Panai oolai kozhukattai ( palm leaf kozhukattai )


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Preparation Time : 20 minutes

Cooking Time : 15 minutes

Serving : 8 members

Description

This is an authentic dish very own to the southern region of Tamil Nadu mainly in the districts of tirunelveli , tuticorin and kanyakumari . It is served mainly during Thiru karthigai deepam days . The palm trees play an important role in the life of the people of tirunelveli region . As coconut trees are to kerela , palm trees are to tirunelveli . The palm Jaggery is used in many dishes and in medicines too . I first got to know about this dish when my neighbour served me this dish when I dropped in to her place .tirunelveli being home to me for the past 24 years I felt bad that my recipe posts were not mostly based on this region . So today’s post is dedicated to tirunelveli .

Ingredients 

Ingredients
Quantity
Rice flour1 cup
coconut grated1/4 cup
Dry ginger powder1/2 teaspoon
palm jaggery1/2 cup ( boiled in water to get a syrup , can use normal jaggery instead of palm jaggery )
water1/2 cup
cardamom powder1 teaspoon
black sesame seeds1/2 teaspoon
salta pinch
Threadsfew made out of palm leaves
palm leavesfew cut into 6 inch pieces , the middle portion of leaf

Method
  1. Mix rice flour , cardamom powder , coconut grated , dry ginger powder , black sesame seeds and a pinch of salt together in a big bowl .
  2. Strain the palm jaggery syrup and cool to warm . Add the syrup to the rice flour mixture and knead well to get a loose dough ( dough should be a bit more loose than of roti dough ) using little water if needed .
  3. Place little dough in the Center of the cleaned and cut palm leaves .
  4. Tie them on each side with a thread made from the palm leaves .
  5. Do the same with the remaining dough and palm leaves .
  6. Steam them for 10 -15 minutes .
  7. Remove and serve hot or at room temperature .