Poornam Kudumulu Recipe Sihi Kadubu Recipe

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 this kadubu recipe, excluded the maida. For the poornam I use my boorelu recipe. More Vinayaka chavithi recipesKudumulu / undralluTeepi undralluKobbari undralluChalimidi undralluUndralla payasamPulihoraBanana sheeraRava appalu

Preparation for Poornam Kudumulu

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.

Making dough for outer covering

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. If needed sprinkle some water and knead.
14. Divide to 11 equal sized balls.

Method 1 – Poornam Kudumulu

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.

Method 2 – Poornam Kudumulu

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.
19. 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. Related Recipes

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