Hoornada Kadubu/Karida Kadubu/Kari Kudumulu
Vinayak Chaturthi is just an week away and I'm sure in most of the houses the preparations might have already started. I'm going to post few recipes that are prepared to offer as prasad on this day. One such traditional recipe is of Kadubu which is prepared in all the houses of Karnataka during Gowri-Ganesha festival. This is said to be the favorite of Lord Ganesha and usually we offer 11 or 21 of them.
Ingredients:
For Dough: 1cup maida flour
1/4cup chiroti rava
1/4tsp turmeric powder
a pinch of cooking soda
For Hoorna(stuffing): 1cup toordal
1cup crushed jaggery
1tsp cardamom powder
oil for deep frying
Method: 1)In a bowl mix all the ingredients mentioned under dough, add water as required and knead
the mixture into a smooth dough. It should be as soft as poori dough. Keep it covered for
15mins.
2)Take a big vessel in that cook toordal by adding 4cups water for 15-20mins i.e, till it gets
half cooked. You should be able to smash it with your fingers.
3)Now drain off all the water completely(dont discard the water as it can be used to prepare
rasam or the very famous obattu saru). Add grated jaggery to the dal. Slowly the jaggery
will start melting and we will get a thick mixture of dal and jaggery. Add cardamom powder
at this point and mix well. Let this mixture get cooled.
4)Grind the above mixture into a smooth hoorna(poornam) using an wet grinder(you
can also use blender/mixer). Divide this hoorna into small lemon sized oval balls, flatten
them a little and keep aside.
5)Now divide the dough into small lemon sized balls and roll them into small pooris. Wet the edges of the poori slightly with little water, place the flattened hoorna in the centre and fold
it to form half moon shape. Repeat the same for all the pooris and deep fry them in the hot
oil until it becomes golden brown and crisp.
See Also: Karjikai
Sweet pongal/Sakkarai pongal
Gulab jamun
Vinayak Chaturthi is just an week away and I'm sure in most of the houses the preparations might have already started. I'm going to post few recipes that are prepared to offer as prasad on this day. One such traditional recipe is of Kadubu which is prepared in all the houses of Karnataka during Gowri-Ganesha festival. This is said to be the favorite of Lord Ganesha and usually we offer 11 or 21 of them.
Ingredients:
For Dough: 1cup maida flour
1/4cup chiroti rava
1/4tsp turmeric powder
a pinch of cooking soda
For Hoorna(stuffing): 1cup toordal
1cup crushed jaggery
1tsp cardamom powder
oil for deep frying
Method: 1)In a bowl mix all the ingredients mentioned under dough, add water as required and knead
the mixture into a smooth dough. It should be as soft as poori dough. Keep it covered for
15mins.
2)Take a big vessel in that cook toordal by adding 4cups water for 15-20mins i.e, till it gets
half cooked. You should be able to smash it with your fingers.
3)Now drain off all the water completely(dont discard the water as it can be used to prepare
rasam or the very famous obattu saru). Add grated jaggery to the dal. Slowly the jaggery
will start melting and we will get a thick mixture of dal and jaggery. Add cardamom powder
at this point and mix well. Let this mixture get cooled.
4)Grind the above mixture into a smooth hoorna(poornam) using an wet grinder(you
can also use blender/mixer). Divide this hoorna into small lemon sized oval balls, flatten
them a little and keep aside.
5)Now divide the dough into small lemon sized balls and roll them into small pooris. Wet the edges of the poori slightly with little water, place the flattened hoorna in the centre and fold
it to form half moon shape. Repeat the same for all the pooris and deep fry them in the hot
oil until it becomes golden brown and crisp.
See Also: Karjikai
Sweet pongal/Sakkarai pongal
Gulab jamun
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