Palada Paruppu Pongal

Parrupu Poli Pooranam

Ingredients:

• 1 cup Kadala Parrupu (chana dal or chickpea dal)

• 1.5 cups water

• 1 cup jaggery

• 1/4 tsp elaichi podi (cardamom powder)

• Ghee (for greasing and frying)

Instructions:

1. Steam Cook the Kadala Parrupu:

   • Pressure cook the Kadala Parrupu with 1.5 cups of water for about 4 whistles. Let the pressure release naturally.

2. Prepare the Pooranam (Filling):

   • Heat jaggery in a pan until it melts and becomes syrupy.

   • Add the cooked Kadala Parrupu to the jaggery and mix well.

   • Add cardamom powder for flavor.

   • Cook the mixture on low heat until it thickens. Your Parrupu Poli Pooranam is now ready.

Palada Pradhaman

Ingredients:

• 3 cups water

• Rice adai (traditional rice flour mixture for making adai)

• Milk

• Cane sugar (1:1 ratio with milk)

• Ghee (for mixing)

Instructions:

1. Prepare the Rice Adai:

   • Boil 3 cups of water and then switch off the flame.

   • Add the rice adai mixture and set it aside for 15 minutes to cook and set.

2. Make the Pradhaman:

   • Boil equal parts of milk and cane sugar (1:1 ratio) to thicken it.

   • Add the soaked rice adai into the milk and sugar mixture.

   • Add ghee and mix well.

   • Your Palada Pradhaman is ready.

Assembling Palada Parrupu Pongal

Ingredients:

• Cashews, dry grapes (raisins)

• Ghee (for frying)

Instructions:

1. Fry the cashews and dry grapes in ghee until golden brown.

2. Add the prepared Parrupu Poli Pooranam and Palada Pradhaman to the fried cashews and dry grapes.

3. Mix everything together, and your Palada Parrupu Pongal is ready to serve!

Enjoy your delicious, traditional Pongal dish!