Moong Dal Kozhukattai - Paasi Paruppu Poornam Kozhukattai Recipe

Every year we used to make pooranam with channa dal. This year I wanted to try kozhukattai with moong dal poornam. My MIL told this paasi paruppu pooranam comes out more flavourful than channa dal. So I gave a try. It was very nice & we all loved it.. I think people in Andhra makes this kind of poornam for Ganesh chaturthi.  For variations, you can also use cooked green moong dal instead of yellow moong dal. If you are really bored of making chana dal pooranam / Kadalai paruppu poornam, try this moong dal kozhukattai for a change. U’ll love it..

I wish all my friends a very happy vinayagar chaturthi.

INGREDIENTS
1 cup - 250ml

Rice flour -  1 cup Water - 1.75 cups (water quantity varies for home made rice flour) Salt – A pinch Gingely oil -  1tsp For pooran Yellow moong dal – 1/4 cup Grated jaggery – 1/3 cup Grated coconut – 2 tbsp Cardamom powder – 1/4 tsp

METHOD

In a pressure cooker base , dry roast the moong dal till it becomes golden brown with a nice aroma.Pressure cook it adding 1 cup of water.After the steam is released , open the cooker & mash the dal well with a ladle. To this mashed dal , add grated coconut & jaggery and mix well till it becomes thick & leave the sides of the cooker. U can check its consistency by making a small ball out of the stuffing. If u r able to roll a ball , consistency is just right..Keep the pooran aside and start making kozhukattai dough. Heat water in a bowl adding gingely oil. When the water starts to roll boil, switch off the flame. Add this water to the measured rice flour and mix well with a ladle.Make a non-sticky dough and apply sesame oil. cover it with a wet cloth till use. Make small balls out of the dough , grease ur hands with oil and press it to make a cup shape..Keep a tsp of stuffing and close it to make a modhagam shape. Steam in idli pot after the water starts to roll boil. Cook for 10 minutes. Kozhukattai is ready !

HOW TO SHAPE KOZHUKATTAI USING MOULD

Take the mould , grease it with oil.Close it and hold in ur left hand. Take a dough ball and keep it inside. Press on all the sides to spread the dough.Make a dent in the center. Keep the stuffing ball and close the kozhukattai with a small piece of dough. Open the mould and remove the kozhukattai carefully.Proceed similarly..

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KOZHUKATTAI RECIPE WITH VIDEO - GANESH CHATURTHI RECIPES

In this post, I have shared all the videos related to Ganesh chaturthi special recipes. I should have posted this video before posting Ganesh chaturthi recipes . But I couldn’t do it. Better late than never.. Only few days are left for Ganesh chaturthi and the blogosphere is being filled with chaturthi special recipes. Hope you guys are busy in buying Ganesh idols & other things for pooja.

For people who can’t buy an idol, I have shared a video on how to make Ganesh using kozhukattai dough made by my MIL. Hope it will be interesting. My MIL usually says ganesh idol can be made in clay , turmeric powder , Rice flour dough and even cow dung. It has its own power however it is made. Always fix the eyes after you r ready with offerings/neivedyam because ganesh ji should not wait too long.. After you fix the eyes , idol gets its power & it stays for 4 hours. So make the idol on ur own by watching this video. Decorate it as per your wish. I used toothpick dipped in rangoli colors ..

I have also shared 3 basic videos on kozhukattai making.. One is for making  kozhukattai dough with water measurement. Second one is for making kozhukattai soppu/cup and the third one is about how to shape sweet modak & half moon shape with spirals.. I hope all these videos are useful..

INGREDIENTS
HOW TO MAKE KOZHUKATTAI DOUGH
(1 cup - 240ml )

Store bought idiyappam flour or kozhukattai flour – 1 cup Water - 1.5 to 2 cups Gingely oil – 1 tsp Salt – as needed

METHOD

Heat water adding gingely oil  for 1.5 –2 minutes till it roll boils for a second. Add this water to the measured rice flour mixed with salt. Mix well with a ladle till you get a thick , non-sticky dough. Add little more hot water if you feel the dough is too dry. Then grease your hands with oil and knead well for few minutes. Make small balls and set aside. Cover the unused dough with oil & wet cloth till use..U can also make the dough by adding rice flour directly to the boiling water. Please watch the video below to see that method. Check out this link for detailed stepwise pictures !

Check out the full video recipe for kozhukattai making

KOZHUKATTAI - 3 VARIETIES

SWEET POORANAM KOZHUKATTAI

SPICY URAD DAL POORANAM / 

ULUNDU POORANAM KOZHUKATTAI

HOW TO MAKE KOZHUKATTAI DOUGH
TRADITIONAL METHOD

HOW TO MAKE KOZHUKATTAI MAAVU 
USING STORE BOUGHT RICE FLOUR

Last but not the least ,

HOW TO MAKE GANESH USING KOZHUKATTAI DOUGH

TIPS FOR CRACK LESS KOZHUKATTAI

Use good quality rice flour. If you are 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.. The water quantity I have given above is for store bought idiyappam flour & Anil kozhukattai maavu. For home made processed rice flour , water quantity may vary from 1.5-1.75 cups. Always add the required water while making the dough.If the dough becomes sticky or dry , you’ll get cracks. Keep the unused dough covered with a wet cloth or a lid while u make modakam. Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time. U can refrigerate the unused dough be keeping in an air tight box & use the next day or the same evening. Pooranam can be prepared the previous day and refrigerated. Apply sesame/gingely oil in ur hands every time when you make the shape. Always place the idli plate arranged 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.. 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) U can identify the cooked kozhukattai by its shining look..Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.

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EASY ULUNDU KOZHUKATTAI RECIPE – GANESH CHATURTHI RECIPES

We usually make ulundu kozhukattai by stuffing ulundu pooranam .But my MIL makes an easy , no stuffing version too. I wanted to share this recipe for beginners to make in this Ganesh chaturthi. I couldn’t click step by step pictures . Soon i’ll update it. This method is very easy.No stuffing job is needed. So it takes less time to prepare.. This kozhukattai is not only easy to make but also a healthy , protein packed recipe. 

Do check out my Easy , no cooking sweet pooranam recipe if interested !

INGREDIENTS
 1 cup - 200ml

Rice flour – 1 cup White round urad dal – 1/3 cup Green chillies – 2 - 3 nos Ginger – 1 inch piece Hing –1/4 tsp Grated coconut – 2 tbsp Salt  – as needed Water – 1.5 –2 cups To temper Coconut oil – 1tbsp Mustard seeds – 1tsp Curry leaves – few Hing – A big pinch

METHOD

Wash n soak urad dal for 30 minutes. Drain the water & grind it along with green chillies , ginger , salt & hing to a coarse paste without adding water.Set aside In a kadai , heat oil and temper mustard seeds ,curry leaves & hing. Add 1.5 – 2 cups of water & required salt. Add the ground urad dal paste and grated coconut.Allow it to boil for few minutes. When the water starts to roll boil , simmer the flame and add 1 cup of rice flour and mix well to make a dough without lumps. The dough will leave the sides and thickens. Remove & let it warm. Grease ur hands with oil and knead the dough.Take a lemon sized ball and pat it slightly to make it flat. Arrange them in a greased idli plate & steam it for 10-15 minutes . Remove & serve !

NOTE

Addition of coconut oil gives a nice flavor for this kozhukattai. U can also use cooking oil for tempering.. Adding hing gives a nice smell  . So add it generously.. Water quantity may vary.Please consider the above quantity as reference & adjust as per the flour.

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EASY SWEET POORANAM KOZHUKATTAI | POTTUKADALAI POORANAM KOZHUKATTAI – GANESH CHATURTHI RECIPES

Last year i posted 3 varieties of kozhukattai recipes with tips for crack free kozhukattai after Ganesh chaturthi. This year i wanted to post some ganesh chaturthi special recipes in advance. I was asking my MIL for some kozhukattai varieties which can be done easily. She suggested this easy , no cook sweet pooranam recipe with pottukadalai. 

We make this kind of stuffing for sweet samosa/Karjikai. This pottukadalai pooranam kozhukattai is ideal for beginners in cooking. Without any delay , I tried it on the same day and I made the kozhukattai in the next 15 minutes. I was so happy with result. It was tasting great. Thanks to my MIL for teaching me this yummy n easy kozhukattai recipe. Do check out this VIDEO for making kozhukattai dough & shaping modak.

Please click HERE to know Ganesh chaturthi Celebration Procedures & this LINK for Ganesh chaturthi recipes collection with Video

Here comes the recipe of easy sweet pooran kozhukattai

INGREDIENTS

Prep time for dough – 5 minutes

Prep time for pooranam – 2 minutes

1 cup - 240ml

FOR OUTER COVERING/DOUGH Rice flour / kozhukattai flour or idiyappam flour – 1 cup Water - 1.5 cup ( approx) (may be 1 – 1.5 tbsp less) Salt – as needed Gingely oil – 1 tsp For pooranam/stuffing Fried gram dal/Pottukadalai – 1/4 cup Grated coconut – 1/4 cup ( Add 2 tbsp if you want less coconut) Grated jaggery – 1/4 cup (adjust ) Cardamom – 3 nos (or) 1/2 tsp powder

METHOD

FOR POTTUKADALAI POORANAM In a mixie jar grind all the ingredients given under “ for pooranam/stuffing “ to make a semi dry paste without adding water. Remove and set aside. Pooranam is ready ! FOR DOUGH  Click here to see the video for dough In a bowl , boil water till it starts to roll boil well. Add this water little by little to the rice flour and mix well with a ladle. When the dough becomes warm , knead it well to make a non-sticky ball.   Cover the dough with a wet cloth till use. Make small lemon sized balls out of the dough. Grease your hands with oil and make a cup shape with the dough ( U can also use a mould) , keep 2 tsp of pooranam and close it to make a coconut shape or half moon shape.Grease the idli plate with little oil and keep the arrange the dumplings/kozhukattai.   Heat water in an idli pot.When the water starts roll boiling , keep the idli plate arranged with kozhukattai and Steam it for 10 minutes.When the kozhukattai becomes shiny and slightly turns its color , its done. Do not remove immediately.Remove after a minute when it  becomes warm using a flat spoon.. Enjoy eating hot !!

TIPS FOR CRACK FREE KOZHUKATTAI

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.. I used store bought rice flour - Idiyappam flour or Kozhukattai maavu. I always add 1.5 cups of water and a tsp of oil for making dough. For home made rice flour , more water may be needed. ie around 1.5-2 cups.. Always add the required water while making the dough.If the dough becomes sticky or dry , modak will get cracks. Keep the unused dough covered with a wet cloth & then with a lid while u make mothagam. Its always better to prepare the outer covering after making pooranams/ stuffings to prevent the dough sitting for long time. U can refrigerate the unused dough be keeping in an air tight box & use the next day or the same evening. Pooranam can be prepared the previous day and refrigerated. Apply sesame/gingely oil in ur hands every time when u make the shape. 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) Always place the idli plate arranged 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.. U can identify the cooked kozhukattai by its shining look. Always remove the kozhukattai after it becomes warm. Do not remove when it is hot. Kozhukattai may break. Please click HERE to know Ganesh chaturthi Celebration Procedures & this LINK for Ganesh chaturthi recipes collection with Video.

 

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CHILLI PANEER DRY – PANEER RECIPES

As you all know, Chilli paneer is an Indo-Chinese recipe which has got an awesome blend of Indian & Chinese ingredients. I made this for my daughter’s lunch along with fried rice. She liked it a lot. I usually make gobi 65 and very rarely I make deep fried paneer recipes. But after trying this, I thought to prepare this very often in my kitchen. Its a great side dish for fried rice & dal rice. My daughter relished it with tomato sauce. U can have this as evening snack or as a starter recipe for lunch/dinner. Do try this for your kids , they’ll love it a lot.

INGREDIENTS
1 cup - 200ml

To marinate Paneer cubes – 1/2 cup (10 pieces) Ginger–garlic paste – 1/2 tsp Maida – 2 tbsp Corn flour/rice flour – 2 tbsp Cooking soda – A pinch Pepper powder – 1 tsp Water , Salt – as needed For the sauce Cooking oil – 2 tbsp G&G paste – 1 tsp Green capsicum – 1/2 no Big onion – 1 no (chop roughly) Green chilli – 1 no (finely chopped) Garlic cloves – 5 nos (-do-) Tomato sauce – 1.5 tbsp Soya sauce – 1/8 tsp  Pepper powder or red chilli powder – 1/2 tsp Spring onions – to garnish

METHOD

Soak paneer pieces in hot water for sometime. In a wide bowl , take the flour , g&g paste , salt & pepper powder. Add little water to make a thick batter. Drain all the water completely and then add the paneer cubes & make sure the batter coats the paneer pieces very well. Leave it aside. In a kadai , heat oil and saute the onions, green chillies and garlic. Now add all the tomato sauce, soya sauce, salt & mix well. Lastly add the capsicum pieces & saute for a minute. Capsicum should be crunchy. So don’t saute too much. Add the pepper powder. At the same time deep fry the paneer pieces & add them immediately to the above sauteed mixture & toss well for few seconds. By doing this way paneer pieces can retain its crispness for sometime while eating. ( For more crispness , deep fry paneer pieces twice before adding to the onion mixture (i.e first deep fry the paneer pieces &set aside. After it becomes warm again deep fry & add them to the sauteed mixture ) I got this tip from a road side chaat shop ) Serve immediately.Enjoy eating hot with fried rice or as starter !

I served like this for my daughter !

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Paruppu Urundai Kulambu - Chettinad Style Paruppu Urundai Kuzhambu Recipe

I got this Chettinad paruppu urundai kuzhambu recipe from Aval vikatan’s supplementary. It is also known as Kola urundai kuzhambu. This recipe was given by “Mrs. Revathy shanmugam”. So I tried it confidently. I had already tried milagu kuzhambu/pepper kuzhambu from that book and it was a hit in my home. Usually paruppu urundai kuzhambu is made by cooking lentil balls in tamarind sauce adding sambar powder and other spices. This recipe is also very similar but it has chettinad touch. I’ve used soambu/saunf/ fennel seeds here. 

In Chettinad, people call this paruppu urundai as veg kola urundai. For variations, you can always omit the saunf, use cumin seeds and try it. There will not be much difference in taste & flavor. We loved the urundai a lot. It was soft yet firm. This gravy tastes great when mixed with plain rice adding ghee. I made the gravy slightly thick. Adjust the consistency as per your need.. Do try and let me know how you liked it. Here is my Iyengar style paruppu urundai kulambu.

INGREDIENTS

For paruppu urundai/Lentil balls : 1 cup - 250ml Toor dal – 1/2 cup Red chilli – 2-3 nos Asafetida/ Hing – 1/4 tsp Jeera  or fennel seeds – 1/2 tsp Curry leaves – few (finely chopped) Small onion/big onion – 10/1 no (finely chopped) Garlic cloves – 4 nos (-do-) Coriander leaves – few (-do-) Rice flour – 1 tsp Cooking soda / baking soda - a pinch Salt – as needed

For gravy Tamarind – Medium lemon size Tomatoes – 2 nos Onion – 1/4 cup (finely chopped) Garlic cloves – 8 nos (-do-) Curry leaves – few Sambar powder – 1 tbsp (OR) Red chilli powder – 2 tsp & dhania powder – 1 tsp Rice flour – 1 tsp Salt & water –as needed To grind Grated coconut – 3 tbsp Big onion – 1 no Fennel seeds  or cumin seeds – 1/4 tsp ( optional) To temper Cooking oil – 2 tbsp Mustard seeds – 1 tsp Methi seeds – 1/4 tsp Jeera – 1/2 tsp

HOW TO MAKE PARUPPU URUNDAI KUZHAMBU - METHOD

Wash & soak the dal for 2 hours. Drain all the water & set aside. In a mixie jar, grind the red chillies, hing, salt, saunf or cumin seeeds & coconut coarsely. Now add the dal & grind it to a coarse, thick paste without adding water. Grind Coconut, fennel seeds, big onion to a smooth paste and set aside. To that paste , add finely chopped onions , garlic cloves , curry leaves, rice flour and coriander leaves. Add a pinch of cookings soda. Mix well and make big gooseberry sized balls out of it. You can either steam the balls in an idli plate for 15 minutes OR you can cook in the tamarind extract as I did. Beginners please choose the steaming method. If you steaming the balls in idli plate, you should add it the end i.e after adding ground coconut paste. In  a kadai , heat oil and splutter mustard seeds ,methi seeds , jeera. Then add the finely chopped garlic cloves & onions. Saute well for a minute. Now add the chopped tomatoes & saute till mushy. Add turmeric & sambar powder. Mix well , boil for a minute in low flame. Then add the tamarind extract , salt with 2 cups of water.Allow it to roll boil for 5 minutes. Now drop the lentil balls one by one into the gravy. Do not stir immediately. Let the gravy boil for 2-3 minutes in low flame. Now stir the gravy carefully so that the balls are not broken. Cover & cook it in medium flame for 5-8 minutes till the balls get cooked & float on top.Take a ball, break it & see whether it is cooked completely. Now add the ground coconut paste , stir well & allow it to boil for 5 minutes. This gravy thickens as time proceeds. So add water accordingly.. Transfer to the serving bowl & enjoy with plain rice adding a drop of ghee !

NOTE

For variations, you can add  1/4 tsp of jeera instead of fennel seeds while grinding along with coconut. Beginners who dont want to cook the lentil balls directly in the tamarind sauce can steam the balls in an idli pot and add them at the end.

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