With Samaithu Par and one phone call to Ma as guides, we successfully converted rice flour, jaggery, coconut, gingelly oil and cardamom into kozhakattais. And what magnificent ones they were. We didn’t even have our usual flare-ups while making them. Cooking as we know, is a sensitive matter when both people think are somewhat brilliant. Just finished eating half of them. Stomach very full and homesickness slightly taken care of. Ganesha, that iconic, cult status pantheon member creates quite a ruckus in Mumbai around this time. You dare not step in the way of LalBaugCha Raja (The King of LalBaug). How can you not be fond of a person with a really fine pot belly and an elephant’s head? And this, was my post last year.
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Good. Did you try out the uppu (salt) variety or just the vellam variety! :)
gosh! these desis
I am impressed. Wouldn’t have taken this undertaking myself.
commenter 2 virku — poramai…
Hey, what about the Ullundu kozhakattai? And ell kozhakattai? And do you have their pictures, cos am damn interested in inspecting the curlied pursing of the kochakattai’s which is the mark of a genius kozhakattai craftsperson.
Just as we were having this discussion!
http://doesthisthat.blogspot.com/2006/08/ganesh-chaturthi.html
sathish: Yes. We made some mani kozhakattais as well!
Nilu: *Cough* Poramai?
Nithya: Give it a shot. Made me appreciate my Mom a lot more!
tilotamma: Ess. Poramai apparently causes stomach ache. Think I should keep Gripe Water around here.
Sriram Venkitachalam: We took some pictures. Will post them when I have enough guts!
Bangalore Bytes: Food! *follow link*