Ancient Tamil enrich Food - Kambu Kolukattai

Tamil Tradition and Culture is Healthy and Scientific Formalities to us

Kambu kolukkattai

Kambu ­ pearl millet (bajira ­ Hindi), kolukkattai / kozhukkattai ­ steamed sweet
dumbling

Few generations ago this must have been a staple snack / breakfast among the village
people of Tamilnadu. I have read about this in Tamil folk tales and tasted a few
times.Then I tried to bring out that ancient snack and here goes the recipe.

Ingredients:

Kambu ­ 1 cup
rice ­ 2 tbsp
coconut (shredded) ­ 1/2 cup (optional)                                     
cardamom powder ­ 1/2 tsp
jaggery (crushed) ­ 3/4 cup (or lesser)

Method:

Dry roast the kambu, rice till the kambu smells good.
Let it cool and powder it.
Add 1/2 cup water to jaggery and dissolve it by heating.
Filter and remove any impurities.
Pour the hot solution to a mixing bowl. Add the flour, cardamom powder and kambu
flour. Mix well to get something like hard chapathi dough. Take a ball and press well
inside the palm to get a rough oval shape. Grease an idly mold with very little sesame
oil and place the dumplings. Cook in idly cooker for 5 minutes (full steam).

Kambu kolukkattai is ready!