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Miriyam Pulihora Recipe - Pepper Tamarind Rice - Navaratri Naivedyam Recipes

Miriyam Pulihora Recipe - Pepper Tamarind Rice - Navaratri Naivedyam Recipes

If you are looking for more festival recipes then do check Senaga Pappu Payasam, Rava Payasam, Bellam Pongali, Kobbari Payasam, Pesara Poornam Boorelu and Rava Kesari.

Miriyam / Miriyala Pulihora Recipe

 Hari Chandana PIndian, South IndianMain
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 4

Ingredients:

  • 1 cup Raw Rice
  • 2 cups Water
  • Big lemon sized ball tamarind
  • 2 - 3 Green Chillies
  • 4 Dried Red Chillies
  • 1 or 1.5 teaspoon Black Peppercorns
  • 1 teaspoon Mustard Seeds
  • 1 tablespoon Chana Dal
  • 1 tablespoon Urad Dal
  • 3 tablespoon Peanuts
  • 1 teaspoon Jaggery, powdered
  • ½ teaspoon Turmeric Powder
  • A pinch of Hing
  • 2 Sprigs Curry Leaves
  • 3 tablespoon Oil
  • Salt to taste

Method:

  • Wash and pressure cook the rice with two cups of water for 3 - 4 whistles.
  • Soak the tamarind in water for 10 minutes. Squeeze the extract out of it and set aside.
  • Dry roast the black pepper for a couple of minutes and cool. Grind into a powder and set aside.
  • Spread the cooked rice on a wide plate and let it cool completely.
  • Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and let them splutter. Fry them until golden brown color.
  • Add the slit green chillies, red chillies, hing and curry leaves to it and fry for a couple of seconds.
  • Now add the tamarind extract, jaggery, turmeric powder and powdered black pepper to it and mix well.
  • Cook the mixture until the oil gets separates. Turn off the flame.
  • Combine the rice, salt and cooked tamarind mixture well and serve.

You might also like to check these recipes: 

Phool Makhane Ki Kheer Recipe - Puffed Lotus Seeds Kheer - Navratri Vrat Recipes

Phool Makhane Ki Kheer Recipe

 Hari Chandana PIndianDessert
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients:



  • 1 cup Fox Nuts / Popped Lotus Seeds / Phool Makhana
  • 2 cups Milk
  • 3 tablespoon Sugar, or as needed
  • 4 - 5 Strands of Saffron
  • 1 teaspoon Ghee
  • A pinch of Cardamom Powder
  • Cashews as needed

Method:

  1. Chop the fox nuts into pieces and set aside.
  2. Heat ghee in a pan and fry the cashews to golden brown color.  Take them out of the pan and set aside.
  3. In the same pan, add the fox nut pieces and fry for 2 - 3 minutes.
  4. Add milk to it and let it boil for 5 minutes.
  5. Meanwhile, soak the saffron in 2 tablespoon of warm milk and crush it well.
  6. Add the sugar, saffron milk and cardamom powder to the boiling milk mixture and let it cook for 8 - 10 minutes on a low flame.
  7. Add the cashews and switch off the flame.
  8. Serve hot or cold.

You might also like to check these recipes:

Kobbari Payasam Recipe - Coconut Kheer Recipe - Navaratri Naivedyam Recipes

Ingredients:

  • 1 cup Fresh Coconut
  • 1 ¼ cup Jaggery, powdered
  • ¼ to ½ cup Milk (boiled & cooled)
  • 2 tablespoon Raw Rice
  • 1 teaspoon ghee
  • 1 tablespoon Cashews
  • ¼ teaspoon Cardamom Powder

Method:

  1. Soak the rice for 30 minutes in water.
  2. Grind the soaked with coconut and water (approx. ½ cup) into a paste.
  3. Bring 2 ½ cups of water to a boil. Add the ground coconut mixture and mix well.
  4. Let it cook for 10 minutes. Stir occasionally.
  5. Now add the powdered jaggery and cardamom powder to it and mix well. Cook until the jaggery dissolves completely.
  6. Switch off the flame and add the milk.
  7. Heat ghee in a pan an fry the cashews to golden brown color. Pour this over the payasam. Mix well and serve.

You might also like to check these Festival Recipes:

Eggless Vanilla Sponge Cake Recipe - Eggless Basic Vanilla Cake (no eggs no butter)

Recipe Source: Eggless Desserts by Nita Mehta


Ingredients:

  • 1 ½ cups All Purpose Flour / Maida
  • ¾ cup Sugar
  • 1 cup Yogurt
  • ½ cup Oil
  • ½ teaspoon Baking Soda
  • 1 ¼ teaspoon Baking Powder
  • 1 teaspoon Vanilla Essence

Method:

  • Sieve flour and set aside
  • Preheat the oven to 200 degree C.
  • Grease an 8" round cake pan with oil and set aside.
  • Combine the yogurt and sugar in a mixing bowl and beat bell until sugar completely dissolves.
  • Add the baking soda and baking powder to the yogurt mixture and mix well. Let it rest for 3 - 4 minutes. Add the vanilla essence and oil to it and mix well.
  • Add the flour in 2 batches and gently fold the mixture until the batter shows no trace of flour. Don't overmix or overbeat.
  • Pour this batter into the prepared cake tin.
  • Bake in preheated oven at 200 degree C for 10 minutes, reduce temperature to 180 degree C and bake it for 30 - 35 minutes or till a toothpick inserted into the middle of the cake comes out clean.
  • Brush the top of the cake with milk 8 - 10 minutes before the ending time to get a glaze.
  • Allow the cake to cool down for 15 - 20 minutes and then invert.
  • Let it cool completely and cut into pieces.
  • Serve and enjoy!

You might also like to check these eggless recipes:

 

Vankaya Sambar Recipe - Kathirikai Sambar - South Indian Brinjal Sambar Recipe

If you are looking for more sambar recipes then do check Karamani Sambar, Mango Sambar, Amaranth Leaves Sambar, Moong Dal Drumstick Sambar and Mullangi Sambar.

Brinjal Sambar and Vazhakkai Podimas

Vankaya Sambar / Brinjal Sambar Recipe

 Hari Chandana PIndianMain
Prep Time: 5 mins    |  Cook time: 20 mins    |  Serves: 4

 Ingredients:

 

  • ¼ cup Toor Dal
  • 4 medium sized brinjals or 6-8 baby brinjals
  • 1 medium sized Onion
  • 1 medium sized Tomato
  • Marble sized tamarind ball
  • 1 tablespoon Sambar Powder
  • 1 - 2 teaspoon Jaggery, powdered (optional)
  • Red Chlli Powder as needed
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Mustard Seeds
  • ¼ teaspoon Cumin Seeds
  • 1 Sprig Curry Leaves
  • A pinch of hing
  • 2 teaspoon Oil
  • Salt to taste

Method:

  1. Soak the tamarind in water for sometime. Squeeze and extract the juice from tamarind. Keep it aside.
  2. Wash the toor dal and add turmeric and ½ cup of water to it. Pressure cook it for 3 - 4 whistles. Mash the cooked dal and set aside.
  3. Add the chopped onion, chopped tomato, brinjal pieces and water in a vessel. Cover with a lid and cook the vegetables until tender.
  4. Add the mashed toor dal, sambar powder, salt, jaggery, red chilli powder, tamarind extract and water (adjust to desired consistency) to the vegetables.
  5. Allow the sambar to boil and thicken.
  6. Heat oil in a pan for seasoning. Add the mustard seeds and cumin seeds and let them splutter.
  7. Then add the hing and curry leaves. Add this to the sambar and combine well.
  8. Serve hot with rice.

You might also like to check these recipes:

Beetroot Pachadi Recipe - Kerala Style Beetroot Yogurt Gravy - Onam Sadya Recipes

beetroot pachadi recipe kerala style, how to make beetroot pachadi, beetroot pachadi onam, onam sadhya recipes

Kerala Beetroot Pachadi Recipe

 Hari Chandana PIndianSide dish
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 4

Ingredients:

  • 1 cup Beetroot, grated
  • ½ cup Thick Yogurt
  • Salt to taste

For Grinding:

  • ⅓ - ½ cup Coconut
  • 2 - 3 Green Chillies
  • Small piece of Ginger
  • ½ teaspoon Cumin Seeds
  • ¼ teaspoon Mustard Seeds</li>

For Tempering:

  • ½ teaspoon Mustard Seeds
  • 1 Sprig Curry Leaves
  • 1 Red Chilli
  • 1 tablespoon Coconut oil / cooking oil

Method:

  1. Grind the coconut, mustard seeds, green chillies and cumin seeds into a fine paste. Add little water while grinding, if needed. Keep it aside.
  2. Cook the grated beetroot with ¼ cup of water and salt till soft.
  3. Add the ground coconut mixture to it and mix well. Let it cook for another 3 - 4 minutes.
  4. Turn off the flame and allow it to cool.
  5. Now add the yogurt and mix well.
  6. Heat oil in a pan for seasoning. Add the mustard seeds and let them splutter. Then add the curry leaves and red chilli.
  7. Add the seasoned ingredients to the beetroot mixture and mix well.
  8. Serve with rice.

You might also like to check these recipes:

Mathanga Thoran Recipe - Kerala Style Pumpkin Stir Fry - Onam Sadya Recipes

Mathanga Thoran or Pumpkin Thoran - A simple and delicious Kerala style stir-fry recipe!

a bowl of kerala mathanga thoran garnished with curry leaves

Mathanga Thoran is a simple and delicious vegetable side dish from Kerala. This thoran recipe is so quick to make and can be served with rice. If you are looking for more Kerala recipes, check the below recipes.

Few More Kerala Onam Sadya Recipes:

How to Make Kerala Mathanga Thoran Recipe:

Print Recipe

Mathanga Thoran - Pumpkin Thoran Recipe

How to Make Mathanga Thoran Recipe. A simple and delicious Kerala style pumpkin stir-fry recipe for rice.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4
Calories: 120kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • 2 - 2.5 cups Pumpkin peeled and chopped
  • ½ cup Fresh Coconut
  • 6 - 8 Shallots
  • 3 - 4 Green Chillies
  • ½ teaspoon Cumin Seeds
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Urad Dal
  • ¼ teaspoon Turmeric Powder
  • 1 sprig Curry Leaves
  • 1 Dried Red Chilli
  • 1 tablespoon Oil / Coconut Oil

Instructions

  • In a vessel, add the chopped pumpkin, salt, turmeric and water and cook until pieces are tender. Drain and set aside.
  • Grind the shallots, cumin seeds and green chillies into a paste and set aside.
  • Heat oil in a pan. Add the mustard seeds and urad dal and let them splutter. Add the curry leaves and broken red chilli and fry for a couple of seconds.
  • Then add the ground coconut mixture to it and fry for a couple of minutes.
  • Add the cooked pumpkin pieces and combine well.
  • Adjust the salt and fry for a minute.
  • Switch off the flame and serve with rice.

Nutrition

Calories: 120kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 120mg | Potassium: 358mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4955IU | Vitamin C: 22.6mg | Calcium: 26mg | Iron: 1.4mg

Sweet Undrallu (Bellam Undrallu)

Sweet Undrallu Recipe - Classic South Indian steamed sweet dumplings made with rice rava, jaggery, coconut and cardamom! An easy Naivedyam recipe for Ganesh Chaturthi!

What are sweet undrallu?

Sweet Undrallu are a traditional Andhra (South India) style steamed sweet dumplings, also known as Bellam Undrallu or Teepi Undrallu which means steamed sweet dumplings. These dumplings are sweet and delicious, hold cultural and religious significance in Andhra Pradesh.

These Undrallu are essentially steamed rice rava dumplings that are flavored with jaggery (a type of unrefined sugar), grated coconut, and cardamom. They are typically shaped into small, round dumplings and offered as a naivedyam or prasadam (a sacred offering to a deity) during religious rituals and festivals such as Ganesh Chaturthi or Vinayaka Chavithi.

These sweet dumplings are not only delicious but also hold religious and cultural significance in Andhra Pradesh. They are a delightful and wholesome dessert enjoyed by people of all ages, especially during festivals and celebrations.

Here is a list of Ganesh Chaturthi Recipes if you want.

Why you'll love this recipe:

Super easy to make and doesn't require lots of ingredients!

Perfect for any celebration or festival!

These are soft, delicious and healthy!

Ingredients & Substitutions:

Rice Rava - Rice rava is broken raw rice. You can get it from any Indian store or can it make it easily at home using raw rice. Here is a recipe for homemade rice rava. It can also be substituted with wheat rava / godhuma rava or semolina. Here are the recipes for wheat rava sweet undrallu and semolina sweet undrallu.

Moong Dal - Moong dal is split mung beans, these can be substituted with chana dal. You will need to soak chana for at least 30 minutes though.

Jaggery - Jaggery (Bellam) is a kind of unrefined cane sugar. You can get it from any Asian store or online. If you can't find jaggery, it can be replaced with white sugar or palm sugar.

Coconut - It adds a wonderful taste and flavor to the sweet dumplings. You can use fresh, frozen or desiccated coconut in this recipe. If you don't want coconut, you can omit it.

Cardamom - Use freshly ground cardamom or store-bought powdered cardamom in this recipe. Do not skip adding cardamom, it adds a wonderful aroma to the undrallu.

Serving suggestions:

Serve these bellam undrallu as is, either warm or at room temperature.

Drizzle some melted ghee over them before serving for added richness and flavor.

If you prepare undrallu as an offering for vinayaka chavithi, you can distribute them as prasad to friends and family.

These can be a part of the festive platter alongside other traditional dishes such as Pala Undrallu, Bellam Thalikalu and Modak.

Storage suggestions:

Consume them within the same they made. If you want to store them for longer period of time, store them in an airtight container and refrigerate for up to 2 days.

Variations:

You can add a handful of coconut pieces along with grated coconut for extra coconut flavor and crunch.

Roast some cashew pieces in little ghee and add them to the undrallu mixture for added crunch and richness.

Tips & Notes:

Water ratio is very important to make perfect bellam undrallu every time. Always use 3 cups of water for every cup of rice rava.

Try to shape them into uniform sizes to ensure even cooking. This helps them cook evenly and prevents some from being undercooked or overcooked.

To prevent undrallu from breaking, avoid over-cooking and over-steaming and use the right amount of water to cook the rava. And tightly roll the cooked mixture into round balls before steaming.

Allow the undrallu to cool for a few minutes before serving. This helps them set and develop their texture.

FAQs

Can I make them without steaming?

No, steaming helps the dumplings hold their shape and will give them a good texture.

How to replace rice rava in this recipe?

You can use wheat rava or godhuma rava instead of rice rava in this recipe

How to prevent them from breaking?

To prevent undrallu from breaking, avoid over-cooking and over-steaming and use the right amount of water to cook the rava. And tightly roll the cooked mixture into round balls before steaming.

How to make it vegan?

Replace ghee with coconut oil for a vegan version.

Step by step instructions:

Soak the moong dal in water for 15 minutes. Drain and set aside.

Crush the cardamom seeds and set aside.

Heat a teaspoon of ghee in a heavy bottomed pan. Add the drained moong dal and fry for a minute.

Then add water (1 and ½ cups) and powdered jaggery to it and mix well.

Let the jaggery dissolves completely.

After the jaggery melts, allow it to a rolling boil.

Once it comes to a boil, add the rice rava, coconut and cardamom powder. Combine well and close with a lid. Reduce the flame to low and let it cook completely. Stir occasionally.

Switch off the heat and leave it aside to cool.

Grease your hands with ghee and roll the mixture into round shape balls.

Arrange them on greased idli plates and steam cook for 7 - 8 minutes.

Remove from the flame and allow it to cool. Serve!

You might like these ganesh chaturthi recipes:

How to make bellam undrallu recipe below:

Print Recipe

Sweet Undrallu Recipe

Sweet Undrallu Recipe - Classic Andhra steamed sweet dumplings made with rice rava, jaggery, coconut and cardamom! An easy Naivedyam recipe for Ganesh Chaturthi!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack, Sweet
Cuisine: Andhra, South Indian
Keyword: Bellam Undrallu Recipe, Ganesh Chaturthi Prasadam, naivedyam, Sweet Undrallu Recipe, Teepi Undrallu Recipe, Undrallu for Vinayaka Chavithi
Servings: 10 Undrallu
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ Cup Rice Rava
  • 1.5 Cups Water
  • ½ Cup Jaggery
  • 3 Tablespoons Grated Fresh Coconut
  • 1 Tablespoon Moong Dal
  • 3 Cardamom Pods
  • 1 Teaspoon Ghee

Instructions

  • Soak the moong dal in water for 15 minutes. Drain and set aside.
  • Crush the cardamom seeds and set aside.
  • Heat a teaspoon of ghee in a heavy bottomed pan. Add the drained moong dal and fry for a minute.
  • Then add water (1 and ½ cups) and powdered jaggery to it and mix well.
  • Let the jaggery dissolves completely.
  • After the jaggery melts, allow it to a rolling boil.
  • Once it comes to a boil, add the rice rava, coconut and cardamom powder. Combine well and close with a lid. Reduce the flame to low and let it cook completely. Stir occasionally.
  • Switch off the heat and leave it aside to cool.
  • Grease your hands with ghee and roll the mixture into round shape balls.
  • Arrange them in a greased idli plate and steam cook for 7 - 8 minutes.
  • Remove from the flame and allow it to cool. Serve!

Poornam Kudumulu Recipe - Ganesh Chaturthi Naivedyam Recipes

Poornam Kudumulu or Poorana Kozhukattai or Chana Dal Modak - Simple and healthy steamed dumplings made with rice flour, chana dal, jaggery and cardamom. 

What are poornam kudumulu?

Poornam Kudumulu are steamed rice flour dumplings stuffed with a sweet lentil filling. The sweet stuffing is called Poornam which is made with chana dal or split yellow peas, jaggery, coconut and cardamom.

These dumplings are known as Modak and Kozhukattai and they are usually stuffed with a sweetened coconut filling.

I have replaced the traditional coconut filling with poornam (sweet lentil filling). It is the same filling that we use to prepare Puranpoli, Pala Munjalu and Poornam Boorelu.

These are super delicious and perfect to make during festivals such as Ganesh Chaturthi or Vinayaka Chavithi.

How long do they last?

They stay well for a day at room temperature and for 2 days if refrigerated properly.

Can I prepare the filling in advance?

Yes, you can prepare it a day before and store it in the refrigerator.

Serving suggestions:

They can be prepared as naivedyam or prasadam during Indian festivals such as Vinayaka Chavithi and Navratri.

They can be served as a sweet snack as well and are best when served warm with a cup of coffee or tea.

Step by step preparation:

  • Wash and pressure cook the lentils or chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.
  • If you want to cook them in a vessel, soak the lentils for an hour or two to reduce the cooking time.

  • Drain all the excess water completely. Make sure that there is no water and let it cool down completely.
  • Transfer the cooked dal to a blender jar or food processor and grind it into a powder.
  • Keep it aside until use.

  • Combine the powdered jaggery and a little water in a pan and let the jaggery dissolves completely.
  • Bring it to a boil.
  • If you want, strain the jaggery water at this stage to remove any impurities.

  • Add the ground chana dal, freshly grated coconut and cardamom powder to it.

  • Mix very well and cook for a few minutes or until the mixture thickens.

  • When the mixture becomes like dough, turn off the flame.
  • Let it cool completely and make 15 round balls out of it.

  • Bring some water to a rolling boing with a pinch of salt and a teaspoon of ghee.
  • Once it comes to a rolling boil, remove it from the heat.
  • Take the rice flour in a mixing bowl. Add boiling water little by little to the flour and mix well with a spatula.
  • Let the rice flour mixture cool down for 2 - 3 minutes.
  • When it is still warm, knead it well to make a soft and slightly sticky dough.

  • Grease your palms with a little oil/ghee and divide the rice flour dough into round shape balls.
  • Flatten the dough ball and keep pressing with your finger to form a disc or cup. Place the chana dal stuffing in the center.

  • Carefully bring the edges of the dough together and seal it without any gaps.

  • Shape it into a smooth ball. Repeat the same procedure until all the dough finishes.
  • If you want to shape them into modaks, check my modak recipe to know how to make it.
  • Arrange them on a greased steamer or idli plates and steam cook for about 10 - 12 minutes.
  • Let them cool down a bit and serve.

If you are looking for more Vinayaka Chavithi naivedyam recipes then do check the below recipes.

You'll love these recipes:

How to make poornam kudumulu recipe below:

Print Recipe

Poornam Kudumulu Recipe

Indian steamed rice flour dumplings stuffed with a sweet lentil filling. A perfect recipe for ganesh chaturthi festival.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: Andhra, South Indian
Keyword: Festival Food, Ganesh Chaturthi Prasadam, traditional food for festivals
Servings: 15 Dumplings
Calories: 135kcal
Author: Hari Chandana Ponnaluri

Ingredients

For Stuffing:

  • ¾ cup Chana Dal
  • 1 cup Jaggery
  • 3 tablespoon Grated Fresh Coconut
  • ¼ teaspoon Cardamom Powder

For Outer Layer:

  • 1.5 cups Rice Flour
  • 1.5 cups water or as needed
  • 1 teaspoon Ghee
  • A pinch of Salt

Instructions

  • Wash and pressure cook the chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.
  • Drain all the excess water completely. Make sure that there is no water and let it cool down.
  • Grind the cooked dal into a powder and set aside.
  • Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely and bring it to a boil.
  • Add the ground chana dal, coconut and cardamom powder to it.
  • Mix very well and cook until the mixture thickens. When the mixture becomes like dough, turn off the flame.
  • Let it cool. Divide the mixture into round shape balls and set aside.
  • Add salt, water and a teaspoon of ghee in a saucepan. Bring the water to a rolling boil and turn off the flame.
  • Take the rice flour in a mixing bowl. Add boiling water little by little to the flour and mix well with a spatula.
  • Let it cool for 2 – 3 minutes. When it is still warm, knead it well to make a soft dough. The dough should be soft and slightly sticky.
  • Grease your hands with little oil/ghee and divide the dough into round shape balls. Flatten the dough ball and keep pressing with your finger to form a disc or cup. Place the chana dal stuffing in the center.
  • Bring the edges together and seal it.
  • Shape into a smooth ball. Repeat the same procedure until all the dough finishes.
  • Arrange them on your greased idli plates and steam cook for 10 – 12 minutes. Let them cool and serve.

Notes

You can use desiccated coconut instead of fresh coconut.

Nutrition

Calories: 135kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 40mg | Fiber: 1g | Sugar: 14g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

 

 

Peanut Sundal Recipe - Ganesh Chaturthi Naivedyam Recipes

If you are looking for more Vinayaka Chaturthi Recipes then do check Modak, ulundu kozhukattai, godhuma undrallu, ammini kozhukattai, pesara poornalu, kudumulu, paal rava kesari and pala thalikalu.And here's a complete list of Vinayaka Chavithi Naivedyam Recipes.

Peanut Sundal / Groundnut Guggillu Recipe

 Hari Chandana PIndianSnack
Prep Time: 1 - 2 hrs soaking time    |  Cook time: 15 mins    |  Serves: 3

Ingredients:

  • 1 Cup Peanuts
  • 2 - 3 tablespoon Grated Fresh Coconut
  • ½ teaspoon Mustard Seeds
  • ½tsp Urad Dal
  • 2 Dried Red Chillies
  • 1 Sprig Curry Leaves
  • 2 teaspoon Oil
  • A pinch of hing
  • A pinch of turmeric powder
  • Salt to taste

Method:

  • Soak the peanuts for 1 - 2 hours. Drain and pressure cook it with salt and water just to immerse it for 3 - 4 whistles.
  • Drain and keep them aside.
  • Heat oil in a pan. Add the mustard seeds and urad dal. Let them splutter.
  • Add the curry leaves, broken red chillies and hing to it and stir for a couple of seconds.
  • Now add the peanuts and stir for 1 - 2 minutes.
  • Add the turmeric and coconut and mix well for a minute.
  • Switch off the flame and serve.

You might also like to check these recipes:

Ukadiche Modak Recipe - Modakam - Vella Kozhukattai - How to make Modak - Vinayaka Chavithi Recipes (Step by Step Recipe)

If you are looking for more Ganesh Chaturthi Recipes then do check Paala Undrallu, Ammini Kozhukattai, Tambittu Unde, Kudumulu, Wheat Undrallu, Pesara Poornalu, Ulundu Kozhukattai and Pappulo Undrallu.And here's a full list of Vinayaka Chavithi Recipes.

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Kobbari Poornam Kudumulu / Modak / Mothagam / Sweet Kozhukattai Recipe

 Hari Chandana PSouth IndianDessert
Prep Time: 30 mins    |  Cook time: 30 mins    |  Makes: 10 - 15

Ingredients:

For Stuffing:

  • 1 cup Grated Coconut
  • ½ cup Powdered Jaggery
  • ¼ teaspoon Cardamom Powder

For Outer Layer:

  • 1 cup Rice Flour
  • 1 cup Water or as needed
  • 1 teaspoon Ghee
  • A pinch of salt
how to make ukadiche modak, modakam recipe, mothagam recipe, modak recipe, kozhukattai recipe

Method:

  • Combine the coconut and jaggery in a pan.
vella kozhukattai, coconut kozhukattai, mothagam recipe
  • Mix well and let the jaggery dissolves completely. Cook on a medium flame.
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  • Stir continuously until you get a thick mixture. When it thickens add the cardamom powder and mix well.
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  • Remove from the flame and let it cool. Shape the mixture into round shape balls and set aside.
  • Add water, salt and a teaspoon of ghee in a saucepan . Bring the water to a rolling boil and turn off the flame.
  • Take the rice flour in a mixing bowl. Add the boiling water little by little to the flour and mix it well with a spatula.
  • Let it cool for 2 - 3 minutes. When it is still warm knead it well to make a soft dough. The dough should be soft and slightly sticky.
  • Grease your hands with some oil / ghee and divide the dough into round shape balls. Shape the dough ball into cup.
how to prepare modak, easy modak recipe
  • Place the coconut stuffing in the center and carefully pleat the edges.
ganesh chaturthi naivedyam, modakam for vinayagar chaturthi
  • Then gather all the pleats together in the center very carefully.
Ukadiche modak recipe with step by step photos
  • Pinch the together to seal it properly. Repeat the same procedure until all the dough finishes.
  • If you are not able to make the pleated modak shape, just make it round. See jowar modak to make round modaks.
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  • Arrange them on a steaming plates or idli plates and steam cook for 10 - 12 minutes. Your modaks are ready!

You might also like to check these Ganesh Chaturthi Recipes: