Black Urad Dal Sweet Kozhukattai, How to make Karuppu Ulundhu Kozukattai

While coconut-jaggery modakams are the most beloved during Vinayagar Chaturthi, there is an older, lesser-known cousin — the Sweet black urad dal kozhukattai/ Karuppu Ulundhu kozhukattai. Sweet Black Urad Dal Kozhukattai is a traditional Vinayagar Chaturthi modakam made with jaggery, coconut, and steamed black urad dal, wrapped in a soft rice flour shell.

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My grandmother often said that black urad dal was food for strength, perfect for growing children and even for mothers who needed nourishment after childbirth. This kozhukattai pairs the earthy depth of black urad dal with the warmth of jaggery and the fragrance of cardamom, all wrapped in a soft rice flour shell. Steamed on banana leaves, it carries not just flavor but also memory — of simple kitchens, festival mornings, and recipes that quietly slipped out of everyday practice. Today, reviving this sweet kozhukattai feels like bringing back a forgotten blessing to Ganesha’s platter.

A Bite of History – Black Urad Dal Sweet Kozhukattai

Sweet kozhukattai is most often remembered as coconut and jaggery stuffed modakams, but older Tamil kitchens celebrated other nourishing fillings too. One such is the black urad dal sweet kozhukattai/Karuppu Ulundhu kozhukattai — made with earthy urad dal, freshly grated coconut, and jaggery. This variation was once common in agrarian homes, especially during Vinayagar Chaturthi, Aadi Fridays, and postpartum diets. It was believed that black urad (karuppu ulundhu) strengthened bones, provided stamina, and balanced the richness of jaggery. Steamed inside a soft rice flour shell, this forgotten recipe is both festive and healing, a reminder of food traditions that fed both body and spirit.

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Ingredients role in Sweet Black Urad Dal Kozhukattai/ Modak

Ingredient	Role in Recipe
Black urad dal (karuppu ulundhu)	Provides earthy, nutty taste and makes the filling wholesome and protein-rich.
Grated coconut	Adds natural sweetness, moisture, and richness to the filling.
Jaggery	Sweetener that binds the filling and adds deep caramel flavor.
Cardamom powder	Adds fragrance and enhances the jaggery-coconut mix.
Ghee	Gives richness and prevents the filling from drying out.
Rice flour (idiyappam/kozhukattai flour)	Forms the soft outer shell for the modakam.
Water	Hydrates the flour to make the dough.
Salt	A pinch balances flavors in the outer layer.
Gingelly oil/ Ghee	Adds elasticity to the dough and prevents cracks while shaping.

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Black Urad Dal Sweet Kozhukattai, How to make Karuppu Ulundhu Kozukattai

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Dessert, Festival OfferingCuisine: South Indian, Tamil CuisineDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Steaming Time

minutes

Soaking Time

hours

Sweet black urad dal kozhukattai with a jaggery-coconut filling, wrapped in soft rice flour dough and steamed for Vinayagar Chaturthi.

Ingredients for black Urad Dal Sweet Kozhukattai

For the Outer Dough
1 cup, 1 Idiyappam / Kozhukattai flour
1 cup, 1 Water (adjust for mixing flour)
1 cup, 1 Water (for boiling)
1 tablespoon, 1 Gingelly oil/ Ghee
Salt, a pinch
For the Sweet Filling
½ cup, ½ Black urad dal
¼ cup, ¼ Grated coconut
½ to ¾ cup, ½ to ¾ Jaggery (adjust to taste)
½ teaspoon, ½ Cardamom powder
1 teaspoon, 1 Ghee

Directions to make Karuppu Ulundhu kozhukattai

Soak the Dal
Wash black urad dal well and soak in enough water for 3–4 hours until it plumps up.
Steam The soaked dal
Drain and steam the dal for 8–10 minutes until soft.
Mash dal
Lightly mash the steamed dal, leaving some grainy texture.
Make the filling
Melt jaggery with 2 – 3 tbsp water, strain to remove impurities. Add , mashed urad dal, grated coconut and cardamom powder. Stir on low heat until the mixture thickens and comes together. Finish with a teaspoon of ghee and let it cool. Shape into small balls.
Make the Flour Paste
In a mixing bowl, add idiyappam/kozhukattai flour and pour in water gradually, stirring well to make a smooth, lump-free paste.
Make the dough
Add 1 cup water in the pan, when it boils, Transfer the paste to a heavy-bottom pan and cook on medium-low flame, stirring continuously, until it starts to thicken, come together, and form a soft dough. This is usually when the dough leaves the sides of the pan easily.
Check Dough Readiness and Finish
To check readiness, wet your hand slightly and touch the dough — if it doesn’t stick to your fingers and feels soft, it’s done. Switch off the heat, cover, and let it rest for 5 minutes. Knead while still warm until smooth and pliable. Keep covered with a damp cloth until shaping.
Shape the Kozhukattai
Grease palms with a little oil.
Take a lemon-sized portion of dough and flatten into a thin circle.
Place 1–2 teaspoons of the sweet black urad dal filling in the center.
Pinch and seal edges to form half-moon shape.
Steam
Arrange the shaped kozhukattais in a greased idli plate or on banana leaf squares.
Steam for 8–10 minutes until the outer layer turns slightly glossy.
Serve warm as part of Vinayagar Chaturthi neivedyam or as a wholesome snack.

Notes

1 cup= 250 ml

How to make Black Urad Dal Sweet Kozhukattai with step by step images

Soak the Dal
Wash black urad dal well and soak in enough water for 3–4 hours until it plumps up.
Steam The soaked dal
Drain and steam the dal for 8–10 minutes until soft.
Mash dal
Lightly mash the steamed dal, leaving some grainy texture.
Make the filling
Melt jaggery with 2- 3 tbsp water, strain to remove impurities. Add , mashed urad dal, grated coconut and cardamom powder. Stir on low heat until the mixture thickens and comes together. Finish with a teaspoon of ghee and let it cool. Shape into small balls.
Make the Flour Paste
In a mixing bowl, add idiyappam/kozhukattai flour and pour in water gradually, stirring well to make a smooth, lump-free paste.
Make the dough
Add 1 cup water in the pan, when it boils transfer the paste to a heavy-bottom pan and cook on medium-low flame, stirring continuously, until it starts to thicken, come together, and form a soft dough. This is usually when the dough leaves the sides of the pan easily.
Check Dough Readiness and Finish
To check readiness, wet your hand slightly and touch the dough — if it doesn’t stick to your fingers and feels soft, it’s done. Switch off the heat, cover, and let it rest for 5 minutes. Knead while still warm until smooth and pliable. Keep covered with a damp cloth until shaping.
Shape the Kozhukattai
Grease palms with a little oil. Take a lemon-sized portion of dough and flatten into a thin circle.
Place 1–2 teaspoons of the sweet black urad dal filling in the center.
Pinch and seal edges to form half-moon shape.
Steam
Arrange the shaped kozhukattais in a greased idli plate or on banana leaf squares.
Steam for 8–10 minutes until the outer layer turns slightly glossy.
Serve warm as part of Vinayagar Chaturthi neivedyam or as a wholesome snack.

Traditional Tamil sweet modakam stuffed with black urad dal and jaggery coconut filling – festive kozhukattai recipe — Sweet Black Urad Dal Kozhukattai/ Kududmulu by Sandhya Riyaz

Pro Tips to make perfect and tasty Black Urad Dal Sweet Kozhukattai/ Kudumulu

Soak properly – Soaking the black urad for at least 3–4 hours makes it soft enough to steam and mash easily.
Grainy texture matters – Don’t mash the dal completely smooth; a little texture gives the filling a lovely bite.
Jaggery consistency – Always strain melted jaggery to remove dirt or sand. Cook until it just thickens — don’t overcook or the filling will turn hard.
Check dough readiness – Wet your hand and touch the dough; if it doesn’t stick and feels soft, it’s perfectly cooked.
Keep dough covered – Rice flour dough dries fast; keep it under a damp cloth until you shape each kozhukattai.

Serving Suggestion for Karuppu Ulundhu Inippu Modakam

Serve warm, drizzled with a little ghee for extra richness.
Offer alongside coconut-jaggery modakams and savory black urad dal kozhukattai for a balanced Vinayagar Chaturthi platter.
Can also be enjoyed as an evening snack.

Sweet black urad dal kozhukattai with jaggery and coconut filling – traditional karuppu ulundhu inippu modakam for Vinayagar Chaturthi

FAQs – Karuppu Ulundhu Inippu Modakam

Q: Can I use white urad dal instead of black urad?

A: Yes, but the earthy depth and nutrition of black urad dal make this version unique and more traditional.

Q: My filling turned hard after cooling. Why?

A: Jaggery syrup was overcooked. Next time, switch off once the dal and coconut bind together and the mixture leaves the pan.

Q: Can I prepare the filling the day before?

A: Yes, you can refrigerate it. Bring to room temperature before stuffing to prevent cracks in the dough.

Q: How do I keep the outer shell soft after steaming?

A: Don’t over-steam. 8–10 minutes is enough. Cover the kozhukattais with a clean banana leaf or damp cloth if you plan to keep them longer.

Q: Can I skip ghee in the filling?

A: You can, but even a small spoon enhances the flavor and prevents dryness.

Sweet black urad dal coconut jaggery kozhukattai – authentic Vinayagar Chaturthi modakam recipe

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