Mango Koazakkattai | How to make Mango Koazakkattai

By Saras Viswam  |  3rd Jun 2016  |  
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  • Mango Koazakkattai, How to make Mango Koazakkattai
Mango Koazakkattaiby Saras Viswam
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Video for key ingredients

  • Sambhar Powder

About Mango Koazakkattai Recipe

We prepare kozakattais, but this is an unique one with mangoes. The taste of the juicy mangoes fill your tounge with these steamed rice balls. Don't miss out this seasonal special.

Mango Koazakkattai, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Saras Viswam. Mango Koazakkattai is a dish which demands no explanations, it's a whole world of flavour in itself. Mango Koazakkattai is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Mango Koazakkattai by Saras Viswam is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Mango Koazakkattai.

Mango Koazakkattai

Ingredients to make Mango Koazakkattai

  • Good quality rice - 1 cup
  • Toovar dal - ½ cup
  • One ripe fresh coconut - 3 cup approx grated finely
  • Half ripened mangoes - 3 nos(chopped)
  • Red chillies - 5 nos
  • asafoetida - ¼ tsp
  • salt to taste
  • For Seasoning
  • oil - 1 tsp
  • mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • red chilly - 1 broken
  • curry leaves - 1 sprig

How to make Mango Koazakkattai

  1. Wash rice well, drain the water completely and spread over a cloth.
  2. Wash and soak toovar dal for half an hour.
  3. Drain the water, spread over a cloth and powder into rava.
  4. Blend the mangoes and red chillies together and keep aside.The puree should be three to four cups.
  5. Grind quarter part of the coconut with asafoetida.
  6. Heat oil in a frying pan season with mustard seeds, urad dal and a pinch of asafoetida and curry leaves.
  7. Add the ground coconut paste and add the mango puree.
  8. Add salt and allow it to boil.
  9. When it starts boiling add the coarsely powdered rice dal rawa mixture.
  10. Stir continuously from the bottom, adding the remaining finely grated coconut.
  11. When all the water is absorbed cook for few more minutes at a lower flame.
  12. Remove from fire and allow it to cool for sometime.
  13. Make oval sized balls and steam for fifteen minutes.
  14. Yummy mango kozhukkattais are ready to serve.
  15. Serve hot with sambar or chutney.

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