Paruppu Thogayal - பருப்பு தொகையல்

Paruppu Thogayal

Cooking vessels / Things Needed

• Kadai / Pan
• Cups for mixing Water
• Mixer

Server For : 3-4 Member

Ingredients Required

• Toor Dal / Thuvaram Paruppu  ( 1 cup )
• Red Chilly (2 Nos )
• Pepper (Milagu)
• Asafoetida  (As per the need)
• Salt ( Small Pinch )
• Water
• Oil - 3/4 - 1 Tsp

Pepper : In Vaathima Graamam, people will not use pepper, because they are not used to eat food that are too spicy. On the other hand, Iyer Vadama From tanjore side are prone to eat spicy foods. Try with No pepper, Less pepper and more pepper.

Chilly : If you are a spicy foodie, add few extra pieces of red chilly.

Thogayal Preparation Method :

1. Heat oil in pan. Add the Mixtures (Toor Dal, Pepper , Red Chilly, Asafoetida) and roast it till it becomes golden brown. Allow it to cool for some time.

2. After cooling, Add salt as per the need.

3. Grind the Mixture, add water to make the mixture as a paste. Keep adding water and maintain a semi-solid state of mixture.

Paruppu thogayal  a simple, easy and an effective dish. It can be a Main-course dish where we can mix with Rice and Vatha-Kozhambu / Milagu Kozhambu as side dish or Thogayal can be a good side dish for Rasam Rice  / Mor-Kozhambu Rice.

Thengai Poornam Kozhukkattai

As we all know that “Pillayar / Ganesha” is embodiment of wisdom and intelligence and the god for removal of all the obstacles, I will start with the recipe of “Poorna Kozhakattai” a favorite dish for lord Ganesha.

Thengai Poornam Kozhukkattai

Cooking Vessels / Things Needed

• Two pans (one for Poornam, One for dough)
• Two Cups for mixing water, Oil/ghee
• Idly Plate / Pressure Cooker
• Two to three plates for Making Poornam balls & Kozhukattai

Serve for : 3 Members

Ingredients Required  

For Poornam

• Jaggery  (1 Cup Jaggery)
• Grated Cocunt (1 cup)
• Cardamom Powder (2 tsp or as per taste)

 For Outer cover

• Rice  (1 Cup)
• Water (1.5 Cup or as needed)
• Oil 1 Tsp
• Salt (Pinch of salt)

 Poornam Creation Method

• Add jaggery to a cup of water  
• Remove the dust particles from the dissolved jaggery water.
• Keep the Jaggery water in flame (In a pan)
• when the Jaggery juice becomes thick add the grated coconut & cardamom powder.
• Stir well to make sure that Poornam doesn't stick to the pan.
• Allow it to cool off
• Prepare small balls from the poornam.

Outer cover Preparation Method

• Soak the rice in water for half an hour.
• Drain the water and make sure that rice is in soaked state.
• Add 1 Cup of water to the soaked rice.
• Grind it smoothly.
• Pour 1 Cup of water in the pan and boil it in the flame.
• Add the flour to the boiling water.
• Stir it continuously and have to make sure that the flour doesn't stick to the pan.
• Once you get a feel that dough is not sticky, remove the dough and allow it to cool for some time

Kozhukkatai Preparation Method

• Make small balls of the dough by keeping your hands greasy with the help of gingelly Oil.
• Make the ball as a Small cup and place the poornam and close it (Any shape you like).
• Repeat the Same process to create more Kozhukattai till you run out of poornam or the dough.
• Pressure cook the "Poorna Vasthu" for 8-10 Minutes.
• Do a Naivedyam to "Pillayar" and serve hot....  

Note

• If you are left with extra dough you can make nice Ammini Kozhukkattai (Will see later on how to do it)
• If you are left with extra Poornam Just eat as it is.