A very healthy and nutritive dish to be had on a fasting day and in the temple near my Grandmom’s place this puttu is also served as a prasad during Navarathri festival. Though this popular dish is known to be of Chettinad origin, in our place we call it as Maghizhambu puttu. We also call the Mullu murukku as Maghizhampoo Murukku in our place. This was the first dish that came to my mind when we, the Avant Garde Cookies decided on 5 ingredients or less for this month. Though I had planned on blogging about it last month itself for the Let’s Cook event I postponed it once I came to know of the theme, as I thought this recipe would suit the theme aptly.
This puttu got its name from the “Maghizhampoo” flowers which looks pale yellow in color and tiny in size. You will not be able to pluck the flowers from the tree and their size is similar to that of the Neem flowers. One can collect the flowers by spreading a big clean cloth under the tree and place weights all around it and collect the flowers that fall on it. They are then cleaned and sun dried then crushed. They are then tied up in small potlis and dropped in warm coconut oil.
This flower is so fragrant and acts as a a natural stimulant for hair growth. Sometimes freshly collected flowers and made to steep in warm oil overnight to be massaged into the hair next day before the head bath.
When the flower has such good benefits I’m quite sure that the recipe which got its name from the flowers will also not disappoint. Traditionally this recipe does not have ghee or ghee roasted cashew nuts but you can add them if you want them to be rich. Now off to the recipe....
Soak dal, grind to a paste and steam cook for 10 minutes. Then crumble the cooked dal and keep aside.
Paasi Paruppu Puttu
Prep Time: 5 Minutes
Soak Time: 30 Minutes
Cook Time: 10 Minutes
- Paasi Paruppu / Yellow Moong Dal – 1 cup
- Jaggery, grated – 1/4 cup
- Sugar – 2 tbsp
- Grated fresh coconut – 5 tbsp
- Cardamom powder – 1/4 tsp
1. Wash and soak paasi paruppu / moong dal for 30 minutes.
2. Drain the water completely and grind in a mixer to a fine paste using 1 or 2 tsp of water.
3. Grease an idli plate and fill the moulds with the ground mixture and steam for 10 minutes or till a skewer inserted comes out clean. Remove and while it is still warm crumble them well and keep aside.
4. Meanwhile place the grated jaggery along with 4 tbsp water in a vessel and bring it to a boil. When the jaggery is completely dissolved pass the syrup through a strainer and keep the clean syrup aside.
5. In a bowl mix together crumbled dal, jaggery syrup, cardamom, grated coconut and mix well. Finally sprinkle the sugar and give a toss.
6. Serve immediately. This can be had either for breakfast or for snack.
- Crumble the dal while it is still warm else it will be hard to do the job afterwards.
- There is no need for any string consistency while boiling jaggery.
- Adding ghee or cashew nuts is optional though not added traditionally.
- Adjust the quantity of jaggery according to your sweet tooth.