Use your browser's back button to go back to the previous page.

Stuffed Korukattai

Korukattai with Coconut Filling

2 cups grated coconut
1 1/2 cups of brown sugar
10 cardamoms
Grind grated coconut.  Heat brown sugar 
with a little water.  Add the grated coconut. 
Cook until the water evaporates.  Turn heat
Off, add powdered cardamom.


Korukattai with Dal Filling 

1/3-cup urad dal  soak for 1 hour.
1/4 channa dal
2 green chili

Grind the dals with chili to a paste.  
Add salt.  Steam the paste.  Allow to 
Cool, and break into bits.  Make sure the
paste is not sticky.  Season with Asafetida 
and curry leaves.


Flour coverings

Boil 2 1/2 cups of water.  Add 2 cups rice 
powder.  Mix and make sure there are no lumps.  
Tightly cover with a cloth until it is cooled.  
When it is cooled knead into dough with a little 
oil.  Dip finger in to oil.  Pick up marble size 
dough.  Work it into a flat round shaped like a 
puri.  Take a little filling and seal it in the 
puri.  Steam the stuffed korukattai