RICE PUTTU / பழுப்பு அரிசி புட்டு, MOCHAI SUNDAL / மொச்சை சுண்டல்- Navaratri Neivedaym Day 8



Rice Flour Sweet Puttu is an authentic dish made during friday of Navartri. It is usually made with raw rice pounded at home. I had ample brown rice flour and wanted to use it off. It turned delicious and the outcome was satisfactory. Though it is bit work involved its worth the efforts.
Mochai sundal is an must do during Navartri season. Mochai Kottai (common bean) is also made on the friday of navartri. Both the puttu and mochai sundal are Ambals favorite. Missed making both these last friday but still didn't miss making them on these pooja days.
Brown Rice Flour Sweet Puttu / பழுப்பு  அரிசி புட்டு
Preparation time: 5 mins
Cooking time: 30 mins
Yields : 1 big bowl
Ingredients:
Brown Rice Flour - 1/2 cup
Jaggery - 1/2 cup, grated
Water - 1 cup
Salt - pinch
Cardamom powder - 1/4 tsp
Cashew nuts - 2 tbsp, broken
Ghee - 1 tsp
Coconut - 1 /4 cup, grated
How to make:
Roast the rice flour until it gives nice aroma and allow it to cool down.
Soak jaggery in half cup water and allow to dissolve.
Boil half cup water with pinch of salt and sprinkle water little by little to the flour until it reaches the stage if you hold it it has to form a ball if you smash it, it has to fall off.
Transfer this to a cloth tie it and steam for 20 mins in a steamer or idli pan.
Meanwhile the puttu is steaming sieve the jaggery through a strainer and add the water to the pan.
Allow to boil and bring the jaggery to rolling consistency. Once you drop in a water the jaggery should form a ball.
Remove the steamed puttu transfer to a plate and allow to cool. Slowly add jaggery paste step by step and keep mixing it until you find that the puttu forms a crumbly texture.
Roast cashew nuts in ghee and add to the puttu and also add the grated coconut, cardamom powder mix well and do the neivedyam.
Mochai Kottai Sundal / மொச்சை சுண்டல்
Soaking ime: Overnight
Cooking time: 30 mins
Serves: 5 people 

Ingredients:
Mochai Kottai (common bean) - 1 cup
Red chillies - 4 nos
Channa dal - 2 tbsp
Pepper - 1 tsp
Coconut - 1/4 cup, grated
Salt as reqd
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tsp
Curry leaves - 1 sprig
Hing - pinch
How to make:
Soak overnight the beans and next day drain the water and cook for 5 hisses with half tsp of salt.
Dry roast, chillies, channa dal, pepper, coconut and grind to coarse powder.
Heat oil in a pan add mustard seeds, once it splutters add urad dal, hing, curry leaves saute well add drained beans, salt and mix well.
Add the powder give a nice mix and remove from heat.
Both the puttu and sundal are ready, do the offerings and perform the pooja.

Comments

KParthasarathi said…
It is a fabulous Navratri post detailing the various items both sweet and savoury for each day of the festival.The photos are superb and take the top place of honour somewhat akin to ‘man of the series’ in cricket parlance.The items, though most are traditional and peculiar to Golu, would certainly please the palates of different guests.
But, pray tell me why delight yourself in teasing foodies like me by combining all items in your post on one day?Except for Thayir aval all are time tested for their delectable quality. Thank you immensely for the excellent job.
Best wishes for a Happy Navratri