Pasi Paruppu Puttu | Moong Dal Puttu ~ Navratri Special Dishes – Day 7

Pasi Paruppu Puttu

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 mornigns are so rushed that 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. However, I didn’t allow it to cool down completely and was in a hurry to grate it once it was 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

Pasi Paruppu Puttu | Moong Dal Puttu

Ingredients Needed:

1/2 cup Yellow Moong Dal / Pasi Paruppu / Pesara Pappu
3/4 cup Jaggery
1 cup Water
2 tbsp Ghee
3 tbsp Coconut grated
Handful Cashew Nuts

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!

Print Recipe
Pasi Paruppu Puttu | Moong Dal Puttu
Pasi Paruppu Puttu is a crumbled moong dal steamed and cooked in Jaggery syrup. It is tempered with ghee and cashews added. This makes a wonderful Navratri Neivedyam
Pasi Paruppu Puttu
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Rating: 0
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Course Sweets
Cuisine Tamil Nadu
By Cook Method Steamed, Stovetop
Occasion Navaratri
By Diet Fasting Food
Dish Type Festival Sweets
Servings
Ingredients
Course Sweets
Cuisine Tamil Nadu
By Cook Method Steamed, Stovetop
Occasion Navaratri
By Diet Fasting Food
Dish Type Festival Sweets
Servings
Ingredients
Pasi Paruppu Puttu
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and Soak the split yellow moong dal for 30 mins.
  2. Drain and grind to a smooth paste without adding water.
  3. Transfer to the greased idli moulds and steam for 10 to 15 mins.
  4. 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
  5. Heat a nonstick pan with 1 tbsp ghee and roast the steamed moong dal along with coconut.
  6. Melt the jaggery with enough water, remove impurities and cook again to get a thick syrup.
  7. Once you get a thick syrup, add the roasted moong dal along with roasted cashews and remaining ghee.
  8. Cook till everything comes together. This takes about 5 to 7 mins on high flame, constanly stirring.
  9. Serve as neivedyam and partake!
Recipe Notes

Allow the steamed cake to cool down and grate with a fine one to get the crumble texture.

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