AI-generated image
Kuzhalappam
Fried rice flour tubes
കുഴലപ്പം: crisp fried tubes of rice-flour dough spiced with shallot, garlic and cumin, rolled around a stick
Kuzhal means tube, and that is exactly what these are: thin rounds of rice dough flavoured with ground coconut, shallots, garlic, cumin and black sesame, wrapped round a wooden stick or the handle of a spoon and fried until crisp and blistered. In Syrian Christian kitchens of central Kerala, from Kottayam to Kozhencherry, mothers and aunts make tins of them before Christmas and weddings, along with achappam and avalose unda. They are crunchy, light and savoury, with a gentle hit of garlic. Some families fill the tubes with sweetened coconut, or dip them in thin jaggery syrup for a sweet version. Serve them as a tea-time snack; they keep for weeks in an airtight tin. The common mistake is rolling the dough too thick: the tubes then stay chewy instead of shattering. Chef's tip: roll each round between two sheets of plastic until almost see-through, and slide the dough off the stick while it is still hot so it holds its shape.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the spice paste
- 2 ⅞ oz fresh coconutgrated
- 6 shallots
- 1 tsp cumin seeds
For the dough
- 1 ¼ cups water
- 1 tsp salt
- 1 tbsp black sesame seeds
For frying
- 2 cups coconut oil for frying
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Grind 2 ⅞ oz fresh coconut, 6 shallots, 4 garlic cloves and 1 tsp cumin seeds to a fine paste with a splash of water.
3 minStep 2: Bring 1 ¼ cups water and 1 tsp salt to a rolling boil. Add the paste and boil for 1 minute.
4 minStep 3: Lower the heat, tip in 9 oz fine roasted rice flour and stir until it gathers into a lump. Turn off the heat, cover and rest for 5 minutes.
6 minStep 4: Add 1 tbsp black sesame seeds and knead the hot dough with oiled hands until soft and smooth. Keep it covered.
5 minStep 5: Pinch off small marble-sized balls and roll each between two sheets of oiled plastic into a very thin round about 8 cm across.
25 minStep 6: Heat 2 cups coconut oil for frying in a kadhai over a medium heat. Wrap a round loosely around an oiled wooden stick or spoon handle, overlapping the edges slightly.
5 minStep 7: Slide it into the oil on the stick, fry for a few seconds until it holds, slip the stick out and keep frying, turning, for 2–3 minutes until crisp and pale golden. Fry 4–5 at a time.
25 minStep 8: Drain on paper and cool completely before storing in an airtight tin for up to 3 weeks.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 3 g
- Carbs
- 33 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuzhalappam take?
- About 75 minutes in total: 40 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.