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

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 | 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!

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

• CourseSweets
• CuisineTamil Nadu
• By Cook MethodSteamed, Stovetop
• OccasionNavaratri
• By DietFasting Food
• Dish TypeFestival Sweets

Ingredients

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

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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Posted in: Indian Cook