Pullayaar Chatuthi in Amsterdam

Our first Pullayaar Chaturthi in Amsterdam. But I was in a laidback mood. But then, friends were making me jealous. Telling me about their "modakams" and "poojai" and "thengai pooranam" and Kaliman pullayaar. Jealousy and guilt got the better of my laziness. Jealousy already explained. Guilt at missing out...well almost.. on the yearly ritual[but i do look forward to it]

But with no coconut, modakam was impossible. So I convinced myself and promptly informed others too that I was doing the "puja" only in the evening. Just so I would pull myself to the shop to buy coconut and the usual "Other things", that I seem to remember everytime I head to the shop to buy only one much-needed item.

Space being a constraint and me having forgotten "kuthu vilaku and jothis" in my hasty packing, this pullayaar chaturthi we had to make do with a kutti pullayaar, 2 huge candles for lamps. With a table mat placed on the microwave and "Pulayaar" neatly arranged flanked by 2 huge candles, I was all set for the Poojai.

"Neivedyam" was Modakam, Unda uruli kozhakattai, ootappam, Paal and elani.

Modakam


Ingredients


Rice Flour-3/4 cup
Grated coconut-2 cups
Jaggery-1 cup
Salt-a pinch
Water-2 cups
Elaichi powder-1/2 tsp
Oil-2 tbsp


Method


To make modakam covering:

1. Dry roast rice flour in a wok to which a pinch of salt is added. Place your hand on the rice flour. You must be able to bear the heat. Reduce the flame of the gas.
2. Simultaneously boil water and add 1 cup of water to the rice flour stirring continously to ensure no lumps form.
3. Add more water if required to get a dough consistency. You must be able to form a small ball out of the flour without too much effort.
4. Cool the dough for about 5 mins. The knead the dough well.

To make the filling

1. Add grated coconut and jaggery into a wok/saucepan and keep stirring once in a while, keeping the gas on a low flame until the jaggery melts completely and the mixutre looks like a integrated golden brown color one.
2. Add elaichi powder to the mixture and keep stirring regularly until you can roll the mixture to form small sized balls between your palms.
3. Switch off the gas and let the filling cool for a while.

To make Modakams

Method 1:

1. Roll out small poori sized shapes of the modakam covering, sprinking a little flour to avoid sticking to the rolling tray.
2. Place enough filling at the centre[1 tsp or more] and bring the edges together at the centre to resemble a small pouch.
3. Roll it between the palms to get the shape of a full coconut.

Method 2:

1. Grease the palm with oil[to prevent sticking of the flour mixture]
2. Make small "nellikai" sized balls with the modakam covering and with your index finger make a hole at the centre of the ball.
3. Keep thinning the sides of the rice ball so it resembles a small cup.
4. Add the filling at te centre with a spoon or make small sized balls of the filling and place it at the centre
5. Gather the sides of the rice ball cup at the centre to make a coconut shaped pouch.

Repeat the same process[Method 1 or 2] until you finish making the desired number of modakams.

Steam the Modakams for about 10 mins and then let it cool before you scoop it out of the steaming tray/basket to prevent breaking of the modakam.

Unda Uruli Kozhakattai

Ingredients

Modakam covering-1/4 cup

Ildi molagai podi/red chilli powder-1 tsp

Salt-as per taste

For seasoning

Oil-1 tsp

Mustard seeds-1/4 tsp

Asafoetida-a pinch

Curry leaves-10-12

Grated coconut-2 tbsp

Green Coriander-few sprigs, finely chopped[optional]

Method

1. Roll out desired number of pea sized balls of the odakam covering
2. Steam it for 10 minutes and let it cool
3. Take oil in a wok and when smoking hot, add the seasoning items except coriander leaves.
4. Add the steamed rice balls to it and toss it in the wok for about 30 seconds, keeping the gas on a low flame[else the rice balls stick to the wok]
5. When done, top it up with coriander leaves.

Ootappam

Ingredients

Dosa batter-1 cup

Onion-1, finely chopped

Curry leaves-10-12

Green coriander-a bunch, finely chopped

Green chillies-1, finely chopped

Oil-for cooking

Optional Ingredients

Carrot-1, grated

Ginger-finely grated

Method

1. To the dosa batter, add all the other ingredients and mix well.
2. Add salt, if necessary.
3. Heat a flat tawa and spoon in a ladle of batter at the centre and roll out small chappathy sized slightly thick dosas.
4. Add oil on the sides,(You can cover it with a dome-shaped lid) for the ootappam to cook faster.
5. Turn the ootappam to cook the other side and wait until slightly crispy.
6. Repeat the process to make desired number of ootappams.
7. Serve with Molagai podi and oil/ghee or any chutney.

With the guilt removed from the heart and mind, for almost missing the yearly ritual and the "Modakams, Unda uruli kozhakattai and Ootappam" fighting with each other for priority with the digestive juices in the tummy, I retired for the night with peace of mind and and many a piece in the mind..nay..heart controlled tummy.

Burp!!!