Thari Kozhukatta



  1. Basmathi rice – 1 cup
  2. Coconut oil – 2 tbsps.
  3. Mustard seeds – 1 tsp.
  4. Cumin seeds – 1/2 tsp.
  5. Fennel seeds – 1/2 tsp., crushed
  6. Dry red chillies – 2 to 3 numbers, split
  7. Curryleaves – a few numbers torn
  8. Greenchilly – 1 number, finely chopped
  9. Shallots – 5 numbers, thinly sliced
  10. Turmeric powder – 1/2 tsp. (level)
  11. Grated coconut – 3/4 cup
  12. Thin coconut milk – 3 cups/ use 3 cups of water+1.5 heaping tbsps. of coconut milk powder
  13. Salt – 1.25 tsp. or as per taste
  14. Ghee – 1 tsp.
  15. Roasted rice flour/ appapodi – 1/2 cup


  1. Grind the rice in a  coffee grinder (do not wash the rice) to a coarse semolina like powder. Soak the rice rawa in water for 30 minutes. Drain the water from the rice & wash the rice several times.
  2. Soak the rice again in water for 30 minutes. Drain water & keep aside.
  3. Heat the coconut oil & add the mustard seeds. Allow them to pop. Add the cumin seeds & crushed fennel seeds.
  4. Stir in the sliced shallots, greenchilli, curry leaves & dry red chillies. Cook till shallots turn almost brown in colour. Add the turmeric powder & cook for a minute on low heat. Add the grated coconut, coconut milk & salt. Bring the mixture to a rolling boil. Add the rice powder & cook on medium-low heat till the entire mixture starts to leave the side of the wok (like the last stage of Halwa). Switch off the heat & add ghee. Let this mixture cool down slightly. Add the roasted rice flour & mix.
  5. Wet your hands and make lemon sized balls from the rice mixture.
  6. Steam the balls in a steamer for 15 minutes.
  7. Serve warm with kadala curry (made with crushed shallots & dry red chilli flakes).

Source:- Magic Oven, Lakshmi Nair

This entry was posted in Lakshmi Nair recipes, Steamed palaharams, Traditional Kerala dishes. Bookmark the permalink.

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