Monday, March 26, 2012

Boorelu | Poornalu | Sugeelu | Sugunta | Sukkinunde | Suzhiyan Recipe

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I hope all my Telugu and Kannada friends had celebrated a wonderful Ugadi.Ugadi is one of the most important festivals for us,I have mentioned more details about UGADI festival in my last year's post for Ugadi-check it here. While we make Hollige(Obattu) ideally for Ugadi festival,I wanted to make something different this time as it gives me an opportunity to try and learn other traditional recipes.
Coming to today's recipe 'Boorelu' or 'Poornalu' as they are called in Andhra and 'Sugeelu' or 'Sukkinunde' in Karnataka and 'Suzhiyan' or 'Sugiyan'.All these are different names and of course even the preparation methods are slightly different.The fillings and the outer coverings differ from place to place.While many use chana dal as filling for this, traditionally we used toor dal in the filling and is prepared in the similar manner like how we make hoorna(filling) for hollige.The outer covering is again made up of lots of variations like urad dal batter,maida batter and rice-urad mixture(like we make) and even the proportions might be different in various households.
As a kid, I was not very fond of sweets but this is one of those sweets which I used to like even then.As they are mildly sweet and deep fried I used to relish them and used to gobble them with out complaining.My mom is an expert in making them but I never tried making them on my own earlier. I hence took this as an opportunity to learn and make my favorite sweet for this auspicious festival.I must admit that one needs enough practice to prepare these,I have mentioned few notes with my experience and I hope it would be useful if you are attempting them for the first time.
Boorelu | Poornam Boorelu | Sugeelu | Suzhiyan Recipe:
(makes around 20-25)


for Outer layer:
1 cup Urad dal
2 cups Rice(regular sona masuri variety)
Salt to taste(1/2 tsp)
a pinch of cooking Soda

for filling:
1 cup Toor dal
1 cup grated Jaggery
1/2 cup grated fresh Coconut
2-3 Cardamoms
1 tsp Ghee

Oil,for deep frying


for Outer covering:
  • Soak rice and urad dal together overnight.
  • Next day in the morning,Add one cup of hot water while grinding the rice-urad mixture to a smooth textured batter.
  • Take care that the batter is neither thick nor thin,it should be similar to dosa batter consistency.
  • Add salt to it and let it ferment for 4-5 hrs .

for poornam(filling):
  • Soak toor dal for 10 mins
  • Bring 5-6 cups of water to a boil in a deep vessel and add ghee and soaked toor dal and let it cook until you feel it is almost cooked.Dal should hold its shape and should be firm,it should not become mushy.Press a grain of dal with your fingers to get to know whether the dal is cooked properly or not.
  • Strain this cooked dal over a strainer and let it drain the water and cool completely.Reserve this water to use it in making delicious holige saaru.
  • Heat 2 tbsp of water in a kadai and add grated jaggery to it and let it melt over low flame.
  • Now add strained toor dal,grated fresh coconut and let it cook along with jaggery until you get a uniform mixture.Now add elaichi powder and mix well and switch off the flame.Let the mixture cool completely.
  • Grind to a smooth paste( do not add water) in a mixer.
  • Make gooseberry sized balls out of the ground mixture and slightly flatten them and keep them covered until its usage.

for making Boorelu:
  • Add a pinch of soda to the rice-urad mixture and mix well.
  • Mean while heat oil in a kadai over medium flame until it is hot.
  • Dip each flattened stuffing(poornam) in the rice-urad batter carefully using fingers and drop them slowly in the oil.
  • Pour oil using the slotted spoon from the sides(like how we do for vadas) which helps in puffing up the boorelu nicely.
  • Turn it to the other side and fry until light golden brown in color.

Serve them hot/cold or at room temperature.

  1. Rice-urad mixture for the outer layer should neither be thick nor very thin.If the outer layer is very thick it will reduce the sweetness of boorelu as the outer layer would be thick.
  2. While cooking toor dal,take care not to over cook it.Cooked toor dal should be firm to touch and should be cooked inside properly.
  3. The consistency of the filling should be little tight(not very soft) otherwise there is possibility that the filling might splutter while frying them.If your filling is slightly soft then try to refrigerate it for few hours or place them on kitchen towel to remove extra moisture or you can even microwave the mixture for a minute and leave it aside.This will help in hardening the mixture a bit.
  4. For a Vegan version avoid ghee in the recipe.
  1. You can replace toor dal with chana dal and follow the same recipe.
  2. You can even replace jaggery with sugar and follow the same recipe.

You can see my previous year's Ugadi specials here and here.


Vimitha Durai said...

Looks so perfectly done and delicious

Pavithra Elangovan said...

This is my very very fav..looks way too tempting. Wish You happy UGADI Prathy :) Hey did u received my mail.

Indian Khana said...

Hope you had great celebration too dear and this looks so yum ..wish I can have it ...fab pics ...

FewMinute Wonders said...

wow! this is an awesome post. I love suzhiyam. I have always tasted it when some one gives it to me as a prasad. This is a good post to remember when one needs to make it. Thank you for the effort and beautiful clicks.

Unknown said...

Hope you had a great ugadi....suzhiyan looks yum

Aruna Manikandan said...

looks delicious prathy :)

Anonymous said...


Cuisine Delights
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Suhaina said...

wow..wonderful and beautiful clicks dear...

Faseela said...

yummy n delicious snack....

Shobha said...

I had seen this one on a Telugu Tv Channel too.
Perfectly made boorelu.

Chitra said...

Love this a lot. we too make this for occasions. Looks good.

Hamaree Rasoi said...

I am sure your guests enjoyed the delicacies made by you on Ugadi. Beautiful clicks of these sugeelu

Hamaree Rasoi

Sravs said...

This is my all time fav !! perfectly done and looks YUM !!

Ongoing event CC:Vegan Diet - Plant Based Food

Gayathri Anand said...

Happy Ugadi wishes to u too ...we make this with channa dhal loved ur version ..lovely presentation ..

Spandana said...

Happy Ugadi.. and Boorelu is my fav too... these are looking very yummy!!

Sensible Vegetarian said...

Wow the pictures look amazing and I am sure you had an awesome celebration for Ugadi.

Inviting you to participate in Cook Eat Delicious Desserts Event- Wholesome Desserts with no refined sugar or flours-Event Ending on 31st March

AJ said...

Yum yum!! They look amazing!!

Unknown said...

Wow.. so many variation of the sweet, I never knew how to make this nor did I ever try it, but this is tempting me to try some now. Happy new year to u and your family too.
Love Ash.

turmericnspice said...

These look amazing !! i would love to have one

Suja Manoj said...

Must have tasted delicious..looks super tempting.

San said...

That speaks festive times, i miss that a lot. Guess you had a wonderful ugadi. Suzhiyan is lovely looking and send me some :)

Soundspicy said...

Happy Ugadi..Lovely Presentation..Looks Yum.. said...

These looks really gorgeous.........u done this perfectly..n very nice cliks too.....thanx 4 this recipe......

Swathi said...

Hope you had wonderful Ugadi. Nice recipe.

Sobha Shyam said...

wow, they look so tempting and yummy..awesome clicks :)

Kaveri Venkatesh said...

Love them...Perfectly done and they looks absolutely delicious

Pari Vasisht said...

Hi. I'm yet to taste this preparation. Sounds so delicious.



Vardhini said...

Gorgeous clicks and looks tempting.

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saffronstreaks said...

Hey I had these before..but didnt know they were Ugadi sp..looks so tempting and dal and jaggery filling is def wonderful one.
Wishing u happy Ugadi..hope u had gr8 celebration

Akila said...

so yummy n tempting...bookmarked


Rumana Rawat said...

I really dont anything abt this dish, but this is looking very yummy:)

Mythreyi said...

Fantastic Festive Dish and Clicks... Perfectly Done Poornalu..Prathy!

Yum! Yum! Yum!

Home Cooked Oriya Food said...

love the traditional presentation...

Anonymous said...

i want to try this. can u pls tell me the size of the cups u use. thanks, roshni

chef and her kitchen said...

@Roshni- I use 1cup- 200ml..I hope this helps..even if you change the size of cups,keep the proportions same

Plateful said...

I'm intrigued by this sweet dish, would so love to taste it!

anjana said...

Avery authentic ,delicious and different to try this soon.

Santosh Bangar said...

looking tempting new gr8 recipe

Deeps @ Naughty Curry said...

i have never eaten such a dish... love the look im sure it was delecious! belated ugadi wishes to u too :)

Myvegfare said...

Nicely done, and it is favourite.., mine is still in drafts.., definitely doesn't look like yours though, Beautiful clicks parthy..

Archana said...

This is new to me. and I am from Karnataka. Guess my mom never made these. Look delicious.

dassana said...

hi pratibha. first time to your blog too. loved the suzhiyan. beautiful pics and i am subscribing right away.

sharonmanoharan said...

Hi what can I do with my leftover coating outer batter,not the filling but the outer part
Plz let me know, tx

chef and her kitchen said... can make bondas with the outer covering..check the recipe here

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