POORNALU

"POORNALU"THESE ARE VERY FAMOUS IN EVERY SOUTH INDIAN HOUSES.AS THESE ARE VERY TRADITIONAL THEY PREPARE IN EVERY SPECIAL OCCASIONS AND FESTIVAL SEASONS.

SWEET PONGAL

INGREDIENTS:

MINAPAGUNDLU	1CUP
RICE	2 ½ CUPS
CHANA DAL	1 ½ CUP
JAGGERY	1 ½ CUP
CASHEW	50 GRAMS
CARDAMOM	3
OIL	TO DEEP FRY
GHEE	FOR FRYING CASHEWS

METHOD:

• SOAK RICE AND MINAPA GUNDLU FOR OVER NITE AND GRIND IT IN THE MORNING BY ADDING WATER IN TO PASTE.

• THIS SHOULD BE LEAVEN FOR 6-7 HOURS BECAUSE IT SHOULD BECOME LITTLE SOUR.

• WHILE PREPARING SOAK CHANA DAL FOR HALF N HOUR AND COOK IT IN A  PRESSURE COOKER WITH 1 OR 2 GLASSES OF WATER UNTIL 4 WHISTLES.

• AFTER 4 WHISTLES REDUCE THE FLAME TO LOW FOR 1 MINUTE AND OFF THE GAS,LET IT COOL AND STRAIN THE REMAINING WATER.

• IN THE MEAN WHILE MASH THE JAGGERY TO PIECES,ADD THESE PIECES TO COOKED CHANA DAL.

• LET THE INGREDIENT COOK UNTIL IT BECOMES THICK,STIR IT CONTINOUSLY.

• FRY CASHEWS IN GHEE UNTIL IT BECOMES BROWN,ADD THESE CASHEWS AND CARDAMOM TO THE COOKED JAGGERY AND CHANA DAL,

• MAKE SWEET TO SMALL BALLS  LIKE LADDU.

• ADD SALT AS DESIRED TO THE GRINDED PINDI(RICE+MINAPAGUNDLU)

• HEAT OIL IN A KADAI,DIP THE PURNAM LADDU IN THE PINDI SO THAT IT GETS EVEN COAT,SLOWLY DROP THEM IN THE HEATED OIL.

• FRY  THEM UNTIL THEY TURN TO GOLDEN BROWN COLOUR.

POORNALU ARE READY TO SERVE

NOTES:

• WE CAN ALSO ADD PINCH OF SODA UPPU TO THE GRINDED PINDI FOR CRISPINESS.

• AFTER FRYING TAKE THE POORNALU IN ABSORBANT PAPER SO THAT IT ABSORBS THE OIL.