Paruppu Poli | Puran Poli for Navratri

One can prepare this sweet dish in chana dal (kadalai Paruppu), or tuvar dal (tuvaram paruppu). Or even equal proportions of both the dals. This time I prepared with Tuvaram Paruppu. This recipe doesn’t require any exotic ingredients and very easy to prepare.

Last weekend when we are watching Tamil movie, there was a scene in that everyone was enjoying the delicious poli and my husband immediately looked at me with a big smile on his face asked “ Can we have?” it’s been a long time, I have not prepared this wonderful dish and Navratri is also approaching and I have not shared poli recipe on my space, so I just thought to do it immediately.  He helped me in the kitchen to flip the poli and we enjoyed the hot poli very much smearing ghee on top. I must tell you, it tastes too good when you add extra ghee on top :)

In Kannada they call it as Holige or Obbattu,  in Maharashtra as Puran Poli, and In Tamil as Parrupu Poli. To make it more healthier sweet dish, you can use wheat flour instead of all purpose flour.

Ingredients to make Poornam:

Tuvar Dal/Tuvaram Paruppu/ Yellow Lentil  – ½ cup

Powdered Jaggary - ½ cup

Elaichi / Cardamom Powder – 1 tsp

Water – 1cup

Ingredients To make outer shell:

All Purpose Flour / Maida – 1 cup

Turmeric Powder – ¼ tsp

Salt – ½ cup

Clarified Butter – 2 tbsp

Water – ½ cup

Method:

Step 01) Wash tuvar dal and soak it in water for 1 hr. And then cook the dal nicely in pressure cooker or stove top pan.

Step 02) Drain the water completely and allow the dal to cool down and then blend it in mixer with cardamom powder and jaggary and transfer this paste into bowl. Refrigerate the pooram for 1/2 hr, when it is nicely cool down you can size them into balls or scoop it with spoon as pooram stuffing

Step 03) In a bowl add maida, turmeric powder and salt mix well. Add water little by little and knead the dough.  Smear 2 to 3 tsp of oil knead as smooth as possible like elastic dough and covered it with lid. Let the dough rest for ½ to 1 hr this helps the dough more smooth and pliable

Step 04) In any flat surface (I inverted a steel plate) Grease the plastic sheet with generous amount of oil and then place the ball of dough and pat on greased surface and place the pooram in center

Step 05) Pull and fold the pooram evenly with the patted dough cover and seal as per below picture and start patting  the stuffed dough into poli shape

Step 06) Heat tawa add teaspoon of ghee and gently place the flattened poli on it, and cook them on low flame and flip when raw appearance of dough disappear and cook till you get the golden color patches appear on both sides.

Note: 

1. Good option is banana leaf; this leaf helps poli to flip it on tawa more easily and not burning your finger
2. If you are using plastic sheet then, it is better to transfer to your hand and then place it on tawa, that way you can avoid the burning of plastic sheet and your hand.
3. If you are pro, keep it in very low flame and pat stuffed poornam dough directly on tawa.
4. You can also use grated coconut to the pooram stuffing but, shelf time will be lesser.

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Sabudana Kheer / Javvarisi Payasam / Tapioca Pudding

Javvarisi Payasam / Sabudana Kheer is another winner in desert! This is so easy to prepare and one of our favorite! This is light and creamy kheer and delicious. Instead of fat milk you also use half and half it tastes good too. This kheer requires very few ingredients and little bit of stirring.  Treat for any festival.

 Javvarisi payasam is ultimate comfort food. Whenever I'm sick, or fasting day, or its cold outside, or anytime feeling to have some sweet dish, I go to make this. This time, as Navratri festival is coming and so cold outside thought to share in my space one easy sweet recipe.

  

Sabudana Kheer recipe - Ingredients:

Sabudana/Sago/Javvarisi/ Tapioca – 1/2 cup

Milk – 3 cup

Sugar  - ¾ cup

Cardamom Powder – 1 tsp

Cashews - few

Raisins - few

Clarified Butter / Ghee – 1tbsp

Water  - 1 cup (appox)

Method:

  

Wash the sabudana twice and add water,

the water level should be just the half inch above the sabudana pearls to get soak. More water ruins the pearls and it becomes sticky in texture. Pearls will appear swelled up after 1 to 2 hrs of soaking. From your fingers loosen up nicely as separate pearls.

In medium pan heat 1 tbsp of ghee and roast the cashews and raisins and transfer into a plate

In the same pan add milk and soaked sabudana pearls and cook them until milk bubbles form at edges. 

Add sugar mix well and cook till sugar completely dissolves. Keep it low flame and then add cardamom powder.

Cook and stir until mixture thickens enough to coat the spoon, switch off the flame.

Serve it hot, warm or cold as per your family preference. While serving add some more milk on top and garnish with roasted cashews and raisins.

Note: If you are using nylon sabudan, then instead of soaking roast them nicely and then cook them in boiling water till the pearls are nice and tender and discard the water.

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Sakkarai Pongal

In India, state of Tamil Nadu Tamil peoples celebrates Pongal as one of the most important harvest festival. There are two types of sweet Pongal you can make. One is Pal Pongal (preparing the sweet dish using milk) and another is Sakkarai Pongal | Vella Pongal ( preparing the sweet dish using sugar or Jaggery) popularly offered as prasadam for Pongal festival. As I already shared Pal Pongal, here i am sharing Sakkarai Pongal on my space. In my sister house every Tuesday Sakkarai Pongal offered to Goddess Kodungallur Bhagavathy Amman. And this time i made it for Navratri Festival.

Ingredients:

• Rice - 1/2 Cup
• Moong Dal / Pasi Paruppu / Green/Golden gram- 1/4 cup (Cultivated in Indian subcontinent- Available in Indian Store)
• Jaggery Powder - 1/2 cup (In India, it is prepared by heating the Sugar Cane juice in the vessel on furnace. Jaggery used to give sweetness to dish. It is available in Indian store as block, chunks and even as powder format. The colors vary from golden brown to dark brown.)
• Salt - a pinch
• Cardamom/ Elaichi  Powder -  1/4 tsp
• Butter/Ghee(Clarified Butter) - 2 tbsp
• Cashew Nuts & Raisins - 1 tbsp each

Method:

Step 01) Cook the rice and moong dal/ pasi paruppu together in pressure cooker for 4 whistles. Both should be nicely cooked and smashed. (Actually I was planned for some other dish and cooked rice and dal separetly) so in picture rice looks pretty much full not much smashed like cooker. This texture format also tastes good :)

Step 02) In a pan break the jaggery and add water (very little) and make a syrup.  After make the syrup strain it through tea strainer. This is done because sometimes jaggery has mud and stones.

Step 03) Add the dal mixture to jaggery syrup and mix it well

Step 04) Add the cardamom powder/elaichi powder  and stir it nicely

 

Step 05) Add the cooked rice (smash hot rice for more mushiness) and pinch of salt and mix it well

Step 06)  Keep in low flame and add butter / Ghee cook for 3 minutes or until Pongal comes out well without sticking to the pan.

 

Step 07) Garnish with kismis/raisins and cashew nuts

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Moong Sprout Sundal / Green Gram Stir Fry Sabji

Yet again one more sundal varieties as Prasadam / Nivedyam for Navratri Recipes - Moong Sprout Sundal / Green Gram Stir Fry Sabji.  

“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

Lentils and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

Ingredients:

• Moong Sprout/ Green Gram Sprout - 1/2 cup (grown in Indian subcontinent- Available in Indian Store)
• Turmeric / Haldi - 1/4 tsp
• Salt to Taste

For Grinding:

• Coconut scraped- 2 tbsp
• Green Chilies - 2 nos.

For Seasoning:

• Mustard Seeds  - 1 tsp
• Urud Dal/White Lentil - 1/2 tsp (grown in Indian subcontinent- Available in Indian Store)
• Ginger - 1 tsp (optional)

For Garnishing:

• Fresh Coriander Leaves - 2 tbsp
• Lemon Juice - 1 tsp

Time Required: 10 mins.

Method:

Step 01) Refer here how to make Green Gram / Moong Sprout at home

Step 02) Heat a pan with 1 tsp of oil in medium flame add seasoning seeds allow them to crackle then add ginger and saute for a minute. Add the moong sprout, salt and turmeric and saute it for 1 minute 

 

Step 03) Grind the green chilies and coconut scrapped, add this mixture and mix well

 

Serving: Serve like a salad or with curd rice as sabji.

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Mixed Pulses Sundal

Prasadam / Nivedyam for Navratri Recipes - Mixed Pulses Sundal / Mixed Pulses Stir Fry Sabji. “Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

Ingredients:

• Mixed Pulses - 1/2 cup
• Coconut scraped - 2 tbsp
• Turmeric / Haldi - 1/4 tsp
• Red Chili Powder - 1tsp
• Salt to Taste

For Seasoning:

• Mustard Seeds - 2 tsp
• Ginger paste - 1 tsp (optional)

For Garnishing:

• Fresh Coriander Leaves - 2 tbsp
• Lemon Juice - 1 tsp

Time Required: 10 mins.

Method:

Step 01) Wash the mixed pulses and soak it in 2 cups of water for 2 to 3 hrs then in a safe microwave bowl cook them for 8 mins. Or you can cook in pressure cooker or heavy bottom pan

Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add ginger paste, green chilies and saute for a minute 

Step 03) In the seasoning oil add salt, turmeric powder and red chili powder (as a flavoring agent you can add little chaat masala also) and saute it for 1 minute this gives nice color to the sundal. Then add cooked mixed pulses and mix well 

 

Step 04) Garnish with coconut scraped, coriander leaves and lemon juice

Serving: Serve hot or with Curd rice as side dish sabji

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Kadalai Paruppu Sundal / Split Black Chickpeas Salad

Here comes Kadalai Paruppu Sundal as Prasadam / Nivedyam for Navratri Recipes. 

“Prasadam” means an edible food that is first offered to a God / deity and then distributed in his/her name to followers/others as good sign. 

Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

Ingredients:

• Kadalai Paruppu / Chana Dal / Split Black Chickpeas - 1/2 cup (grown in Indian subcontinent- Available in Indian Store)
• Coconut Scraped - 2 tbsp
• Turmeric  - 1/2 tsp
• Salt to Taste

For Seasoning:

• Mustard Seeds - 2 tsp
• Red Chili/ Green Chili - 2 nos.
• Curry Leaves Few
• Ginger Paste - 1 tsp (optional)

For Garnishing:

• Fresh Coriander Leaves - 2 tbsp
• Lemon Juice - 1 tsp

Time Required: 10 mins.


Method:

Step 01) Wash the chana dal and soak it in 2 cups of water for 1 hr then in a safe microwave bowl cook them for 6 mins. Or you can cook in pressure cooker or heavy bottom pan

 

Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add green chili followed by curry leaves.

 

Step 03) Add chana dal, turmeric (you can add turmeric while cooking the chana dal ) salt and coconut and saute it for about 2 minutes. Turn off the flame and for garnishing add coriander leaves and lemon juice

Serving: Serve as Prasadam. 

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Moong Dal / Pasi Paruppu Sundal

As Navratri Festival is approaching thought to share some Sundal recipes as Prasadam/Niveydam.

“Prasadam” means an edible food that is first offered to a God/deity and then distributed in his/her name to followers/others as good sign.

Lentils, pulses and sprouts stir fry sabji’s /side dishes are called as "Sundal" in Tamil language. If i try to translate Sundal in English, i would like to put it in the category of Salad. Salad means ready-to-eat dish. Though many salads use raw ingredients, some use cooked ingredients like sundal varieties.

Ingredients:

• Pasi Paruppu / Moong Dal / Yellow Split Peas- 1/2 cup
• Coconut scraped - 2 tbsp
• Turmeric / Haldi - 1/2 tsp
• Salt to Taste

For Seasoning:

• Mustard Seeds - 2 tsp
• Red Chili/ Green Chili - 2 nos.
• Curry Leaves Few
• Ginger Paste- 1 tsp (optional)

For Garnishing:

• Fresh Coriander Leaves - 2 tbsp
• Lemon Juice - 1 tsp

Cooking Time Required: 10 mins.

Method:

Step 01) Cook the moong dal in pressure cooker for 1 whistle or in heavy bottom pan, always keep eye on them and stir in between else it will get burnt. Moong dal should not be over cooked nor hard to chew. To simplify the process i followed the microwave method. i.e. Wash the moong dal and soak it in 2 cups of water for 1  hr then in a safe microwave bowl cook them for 6 mins. You can choose any suitable option to you.

 

Step 02) Heat a pan with 1 tsp of oil in medium flame add mustard seeds allow them to crackle then add red chili followed by curry leaves

Step 03) Add moong dal, turmeric ( you can add turmeric while cooking the moong dal ) salt and coconut and saute it for about 2 minutes. Turn off the flame and for garnishing add coriander leaves and lemon juice

 

Here is the video version of Recipe:

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