Whenever amma made kalandha sevai (rice vermicelli mixed with coconut or lemon), it was an arduous task. She used to make the processed rice flour, then make a dough with hot water. And then cook them again in boiling water and transfer it to the sevai nazhi (sevai making machine) which was hand-pressed. The arduous task eases down and joy overrides when the strands of sevai fall seamlessly from the sevai nazhi. The long strands of sevai were thoroughly enjoyed when we eat them. A slightly similar comparison will be the noodles that the kids slurp in one go.
The best part is always for the last. After making the sevai, there will be leftover rice dough which will be then rolled into small round balls and cooked gently. Jaggery will be added and crushed cardamom will be sprinkled. Coconut milk will be poured and mixed. And that is the definition of home-made heaven, which is called the pal kozhakattai. The simple and delicious dessert to be eaten after the sumptuous meal of coconut and lemon sevai.
Making pal kozhakattai is like a nostalgic journey into the kitchen of my patti and amma, sitting there next to them in my pavadai sattai (Long skirt and blouse), helping in the pressing of the sevai nazhi, waiting impatiently for the sevai process to be done so that patti will start making pal kozhakattai.
A dish as simple as this reminds me of my patti’s soft hands and the way she will smile at me for making my favourite dish.
A dish that is reminiscent of my petite patti and the way she does magic in the kitchen!
The taste of Pal kozhakattai in my mouth just takes me back to the times when I am still a little girl lying on the lap of my paati – the sweetest part of my childhood!
And here it is paati, this is for you, made by me in my kitchen!