Paasiparuppu Puttu / Moongdal Puttu

 

Second week of this month long marathon is based on "Traditional Recipes" theme. I usually prefer a blogger buddy over a cookbook when looking for traditional Indian recipes that I am not aware of. A home cook has more authenticity / authority over a local recipe than a cookbook author who tries to fit several, varied regional flairs in one cookbook. I usually bookmark and try to cook the dishes that caught my attention, especially during the blogging marathons. This paasiparuppu puttu is one such recipe, I tried from
Gayathri's blog as soon as I saw it. The recipe didn't disappoint me, who has a massive sweet tooth. It is almost like a non greasy, low calorie version of moong dal halwa.

Ingredients:
1 cup moong dal
1 cup jaggery powder
1/2 cup coconut
1/2 tsp cardamom powder
1 Tbsp ghee

Method:
* Soak moong dal for a couple of hours in water. Drain and grind finely adding as little water as possible into a smooth paste.
* Pour batter into a greased dish and steam cook until a tooth pick inserted comes out clean.
I put the dish in a pressure cooker with out the weight on. I follow the similar method for patoli curry as well and so I am well versed with this version. Cook until almost it looks dry.
* After it is done, remove the container and let it cool. Cut the steamed stuff into little pieces and mash it to fine crumbs. I just ran the stuff through a food processor and had fine crumbs in less than a minute.

* Heat jaggery with about 2 tbsp of water in a pan. If you find any impurities, strain it to get rid off them. I usually don't follow this step as the jaggery I get is clean. When it starts boiling, add cardamom, the moong dal crumbs, ghee and the coconut. Mix well and cook until the mixture is dry again.
* Remove the puttu from the fire and serve warm. I garnished with saffron and slivers of nuts and that is optional.

Check what other marathoners are cooking during this month long marathon.

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