Paasiparuppu Puttu or Maghizhampoo Puttu
Paasiparuppu puttu or Magizhampoo puttu of Chettinad cuisine with step by step photos.
Paasi Paruppu or Yellow Moong Dal - 1 cup
Jaggery - 3/4 cup
Sugar – 2 tbsp
Grated fresh coconut – 5 tbsp
Cardamom powder – 1/4 tsp
Ghee – 1 tbsp
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.
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.