Nagula Chavithi is the day people in Andhra Pradesh worship Nagas or snakes. This festival falls on the fifth day after Naraka Chaturdashi (This year Nagula Chavithi is on October 27, 2014November 15, 2015 November 3, 2016, October 23, 2017). On this day, in my home, we fast through the day; worship nagas; offer naivedyam of Vada Pappu, Chalimidi, Chimmili, Panakam, bananas, and milk; and eat at night after the Mangala Aarathi. The only food we eat is that offered as naivedyam.
Traditionally, women visit the nearest pamula putta or snake pit to pray to the snake god. If a pammula putta is not accessible (as is the case in Mumbai), we make an idol of the snake god with wheat flour and offer prayers to this idol. On the next day, this idol of the snake god is either immersed in a water body or left on a tree as a symbolic way of returning him to nature.
Call it Kobbari Louz (as we do in Andhra Pradesh) or Narkel Naru (as they do in Bengal and Bangaldesh), this delicious, two-ingredient, easy-to-make, and healthy Coconut Jaggery Laddu ticks so many boxes.
Diwali is a time when, try as one may to control), there is some degree of over indulgence. 🙂 And why not? It is time to have fun and celebrate with family and friends. Over the past year, however, I have tried to switch to healthy eating habits and am trying to see how I can make Diwali traditional yet watch the calories.
So this year I made Low-oil Poha Chivda and Low-oil Murmura Chivda as savouries (as of now), and was thinking of what to make as a sweet when I remembered this simple Coconut Jaggery Laddu that my mother used to make. Called Kobbari Louz in Andhra Pradesh and Telangana, it is so very easy to make and delicious to boot. It also does not use any ghee and has jaggery as the sweetener.
I have discovered that this sweet is quite popular in Bengal as well where it is called Narkel Naru.
How to Make Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu
Over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.
Turn the heat to low and wait for 1-2 minutes for it to cool a bit.
Add the grated coconut and continuously stir-fry till it starts to dry out a bit. Takes about 5 to 7 minutes. Ensure that the colour of the grated coconut does not change.
Add the grated jaggery and mix well.
Turn up the heat to medium, and constantly stir-fry the mix till it dries out a bit and starts to come together as a mass. How long you cook will decide how hard the Coconut Jaggery Laddu will be; I kept it relatively soft and chewy.
Add the cardamom powder and mix well.
Turn off the heat and let the kadhai cool a bit. I let it cool completely to room temperature.
First measure out the ingredients. Ensure that you have packed cups as grated coconut tends to be rather airy and so if you just take a loose cup, your coconut-to-jaggery proportion will not be correct.
Next, we need to dry our the fresh grated coconut a bit.
So over medium flame, heat a large heavy-bottomed kadhai for 2-3 minutes.
Now turn the heat to low and wait for a couple of minutes for the kadhai to cool a bit. This step is important because we need the kadhai hot but not so hot that the coconut will burn.
Now, add the grated coconut to the heated kadhai and continuously stir-fry so that it does not stick to the kadhai as it starts to dry. You know you are done when the coconut is fresh but not wet to touch. The process takes about 5 to 7 minutes. Be careful as you do this to ensure that the colour of the grated coconut remains white and does not change to brown.
Now add the grated jaggery to the roasted coconut and mix well.
Turn up the heat to medium, and constantly stir-fry the coconut-jaggery mix till it the jaggery melts and the mix dries out. If you want a soft and chewy laddu, take a small portion and try to make a small laddu. If it retains shape, you are ready. If you want a slightly harder laddu, cook till the mix dries out more. The longer you cook, the harder the Coconut Jaggery Laddu will be.
Now to this cooked mix, add the cardamom powder and mix well.
Since I was making soft laddus, I let the cooked mixture cool completely to room temperature. If you are making hard laddus you should start forming the laddus while the mixture is still warm as it will harden afterwards.
Grease your palms with 1-2 drop of ghee.
Take 1 to 1.5 tbsp of the mix and shape into a laddu.
Store the Andhra Kobbari Louz | Bengali Narkel Naru | Easy Coconut Jaggery Laddu in an air-tight container.
I am taking the wonderful sweet to the 114th Foodie Monday Blog Hop where the theme is Diwali! See what my fellow bloggers have posted for this theme at the FoodieMonday Pinterest page.
This Diwali I am restraining my self from going overboard indulging in sweets and savouries. The first step was to make healthy snacks and so here I am with the recipe for Murmura Chivda | Kurmura Chivda.
This recipe uses very little oil and yet the result is a crunchy snack that is also spicy and super delicious. The best part is that it also gets done in a jiffy so that is a blessing in the Diwali season.
This is the recipe for a delicious, low-oil and healthy Murmura Chivda | Kurmura Chivda. It also gets done very quickly and so is a blessing in the busy Diwali season.
Indian, Maharashtra, South Indian
3tbspRoasted Gram Dal, Chutney Dal
1/4CupThinly Sliced Dried Coconut, Copra
1-2tbspFinely Chopped Green Chillies
10-12Curry Leaves, Torn to Small Pieces
Salt to Taste
In a large kadhai, over medium flame, heat the oil.
Add the peanuts and stir-fry for 1 minute.
Lower the heat to low.
Add the roasted gram dal and copra slices.
Stir-fry till the roasted gram starts to become crisp and the coconut starts to brown.
Add the finely chopped green chillies and curry leaves.
Stir-fry till the curry leaves and chillies becomes crisp.
Add the salt, turmeric, and asafoetida.
Add the kurmura and mix well.
Now stir-fry the Murmura Chivda for 8-10 minutes till the kurmura becomes crisp.
Turn off the heat and let the Murmura Chivda cool.
Store in an air-tight bottle.
Step-by-Step Recipe for Making Murmura Chivda | Kurmura Chivda
Before you start making the Murmura Chiva, I would recommend that you keep all the ingredients ready and within arm’s reach. This is because here there is very little time between adding ingredients and a danger of something burning if you are not quick enough.
Take a Kadhai that is large enough so that you can comfortably stir-fry the Kurmura Chivda. 200 gms is quite a large amount of kurmura/murmura.
Add the oil to the Kadhai and heat till it is hot.
Now add the peanuts and stir-fry till they just start to change colour, about a minute. The peanuts will fry further after we add the other ingredients.
Now lower the flame to low. This is essential because on high heat the rest of the ingredients will burn quickly.
Add the roasted gram dal and copra slices.
Patiently stir-fry till the roasted gram starts to change colour to light golden brown and become crisp. At the same time the copra slices also start to brown at the edges.
Now add the finely chopped green chillies and curry leaves.
Stir-fry these till the curry leaves and chillies becomes crisp. It is essential that we get the moisture out of these two ingredients.
Now add the salt, turmeric, and asafoetida; and mix well.
Add the murmura.
Mix well so that it is coated with the turmeric and salt.
Turn up the flame to medium and constantly stir-fry the Murmura Chivda for 8-10 minutes till the murmura becomes crisp.
Turn off the heat and let the Murmura Chivda | Kurmura Chivda cool to room temperature.
Store Murmura Chivda | Kurmura Chivda in an air-tight container.
What is Diwali without laddus! I think there are a couple of reasons why laddus are so popular: you can make them in advance and they do not have to be specially served (just pick one and pop it in your mouth).
Yes, making the laddus can sometimes be a task but then here I am with a collection of easy to make laddu recipes that will brighten up your Diwali!
I learnt this recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste from a gentleman called Balasaheb Ardhapurkar, who tells me it is a recipe by his daughter-in-law, Shobha Deshmukh.
Shri Ardhapurkar is an active member on a couple of Maharashtrian food groups that I am a part of and posts traditional recipes from the Marathwada region of Maharashtra. His recipes for Methkut and Kala Masala inspired me to start making fresh masalas at home.
When he posted a picture and recipe of this Spicy Green Sabudana Khichdi, I was instantly enamoured because I love both the traditional Sabudana Khichdi and Green Pulav. When I made this recipe the first time, I shared it with my colleagues at work and they absolutely loved it. Since then it has become a regular feature in my home. 🙂
So here I am sharing this recipe with you. Thank you so much, Shobha Deshmukh; I owe you one! Thank you, Ardhapurkar-Garu for introducing me to this wonderful breakfast.
How to Make Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
This is a recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste. It takes the traditional Sabudana Khichdi and elevates it to another level.