Senaga Pappu Gasagasala Payasam is a special flavoured payasam in which you add copra/ dried coconut powdered with Poppy seeds. Both these ingredients are so rich, and takes your payasam to the next level!
Though I was hoping on making different Sundals, I had to be content with these two neivedyams.
Hoping to make one sundal for prasadam for rest of the Navarati pooja, along with another special Neivedyam.
Tamarind - 1 lemon size
Sambar powder - 3/4 tsp
Salt to taste
Turmeric powder a pinch
For masala powder
Bengal gram - 3/4 tsp
Coriander seeds - 1/4 tsp
Methi - few seeds
Dry Red chili - 3
Oil - 2 tsp
Curry leaves few
Mustard seeds, Urad dal - 1/4 tsp
How to make Puli Avul
Dry roast the ingredients for the masala, and keep it to cool.
Soak the tamarind in water and extract pulp. Add sambar powder, turmeric powder and mix well.
Wash the poha couple of times, then add the tamarind water the poha and let it sit for 10 mins. It will bloat well by absorbing the tamarind water.
Heat a non stick pan with oil, season with mustard, Urad dal, ground nut, cashew nuts. Fry well. Then add the poha, mix well.
Bengal Gram (Senega Pappu) - 1/2 cup
Jaggary - 1/2 cup
Milk - 1/2 cup
Powder to be added
Copra and Poppy Seeds, powdered - 2 tbsp
How to make Chana Dal Khus Khus Payasam
Wash and soak Bengal Gram for 10 mins. Then pressure cook with enough water to soft texture.
Melt jaggary and remove if any dirt. Add the jaggary, cardamon powder to the bengal gram and pressure cook again
Once the pressure falls down, add the boiled milk.
Powder the dried coconut and poppy seeds to a semi smooth powder. Heat the cooked dal and when it starts boiling add the powder.
In an separate pan, heat ghee, and roast the cashew nuts. Finally add to the boiling payasam