Kadalai Paruppu Pooranam – For Mothagam

Kadalai Paruppu Pooranam is the most common stuffing used for making Mothagam. Last year I had posted Mothagam with coconut and jaggery stuffing. This is with chana dal, coconut and jaggery. My most favourite. My mom usually makes some extra for me, as I love eating this stuffing as is without even being stuffed in a Mothagam. I am just making this as a separate post for easy reference. Mothagam with this stuffing is coming next. I have tried with a mothagam mould. So stay tuned for those cute little mothagams!!

Now to the recipe…

[Preparation Time- 15 mins : Cooking Time- 20 mins]

Ingredients:

• Chana Dal – 1/2 cup
• Jaggery – 1 cup
• Coconut – 1/4 cup (grated)
• Cardamom powder – a generous pinch

Method:

• Take chana dal in a pressure pan and rinse it once or twice. Add water upto immersing level and cook for a whistle and simmer for 5 mins. Switch off the flame. Once the pressure releases, discard excess water if any (mine was just fine) and mash it with a potato masher.

• In a pan take crushed jaggery and water upto immersing level. Do not add more water. Heat it until it comes to a boil and is frothy. No consistency is required. Strain it with a strainer to remove impurities and pour it into the mashed chana dal.

• Start heating the mixture. It will look watery. Add grated coconut and continue to cook in low-medium flame, until it becomes thick. Add cardamom powder and mix well. Cook until all the moisture is absorbed and it starts leaving the sides of the pan. Switch off the flame.

Thats it!! Kadalai Paruppu Pooranam is ready!!

Enjoy making those cute Mothagams!!

Tips:

1. Do not add more water to jaggery. Else it will take a longer time for the Kadalai Paruppu Pooranam to get ready and will splutter.
2. After cooking the chana dal drain any excess water and then mash it.
3. I would recommend to use a heavy bottom pan to make this Kadalai Paruppu Pooranam. I have tried making it in a non-stick pan too. I feel it does not splutter much if made in a heavy bottom pan.
4. U can skip the grated coconut. But it does add some extra taste to it. Moreover, this is how my mom has been making all these years and so am I.
5. The Kadalai Paruppu Pooranam will become thick when it cools down. So switch off accordingly.