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Showing posts with label NAVARATRI RECIPES. Show all posts
Showing posts with label NAVARATRI RECIPES. Show all posts

December 13, 2019

Pottukadalai Urundai With Jaggery – Karthigai Deepam Recipes

pottukadalai urundai with jaggery
I prepared pottukadalai urundai with jaggery for Karthigai deepam festival. Even though It was my first trial, it was so easy to make. It came out very well. Its cooking procedure is similar to kadalai mittai/ peanut chikki. Roasted gram dal also known as chutney dal( pori kadalai / pottukadalai in Tamil) should be fresh and crispy. The consistency of jaggery syrup is important to make this urundai perfect. Its a healthy snack for kids. Friends, do try it and share your feedback with me. Lets see how to make pottukadalai urundai with jaggery with step by step pictures.

pottukadalai urundai with jaggery

Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery - It can be prepared for Karthigai deepam, Navaratri festival.

Cuisine: South Indian
Category: Sweet
Serves: 8
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 240ml
  • Pottukadalai / roasted gram dal / chutney dal - 1 cup
  • Powdered jaggery - 1/2 cup
  • Cardamom powder - 1/4 tsp
  • Water - 1/4 cup
  • Ghee or rice flour - to grease the hands
  1. Heat a kadai and roast the pottukadalai till its hot. Switch off and cool down.
  2. Melt jaggery in a kadai adding water. Strain the syrup.
  3. Boil the jaggery syrup till frothy. Pour few drops of syrup and gather with fingers.
  4. It should form a hard ball with firm shape. Switch off the flame at this consistency.
  5. Add the fried gram dal and mix quickly. Grease hands with ghee and make balls.
  6. Arrange in a plate. Store in an air tight box and enjoy.
  • Heat a kadai and roast the pottukadalai for 2 minutes without changing the color. Switch off the flame and let it cool down. Transfer to a plate.

  • Take jaggery in a wide kadai. Add water and melt it. Strain the syrup using a wire mesh.

  • Wash the kadai and add the syrup. Boil till frothy and thick. Take little water in a plate. Add few drops of syrup. Try to gather using your fingers and make a hard ball. It should make a “tong” sound when your drop it.
  • Switch off the flame and add the cardamom powder, fried gram dal / pottukadalai. Mix quickly to coat the syrup.

  • Grease your hands with ghee or rice flour. Make balls roughly when hot. Roll it tightly once it becomes warm. Arrange in a plate. After making the balls, you will find some dal sticking to the kadai. To remove the dals that is sticking to the kadai, heat the kadai slightly. Remove with a ladle and make the balls.
  • Store in an air tight box. Stays good for a week. Enjoy !


  • Pootukadalai should be crispy. So do not skip the roasting part else urundai may turn soggy.
  • The consistency of jaggery syrup is important to get the perfect urundai. It should make a hard ball.
Try this easy, healthy pottukadalai urundai with jaggery and give your kids. They will love it !
pottukadalai urundai with jaggery
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September 28, 2019

Kondakadalai Masala Sundal Recipe – Black Chana Sundal Recipe

I learnt this kondakadalai masala sundal recipe from my neighbor. Last year during Ganesh Chaturthi I got this black chana sundal from her as prasadam. It was so flavorful and tasted yummy. Raksha loved it a lot. I asked the recipe from her and started making it regularly at home for Raksha’s sake. Generally, for offering God we need to make no onion no garlic sundal during Navaratri. For every occasion, I make a portion of sundal without onion garlic, reserve it for pooja and make the remaining sundal by adding masala. For making this masala sundal, we are using onion and kurma powder / garam masala powder which enhances the taste and flavor. We can make this sundal using white kabuli chana / chickpeas or black ones based on our wish. Both tastes great. Friends, do try this masala sundal by reserving some soaked legumes. You will love it. Lets see how to make karuppu kondakadalai sundal / black chana sundal adding masala with step by step pictures.

Check out my other Sundal recipes too.

Black chana sundal recipe / Kondakadalai Masala sundal

Black chana sundal recipe / Kondakadalai sundal

Black chana sundal / Karuppu kondakadalai sundal with masala flavor

Cuisine: South Indian
Category: Sundal recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 250ml
  • Brown chana/ chickpeas - 1 cup
  • Big onion - 1 (finely chopped)
  • Garam masala powder / Kurma powder - 1/2 to 1 tsp
  • Green chilli – 1(slit into 2)
  • Salt - as needed
  • Grated coconut - 1/4 cup
  • Coriander leaves - to garnish
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/4 tsp
  • Asafetida / Hing - 1/8 tsp
  • Curry leaves - Few
  1. Wash and soak brown/ black chana in required water over night or 8 hours.
  2. Drain the soaked water and pressure cook in low flame for one whistle.
  3. In a kadai, heat oil. Splutter mustard seeds, urad dal, cumin seeds , hing and curry leaves.
  4. When it splutters, add onion and green chilli. Saute till transparent.
  5. Add garam masala powder, salt Mix well. for a minute in low flame.
  6. Add cooked chana, mix well. Cook for minute.
  7. Lastly add grated coconut. Switch off the flame.
  8. Garnish with coriander leaves.
  • Wash and soak chana / chickpeas in a bowl adding enough water. Soak it for 12 hours or overnight for best result. The next day, drain the water and add the soaked chana in a pressure cooker.

  • Add enough water to cover the chana. Pressure cook it for 2 to 3 whistles in low flame. Remove after the steam is released completely. Press to check it soft and well cooked. Drain the excess water if any and set aside.

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, cumin seeds. Add hing, curry leaves. Saute finely chopped onion and a  slit green chilli.

  • Lower the flame completely and add the garam masala powder in oil. Saute quickly. Add the cooked chana, required salt and mix well. If necessary, add little water too.
  • Let it boil in low flame for few minutes. Lastly add grated coconut, mix well and switch off the flame. Garnish with coriander leaves. If you wish, you can add some lemon juice too. Serve warm or hot ! Enjoy.  


  • You can use white or brown chana.
  • White tastes the best but we use brown chana for festivals.
  • To make the chana soft, you can add a pinch of baking soda while soaking in the water. Drain the soaked water completely, wash it twice and then pressure cook.
  • For variations, you can add chilli powder in oil instead of green chilli.

Friends, do try this masala chana sundal for a variation and enjoy !

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September 23, 2019

Sundal Varieties For Navratri – Navarathri Sundal Recipes

sundal varieties for navratri

In South India, Sundal is the most important and must prepare prasadam recipes during Navaratri. 9 varieties of sundal is prepared during this nine days (Nava means 9 , ratri is night) festival in Tamil nadu. Apart from tradition, there are some scientific reasons to consume legumes / navadhaniyam during Navratri days. Though we can make varieties of sweets and snacks, sundal recipes are mainly prepared and distributed as prasad to friends and relatives who visit our house Golu. The most common sundal varieties are chana /chickpeas/  kondakadalai sundal using white and brown ones, peas/ pattani sundal, green gram dal / pachai payaru sundal, Cowpeas / karamani sundal, Field beans/ mochai sundal, Kidney beans / rajma sundal, moong dal/ paasi paruppu sundal, and 9 mixed legumes / navadhaniyam sundal.  The basic preparation of sundal recipes is very simple. For this, legumes are soaked overnight, pressure cooked, tempered with spices and finally garnished with grated coconut. Some sundal recipes like chana dal sundal, sweet corn, green gram, cowpeas, moong dal sundal recipes can be prepared instantly without soaking. But all sundal recipes should be prepared without onion and garlic as we are offering to God. But nowadays people make variations by adding garam masala, sundal powder etc. So far I have shared more than 15 different types of sundal recipes in my blog. Lets see all under one page in this post.



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January 4, 2019

Paal Poli Recipe – Milk Poli – Paal Poori Recipe

Paal poli recipe
 Paal poli recipe also known as paal poori ( milk poli) is a traditional south Indian dessert recipe. This sweet is prepared with poori and sweetened milk. Poori can be prepared with maida / all purpose flour or chiroti rava. Similarly sweetened milk can be made by boiling and reducing the milk adding sugar or by adding condensed milk. Paal poli is usually served in Tamil brahmins wedding feast. They also make it for festivals like Tamil new year, avani avittam, bhogi and krishna jayanthi. I have tasted this in my friend’s house but she had dipped the maida poori in badam milk. I loved it very much and wanted to try at home. Finally I prepared it for this New year celebration and thought of starting my 2019 recipes with this delicious sweet. As this is my first attempt, I followed an authentic recipe from my cookbook collections. Sendhil loved it very much. I liked it too. Though the procedure seems to be lengthy, it can be prepared easily. Just make maida poori and dunk in sweetened, reduced milk. I served it by garnishing with lots of nuts and saffron for enhanced flavor and taste. Friends, do try this yummy paal poli recipe for festivals and occasions at home. I am sure your family members would love it. Lets see how to make paal poli recipe with step by step pictures.

Paal poli

Paal poli recipe / Paal poori / Milk poli recipe

Paal poli recipe / Paal poori / Milk poli recipe

Traditional South Indian dessert recipe - Paal poli prepared using maida poori and sweetened milk.

Cuisine: South Indian
Category: Sweet
Serves: 6 to 8
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes

1 cup - 250ml
  • Maida / all purpose flour - 1/2 cup
  • Coarse Rava / Semolina / Sooji - 1/2 tbsp
  • Ghee - 1/2 tsp
  • Salt - a pinch
  • Water - as needed
For sweetened milk
  • Milk - 1/2 liter ( 2 cups)
  • Sugar - 1/4 cup
  • Cardamom powder - 1/2 tsp
  • Edible camphor - a pinch (optional, I used it)
  • Chopped cashew nuts, badam, chironji - a handful
  • Saffron threads - few
  1. To make paal poli, take maida, rava, ghee and salt in a bowl. Mix well.
  2. Add water gradually and make a smooth, non-sticky, stiff dough.
  3. Let the dough rest for 15 minutes. Cover and keep it aside.
  4. In the mean time boil milk. Boil till its reduced slightly.
  5. Add sugar, cardamom powder and chopped nuts. Mix well and switch off the flame.
  6. After 15 minutes, take the dough. Knead well. Roll thick, small poori by dusting in maida.
  7. Heat oil in a kadai. Deep fry poori both the sides. Do not over fry like papad.
  8. Remove the poori, drain the oil and add to milk.

  • In a wide bowl, take maida, rava, salt and ghee. Mix well to spread ghee in the flour.

  • Add water gradually and make a smooth, non-sticky, tight dough. Knead for few minutes. Cover and rest for 15 minutes to 30 minutes.

  • In the mean time boil milk in a pan. When its quantity is reduced slightly, add sugar, chopped nuts and saffron. Boil till sugar melts and switch off the flame. Add a pinch of powdered edible camphor for nice flavor. Its optional though.

    • Take the dough and knead for a minute. Make lemon sized balls. Dust it with maida if needed. Roll into thick, small poori.

    • Heat oil to deep fry. Check oil temperature by dropping a pinch of dough. If it rises to the top immediately, its heated. Drop one poori and pat it gently. It will puff up and comes to top. Flip and cook the other side. Remove and drain the oil. You can fold into half moon shape if you wish.

      • Dunk the poori in milk and set aside to soak for 30 minutes. Serve warm or cold. Garnish with more nuts and saffron if you like. 

      Enjoy !


      • Adjust the quantity of sugar as per your taste.
      • Do not add more rava. It makes the poori hard.
      • Do not over fry the poori. It will become a papad.

      Try this yummy, delicious paal poori and enjoy.
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      October 15, 2018

      Chalimidi, Vadapappu, Panakam - Andhra Naivedyam Recipes

      Vadapappu, Chalimidi and Panakam are the 3 most popular and quick and easy naivedyam recipes of Andhra. It is usually prepared for Ramanavami , Varalakshmi vratham and on the first day of Navratri. All these 3 prasdams can be prepared under 10 minutes. Chalimidi is of two types. One is pachi chalimidi is an uncooked version which is made of rice flour and powdered jaggery. Second one is Pakkam chalimidi in which rice flour is cooked in jaggery syrup. In Tamil, it is called as Maavilakku. Today I have shared Pachi chalimidi recipe. Traditionally chalimidi is prepared using homemade processed rice flour. But today I have shared a quick version using store bought rice flour/Idiyappam flour. Vadapappu is also an easy, one ingredient naivedayam recipe prepared by soaking moong dal. It is similar to Karnataka's Kosambari.  Panakam is a sweet drink and a summer coolant that is prepared by mixing jaggery, dry ginger powder, pepper powder in water. Friends, do try these 3 easy, yummy Andhra special naivedayam recipes for festivals and offer to God.

      Check out my other Andhra recipes too !

      Chalimidi recipe, Vadapappu and Panakam

      Chalimidi recipe, Vadappau and Panakam

      Chalimidi recipe, Vadapappu and Panakam - 3 Andhra special Naivedaym recipes

      Cuisine: Andhra
      Category: Sweet
      Serves: Serves 2
      Prep time: 5 Minutes
      Cook time: 5 Minutes
      Total time: 10 Minutes


      1 cup = 250ml
      Chalimidi recipe
      • Idiyappam flour / Homemade processed rice flour – 1/2 cup
      • Powdered jaggery or powdered sugar – 1/4 cup ( I used organic brown sugar, so color is dark)
      • Cardamom powder - 1/8 tsp
      • Ghee - 1 tbsp
      • Water - 1 tbsp or more as needed
      Vadapappu recipe
      • Moong dal - 1/4 cup
      • Water - to soak
      Panakam Recipe
      • Water - 1 cup
      • Powdered jaggery - 2 tbsp
      • Dry ginger powder - 1/4 tsp
      • Pepper powder - 1/4 tsp
      • Cardamom powder - 1/8 tsp
      • Tulsi leaves - to garnish


      1. To make Chalimidi, take the rice flour, jaggery, ghee, cardamom powder in a bowl.
      2. Mix  well. Add little water if needed and make a non-sticky ball. Pachi Chalimidi is ready.
      3. To make vadapappu, wash and soak moong dal in water for 1 hour. Drain the water completely and offer to God. 
      4. For panakam preparation, mix jaggery and other ingredients in water. Filter the water.
      5. Panakam is ready. Garnish with few tulsi leaves and offer to God on Ramanavami and other festivals.


      • How to make pachi chalimidi : Take store bought idiyappam/ appam flour in a bowl. Add powdered jaggery ( I used organic brown sugar/Naatu sakkarai, so its color is too dark), cardamom powder, ghee. Mix well. Add 1 to 2 tbsp. water. Mix well and make a smooth ball. Pachi chalimidi is ready. 

      • How to make vadapappu : In a bowl, take the moong dal. Wash and soak in enough water for an hour. Drain the water completely and take the soaked, wet moong dal. Offer to God.

      • How to make panakam: Take one cup of water. Add powdered jaggery, cardamom powder, dry ginger powder and pepper powder. Mix well and strain it. Garnish with few Tulsi leaves. Panakam is ready to serve. Enjoy !


      • Adjust the quantity of jaggery in chalimidi and panakam based on your taste.

      3 easy and yummy Andhra special naivedyam recipes are ready !

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