Green Gram Kozhukattai | Pachhai Payiru Kozhukattai

Pachai Payiru kozhukattai (Green Moongdal Kozhukattai) is a mouth-watering recipe and specially made on the auspicious day of Vinayaka Chaturti(Ganesh Chaturti). In my MIL's hometown (Nagercoil), this is one of the main neivedhyam in most of the temples. After pooja, she always visit to the nearest Krishna temple and Suchindram Anchaneyar temple on vinayaka chaturti day and always  greengram purna kozhukattai is served as prasad. The kozhukattai which they give in temple as prasadam is usually very big than we do in our homes but taste divine. Protein rich green gram is cooked and concocted with jaggery enriched with cardamom and coconut. This filling is then stuffed inside modak cups and steam cooked. A healthy and tasty variety of Kozhukattai/modak!

Tips for making Green Gram Kozhukattai | Pachhai Payiru Kozhukattai:

1. Instead of dry roasting green gram, we can soak the green gram for 2-3 hours and then pressure cook. Dry roasting helps green gram to cook faster.
2. There is not jaggery consistency for jaggery. We just need to concoct cooked green gram paste with jaggery till it becomes thick.
3. Filing and outercover are already cooked so steam cook the kozhukattai for just 3 mins. Overcooking makes the kozhukattai very hard. undercooking makes it sticky. So cook for 3mins and then allow it to cool off so its not sticky.

You may also want to try:

• Kozhukattai maavu outer cover is the most integral part in getting soft and tasty kozhukattai. Raw rice is soaked, grind to batter and the batter is cooked to soft non-sticky dough. Filling is then prepared and stuffed inside the rice dough cups.
• Thengai Purana Kozhukattai also called Modhagam or Modak is a very popular and traditional Kozhukattai variety that we make for many festivals like Ganesha Chaturti, Varalakshmi Vratham, Aadi Velli, Shankatahara Chaturti and many more occasions.
• Pidi Kozhukattai is a very mild sweet variety that is made with rice flour and jaggery. A very easy to make Kozhukattai variety.

Recipe Card for Green Gram Kozhukattai(Pachhai Payiru Kozhukattai):

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Green Gram Kozhukattai | Pachhai Payiru Kozhukattai

Course: Festival, Sweet Varieties

Cuisine: Indian, South Indian Recipes, Tamil Brahmin, Tamilnadu

Equipments Needed

• Pressure Cooker
• Mixer Grinder
• Heavy Bottomed Pan
• Idli Plates

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 20 people

Calories: 59kcal

Author: Sowmya Venkatachalam

Pachhai Payiru Kozhukattai, a Modak with Green gram and jaggery filling. Protein rich green gram is cooked and concocted with jaggery enriched with cardamom and coconut. This filling is then stuffed inside modak cups and steam cooked. A healthy and tasty variety of Kozhukattai/modak!

Print Recipe

Ingredients

• ▢ 1 cup Kozhukattai Mavu 1 Cup - 250ml
• ▢ ½ cup Green Gram (Pachai Payiru)
• ▢ ¾ cups Grated Jaggery
• ▢ 1 tablespoon Grated Coconut
• ▢ 1 teaspoon Ghee (Clarified butter)
• ▢ 5 Cashew
• ▢ ¼ teaspoon Cardamom Powder
• ▢ 2 tablespoon Oil

Instructions 

Frying Process

• ▢
  Add the green gram in the pan and fry for sometime till we get good aroma and the green gram turns brown color.

Cooking Green Gram

• ▢
  Cook the above fried gram in the pressure cooker and allow it to cook for 3 whistles. Strain the excess water from the cooked green gram

Grinding Cooked Dal

• ▢
  Add the strained green moong dal to mixer. Then grind it lightly in a mixer.to a smooth powder.

Melt Jaggery

• ▢
  Heat a pan, add grated jaggery and water to just soak the jaggery. In few minutes, the jaggery gets completely dissolved in water.

Filling Preparation

• ▢
  When the jaggery dissolves completely in water, strain it to remove dust and sand particles. Add the strained jaggery juice again in the pan, and keep it in flame.
• ▢
  When the the jaggery juice starts to boil and become thick, add green gram mixture, grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick the sides of the pan.
• ▢
  This is the correct consistency to remove from flame. Fry few cashews and add it to the puranam. Take the pooranam in a plate and allow it to cool off. Make small balls out of the pooranam and keep it in a plate.

Preparing Modak with Green Gram filling

• ▢
  Take some oil in a bowl and take little oil in hand and then take little rice flour ball and make it like a cup and then in the middle of it add the pooranam ball and then close the flour and keep it aside. Repeat the same for rest of the flour and pooranam.
• ▢
  Place it in the idly plate and steam cook it for 5 mins. Repeat the same for rest of the pooranam and kozhukattai dough.

Serving Time!

• ▢
  The yummy Pachai Payiru poorana kozhukattai is ready for Neivedhyam on the auspicious occasion of Vinayaka Chaturthi and then server it hot.

Video

Nutritional Info

Nutrition Facts

Green Gram Kozhukattai | Pachhai Payiru Kozhukattai

Amount Per Serving (1 piece)

Calories 59 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 11g4%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

FRYING PROCESS

• Add the green gram in the pan.

• Fry in medium flame till we get good aroma and the green gram turns brown color.

COOKING GREEN GRAM

• Cook the above fried gram in the pressure cooker and allow it to cook for 3 whistles.

• Strain the excess water from the cooked green gram

GRINDING COOKED DAL

• Add the strained green moong dal to mixer.

• Then grind it lightly in a mixer.to a smooth powder.

MELT JAGGERY

• Heat a pan, add grated jaggery and water to just soak the jaggery. In few minutes, the jaggery gets completely dissolved in water.

FILLING PREPARATION

• When the jaggery dissolves completely in water, strain it to remove dust and sand particles. Add the strained jaggery juice again in the pan, and keep it in flame.

• When the the jaggery juice starts to boil and become thick, add green gram mixture, grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick the sides of the pan.

• This is the correct consistency to remove from flame. Fry few cashews and add it to the puranam. Take the pooranam in a plate and allow it to cool off. Make small balls out of the pooranam and keep it in a plate.

PREPARING MODAK WITH GREEN GRAM FILLING

• Take some oil in a bowl and take little oil in hand and then take little rice flour ball and make it like a cup. Then in the middle of it add the pooranam ball and then close the flour and keep it aside. Repeat the same for rest of the flour and pooranam.

• Place it in the idly plate and steam cook it for 5 mins. Repeat the same for rest of the pooranam and kozhukattai dough.

SERVING TIME!

• The yummy Pachai Payiru poorana kozhukattai is ready for Neivedhyam on the auspicious occasion of Vinayaka Chaturthi and then server it hot.