Arisi Paruppu Payasam Recipe – Rice Moong Dal Payasam With Jaggery & Milk

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

Cuisine: Indian

Category: Sweet

Serves: 4-5

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice - 1/4 cup Moong dal - 1 tbsp Grated jaggery - 1/2 cup + 2 tbsp Crushed cardamom - 2 nos Cloves - 2 nos Mace / Jathikai - a small piece Cashew nuts - Few Ghee - 2 tbsp Milk - 1/2 cup ( Vegans use coconut milk instead) Water – 2.5 cups

HOW TO MAKE ARISI PARUPPU PAYASAM - METHOD

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 !

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Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties

For this Navratri, I din’t  try any new sundal variety. As I have kept Golu in my house, I was busy in inviting guest, giving thamboolam and other household works. So I prepared Green gram sweet sundal, Green gram masala sundal, Badam burfi, Black chana sundal, sweet corn sundal, Rava kesari and Sweet pongal in these 7 days. This morning I prepared Kadalai paruppu Sundal keeping Saraswathi Pooja/Ayudha poojai celebration in mind. 

My MIL usually makes Chana sundal i.e Konda Kadalai sundal (In Tamil) along with 5 rice varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam.  Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescue. Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.

Do check out my other Sundal varieties in this link !

Kadalai paruppu sundal / Bengal gram dal sundal recipe

How to make Kadalai paruppu/ Bengal gram dal sundal recipe - Easy, no soaking sundal variety for Navrarti !

Cuisine: South Indian

Category: Sundal varieties

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bengal gram dal / Kadalai paruppu - 1/2 cup Salt & water - as needed Grated coconut – 3 tbsp To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - few Green chillies - 1 no ( slitted or finely chopped)

HOW TO MAKE KADALAI PARUPPU SUNDAL - METHOD

Wash and take the dal in the cooker base. Add enough water ( I used 2 cups) and pressure cook for 2-3 whistles in very low flame. Kadalai paruppu won’t become mushy very easily. So It would be perfectly cooked in low flame in just 2 whistles. Remove the lid after the steam is released. Check whether it mashes in your finger. Drain the excess water if any and use it for making rasam or dal soup. Make sure you keep 1 tbsp of water in the dal. In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds. Add slitted or finely chopped green chillies, curry leaves & hing. Saute for a minute. Add the cooked dal along with the little water in the cooker. Add the required salt, Mix well & boil till all the water evaporates. Mix it gently without mashing the dal. Lastly add the grated coconut, give a quick stir & switch off the flame. Remove from the kadai & transfer it to a vessel. Offer to God & serve ! This sundal will become grainy once it starts to cool down. So do not panic if it looks slightly mushy while hot. Enjoy ! Do check out my other Sundal varieties in this link !

Note

Use finely chopped chillies for spicy taste. I use slit chillies. You can also use finely chopped ginger if you like its flavor. Optionally, you can garnish this sundal with coriander leaves. Add more coconut for rich taste.

Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve !

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Ulundu Kozhukattai–Urad Dal Poornam Kozhukattai- Uppu Kolukattai

For Ganesh Chaturthi, we make Ulundu kozhukattai/ Ulutham paruppu kozhukattai / Urad dal poornam kozhukattai by making a spicy stuffing with urad dal. Traditionally we call it as Ulundu poornam Kozhukattai. Some people call it as uppu kozhukattai too. Chana dal pooranam or coconut poornam kozhukattai, Ellu kozhukattai and Urad dal kozhukattai should be in our naivedyam for Ganesh chaturthi festival. Apart from this, we make other kozhukattai varieties based on our personal choice.

I have already made a post about this ulundu kozhukattai under my “3 Kozhukattai varieties” post. Still I want to have a separate detailed post for this recipe. Sometimes we make this ulundu kozhukattai for dinner too.Its a healthy, protein packed dish. I have also shared an easy ulundu kozhukattai version for beginners. Do check it out. Now lets see how to make Ulundu kozhukattai with poornam with video.

Check out my easy ulundu kozhukattai too !

Ulundu kozhukattai - Urad dal poornam kozhukattai

Traditional ulundu kozhukattai - Dumplings made of stuffing with urad dal

Cuisine: Indian

Category: Festival recipes

Serves: 10 nos

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice flour - 1 cup ( I used Anil kozhukattai mavu) Water - 1.5 cups (Water quantity may vary) Cooking oil or ghee - 1 tsp Salt - a pinch For stuffing/Poornam Urad dal – 1/4 cup Green chillies – 2-3 nos Ginger – 1/2 inch piece Grated coconut - 1/4 cup Asafetida / hing – 1/4 tsp Salt – as needed To temper Coconut oil or cooking oil - 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp curry leaves – few Hing – a pinch

HOW TO MAKE ULUNDU KOZHUKATTAI - METHOD

Always make the pooranam first & then make the outer covering. Wash and soak urad dal in water for 30 minutes. Drain the water completely and take the urad dal in a mixie jar. Put green chillies, hing, salt, ginger and pulse the mixture once or twice. Make a coarse paste. Do not grind for more time. In a idli pot , grease the idly plate and spread the ground urad dal mixture. Make a hole in the center for uniform cooking. Steam it for 10 – 15 minutes. After it cools down, crumble the mixture using your hands and run it in the mixie once or twice for easy perfect crumbling and keep it ready.. Heat oil in a kadai, temper the mustard seeds, urad dal and curry leaves with a pinch of hing. Then add the crumbled urad dal mixture and mix well. Finally add the grated coconut , mix well and switch off the flame. Stuffing is ready. TO MAKE KOZHUKATTAI DOUGH In a broad bowl , take the flour and add the salt. Mix well and set aside. In a bowl, take the required water and add a tsp of sesame oil. Let it boil for few seconds in high flame.When it starts to roll boil, switch off the flame and add the water to the flour little by little. Mix the flour with a wooden ladle. Add more water if required. Mix well and make a whole mass like chapatti dough. (initially u need a ladle to mix but when the dough becomes warm, mix it well with ur hands to make a soft , non- sticky dough.) Apply a tsp of sesame oil over the dough to cover it. ( this prevents the dough from drying).Cover it with damp cloth and lid , set aside. Have a look at this VIDEO for more details. TO MAKE KOZHUKATTAI Make a ball from dough and press it to make a cup. Place a tbsp of stuffing & cover it as shown in the pictures.

TIPS FOR MAKING KOZHUKATTAI WITHOUT CRACKS

1. Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour.Its a different quality , not the one we use for pongal.It is cheaper in cost too.
2. I use store bought rice flour - Idiyappam flour or Anil kozhukattai maavu. I always add 1.5 cups of water adding a tsp of oil for making dough. For home made rice flour, water quantity may vary.
3. Always add the required water while making the dough.If the dough becomes sticky or dry, u’ll get crack.
4. Keep the unused dough covered with a wet cloth and then with a lid while u make modakam.
5. Its always better to prepare the outer covering after making pooranam/ stuffings to prevent the dough sitting for long time.
6. U can refrigerate the unused dough covered by wet cloth be keeping in an air tight box & use the next day or the same evening.
7. Pooranam can be prepared the previous day and refrigerated.
8. Apply sesame/gingely oil in ur hands every time when u make the shape.
9. Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough)
10. Always place the idli plate filled with kozhukattai after the water in the idli pot starts roll boiling. This helps for quick cooking & also the kozhukattai remains white in color and crack free.
11. U can identify the cooked kozhukattai by its shining look.
12. Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.

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Sweet Pidi Kozhukattai Recipe – Vella Kozhukattai Recipe with rice flour

We make sweet pidi kozhukattai for Chitra Pournami, aadi velli and Navratri as well. Recently I heard from my South Indian friends making pidi kozhukattai for Ganesh chaturthi too. Some people call this as Vella kozhukattai/Vellam kolukattai. So I thought of making this post for this festival. Usually I make pidi kozhukatti with homemade processed rice flour. 

Today I have shared a version with store bought rice flour( I used Anil kozhukattai maavu).Its cooking procedure is very similar to sweet ammini kozhukattai recipe. Only the shapes are different. So its like a two in one recipe. Do try this easy and simple sweet kozhukattai variety for this Ganesh chaturthi and have a great celebration ! Lets see how to do this easy sweet pidi kozhukattai recipe with rice flour. Check out my Easy Kara Pidi kozhukattai too !

Sweet pidi kozhukattai recipe

Sweet pidi kozhukattai with rice flour, jaggery and coconut

Cuisine: Indian

Category: Sweet

Serves: 12

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup -- 250ml Kozhukattai Rice flour or idiyappam flour - 1/2 cup ( I used Anil Kozhukattai flour) Grated jaggery or powdered jaggery - 1/4 cup + 2 tbsp Water - 1 cup  Cardamom powder - 1/4 tsp Grated coconut or coconut pieces - 2 tbsp Oil - to grease hands and idli plate

METHOD

Take the powdered jaggery in a kadai. Add 1 cup of water and heat it. Melt the jaggery and strain it with a metal strainer. After straining the syrup, boil it till frothy. Simmer the flame and add grated coconut, cardamom powder. Mix well & boil. Add the measured rice flour. Mix well till all the syrup is absorbed by the rice flour. It will become a thick, soft dough. Grease your hands with oil and take a small ball sized dough. Press it with 4 fingers towards inside and make an impression as shown in the picture below. Make all the kozhukattai and arrange them in a greased idli plate. Boil water in a idli pot and let it start to roll boil. Place the idli plate with kozhukattai. Steam it for 5-7 minutes in high flame. It will look shiny. Check if it bounces on a plate. Switch off the flame and let the kozhukattai be inside the pot for 5 minutes. Then remove them from the plate and serve.Enjoy !

Note

Do not add more water if you add less jaggery because kozhukattai tastes less sweet in this case. The quantity of jaggery and water should be proportionate. You can add more jaggery i.e Rice flour & jaggery in 1:2 ratio of you want sweeter kozhukattai.

Easy, delicious sweet pidi kozhukattai is ready to offer God !

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Fried Modak Recipe With Wheat Flour - Fried Mothagam Recipe - Ganesh Chaturthi Recipes

Fried modak is nothing but deep fried dumplings(Kozhukattai) filled with jaggery and coconut stuffing. In North India especially in Maharashtra, people make Ukdiche modak(steamed modak) and this deep fried modak during Ganesh Chaturthi festival. They call it as “Talniche Modak” in Hindi.

Generally maida and sooji/Rava is used to make the outer covering and coconut + sugar is used for stuffing/pooran. But I’ve used wheat flour and jaggery. Last year my MIL made nearly 54 fried mothagam during our house warming ceremony for Ganapathy Homam. She is really the best. It tasted great and stayed good for several days. 

Inspired by her, I tried this recipe today to share under North Indian style Ganesh Chaturthi recipes.I was feeling tired even before I complete a count of 11. But the final result made me feeling refreshed. It came out really well. I tried deep frying the modak made of rice flour as well. It came out well and crispy but it drank more oil when compared with wheat flour fried modak. I have shared a picture of it below.

Friends, Do try this wheat flour modak recipe for this Vinayaka Chaturthi festival. I am sure you will love it. Lets see how to prepare deep fried modak with wheat flour for Ganesh puja.

Fried modak recipe

Deep Fried modak with wheat flour and jaggery - Ganesh Chaturthi recipes

Cuisine: Indian

Category: Sweet

Serves: 8

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml Wheat flour - 1/2 cup Salt - a pinch Melted ghee - 1/2 tsp Rava/Sooji – 1 tsp ( optional) Water - as needed (I used around 1/4 cup) Cooking oil - to deep fry For stuffing/Pooran Grated coconut - 1/2 cup Powdered Jaggery - 1/3 cup Cardamom powder - 1/4 tsp Dry Roasted poppy seeds - 1 tbsp ( Optional)

METHOD

First make the stuffing/Pooran part. For this, take the grated coconut, powdered jaggery and dry roasted poppy seeds in a kadai. The quantity of jaggery should be less than coconut. Do not add water.Mix well in medium flame. Let the jaggery melt in heat and mix well with coconut. When the mixture starts to become thick without moisture and leaves the pan, switch off the flame and transfer the stuffing to a plate. Spread it well and let the stuffing cool down. (If you heat the stuffing for long time, it will become chewy and hard. So remove the stuffing as soon as jaggery is melted and mixed well with coconut. Initially it will look as a wet mass. But when it cools down, it will become crumbly.) In a wide bowl, take the wheat flour, melted ghee, a pinch of salt and mix well. Add water little by little and make a stiff, thick dough. The dough should not be too soft. Knead for sometime and cover with a wet cloth. Let the dough rest for just 5 minutes. Take a small ball of dough and dust in wheat flour. Make a thin circle of poori size. Remember the sides of circle should be thinner than the center. As this is made of wheat flour, it will become dense after deep frying. So make the poori thin.Cover the remaining dough with a wet cloth. Now take a small lid and cut the circle of uniform shape. Place 1 tbsp of stuffing the middle and make 5-7 pleats in the dough. Refer picture and do the same way. Join all the pleats and make a coconut shape modak.Make sure the modak is sealed properly else the stuffing will ooze out in oil while frying. Heat oil in a kadai and when it gets heated, put a pinch of dough. If it rises to the top immediately, oil temperature is just right.Now drop 3-4 modak and cook in medium flame.Cook till starts to turn golden brown.Flip the other side and cook till done. Remove in a tissue. Fried modak is ready. Offer to Lord Ganesha and seek his blessings ! Enjoy ! It stays crispy till its hot. If you wish, you can serve them immediately or this modak can be stored in an air tight box and consumed for a week. It stays good and edible.

Note

For stuffing sugar can be used instead of jaggery. For making dough, maida/All purpose flour can be used. If you wish, you can add 1 tbsp of rava/Sooji too. Do not stir the coconut+jaggery mixture for long time. It will become chewy and hard.So remove the pooran as soon as jaggery is completely melted and mixed with coconut without any moisture content. You should deep fry the modak as soon as you make the shapes else modak may crack while frying. If you make the modak in advance, keep it covered with a wet cloth till you deep fry. Oil temperature is very important while frying. If the heat is more, modak will not cook inside and the outer covering becomes brown soon.So fry in medium flame patiently.

Fried modak with rice flour covering

Deep fried modak is ready to offer to Ganapathy Bappa. Wish you all a very happy Ganesh Chaturthi. May the Lord makes all our dreams come true !

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