Uppu Kozhukattai (Savoury Modak)

The savory version that I mentioned in my previous post for Sweet Modak is this one called as “Uppu Kozhukattai/Kolukattai” or “Ulundhu  Kozhukattai” in Tamil where “Uppu” means salt and “Ulundhu” refers to black gram (lentil) using which this type is made. These two varieties were traditionally made in my house by my mom. While the kids rushed to take the sweet one, my father and few other elders enjoyed this savory version. Just like I mentioned in the other post, once you conquer making the cover – the filling is a breeze. This, though, takes a little bit more time and steps than the sweet one.

Here the filling is made by first soaking the lentils for an hour, then ground coarsely along with chillies and seasoning.  This lentil is then steamed first and on cooling is broken down into crumbles, tossed with tempering of mustard seeds and herbs  and then filled into these rice flour pockets. They are steamed again for a second time. Sounds like a exhaustive process doesn’t it? But well when you get into the groove of actually doing it, its not as complicated as it sounds

I have used a different shape to make the savory one. You can use the same shape like that of (...)Read the rest of Uppu Kozhukattai (Savoury Modak) at Chef In You

© DK for Chef In You, 2010. |
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Post tags: asafoetida, black gram, cilantro, curry leaves, ghee, lemon, lime, mustard, rice flour