Ingredients needed
Channa dal / Bengal gram/ Kadalai paruppu -1/2 cup
Moong dal/pasi paruppu (split yellow variety) – 1/2 cup
Jaggery – 1 cup
Ghee – 1/4 + 1 1/2 tbsp
Coconut – 1/3 cup grated
Cashew nuts -10-12
Cardamom powder- 1/4 tsp
Preparation
Melt jaggery in just enough water and filter it to remove any impurities.
Method
Dry roast both the dal separately till you get a nice aroma. Do not brown it too much.
Soak both the dal together in hot water for 1 hour.
Drain the water completely and grind it without adding water.( it should neither be very fine nor very coarse, it should be in between both)
Heat another 2 tsp of ghee and fry the crumbled dal for a few minutes.(see pic below)
In another kadai, heat jaggery, when it starts boiling, add cardamom powder, crumbled dal mixture, remaining ghee and cook in medium flame till it leaves the sides of the pan.
Then add fried coconut, cashew nuts and mix well. Okkarai sweet is ready.
Decorate it with cashew nuts and serve. I am sure you will all love this very simple and tasty sweet.
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New to me..Looks interesting!!
Prathima Rao
Prats Corner
Love this easy to follow recipe. Not had this sweet before. I like the addition of jaggery to it as well.
I make this..its a must for diwali in my family..looks yumm
Awesome ! Looks yum
New to me…Looks delicious..
Thank you very much for this great recipe.I am preparing this regularly for many years during Deepavali.Now a days children are not aware of our traditional dishes which is tasty ,
nutritious,easy and healthy,We are also waiting for kara appam and deepavali marundhu recipe
Never thought of making sweets with steamed dal. looks yummy , gonna try for this deepawali
Wow I have never tasted this…
Delicious okkarais,love to get a bowl rite now.
Wow, its a cross between paruppu usli and paruppu payasam!
yummmyyyyyyyy
We r from Tirunelvelly , we make it a little differently
Cook the kadalaiparippu , then grind it along with jaggery
Place the ground mixture in a heavy bottomed kadai , add gingerly oil and keep stirring.
Usha Viswanathan
Malaysia
My native place is Tirunelveli and my mother regularly prepares this dish for Diwali. Thanks for sharing. Your site has become one of my go-to sites for recipes :-).
Diwali started in a grand way with d help of ur okkarai recipe. It came out really well :):)Prepared it for d first tym being a tirunelvelli dil.
Dear Padhus,
You must be knowing me, as I am one of those privileged fans of you to subscribed to your posts.
This Okkari is actually originated from, Palakadu ( Tamil ) Brahmin, as I am one of them and my grandma taught this to my mom. And she is 81 and any of her d-in -laws yet to learn. Eating my mother s preparation is special. I would like to invite you to my house to eat and learn other Palakattu brahmin recipe. I read your recipe hear its grt too.
Hello padhu my mother from tihirunelveli and my father Madurai. My paternal grandmother exactly makes as you do. I used to try different combination every year. This year I tried yours. Nice came out well jeyashree raghavan
Tried it today for my son's birthday. Came out splendidly. Thanks for the recipe.
Thanks for your wonderful recipes… In my 3 years married life I never cooked well… But now I've tried most of your recipes and got appreciation from my husb.. Thanks again…
My mother-in-law uses rice & Chenna Dal. Do you have that revioe?