Tag Archives: aadi recipe

Paal Kozhukattai Recipe / Milk kolukattai recipe / How to make Paal Kolakattai


Paal Kozhukattai is authentic and traditional recipe of tamilians. My grandma prepares this during my childhood, there are two versions, the first one is the rice balls steamed in cow’s milk and the second version is the rice balls steamed in coconut milk and jaggery syrup.

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This is commonly prepared at times of Vinayagar chathurthi, as an offering to God Vinayaga. I have tried out the first version, it was delicious, yummy. Let us move on to the recipe…


  • Rice flour – 1 ½ cups
  • Milk – ½ litre
  • Sugar – 200 gms
  • Grated coconut – ½ cup
  • Cardamom power – ½ tsp


  • Boil 2 cups of water, take rice flour in a wide mouth bowl.
  • Boil the milk in a heavy bottomed vessel.
  • Pour in the boiled water little by little and mix it with a spoon.
  • Continue pouring water and mixing, until it forms to a large ball.
  • Divide into small portions and roll it to small balls (half the size of lemon).
  • Now gently drop the balls one by one to the boiling milk and keep in medium flame until the rice balls are steamed.
  • Sprinkle cardamom powder and add the sugar and grated coconut when the rice balls are almost steamed.
  • Wait until the balls are well steamed and the milk reduces to half the amount.
  • Remove from fire.

Serve hot or at room temperature.

Making of Paal Kozhukattai –




Puliyogare / Puliyodharai / Tamarind Rice


Tamarind Rice/ Puliyodharai is one among the familiar recipe when comes to variety rice. Also I would say a best tour recipe, when we go to tours during our school days my mom prepares this puliyodharai, last day evening and pack it for my lunch. Puliyodharai taste heavenly when accompanied with Kathirikkai Puzhikulambu / Tangy Brinjal Curry and Boiled Egg. Let us move on to the recipe…


  • Tamarind – a small guava size
  • Turmeric – a pinch
  • Hing – a pinch
  • Peanuts – a handful
  • Steamed rice – a cup
  • Mustard seeds – ¼ tsp
  • Red chilies – 6 nos
  • Split blackgram / Urad dal – 1 tsp
  • Black gram / Urad dal – 1 ½ tsp
  • Bengal gram / Channa dal – 4 tbsp
  • Fenugreek / methi seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • Sesame oil / gingelly oil – 3 tbsp.


  • Prepare Tamarind Extract.
  • Dry roast, 2 tbsp of channa dal/Bengal gram, 4 nos red chilies, 1 ½ tsp of Blackgram/Urad dal and ¼ tsp of fenugreek seeds, until the raw smell goes off or until they turn golden brown.
  • Remove from fire, bring it to room temperature and grind it to fine powder.
  • Heat oil in a kadhai, add in the mustard seeds, split blackgram, 2 nos of red chilies, and 2 tbsp of channa dal/Bengal gram, and curry leaves and ½ tsp of asafetida. Wait until they crackle.
  • Pour in the tamarind extract, sprinkle ¼ tsp of turmeric powder and allow it boil or until the raw smell goes off.
  • Add in 2 tbsps of ground spice powder, stir it well so that no lumps are formed.
  • Let it boil or until it becomes thick, remove from fire and transfer it a bowl.
  • Dry roast the peanuts, and add it to the tamarind pulp.
  • Take the steamed rice in a bowl, add required amount of tamarind pulp as per your taste, and mix well.

Serve with kathirikkai puzhikulambu and boiled egg or potato chips.

Note: Store the leftover tamarind pulp in an air tight container, stay fresh in room temperature for a week or refrigerate it for a month time.



Aadi Kozhukattai recipe / Aadi Kolakattai recipe / Aadi Kolukattai recipe


This kozhukattai is prepared early in the morning every Tuesday’s of Aadi month, women do Pooja by offering this to Goddess and later they have it only with the female members of their family. I do not know the reason behind this, my mom insists me not even show the kozhukattai to the male members of the family. I knew my grandfa likes this a lot, so I just drop these kozhukattai one by one to his mouth with a condition – “close your eyes” (to satisfy my mom as she says male members of the family should never see this kozhukattai) :P, a lovely memory.

A very simple and easy kozhukattai, which can be made in minutes and are served with pieces of coconut. Also I have seen people calling it mani kozhukattai. You can also prepare it for Vinayagar Chathurthi and offer for Vinayaga. Let us move on to the recipe…

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  • Rice flour – 1 cup
  • Water – 2 cups
  • Coconut pieces – ½ cup

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  • Sieve the rice flour in a wide mouthed bowl or vessel.
  • Heat the water in a saucepan, bring it to boil. Remove from fire.
  • Pour the water little by little to the flour and stir it well with a wooden spoon.
  • Mix it with water, until it reaches to the rolling consistency.
  • Now grease your hands with ghee, and take small portions of the dough and roll them to small balls.
  • Steam these rice balls in a steamer (I have used idly vessel to steam the balls).
  • Open the lid and check whether it’s steamed (the balls would look shiny or cut a ball and check out whether it fully steamed).

Serve with coconut pieces.

CLICK HERE for more Kolakattai / Kolukattai / Kozhukattai recipes.