<p>I am from Andhra Pradesh and have always loved to cook. I enjoy learning cooking different types of cuisines and have even participated in various cooking show for different channels in Hyderabad.<br /></p>.<p>The recipe I am sharing is that of a traditional sweet dish from Andhra Pradesh. It is called ‘Poli Poornam Boorelu’ and usually prepared during the festive season. <br />My childhood was spent in the steel city of Bhilai, where my father was employed. <br /><br />At home, my mother would often prepare several sweets and savouries. This was more so during the festive season and many of her dishes would amaze the locals there. <br />We also used to observe all Telugu festivals with zeal and enjoyed celebrating the culture of our state. This particular sweet dish was always an important part of many of the celebrations. <br />I learnt the recipe of ‘Poli Poornam Boorelu’ from my mother. It is made of ‘green dal’ (‘moong dal’), grated coconut, sugar and ‘dosa’ batter. The sweet filling in it is called ‘poornam’. <br />The dish can be preserved for three to four days. It is served as part of the traditional marriage feasts as well as during festivals in Telugu families. <br /><br />It is very crispy outside and soft and sweet inside. Our whole family enjoys preparing and eating it. <br /><br />My mother used to always narrate an interesting incident related to this dish. Those days, many Russian engineers and technicians were also working in Bhilai Steel Plant. <br /><br />During one of the festivals, my father invited a Russian officer to our house and my mother served this sweet dish to him. <br /><br />He relished the sweet very much and had a dozen of them. He was quite puzzled about how the dish was so sweet inside while the outer covering was not sweet at all. My mother briefly explained the preparation and he burst into laughter at his silly doubt. <br /><br /><em>Recipe </em><br /> <em>Poli Poornam Boorelu</em><br /><br />Ingredients<br /><br />* Green gram dal (moong dal) - 1 cup<br />* Fresh coconut grated - ¼ cup<br />* Rice - ½ cup<br />* Urad dal - ¼ cup<br />* Salt - ¼ tsp<br />* Sugar - 1 Cup<br />* Cardamom powder - 1/2 tsp<br />* Oil - for deep frying<br />* Ghee - 1 tsp <br /><br />Method<br />Soak green ‘dal’ for one hour. Drain water completely and grind coarse batter and keep a side. Soak rice and ‘urad dal’ together for one hour and grind to a smooth batter like that of the ‘dosa’. Add salt and keep aside. Pour the ‘moong dal’ batter into greased moulds (used for making ‘idli’) and steam for ten minutes. <br /><br />Cool the moong idlies and cut them into pieces. Grind them into a powder in a mixer. Heat the ‘ghee’ in a pan and add grated coconut and stir for two minutes and remove from heat. Take half cup of water in a pan and add sugar and heat on gas to a thick syrup (one string syrup). Now add green dal powder, cardamom powder and grated coconut to syrup. Mix well to get a consistency to make round balls. Remove from fire and allow to cool and make small lemon-sized balls. Heat oil in a pan and dip the ‘moong dal’ balls in the ‘dosa’ batter and deep fry till golden brown. The crispy golden brown ‘boorelu’ can be relished with a touch of ‘ghee’. <br /></p>
<p>I am from Andhra Pradesh and have always loved to cook. I enjoy learning cooking different types of cuisines and have even participated in various cooking show for different channels in Hyderabad.<br /></p>.<p>The recipe I am sharing is that of a traditional sweet dish from Andhra Pradesh. It is called ‘Poli Poornam Boorelu’ and usually prepared during the festive season. <br />My childhood was spent in the steel city of Bhilai, where my father was employed. <br /><br />At home, my mother would often prepare several sweets and savouries. This was more so during the festive season and many of her dishes would amaze the locals there. <br />We also used to observe all Telugu festivals with zeal and enjoyed celebrating the culture of our state. This particular sweet dish was always an important part of many of the celebrations. <br />I learnt the recipe of ‘Poli Poornam Boorelu’ from my mother. It is made of ‘green dal’ (‘moong dal’), grated coconut, sugar and ‘dosa’ batter. The sweet filling in it is called ‘poornam’. <br />The dish can be preserved for three to four days. It is served as part of the traditional marriage feasts as well as during festivals in Telugu families. <br /><br />It is very crispy outside and soft and sweet inside. Our whole family enjoys preparing and eating it. <br /><br />My mother used to always narrate an interesting incident related to this dish. Those days, many Russian engineers and technicians were also working in Bhilai Steel Plant. <br /><br />During one of the festivals, my father invited a Russian officer to our house and my mother served this sweet dish to him. <br /><br />He relished the sweet very much and had a dozen of them. He was quite puzzled about how the dish was so sweet inside while the outer covering was not sweet at all. My mother briefly explained the preparation and he burst into laughter at his silly doubt. <br /><br /><em>Recipe </em><br /> <em>Poli Poornam Boorelu</em><br /><br />Ingredients<br /><br />* Green gram dal (moong dal) - 1 cup<br />* Fresh coconut grated - ¼ cup<br />* Rice - ½ cup<br />* Urad dal - ¼ cup<br />* Salt - ¼ tsp<br />* Sugar - 1 Cup<br />* Cardamom powder - 1/2 tsp<br />* Oil - for deep frying<br />* Ghee - 1 tsp <br /><br />Method<br />Soak green ‘dal’ for one hour. Drain water completely and grind coarse batter and keep a side. Soak rice and ‘urad dal’ together for one hour and grind to a smooth batter like that of the ‘dosa’. Add salt and keep aside. Pour the ‘moong dal’ batter into greased moulds (used for making ‘idli’) and steam for ten minutes. <br /><br />Cool the moong idlies and cut them into pieces. Grind them into a powder in a mixer. Heat the ‘ghee’ in a pan and add grated coconut and stir for two minutes and remove from heat. Take half cup of water in a pan and add sugar and heat on gas to a thick syrup (one string syrup). Now add green dal powder, cardamom powder and grated coconut to syrup. Mix well to get a consistency to make round balls. Remove from fire and allow to cool and make small lemon-sized balls. Heat oil in a pan and dip the ‘moong dal’ balls in the ‘dosa’ batter and deep fry till golden brown. The crispy golden brown ‘boorelu’ can be relished with a touch of ‘ghee’. <br /></p>
