Pappu unta in Telugu is nothing but our paruppu urundai recipe ( steamed lentil balls in English) made of toor dal and urad dal.In Telugu, it is called as Kandi pappu unta i.e toor dal balls. My friend Shalini told me to try this recipe during last year Varalakshmi Vratham. Some people in Tamilnadu and Andhra have the tradition of offering this paruppu urundai for Varalakshmi pooja. They offer 9 balls to God and add the remaining to more kuzhambu( Pappu unta majjiga pulusu).
Shalini shared her mom’s recipe with me which is different from Tamilnadu style paruppu urudai recipe. In this recipe, I have used toor dal and urad dal. Shalini gave some tips to make soft balls. I followed her instructions to the dot. The result was great. Paruppu urundai was very soft and tasty. I am yet to try majjige pulusu recipe. This time I had it as snack. Its also a good side dish for curd rice. Friends, Do try this paruppu urundai recipe for this Varalakshmi vratham festival and share your feedback with me. Lets see how to make Andhra style paruppu urundai recipe with step by step pictures.
Do check out my Chettinad style paruppu urundai kuzhambu recipe, Varalakshmi vratham pooja procedure.
Pappu unta recipe / Paruppu urundai recipe
How to make Andhra style Pappu unta / Paruppu urundai recipe
Wash and soak toor dal and urad dal in a bowl adding enough water. Soak for 4 hours.
Drain the water completely. Take the dal, grated coconut, green chilli, cumin seeds, ginger, hing and salt. Grind to a thick coarse paste without adding water.
Collect the batter in a bowl. If the batter is slightly watery, add 2 tsp of gram flour/besan flour and mix well to make it thick. To the batter, add finely chopped coriander and curry leaves.Add 1 tsp oil, a pinch of cooking soda and mix well.
Make small balls out of the batter and arrange them in a greased idli plate.
Steam in an idli pot for 10 minutes. Remove after it becomes warm else balls may break while you remove them. If the balls goes flat after cooking, water content is more in the batter.So add some besan flour and make it thick for next batch. For trouble shooting, take the warm balls and shape it round. If the batter is too thick and dry, balls may come out slightly hard. So batter should be thick yet moist just like masala vada batter.This is the key to make soft paruppu urundai.
Pappu unta/ Paruppu urundai is ready. Take 9 balls in a plate and offer to God. If you are adding these balls to more kuzhambu/ Majjige pulusu, you can add finely chopped onion, garlic to the batter if you like.
Notes
For Tamil nadu style paruppu urundai, add chana dal instead of urad dal. Use red chillies instead of green chilli while grinding.
If you are .
For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.
Raw rice idli ( Pacharisi idli in Tamil) is one of the important festival recipes of Tamilnadu and Andhra. My friend Shalini told me about this idli using raw rice and pappu unta( Paruppu urundai) when I was asking for Varalakshmi Pooja recipes. Many people (especially Tamil brahmins) prepare this pacharisi idli for Varalakshmi vratham and Ganesh Chaturthi neivedyam. Basically steamed rice or boiled rice idli (Puzhungal arisi) is not offered to God. So people make idli with good quality raw rice / ponni rice ( sona masoori) and offer to God on festival days. I followed my mixie idli,dosa batter recipe, altered the quantity of ingredients and tried it. To make a perfectly soft raw rice idli, we should add more urad dal and give more time for fermentation. Ratio of rice and dal should be 2:1. Its always better to use grinder for making idli. But I used mixie to grind the batter as I made very less quantity. I used ice cold water to prevent the heating of jar. So if you are using mixie like me, use ice cold water to get soft and spongy idli else idli may come out hard.
Raw Rice Idli - Pacharisi Idli Recipe
Its taste and texture reminded Kanchipuram idli to me. I tried making dosa with this batter but it was not so great in taste. It tasted like varagu dosa. I will try to upload a dosa picture soon. Tomorrow I will share pappu unta recipe. Friends, do try this idli recipe for varalakshmi viratham, offer God and get her blessings. Now lets see how to make raw rice idli recipe with step by step photos !
Raw rice – 1 cup (Use good quality sona masoori/Ponni rice)
Urad dal - 1/2 cup
Methi seeds - 1/4 tsp
Poha / Thick Aval - 1.5 tbsp (optional)
Salt - as needed
Water - as required ( I used 1.25 cups)
Gingely oil - to grease idli plate
How to make the recipe
Wash and soak raw rice, urad dal, poha and methi seeds for 3 to 4 hours.
Grind to a smooth paste adding ice cold water.
Collect the batter in a bowl. Ferment for 12 to 15 hours.
This batter won't double in quantity but rise slightly.
The next morning,mix the batter well and make idli.
Steam for 10 minutes till done, remove after 5 minutes.Serve with chutney,sambar.Enjoy !
Raw Rice idli - Step by step pictures
Wash and soak rice, urad dal, aval and methi seeds together for 3 to 4 hours.
Grind in a mixie jar adding ice cold water. I used approx 1.25 cups of water. Grind to a smooth paste.
Collect the batter in a bowl. Ferment it for 12 to 15 hours or overnight based on the weather. This batter won't double in quantity but rise slightly.
The next morning, mix well with a ladle.Grease idli plate with sesame oil and pour the batter.
Steam in an idli pot for 10 minutes. Remove after its done. Rest for 5 minutes and then remove the idli. For offering God, drizzle a tsp of ghee over the idli as shown in the picture. Finish the pooja, serve with sambar & chutney!
Notes
Adding poha is optional. You can skip it.
You can grind the batter in a grinder. Idli comes out even more soft.
For variations, you can soak the urad dal separately. Grind to a smooth paste, remove in a bowl.Then grind the soaked rice+ poha + methi seeds to a smooth batter. Mix both the batter and ferment it.
Chakkara Pongali Recipe - Andhra style sweet pongal recipe prepared with sugar, milk, rice and dal. As Varalakshmi Vratham is fast approaching, I wanted to share some neivedyam recipes. I found Chakkara Pongal is most commonly prepared for all the festivals in Andhra. Basically Telugu people make two types of sweet pongal recipes. One with sugar and the other one with jaggery called as bellam pongali. Today I have shared chakkara pongal recipe with milk and sugar with step by step pictures and video.
My neighbor Sowjanya who taught me poornam boorelu shared her traditional way of making chakkara pongali recipe without moong dal. Yes, I used chana dal instead of moong dal. This chakkara pongal preparation is completely different from Tamil nadu sakkarai pongal. In Tamil nadu style sweet pongal recipe, moong dal and jaggery is used. When Sowjanya told me to use chana dal and sugar, I was surprised to see the variation.
I tried this sweet pongal for Friday Lakshmi Poojaneivedyam. Traditionally, this pongal has to be prepared by cooking rice and dal in milk in a pot. But I used pressure cooker to save time. Chakkara pongal came out really well. I passed this prasadam to Sowjanya for her feedback about its taste and color. She told it tasted really good. I was very happy to hear this from her as its my first attempt.
Of course all the credits goes to her for giving me the measurements precisely. She also shared some variations in this recipe. I have mentioned those points in NOTES section. Ok, lets see how to make Andhra style chakkara pongal recipe with step by step photos and video. This week I will try to share more neivedyam recipes for Varalakshmi viratham. Stay tuned !
Raw rice – 1/2 cup (Use good quality Sona masoori)
Chana dal Or Moong dal - 1.5 tbsp
Sugar - 3/4 cup
Ghee - 3 tbsp
Grated coconut - 2 tbsp( or Dry coconut powder)
Cashew nuts - 5 nos
Dry grapes - 1 tbsp
Cardamom powder - 1/4 tsp
Milk - 1/2 cup
Water - 2 cups
How to make the Andhra Chakkara Pongali recipe
Wash and keep the raw rice aside.
Heat 2 tsp ghee in a cooker base. Roast chana dal or moong dal till golden with nice aroma.
Add washed rice, water. Pressure cook for 2 whistles in low flame.
Mash it well.Add milk, sugar, cardamom powder and grated coconut. Mix well.
Boil in low flame for 5 minutes.Consistency should not be too thick.
Roast the nuts in ghee and add to pongal, mix well.Enjoy !
Chakkara Pongal Recipe - Step by step pictures
Wash the rice and keep aside. Heat 2 tsp ghee in a cooker base. Roast the chana dal till golden with nice smell.
Add 2 cups of water, washed rice and a pinch of salt. Mix well and cook for 2 to 3 whistles in low flame. Dal won't become mushy.It should be visible in the mashed rice.
Add sugar, milk, cardamom powder and freshly grated coconut or dry coconut powder. Mix well and boil in low flame for 5 minutes. Make sure bottom is not burnt. Mix whenever needed.
Remove when its semi solid and keep aside. Roast the chopped nuts and dry grapes in the remaining 2.5 tbsp ghee. Roast till dry grapes puff up and cashew becomes golden.
Add to the pongal. Mix well. If the pongal is too thick, add some boiled milk and bring to the desired consistency. You can reheat this pongal adding little water or milk and serve it after the pooja. It tastes fresh and good when served hot. Andhra style chakkara pongali is ready. Try this for festivals and enjoy !
Notes
For variations, You can add moong dal instead of chana dal.
You can pressure cook the rice and dal adding milk instead of water. In that case, you should add nearly 3 cups of milk.
Cardamom powder is a must. You can also add few saffron threads to make it rich.
My neighbor told me to cook rice and dal in a pot adding milk. But I cooked them in a pressure cooker to save time.
Andhra style sweet pongal recipe with milk & sugar is ready for neivedyam. Try this for festivals and enjoy !
Mango payasam/ Mango rice kheer(mambazha payasam in Tamil)is an easy, Indian dessert recipe made with cooked rice, mango pulp and sugar or condensed milk. It can be prepared with cooked rice or vermicelli/sevai. Alphonso & Banganapalli mango tastes the best for this kheer. Actually this payasam is prepared in all the states across South India in their own style. Recently I tasted this mango kheer in a hotel lunch buffet and loved its taste. It was tasting more like paal payasam with mango flavor. So I tried to recreate the same at home and prepared it adding condensed milk(milkmaid). It was tasting so rich and yummy when served chilled. Mango season has almost come to an end. This year, I couldn’t post much using mango. So I thought of sharing this yummy kheer as my contribution for mango recipes this year. Do try this delicious kheer and enjoy with your family. Lets see how to make mango payasam recipe with step by step photos.
Mango payasam recipe / Mango Rice kheer Recipe
How to make mango payasam / mango rice kheer with condensed milk
Heat 1 tbsp ghee in a pressure cooker base. Roast the cashews & remove in a plate. Soak saffron in 2 tbsp warm milk. In the remaining ghee, roast the rice till it turns puffy & white.
Grind it coarsely in a mixie jar. Add the ground rice in the cooker, add milk & pressure cook in very low flame for 2 whistles.
After the steam is released, mash the rice well. Add condensed milk, cardamom powder and boil for a minute. Switch off the flame and let the payasam cool completely.
Take the mango, peel the skin and chop into pieces. Grind into smooth paste. Add this pulp to the cooled payasam. Do not add the mango pulp when the payasam in hot, milk will curdle.
Add the roasted nuts. Mix well & check for taste and consistency. Add more condensed milk or sugar for sweetness & boiled milk for thin consistency if needed. You can make it thick like pudding. Mix well & refrigerate for an hour. Serve chilled for best taste.
Note: Adjust the quantity of condensed milk as per your taste.
Yesterday I prepared this South Indian style arisi payasam for Tamil new year celebration. We make this payasam mainly for Tamil new year ( Tamil Varusha pirappu/Tamil Puthandu) and Ganesh Chaturthi festival. Sometimes we prepare this sweet dish for Friday Mahalakhsmi pooja neivedyam too. Today I have shown the basic arisi payasam recipe/Rice kheer with jaggery and milk using a pressure cooker.
Arisi Paruppu payasam is our family favorite payasam variety. To prepare this Indian style rice kheer raw rice, moong dal, water, jaggery and milk are the major ingredients. Sometimes I use coconut milk instead of boiled milk if making for guest or special occasions. Adding coconut milk makes it more rich and flavorful. Whenever Sendhil gets stomach upset or stomach inflammation problem, I make this for his breakfast with less rice, more dal and coconut milk as both have healing property. I will make a separate post on it later.
In this recipe, I have used boiled milk. For variations, you can use coconut milk in place of regular milk by all means. Sometimes I prepare the same payasam adding condensed milk(milkmaid) or sugar instead of jaggery just like paal payasam. This kheer can be done easily. Try this yummy, healthy payasam for Tamil new year and enjoy ! You can also make arisi thengai payasam on Tamil new year. Now lets see how to make arisi paruppu payasam/Rice payasam with jaggery with step by step pictures and a video.
Arisi paruppu payasam recipe
Arisi paruppu payasam recipe - Rice moong dal payasam recipe
In a pressure cooker base, heat 1 tsp of ghee. Roast the moong dal till dal becomes aromatic and golden brown.Remove in a plate. Add 1 tsp ghee and roast the rice. Roast till it turns puffy and white. Its optional to roast the rice. But roasted rice gives more flavor to the kheer. So the choice is yours.
After roasting the rice add 2.5 cups of water. Add the roasted dal and pressure cook in very low flame for 3 whistles till they cook mushy. Remove after the steam is released. Mash it really well.
Add grated jaggery and 1/2 cup water. Mix well in low flame until jaggery melts completely. ( If jaggery has impurities, you should boil separately and melt the jaggery in 1/2 cup water, filter it and then add the syrup to the cooked rice). After the jaggery is completely mixed with the rice, let it boil for sometime till raw smell of jaggery goes off. If needed, add 1/2 cup water while boiling. Add cardamom powder & mix well.
After the payasam becomes slightly thick, switch off the flame and add 1/2 cup boiled milk or thick coconut milk. Mix well and check for consistency. Add more milk if needed. Heat ghee in a small pan. Roast cashews, cloves and crushed mace till cashews become golden. Mix well and add to the payasam. Serve hot.
This rice kheer becomes very thick when it cools down.So you should add more milk, water or coconut milk to adjust the consistency, check for taste. Add more sugar or jaggery syrup if needed. Give a boil and serve hot.
Enjoy !
Note
Roasting rice is optional.But it gives a nice flavor to the payasam.
If you feel jaggery has impurities, you should mix it with 1/2 cup water. Boil and melt in medium flame. Once its melted completely, strain it through a metal filter. Then add this syrup to the cooked rice+dal mixture.
The quantity of milk depends on the desired consistency of payasam.
You can use 1/2 cup coconut milk instead of milk.
Add equal quantity of milk and coconut milk if you wish.
Adding cloves and small piece of mace gives a awesome flavor to the kheer. So do not skip it.
Try this yummy arisi paruppu payasam at your home for festivals and enjoy !
Mango Pachadi / Manga pachadi in Tamil and Arisi paruppu Payasam/Rice moong dal payasam is a must & should neivedyam(Prashad) recipe for Tamil new year(Puthandu) in Tamil nadu. But people make it with their own variations. Some people make this sweet mango pachadi adding sugar. Some make it with ripe mango too. But we make it with raw mango adding jaggery, coconut paste and neem flower ( Veppam poo).
This pachadi has to be prepared with 6 different taste ( sweet, sour, spicy, tangy, bitter, salt) to denote that all the emotions of a person has to be treated equally. Tamil Brahmins make it almost the same way but without coconut. Basically I am a big fan of rawmango recipes. This mangai pachadi is even more special as I make it only once in a year and that too on Tamil new year day. I love this combination of sweet and spicy taste more than Sendhil & Raksha.
Today I have shared our style of making raw mango pachadi with step by step pictures and a video. I have also mentioned the points for variations. Do try it for this Tamil new year celebration and offer God ! Check out my Tamil new year lunch menupost for more neivedyam recipes we prepare on this day.
Mango Pachadi Recipe For Tamil New Year
South Indian Raw Mango sweet pachadi for Tamil new year
Grated jaggery - 1/3 to 1/2 cup ( Based on sourness of mango)
Green chilli - 1 no ( finely chopped)
Salt - 1/4 tsp
Water - As needed ( I used 2 cups)
Grated coconut - 1/4 cup ( Grind to paste)
Neem flower - 1 tsp ( use only for Tamil new year)
To Temper
Cooking oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chilli - 1 no
Curry leaves - Few
Hing/Asafetida - a pinch (optional)
HOW TO MAKE MANGO PACHADI - METHOD
Wash and peel the skin of raw mango. Slice it roughly into big pieces. Set aside. In a mixie jar, take the grated coconut and add required water. Grind to smooth paste. Keep aside.
In a kadai or deep bowl, add 2 cups of water and let it roll boil. Add the mango slices, finely chopped green chillies, salt and cover cook till it turns soft and cooked. ( If the mango is too sour, you may need to add more jaggery for this pachadi. To avoid this, drain the cooked water to remove sourness and then proceed if you wish) . My mango was not too sour. So I din’t drain the water.
After the mango is cooked well and soft, mash it roughly with a ladle. Add the grated jaggery ( If the jaggery has impurities, melt it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango).Add little water to melt the jaggery if needed. Mix well and boil till jaggery melts and raw smell goes off. Now add the coconut paste, mix well till it becomes semi solid in consistency. Switch off the flame and remove the kadai.
Heat a small kadai and dry roast the neem flower till it turns golden brown and crispy. Remove in a plate and crush it well. Heat oil in the same kadai and splutter mustard seeds, urad dal, red chill, hing and curry leaves. Add the seasoning and crushed neem flower to the mango pachadi. Mix well. Offer God and get his blessings !
Enjoy !
Note
Adjust the quantity of jaggery based on the sourness of raw mango.
If the jaggery has impurities, melt it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango.
You may have to add more jaggery if the mango is too sour. To avoid this, drain the excess cooked water and then add jaggery.
We add Neem flower only for Tamil new year otherwise it is not needed.
If you don’t get fresh Neem flower, you can use dried ones.
You can use yellow pumpkin or banana stem to make the same pachadi
Try this sweet mango pachadi for this new year and have a great celebration !
Shalini shared her mom’s recipe with me which is different from Tamilnadu style paruppu urudai recipe. In this recipe, I have used toor dal and urad dal. Shalini gave some tips to make soft balls. I followed her instructions to the dot. The result was great. Paruppu urundai was very soft and tasty. I am yet to try majjige pulusu recipe. This time I had it as snack. Its also a good side dish for curd rice. Friends, Do try this paruppu urundai recipe for this Varalakshmi vratham festival and share your feedback with me. Lets see how to make Andhra style paruppu urundai recipe with step by step pictures.
