Poornam kudumulu recipe – sweet stuffed rice balls or dumplings that are prepared during varalakshmi puja and vinayaka chavithi in most karnataka, Andhra homes. These are called as kadubu or sihi kadubu in kannada and are prepared for ganesh chaturthi.
In some parts of Andhra, kudumulu means a sweet stuffed ball while in few other parts a rice ball without stuffing means the same. In few other regions it a sweet stuffed inside rice flour covering in the shape of kadubu something like kajikaya. Got to know all these from my Telugu friends in Singapore who belong to different regions of Andhra. I was surprised at how the same dish is termed differently.
Poornam kudumulu are made in the shape of balls or kadubu or modak. For the outer covering, I referred Naina Ravi’s kadubu recipe, excluded the maida. For the poornam I use my boorelu recipe.
Poornam kudumulu with step by step pictures
1. Melt jaggery on a low flame with 1 ½ to 2 tbsp. Water. Off the flame. Strain it through a filter to a bowl and set it aside. I skipped this step since my jaggery was clean, free from debris and stones.
2. Wash and cook chana dal with water in a pot until just cooked. Ensure it does not turn squishy. I cook half cup dal with 1 cup water and evaporate excess water at the end.
3. Mash few grains with the spoon to the sides of the pot, it must get mashed easily. Drain off the water completely or evaporate.
4. I cooled the dal and blended it in a blender. If you have a masher you can mash it to smooth.
5. Add the dal , jaggery or jaggery syrup back to the same pot . Add cardamom powder and coconut. Mix well.
6. Begin to cook poornam till it looks dry and comes down to a mass. Keep it aside to cool.
7. Take small portions of the poornam and roll to balls if you want to make sound balls. The balls have be non-sticky and hold good round shape else it means the purnam is not cooked yet. Put it back to the pan and cook for few more minutes until it dries up and becomes a mass. Make the balls and set aside.
8. Add ghee and salt to hot water.
9. Bring it to a rolling boil. Switch off the stove.
10. Add flour to the water.
11. Mix it well. It will be crumbly.
12. Cover and set aside to cool for a while.
13. Knead well to get a smooth dough.
14. Divide to 11 equal sized balls.
15. Grease your fingers and make a thin puri out of the dough. Place little poornam in one half of the puri leaving the edges.
16. Join the edges to seal the poornam. If needed dip your fingers in water and press the edges. You can also make a design with your fingers or use a greased fork to press lightly on the edges.
17. You can also make balls, by rolling the dough around the poornam ball.
18. Bring a pressure pan or cooker or steamer to a boil with enough water.
13. The water must begin to boil rapidly, then place all the balls in a wide bowl and keep that in the steamer. Steam for 8 to 10 minutes depending on the size of your steamer. Refer the recipe below for more detailed instructions.
Poornam kudumulu or sihi kadubu recipe below
- ¾ cup rice flour (very fine flour)
- ¾ cup water (little more or less, depends on the quality of rice flour)
- 1 tsp. ghee
- ½ cup channa dal / senaga pappu
- 1 cup water
- ¾ cup grated jaggery / bellam
- 1 to 2 tbsp. grated coconut(optional)
- Add jaggery to a pan with 1 ½ to 2 tbsp. Water and heat it on a low flame and melt it. Switch off the stove. Filter to a cup and keep it aside. If your jaggery is clean and has no stones or debris, you can skip this step
- Cook chana dal with water until just cooked. Do not make it mushy or squishy. When mashed it must become soft. Drain off the dal to a colander.
- Mash or blend the dal in a mixer to smooth.
- Mix the mashed dal and jaggery syrup. Add cardamom powder and coconut. Mix well.
- Cook till the poornam looks dry and becomes a mass set aside to cool. You can even add cardamom and coconut at this step.
- Make 6 to 7 balls out of this poornam. The balls must be non sticky and hold round shape well otherwise it means the poornam is not cooked well. You can put it back to the pan and cook for few more minutes till it looks dry.
- Now Make outer covering. Heat water, add ghee and salt. When the water comes to a rolling boil Off the stove.
- Add flour to the water and mix it. Cover , when cooled down a bit, knead to a smooth dough.
- Grease your palms and knead this very well.
- Make 6 to 7 rice balls.
- Flatten them to as much as the size of your palm.
- Place a poornam ball and bring the edges together gently.
- Shape them off to a round ball. Do not squeeze or apply pressure on the ball, they could break.
- Add water to a steamer or pressure cooker, bring it to a boil
- When the water begins to boil, place these balls in a wide bowl and keep it in the steamer or cooker. Close the lid and steam on high for 8 minutes if steaming in a smaller cooker and for 10 minutes if steaming in a larger cooker. Steaming them for longer could make the outer covering harder.
If you want to give them a kadubu shape, then I suggest you to use a tsp. maida so that dough becomes slightly pliable and can be rolled to puris on plastic sheets. Place the poornam in the center and seal the edges, if needed you could moisten the edges to seal well.