SARASWATHI POOJA RECIPES

PARUPU PAYASAM
SUNDAL
MEDU VADAI

PARUPU PAYASAM

Ingredient

Green gram dal 50 grams
Ghee 2 tsp
Coconut cut into pieces and dry fried 25 grams
Cardamom 3 nos
Jaggery 100 gms
Milk extracted from half the coconut 2 glass
ghee to fry the dry fried coconut 1 tsp
Raisins 4 tsp

Method

In a kadai add 2 tsp of ghee and fry the dal till it turns golden brown uniformly.
Add water to it and cook till it becomes soft. Add crushed cardamom.
Boil jaggery in water ,Remove dirt and pour in on the daal and boil for 5 minutes.
Add the coconut milk and boil for 5 minutes.
Take a kadai and add a tsp of ghee to fry coconut and raisins. Pour it on the payasam

MEDU VADAI


INGREDIENT

Urid dal 1 cup
Salt as reqd
Asafoetida 1 tsp
Curry leaves
Rice flour 1 tsp
Oil for deep frying
Juice extracted coconut.{remains from above after using the coconut milk for payasam}

Method

Soak dal for 2 hours . Drain water and grind in a grinder till a smooth and frothy batter comes. Add salt curry leaves and asafoetida. Add a tsp of rice flour.Add the juice extracted coconut and mix well
Apply water to the palm and take a ball sized of the batter in the palm and pat it ,make a small hole in between and carefully transer it to the heated oil
When the vadai turns golden brown remove from oil and drain.


KONDA KADALAI SUNDAL

INGREDIENT

Kondakadalai 250 grams
Dhania powder 1 tsp
Cumin powder 1 tsp
Turmeric powder 1  tsp
Coconut grated 3 tbspn
Salt as required
chilli powder 1 tsp
Asafoetida 1 tsp
Oil 2 tbspn
Coconut oil 2 tsp
Mustard seed for seasoning
Curry leaves
coriander leaves