from 8 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 2 hours 20 mins
  • Yield: 20 big dumplings 1x
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Description

Recipe for making kara kozhukattai using rice. South Indian Tamil Kongunad style recipe.A different variety of kara kozhukattai made with par boiled rice.


Ingredients

Scale

For grinding

  • I used 1 rice cup which is 160 ml.
  • 1 rice cup parboiled rice
  • 1 rice cup water

For tempering

  • 2 teaspoon gingely oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 tablespoon chana dal (kadalai paruppu)
  • 2 onions, finely chopped
  • 1 inch piece ginger, finely chopped
  • 1 sprig curry leaves, finely chopped
  • 3 green chillies, finely chopped
  • 1 teaspoon salt

Instructions

  1. Soak Idli rice (Par Boiled Rice) for 3 hours. Drain the water from the soaked rice. Grind the rice with water. Grind to a really smooth fine paste. Set aside.
  2. Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, cumin seeds and the chana dal. Wait for the chana dal to brown.
  3. Add in the curry leaves, ginger, onions and green chillies. Add in the salt. Saute for 2-3 minutes until the onions are cooked and slightly starting to brown.
  4. Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside.
  5. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.
  6. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame.
  7. Serve hot with coconut chutney, red chutney or kara chutney.
  • Prep Time: 2 hours
  • Cook Time: 20 mins
  • Category: Main
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Muthu says

    August 20, 2020 at 8:11 pm

    Easy to make. Well written

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 20, 2020 at 9:17 pm

      Thank you!

      Reply
  2. Sunny says

    January 18, 2019 at 10:43 pm

    Hi Suguna,

    Thanks for the recipe. Can I freeze the dough after making them in ball shape. So that I can Thaw and steam it for later use.

    Reply
    • Suguna Vinodh says

      January 20, 2019 at 9:45 pm

      Sure Sunny. you can freeze the balls.

      Reply
  3. Bobby says

    August 6, 2018 at 4:22 pm

    Tried and all liked it. Kolukattais were soft, shouldnt it be bit gummy ? Not sure how it should be just a query.

    Reply
  4. Kanagalakshmi says

    July 25, 2018 at 9:01 pm

    Is possible with some other rice ??

    Reply
  5. Anandapriya Palanisamy says

    February 24, 2018 at 8:09 am

    Thanks for bringing up all our Kongu style receipes.Yummy kolukattai reminds my Aatha (🙏Grandma) who used to make simple and yummy dishes 😊

    Reply
    • Suguna Vinodh says

      February 26, 2018 at 9:08 pm

      Thats so nice. I miss my grandma too all the time!

      Reply
  6. Sanjay Vaidya says

    January 18, 2018 at 9:33 pm

    Your a lifesaver ever since Ive found your site it’s been a feast easy to use clean and crisp brill receipes. Pl come out with a book asap so that I can pass it on to family an friends as a must have. Pl keep me m coming. Namaste

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 19, 2018 at 12:04 pm

      Thank you so much Sanjay!

      Reply
  7. krishna says

    December 24, 2017 at 11:07 pm

    Good description of the recipe, clear explanation…………great work .

    Reply
  8. k.jayachitra says

    April 29, 2017 at 2:09 pm

    hai suguna, i am first time prafired kozhukattai. really super. my mom name is suguna . thank u

    ★★★★

    Reply
    • Suguna Vinodh says

      May 1, 2017 at 2:34 pm

      Thank you so much Jayachitra. Nice to know that I share the same name with your mom.

      Reply
  9. Selva says

    March 27, 2017 at 2:38 am

    Hi suguna,

    Our first time made kozhukatti really it came well nice and soft , thanks for sharing this dish .

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 29, 2017 at 5:15 am

      Thank you very much!

      Reply
  10. Saravana says

    February 20, 2017 at 1:20 am

    We tried your kolukattai recipe and it turned out
    super duper hit. We all liked it sooooo much. It has become our favourite now and we are going to make it often. Your perfect measures and clear instructions help beginners like us to make it good. Thank you for sharing this traditional recipe with all of us.

    Saravana

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 20, 2017 at 9:00 am

      Thanks Saravana.

      Reply
  11. Meera says

    February 9, 2017 at 11:59 am

    Made this kaara kozhukkattai last night for dinner?Never knew can make them by this method, absolutely tasty and wonderful?Thank you, will share this with my family.

    Reply
    • Suguna Vinodh says

      February 10, 2017 at 9:46 am

      Thank you Meera!

      Reply
  12. sudha says

    November 13, 2016 at 12:56 pm

    Tried this out today and very happy with the result!
    Thanks for another easy, delicious traditional recipe! I rarely visit any other recipe websites these days. This site feels like “home” and no other site can match this feeling 🙂

    Reply
    • Suguna Vinodh says

      November 13, 2016 at 7:34 pm

      Thank you so much for writing. Really happy that you liked it.

      Reply
  13. Pavithara says

    September 30, 2016 at 3:30 am

    Hi Suguna,

    I’m regular follower of your blog and the dishes are very tempting. Moreover, i like the stories that comes with each dish. I’m from Pollachi and we use a cup of coconut (oru moodi thenga) for 2 cups of rice while grinding. I have tried both the versions of Kozhukattai with/without coconut since my MIL makes without coconut. The one with coconut gives better taste and softness. Everyone at my home are great fan of Kozhukattai and my mom makes twice a month for dinner. Also, not to grind the rice too fine and it need to be little coarser.

    Thanks,
    Pavithara

    ★★★★

    Reply
    • Suguna Vinodh says

      September 30, 2016 at 9:29 am

      Thank you!

      Reply
  14. Preethi says

    September 4, 2016 at 9:58 pm

    Hi Suguna

    I must certainly thank you for this easy delicious recipe. My husband is a die hard fan of Kozhukkattai and since the traditional kerala method is quite tough I hardly find time to make it on working days. I tried this recipe the day I saw this and it was a sooper hit 🙂 I have recommended this to my mom and sis.

    Thank you . Keep going with the same spirit

    ★★★★

    Reply
    • Suguna Vinodh says

      September 4, 2016 at 10:03 pm

      Thank you so much Preethi! Glad you liked the recipe. Happy cooking!

      Reply
  15. Nisha Rani Ramarao says

    August 19, 2016 at 3:40 pm

    Tried this today… Super Hit.. 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 19, 2016 at 7:49 pm

      Thank you Nisha! Glad you liked the kara kozhukattai!

      Reply
  16. Nisha Rani Ramarao says

    August 19, 2016 at 11:53 am

    Thank u again. ?

    Reply
  17. Durga Karthik says

    August 11, 2016 at 10:18 pm

    I tried the same recipe with Varagu arisi and sprouted green gram.Excellent taste.Thank u.

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:39 am

      WOW! thats really nice Durga.

      Reply
  18. Hari Ayyappan says

    August 9, 2016 at 4:55 am

    Really Awesome Recipes!!!.. Since i am a bachelor i’m trying some of your recipes, Most encouraged recipe was Chettinad poondu Kuzhambu…

    Seriously your blog is helping a lot in improving my passion, TanQ…

    !!!Happy Foodies!!!

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:55 am

      Thank you so much.

      Reply
  19. Raji says

    August 5, 2016 at 10:52 pm

    Rombave nalla vanthathu kannama.enga veetla elarukum pidichi irunthathu.

    Reply
    • Suguna Vinodh says

      August 6, 2016 at 12:26 am

      Thank you Raji!

      Reply
  20. Kiruthika says

    August 4, 2016 at 11:28 pm

    Hi Suguna,
    Thanks for posting such a variety of delicious recipes, and lots from Coimbatore, my place too.
    For this kolukattai, should we use grinder or can it be done in mixie/ blender?

    Reply
    • Suguna Vinodh says

      August 5, 2016 at 9:50 am

      I used mixie. Mixie does a good job. If you are grinding large quantities, say 1 liter of rice etc, then grinder will be easy.

      Reply
  21. Adhy says

    August 4, 2016 at 8:37 am

    Wow what a wonderful demonstration of our family’s favourite food. The kolukattais and santhakai (sevai) are done in all kongunaad region household either when there are guests or when there is a festive mood. You should also demonstrate santhakai to the world! You are super cool ??Few variations we do if you like, sometimes We used to add 6-8 dry red chillies with the idly rice while soaking which will give orange texture and a little spicier taste to them. Also while frying onions my mom used to add pieces of cut coconut this will give a crunchiness to the kolukattai. Also try onion raita along with the chutney for kolukattais !

    Reply
    • Suguna Vinodh says

      August 4, 2016 at 8:42 am

      wow. Thanks Adhy. We do like that too! Will definitely post in the coming days.

      Reply
  22. Priyadharshini says

    August 4, 2016 at 3:33 am

    Love your blog! Recipes are simple and fail proof. Above all, the Kongunad recipes take me back to Coimbatore every time. Keep writing and keep inspiring !

    Reply
    • Suguna Vinodh says

      August 4, 2016 at 8:44 am

      Thank you so much Priyadharshini.

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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