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    Home » Recipes » 30 Mins Recipes

    Paasiparuppu Puttu / Maghizhampoo Puttu

    Published: Oct 14, 2012 · Modified: Jul 26, 2020 by Radhika · This post may contain affiliate links · 18 Comments

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    paasiparuppu puttu

    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.

    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 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.

    paasiparuppu puttu recipe

    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.

    Likewise this recipe is also a body coolant, as we are using moong dal and coconut.

    paasiparuppu puttu recipe with step by step photos:

    paasiparuppu puttu recipe01

    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 water.

    paasiparuppu puttu recipe02

    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 tablespoon water in a saucepan and bring it to a boil.

    paasiparuppu puttu recipe03

    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.

    paasiparuppu puttu recipe04

    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.

    paasiparuppu puttu recipe05

    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.

    paasiparuppu puttu recipe06

    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.

    paasiparuppu puttu recipe
    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 directly mix the crumbled dal to the jaggery syrup.

    You can also check out

    Paasi paruppu sundal

    Ukkarai

    pacha payaru sweet sundal

    Aval puttu

    that can be made for Navratri Neivedhyam.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Paasiparuppu Puttu Recipe details below:

    Paasiparuppu Puttu or Maghizhampoo Puttu

    Paasiparuppu puttu or Magizhampoo puttu of Chettinad cuisine with step by step photos.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time : 5 mins
    Cook Time : 20 mins
    Soaking Time : 30 mins
    Total Time : 55 mins
    Servings : 3
    Course : Breakfast
    Cuisine : South Indian
    Author : Radhika

    Ingredients
      

    • Paasi Paruppu or Yellow Moong Dal - 1 cup
    • Jaggery - ¾ cup grated
    • Sugar – 2 tbsp
    • Grated fresh coconut – 5 tbsp
    • Cardamom powder – ¼ tsp
    • Ghee – 1 tbsp
    Prevent your screen from going dark

    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 teaspoon 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 tablespoon 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.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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    Comments

    1. Uma

      February 07, 2016 at 9:02 pm

      I Love this puttu! I'm used to this since my childhood days as my mom used to make a savory and sweet version of it for special occasions. Not many others seem to know about this wonderful healthy and delicious puttu.

      The savory one is made until crumbling the moong paste after steaming it. After that, it is added into a thadka of mustard seeds, urad dal, green chillies, turmeric powder, curry leaves, salt and a good dribble of lime juice. Mixed thoroughly well in the pan (you can let it crisp up a bit at the bottom, ensuring it doesn't burn!) and served hot with gojju or kara Kuzhambu!

      Reply
      • Radhika

        February 11, 2016 at 10:24 am

        True Uma. It is one of our favourite prasadham to make during Navrathri. I follow the same recipe for the kara puttu too.

        Reply
    2. Valerina

      October 17, 2012 at 10:03 am

      I knew it! When I saw the picture, I knew this is made up of grated fresh coconut 🙂 This is definitely delicious! I've tasted this before but I haven't tried making it by myself. But since I found your post and thanks for the recipe, I'll probably try to make this soon.

      Reply
    3. sun

      October 16, 2012 at 9:43 am

      Superb shot !!!!!!

      Thanks for sharing an easy but yummy recipe !!!!!!!

      Reply
    4. sun

      October 16, 2012 at 9:42 am

      Superb photo !!!!!!

      Thanks for sharing an easy but yummy recipe !!!!!!!!!!

      Am trying it out today !!!!!!!!!!!

      Reply
    5. Hema

      October 16, 2012 at 12:13 am

      Very traditional dish, looks so good..

      Reply
    6. Jayanthi

      October 15, 2012 at 11:14 pm

      The puttu looks awesome, I was almost about to make this puttu for this week's theme, thankfully chose another recipe. Puttu is very tempting, I need to try them soon...

      Reply
    7. Spice up the Curry

      October 15, 2012 at 7:39 pm

      this looks very mouthwatering. you had made very nice recipe with very few ingredients. 🙂

      Reply
    8. Priya Sreeram

      October 15, 2012 at 11:43 am

      loved the pics radhika and nice knowing about the magizhampoo reference !

      Reply
    9. anusha praveen

      October 15, 2012 at 9:34 am

      hey radhi what s magizham poo in english? Sorry if that one stumped you! and the puttu is lip smacking

      Reply
    10. Kaveri Venkatesh

      October 15, 2012 at 9:29 am

      Looks very delicious Radhika

      Reply
    11. divya

      October 15, 2012 at 2:33 am

      wow so tempting dear...

      Reply
    12. ????

      October 15, 2012 at 1:59 am

      Wow....i just loved the first click...good ligting..

      the recipe is very new to me..

      Reply
    13. Roshni

      October 14, 2012 at 9:15 pm

      I am soooo going to make this... love this.. so easy and anything with jaggery steals my heart

      Reply
    14. Priya

      October 14, 2012 at 8:02 pm

      Nutritious and one of my fav puttu.

      Reply
    15. Prathima Rao

      October 14, 2012 at 6:26 pm

      Delicious navaratri recipe 🙂
      Prathima Rao
      Prats Corner

      Reply
    16. Subhie Arun

      October 14, 2012 at 4:59 pm

      Wow that was really yummy!

      Reply
    17. sowmya(creative saga)

      October 14, 2012 at 4:01 pm

      looks yumm..

      Reply

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