RCI-VG.004.0021.001

Chyueeam

Name: Chyueeam
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: ½ kg kadalai paruppu (Bengal gram (small brown chickpeas)); ½ kg vellam (jaggery (unrefined palm sugar)); 10 unit elackai (elachi (cardamom pods)); ½ kg maida mavu (refined wheat flour); 1 unit litre cooking oil; 1 unit salt (to taste); 1 unit water for the maida dough

- deep-fried balls of ground chickpeas.

Prep20 min

Cook30 min

Total50 min

Servings4

Difficultyintermediate

Ingredients

kadalai paruppu (Bengal gram
small brown chickpeas)
½ kg
vellam (jaggery
unrefined palm sugar)
½ kg
elackai (elachi
cardamom pods)
10 unit
maida mavu (refined wheat flour)
½ kg
litre cooking oil
1 unit
salt
to taste
1 unit
water for the maida dough
1 unit

Method

Soak kadalai paruppu in clean water for at least 8 hours. They will double in size, so allow extra water for them to soak up!

For pooranam, boil kadalai paruppu. This should take about 40 minutes in a pot, or about 9 minutes in a pressure cooker (plus 10 minutes to depressurise).

Grind boiled kadalai paruppu with the jaggery and elachi, without adding any water, making a dough. Make small balls with the dough.

Make fine dough of maida with a little water, forming a dense consistency. Add salt as needed.

Soak pooranam balls in the maida dough.

Pour the oil in a pan. After heating oil, add a few pooranam balls. Deep fry individually until golden.

Chyueeam

Ingredients

Method

What Makes This Variant Distinct