Pasi Paruppu Puttu or the Yellow Moong Dal Puttu is a popular Navratri dishes made in Tamil Nadu. I had previously made Ukkarai, which is a puttu made with a mix of dals. I wanted to make with just Moong dal and so used only yellow moong dal today. The mornings are surely hectc and I end up making everything late. With kids at home, we tend to relax a bit, which in turn delays the whole preparation.
I soaked the dal only for 30 mins. If you wonder why the dal looks long strips, it is because I was in a hurry to grate it and didn't allow it to completely cool down after it got steamed. And I used a wider mouth grater, which resulted in the steamed cake to turn into long strips. Everything thought it was rice. So I tried crumbling it, in the end, mashed it roughly while I cooked it in ghee. This turned out to be so delicious, with extra jaggery sweetness. You can reduce a bit if you want. I like my sweets to be sweet!
Shakaannam and Pasi Paruppu Puttu were the neivedyam for Navratri Day 7
Pasi Paruppu Puttu | Moong Dal Puttu
Wash and Soak the split yellow moong dal for 30 mins.
Drain and grind to a smooth paste without adding water.
Transfer to the greased idli moulds and steam for 10 to 15 mins.
Allow to cool and grate to a powder. Since I used a long grater, I got long strings. Else this should be on a crumbly texture
Heat a nonstick pan with 1 tbsp ghee and roast the steamed moong dal along with coconut.
Melt the jaggery with enough water, remove impurities and cook again to get a thick syrup.
Once you get a thick syrup, add the roasted moong dal along with roasted cashews and remaining ghee.
Cook till everything comes together. This takes about 5 to 7 mins on high flame, constantly stirring.
Serve as neivedyam and partake!
Recipe
Pasi Paruppu Puttu | Moong Dal Puttu
Ingredients
- 1/2 cup Split Yellow Moong Dal / Pasi Paruppu / Pesara Pappu
- 3/4 cup Jaggery
- 1 cup Water
- 2 tbsp Ghee
- 3 tbsp Coconut grated
- Handful Cashew Nuts
Instructions
- Wash and Soak the split yellow moong dal for 30 mins.
- Drain and grind to a smooth paste without adding water.
- Transfer to the greased idli moulds and steam for 10 to 15 mins.
- Allow to cool and grate to a powder. Since I used a long grater, I got long strings. Else this should be on a crumbly texture
- Heat a nonstick pan with 1 tbsp ghee and roast the steamed moong dal along with coconut.
- Melt the jaggery with enough water, remove impurities and cook again to get a thick syrup.
- Once you get a thick syrup, add the roasted moong dal along with roasted cashews and remaining ghee.
- Cook till everything comes together. This takes about 5 to 7 mins on high flame, constanly stirring.
- Serve as neivedyam and partake!
Notes
Other Puttu recipes you will love
Kadala Curry is the most popular side dish served with Kerala Kollah Puttu
Camilla says
Hello!! After stuffed the dal can i storage it for some days? Thanks
Srivalli says
Hi, if you are asking if you can store the steamed dal balls, yes you can always refrigerate and steam it again before using it. However, as I have mentioned, this was for prasad and we always make it the same day.
Thanks for dropping by!