Easy Pappulo Undrallu Recipe: Vinayaka Chavithi Naivedyam
Pappulo Undrallu Recipe is one of the famous Vinayaka Chavithi Naivedyam. When it comes to Ganesh festival preparing lord’s favorite sweets are a must. Among which Modak Recipe stands first and then comes Undrallu and Ladoo Recipe.
On festival day, preparing a variety of recipes takes some time but few recipes like Boondi Laddu, bread crumb ladoo and Kesari Kheer can be prepared one day before but Bellam Undrallu or recipes like this need to be prepared on the same day.
Pappulo Undrallu is a staple food item in the Andhra region of India, forming an integral part of South India’s culinary and cultural horizon. This rice flour dumpling, with savory stuffing cooked in a humble, flavorful lentil stew, finds preparation mainly during Vinayaka Chavithi, popularly known as Ganesh Chaturthi, which is offered to Lord Ganesha. Pappulo Undrallu is a rich hearty dish that combines earthy lentils with the fluffiness of rice flour dumplings. This is an essay on the contents, preparation methods, and cultural significance of Pappulo Undrallu.
The primary ingredients required for Pappulo Undrallu are rice flour, toor dal-split pigeon peas, cumin seeds, and water. To prepare the rice flour dumplings and the toor dal of the lentil stew, the minimum ingredient base utilizes the basic flavors of the green chilies, cumin, and fresh curry leaves added together. A final tempering will incorporate the ingredients of mustard seeds, cumin seeds, dry red chilies, a pinch of asafoetida or hing adds an additional layer of aromatic flavor to the dish, and therefore, this basic minimum ingredient base allows each element in the final dish to present itself at an even playing field.
Pappulo Undrallu is not a product of culinary innovation, but it is a food which has cultural and spiritual connotations, especially on Vinayaka Chavithi day. Lord Ganesha, the god of wisdom and prosperity among Hindus, believes in the simple preparation of rice items, especially in the shape of small, round-shaped dumplings. This combination makes Pappulo Undrallu the most valuable dish for offering to the god, showing humility and gratitude. While this festival is being celebrated, all the members of the family come together for preparing the dish as a form of worship; thus, it is considered an integral part of the festival.
Besides its cultural significance, Pappulo Undrallu is healthy and rich. It contains rice flour and lentils, and hence, it gives a balance of carbohydrates and proteins, thereby making it healthy food. It contains high contents of dietary fibers, proteins, and vital minerals, potassium and magnesium, and thereby maintains a healthy heart condition along with a functioning gut. This recipe also helps in supporting people suffering from gluten. Temperation done in this recipe, instead of increasing flavor alone gives more benefits like digestive advantage with the presence of cumin, while reducing puffiness because of asafoetida.
Pappulo Undrallu Recipe – Vinayaka Chavithi Naivedyam
Pappulo Undrallu Recipe is one of the delicious Andhra Style Ganesh Chaturthi Naivedyam.
Ingredients
- Yello Lentil/ Toor Dal/ Kandipappu – 2 cups.
- Green cardamom – 17 no. roasted
- Sugar – 1 cup
- Finely sliced fresh coconut – 2 cups.
- Semolina/ wheat rava – 2 cups.
- Ghee – 2 tbsp.
- Cashew – 1 large spoon.
- Jaggery – 1 cup
- Salt – 1 tbsp.
- Water – required quantity
Instructions
- Add toor dal in a pressure cooker and cook for 3 whistles by adding 500 ml. water.
- Make cardamom powder by adding green cardamoms and two tbsp. sugar.
- Boil 3 glasses water and add salt, 1 cup coconut slices and sugar.
- While water is boiling add little cardamom powder and cover with lid.
- Add semolina by stirring constantly so that there are no lumps.
- Cook till semolina becomes hard to make ball.
- Keep aside and let it cool.
- Coat a vessel with little ghee and put semolina.
- Make small balls and keep aside.
- On another hand, make jaggery syrup by adding 1 glass water and a cup of jaggery.
- Add coconut pieces when syrup starts boiling.
- In a small pan, add cashew and ghee and fry till they turn golden brown color.
- Add undrallu in jaggery syrup and mix gently.
Recipe Video
How to Make Pappulo Undrallu Recipe:
- In a pressure cooker, add toor dal and clean it with adequate water.
- Add 2 glasses of water and pressure cook till it turns soft (for 3 whistles).
- In a mixer, add green cardamom and sugar. Mix to soft powder.
- In a vessel, add 3 glasses of water and bring it to boiling point.
- Add 1 tbsp. salt, sugar, 1 cup finely sliced fresh coconut and ½ tbsp. cardamom powder.
- Cook all ingredients for a minute with the lid covered.
- While water is boiling add semolina and stir continuously so that there are no lumps.
- Add a little ghee and grease the vessel and put a small lump of semolina into it.
- Take a small lump of semolina and make small balls and keep them aside.
- In a large vessel, add 1 glass of water and add jaggery to make syrup.
- In a separate pan, add cashew and ghee, fry them till they turn golden brown, keep aside.
- Add the remaining coconut pieces in jaggery syrup, and cook for a minute.
- Add semolina balls in jaggery syrup and mix gently by rotating the vessel.
- Pour dal paste and mix again. Cook for 5 minutes.
- Add cashew along with ghee and sprinkle remaining cardamom powder.
- Mix well and serve hot.
