Poornalu is the traditional
Indian sweet
This is a list of Indian sweets and desserts, also called ''mithai'', a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made wi ...
in the
Telugu
Telugu may refer to:
* Telugu language, a major Dravidian language of India
*Telugu people, an ethno-linguistic group of India
* Telugu script, used to write the Telugu language
** Telugu (Unicode block), a block of Telugu characters in Unicode
S ...
festivals. It is made of
rice flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening a ...
stuffed with
jaggery
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can ...
mixed
dal
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of p ...
paste and dry fruits. It is often served hot with
ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals.
Description
Ghee is typically prepared by simmering butter, which is churned from c ...
. It is called Poornalu in
Telangana
Telangana (; , ) is a States and union territories of India, state in India situated on the south-central stretch of the Indian subcontinent, Indian peninsula on the high Deccan Plateau. It is the List of states and union territories of India b ...
and
Andhra Pradesh
Andhra Pradesh (, abbr. AP) is a state in the south-eastern coastal region of India. It is the seventh-largest state by area covering an area of and tenth-most populous state with 49,386,799 inhabitants. It is bordered by Telangana to the ...
. Poornalu follows the traditional methods common to all South Indian cuisines. Poornalu is traditionally prepared using a rice-urad dal batter, and then packed with some shredded dry fruits and channa dal mixture called aspoornam and it is then deep-fried in oil until golden brown.
History
The first occurrence of Poornalu is not known. However it has been an integral part of the menu in most Telugu festivals and occasions. Like most other Telugu dishes, Poornalu also uses urad dal as its main ingredient since in Southern India; urad dal has long been the most commonly grown pulse.
Serving
Poornalu is mostly served after the main course and rarely as an evening snack in most Telugu households. Often Poornalu is served along with ghee to enhance its flavour. Preferably it is better consumed hot. It is made in abundance during the famous Makar Sankranti - the festival of harvest. During this time, poornalu is made exuberantly and most heartily and distributed among friends, relatives and neighbours. Poornalu is often served at weddings and other festivities. The preparation and serving of poornalu, however, undergoes minor alterations from place to place.
Also Known as
Poornalu is also called suyyam, seeyam,
sukiyan, sugeelu or sugunta in various parts of Southern India. It is also often termed as Poornam, Boorelu in Andhra Pradesh, and Telangana and Poornalu seems to be the shortened form of it.
See also
*
List of stuffed dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oy ...
References
Telangana cuisine
Andhra cuisine
Indian desserts
Stuffed dishes
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