Paruppu Kozhukattai,Nei urundai and Kadalai Paruppu Sundal

The other fillings used in making Kozhukattai / Steamed Modak for Ganesh Chathurti are with Bengal Gram filling made with Jaggary and Roasted Sesame Seeds with Jaggary filling.
As a tradition, ma Mom makes Poli,Nei Uraundai and Kadalai Paruppu Sundal for all festivals. So I decided to make Polis and also Kozhukattais trying to follow both customs. So I made sure I had some purnam for the steamed modhak also. The purnam is very similar to the way we make the purnam for Poli. Only difference being the filling is made into very small balls, to be stuffed into rice flour dough.



Ingredients Needed:
For the purnam
Bengal Gram dal - 1 cup
Jaggary, grated - 1 cup
Cardamon - a pinch
Method
Wash and soak the bengal gram for 10 mins. Then pressure cook till soft.
In another pan melt jaggery, remove impurities if any. then add the melted jaggery to the dal and continue cooking till the water is all evaporated.
Allow to cool and grind to a smooth paste.
To make sure that the stuffing is of right consistency, heat it in a non stick pan for all the mix to get dry.
Pinch out small balls from the rice flour dough, place a small filling in and shape as Kozhukattai.
Once you have enough of these done, steam for 15 mins.
How to Make the Rice Flour Dough for Modak
For theDough
Rice flour - 2 cups
Method
1. Boil water in a pan.
2. When water starts boiling, add rice flour, salt and stir well.
3. When the flour is cooked, switch off the stove.
Nei urundai recipe


I am making nei urundai (payathamavu laddu) for the first time. But have tasted once or twice may be through neighbours when they pass their Diwali sweets. I like the flavour a lot. Very pleasant flavour and I think its very good for the kids too. I wanted to try this urundai for posting here for this Deepavali. Yes, its only less than a month for Diwali. How fast the time runs ! This is so simple and easy to make with the ingredients that are in your pantry. I made it last week and Vj love it a lot and now its finished too. That’s what I wanted!
Ingredients Needed:
Yellow Moong Dal(Paasi Paruppu) - 1 heaped cup
Sugar - 3/4 cup
Melted Ghee - 1/4 cup + 2 tbsp
Cashews broken - 2 tbsp
Cardamom powder - 1/2 tsp
Method
Dry roast moong dal in low medium flame till it turns golden brown,Set aside to cool.In a dry mixer grind it a fine powder
Grind sugar to a fine powder.Now sieve both powdered sugar and moong dal powder once atleast to discard the grainy particles.Transfer to a mixing bowl and set aside.
In a pan add a tsp of ghee and fry the cashews till golden brown.Now heat up ghee just for 2 seconds.In a mixing bowl containing powdered items add ghee fried cashews, cardamom powder and finally add ghee little by little.

Mix well with a laddle and add ghee again.Now mix well and let it rest until its warm enough for you to handle with your hands.Then shape them into laddos.
Kadalai Paruppu Sundal


What you’ll need
Kadalai Paruppu/Channa Dal – 1 cup
Scraped Fresh Coconut – 2 or 3 tbsp
Green Chillies – 1 or 2, Slit
Ginger – a small pieces, peeled and grated
Turmeric Powder – ¼ tsp
Salt to taste
For tempering
Coconut Oil – 1 tbsp
Mustard Seeds – ½ tsp
Asafoetida – a generous pinch
Curry Leaves – 5 to 6 leaves, torn
Method
Wash and soak the channa dal in water for 30 mins.
Drain the water, rinse again and add it to a pressure cooker.
Add just enough water to cover the dal about ¾ cup.
Add turmeric powder and pressure cook for 1 or 2 whistles.
The dal should be cooked but not mushy.
Once the pressure is released from the cooker, open and let the dal cool for a while.
Heat a non stick kadai with oil.
Temper with mustard seeds. Add asafoetida and curry leaves.
Throw in the chopped chillies and ginger. Fry for few seconds.
Next add the cooked dal, coconut and salt to taste. Mix well.