This melts in your mouth because they are powdered legumes!
Because, do you remember how fluffy it gets for Medhuvadai?
I learned about seed cycling when I read more about PCOD, and it made me think a little bit about how I eat sesame seeds closer to menstruation. I reasoned that they had to be partially true. Even before I learned about seed cycling, I was eating gingelly oil and sesame seeds, so I reasoned that I should eat more of them.
I eat Ellu Urundai once a month on average. The people who make them are aware of just how inconvenient it is to make and wash the vessel! So I came up with an alternative that both include gingelly oil and green grams. I add more oil than I have mentioned in the recipe, though.
Do you know there is a difference between gingelly and sesame oil? I did not! All these years, I have been saying sesame, sesame, not khulja sesame, though. Ha!
Gingelly and sesame oil come from the same seed. Gingelly oil has a strong taste and is good for stir-frying as it has a low smoking point. Sesame oil is mild and best for deep-frying and sautéing as it has a high smoking point.
Seed cycling is a dietary practice that involves consuming specific seeds at different times of your menstrual cycle to potentially balance hormones. The idea is that by consuming flax and pumpkin seeds during the follicular phase (roughly the first half of your cycle) and sunflower and sesame seeds during the luteal phase (the second half), you can support estrogen and progesterone levels.
It is not recommended to do seed cycling if you are unsure about it. Always listen to your doctor’s advice and get treatment accordingly.This one is easy to make and serves as an after-meal dessert. I make them as dinner desserts when I am bored of the monotonous life routine.
INGREDIENTS
Half of 1/8t – cardamom powder
1/8 Cup – Green gram powder
A pinch of rice flour
1T – Grated Coconut
1T – tightly packed pounded Jaggery dissolved in 1T of room temperature water
¼ C – Milk (boiled and cooled)
¾ C water
1 T – Gingelly Oil
2 – AlmondsRECIPE INSTRUCTIONS
1. In a heavy bottomed-medium sized stainless steel vessel or a saucepan, add the green gram powder and rice flour. Mix the powder with little milk and form a lump-free solution.
2. Add the remaining milk, water and cardamom powder. Heat the mixture on a high flame and stir continuously making sure the mixture doesn’t stick to the bottom of the vessel.
3. After few minutes, the mixture will darker in colour and begins to thicken. Lower the heat and let it simmer for about four minutes. Stir continuously. Do not leave its sight. Green gram powder is prone to stick to the bottom.
4. At this stage, the pudding will come to “volcanic” state, bubbling away vigorously. Add jaggery water and Gingelly oil to it and let it simmer for few more minutes.
5. Switch off the stove. Let the pudding cool down for few minutes. By this time, it will thicken more.
6. Add scraped coconut and pounded almonds to it and enjoy lukewarm!
NOTES1. This pudding can be turned into a Payasam/Kheer by increasing the quantity of the water.
2. It can either be made entirely with milk or with water. Adjustments to the sweetener is needed in such cases.
3. GREEN GRAM POWDER is made by dry roasting them for several minutes until they change colour from green to deep brown/caramel, cooling it, grinding it in the blender and sifting it through a fine mesh metal strainer.HOW DO THEY TASTE
Of course, they taste good! Coconut and almonds add nice contrasting texture to the creaminess. You get that nutty flavour from gingelly oil.
A definite pick-me up.
