Blogging Marathon# 32: Letter J Theme: A-Z Vegetarian Dishes from Andhra Pradesh Dish: Jonna Pindi Kudumulu (Jowar Modak)
Letter J stands for fruit like Jampandu (Guava) and I can’t seem to think of any vegetable name that starts with ‘J’!!!!!! J stands for Jonna Pindi/ Jonna Rawa (jowar flour/ rawa). Jonna or jowar or sorghum is a healthy grain that is now slowly being used more and more because of its health benefits.
J also stands for snack items like crunchy Janthikalu.
For today’s J dish I decided to make kudumulu or modak with jonna pindi or jowar flour. I saw this recipe on a Telugu cooking show. I was skeptical on how these would taste, because I’ve always used jowar in savory preparations and never in sweet preparations. I was pleasantly surprised how tasty these kudumulu came out to be. They had a very earthy and sweet flavor that was very addictive.
The original recipe did not have the filling, but I wanted to add some crunch and additional sweeteness through the nuts and raisins. You can use coconut filling or any other filling that you normally would for modak or kozhukattai. These are great to offer as neivedyam to god and are also great as light snack.
In a pan, combine jaggery with 1½cups of water and heat the mixture until jaggery melts. Add ground cardamom and mix well.
Slowly add jowar flour to the mixture and stir continuously to avoid forming lumps. Cook until the mixture starts to leave the sides of the pan, about 3-4 minutes. Add the ghee and mix well. Remove from heat and let the mixture cool slightly.
Lightly grease idli mold or other container for steaming and keep ready.
Divide the jowar mixture into lemon size balls. Take a ball and flatten it on your palm, place 1-2 tsp chopped dry fruits and close it from all sides and form into either a round or conical shaped kudumulu/ modak. Repeat with the remaining dough. If you choose not to add the filling, then simply make kudumulu with the dough.
Place kudumulu on the grease container and steam for 10 minute as you would for idlis.