Paasiparuppu Puttu / Maghizhampoo Puttu | Navarathri Recipes

Updated on February 24, 2019

Paasiparuppu Puttu recipe or Magizhampoo Puttu with step by step pictures. This authentic Chettinad recipe can either be had for breakfast or be served as a prasadham for Navratri festival.

This Moong dal puttu is a very healthy and nutritive dish that can be had on a fasting day and in the temple near my Grandmom’s place this puttu is also served as a prasadham 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.

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 as their size is similar to that of the Neem flowers.

You 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, sun dried and then crushed. They are then tied up in small potlis and dropped into warm coconut oil.

This flower is so fragrant and acts as a natural stimulant for hair growth. Sometimes freshly collected flowers are made to steep in warm oil overnight to be massaged into the hair next day before the head bath as it is believed to be a natural body coolant.

paasiparuppu puttu recipe with step by step photos:

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 with ghee or oil and fill the moulds with the ground moong dal paste.

4. Take grated jaggery along with 4 tbsp water in a saucepan and bring it to a boil.

5. Steam paasi paruppu paste for 10 minutes or till a skewer inserted comes out clean. Transfer the boiled cakes to a plate.

6. When the jaggery is completely dissolved pass the syrup through a strainer and keep the clean syrup aside.

7.. Crumble the steamed cakes with your fingers while it is still warm and keep aside. You can also use a mixer jar and pulse.

8. Heat a pan with ghee, add cashew nuts and roast till golden brown.

9. Add grated coconut and stir over low flame till the aroma arises.

10. Add the jaggery syrup, bring it to a boil and reduce the flame completely.

11. Add crumbled paasiparuppu and mix well. Cook for 1 more minute till the puttu absorbs the jaggery syrup completely.

12. Take off fire. Paasiparuppu puttu is ready.

Transfer to serving bowls. Sprinkle grated coconut and sugar on top and serve immediately.

Traditionally this puttu recipe does not have ghee or ghee roasted cashew nuts but I add them to make it rich. If you want to keep it vegan then direectly mix the crumbled dal to the jaggery syrup.

Paasiparuppu Puttu Recipe details below:

Print Recipe

Paasiparuppu Puttu or Maghizhampoo Puttu

Paasiparuppu puttu or Magizhampoo puttu of Chettinad cuisine with step by step photos.

Prep Time5 mins

Cook Time20 mins

Soaking Time30 mins

Total Time55 mins

Course: Breakfast

Cuisine: South Indian

Servings: 3

Author: Radhika

Ingredients:

• Paasi Paruppu or Yellow Moong Dal - 1 cup
• Jaggery - 3/4 cup grated
• Sugar – 2 tbsp
• Grated fresh coconut – 5 tbsp
• Cardamom powder – 1/4 tsp
• Ghee – 1 tbsp

Instructions:

• Wash and soak paasi paruppu (moong dal) for 30 minutes.
• Drain the water completely and grind in a mixer to a fine paste using 1 or 2 tsp of water.
• Grease an idli plate with ghee or oil and fill the moulds with the ground moong dal paste.
• Steam for 10 minutes or till a skewer inserted comes out clean.
• Remove the steamed cakes and while it is still warm crumble them well with your fingers and keep aside.
• Take grated jaggery along with 4 tbsp water in a saucepan and bring it to a boil.
• When the jaggery is completely dissolved pass the syrup through a strainer and keep the clean syrup aside.
• Heat a pan with ghee, add cashew nuts and roast till golden brown.
• Add grated coconut and stir over low flame till the aroma arises.
• Add the jaggery syrup and bring it to a boil and reduce the flame completely.
• Add crumbled paasiparuppu and mix well.
• Cook for 1 more minute till the puttu absorbs the jaggery syrup completely.
• Take off fire. Paasiparuppu puttu is ready.
• Transfer to serving bowls.
• Sprinkle grated coconut and sugar on top and serve immediately.

Notes:

Crumble the dal while it is still warm else it will be hard to do by hands once it cools down. You can also a use mixie jar and pulse to crumble quickly.