Pasiparuppu Payasam

Pasiparuppu Payasam / Payathamparuppu Payasam / Moong Dal Payasam

Pasiparuppu payasam is a traditional and authentic recipe in South India. In chettinad we make this payasam for special occasions. It is a very tasty and healthy recipe. In Kerala they also make this payasam in onam sadya menu. Now the festival season is on. So we can make this payasam and enjoy the festivals. I gave this recipe to Aval Vikadan Kitchen festival special recipes Aug 2016 issue.

Let us see how to make Pasiparuppu Payasam
Preparation time - 20 minutes
Cooking time - 30 minutes
Serves - 4

Ingredients:
Pasiparuppu - ½ cup
Jaggery - ½ cup
Coconut milk - ½ cup
Cardamom powder - ¼ tsp
Cashew , raisin - 10 each
Ghee - 1 tsp
Method:
Dry roast pasiparuppu till nice aroma comes. Add 1 ½  cup water to the pasiparuppu and pressure cook for 2 to 3 whistle.

Mash well with a ladle. Add little water to the jaggery and cook till it dissolves. Strain it. Add jaggery syrup to the mashed paruppu .

Mix well without lumps. Boil for some time.

Fry cashew and raisin in ghee. Finally add coconut milk, ghee roasted cashew raisin and cardamom powder.

Serve hot or cold.

Note:
Don’t boil payasam after adding coconut milk. If you boil coconut milk will curdle.
You can add plain milk also. But coconut milk gives great flavour.
You can add ghee roasted coconut bits also.
Add jaggery according to your taste.

Ulundu Kozhukattai

Ulundu Kozhukattai or Uppu Kozhukattai

Ulundu Kozhukattai or Uppu kozhukattai is a savory prepared during vinyagar chaturthi.

Pooranam is as same as usli but only the dal is different. Pooranam tastes like ulundu vada. 

Come let us see how to make

Ulundu Kozhukattai Ingredients:

Rice flour          – 1cup

Water                – 1 1/4 cup

Salt                  – pinch

Gingelly oil        – 1 tblsp

Ulundu              – 1/2 cup

Greenchilli         – 2 cup

Asafoetida        - 2 pinch

Salt                  - to taste

Coconut            - 2 tblsp

Oil                    - 2 tsp

Mustard            - ¼ tsp

Curry leaves      - few

Ulundu Kozhukattai Method: 

Rice flour: Soak the raw rice half an hour and dry in the shade. After drying grind it in a mixie and sieve it. Dry the flour in the shade. After drying dry roast the flour in a pan. Allow it to cool. Then keep this flour in the air-tight container for six months.

Soak ulundu for one hour. Grind ulundu, green chilli, salt and asafoetida in a mixie coarsely. Make small balls and steam cook for 10 minutes. 

After cooling crush the balls into crumbles. Grate the coconut finely. Heat oil in pan and add mustard and curry leaves. Then add crushed dal crumbles and coconut and mix it well. 

Ulundu pooranam is ready to stuff inside the rice flour dough. 

Boil the water till it bubbles continuously. Then add this water to the rice flour and mix it well. Then add salt and 1 tablespoon oil and knead well to make smooth dough.

 Make a small ball out of it. Grease the palm with little oil and press the rice flour balls into small round. Put pooranam over the flour and fold the round and press the edges.

 Press the edges with thumb and design the kozhukattai well. 

Make all the balls like this. 

Then steam cook these kozhukattai in the steamer for 10 to 15 minutes. 

Your ulundu kozhukattai is ready.

Black Channa Sundal

Vinayagar Chaturthi is fast  approaching. Without channa sundal there is no vinayagar chaturthi. I made this sundal long back, but i reserved to publish for vinayagar chaturthi.

Black Channa Sundal Ingredients:
Black Channa - 2 cup
Coconut – 3 tblsp
Mustard – ½ tsp
Urad dal – ½ tsp
Red Chilli – 2
Curry leaves – few
Asafoetida – 2 pinch
Salt – to taste
Oil – 2 tsp

Black Channa Sundal Method: Wash and soak the channa for eight hours. Pressure cook the channa with salt and asafoetida. Drain the water and keep aside.

Heat oil in a pan, add mustard, urad dal, red chilli and curry leaves one by one. Then add cooked sundal and grated coconut and mix well.

Note:
Adding asafoetida while cooking the channa gives great flavor to the sundal.
If you want masala sundal you can dry roast red chilli 5, coriander seed 1 tablespoon, bengal gram 1/2 tsp in a pan and powder it in a mixie and add it to the sundal and mix well.

Channa Sundal

Channa is good for growing children. It is rich in protein. Channa sundal is good snack for diabetic people. So you can include channa in your monthly provision list.

I already made this sundal long back. I reserved it to publish for Vinayakar Chaturthi. This sundal is made for both Vinayakar chaturthi as well as Ayudha Pooja.

Channa Sundal Ingredients:

Channa - 2 cup
Coconut – 3 tblsp
Mustard – ½ tsp
Urad dal – ½ tsp
Red Chilli – 2
Curry leaves – few
Asafoetida – 2 pinch
Salt – to taste
Oil – 2 tsp

Channa Sundal Method: Wash and soak the channa for eight hours. Pressure cook the channa with salt and asafoetida. Drain the water and keep aside.

 Heat oil in a pan, add mustard, urad dal, red chilli and curry leaves one by one. Then add cooked sundal and grated coconut  mix well and serve.

Note:
If you want channa masala sundal you can add sundal powder 2 tsp and mix it well.
For the sundal powder.
Red chilli – 10
Coriander seed – 2 tablespoon
Bengal gram – 1tsp
Dry roast in a pan and powder it in a mixie and store it in an air tight container.

Paal Payasam

Paal Payasam is a traditional dessert recipe, often made in all South Indian Homes. It is very simple to make. There are lots of variations in the recipe.

Paal Payasam is also made in many temples and offered to Gods during festive seasons. It is offered to Gods and then shared among the devotees as the blessed food called Prasadham.
 You can try your own and adjust the ingredients according to your taste, so that it suits your family.
If you make paal payasam in Basmathi Rice it will be more rich and sumptuous. If you use Condensed Milk instead of the regular milk, it will taste superb.

Try out the recipe and you can get applause from your family members. Try for yourself and share your comments.

Paal Payasam Ingredients:
Basmati rice - 2 tblsp
Ghee - 2 tsp
Milk       - 4 cup
Sugar - ¼ cup
Saffron - few
Paal Payasam Method:
Heat ghee in a pan and roast basmati rice. Then grind it in a mixie coarsely. Add milk and rice rava in a cooker and pressure cook for two whistle (in a medium flame).

Finally add sugar and stir till the sugar melts.

 Garnish with saffron and serve.

Note:
You can cook the rice in a ordinary pan also.
Always cook in a medium flame.
You can put small plate in the vessel to avoid sticking in the bottom.
You can add dry fruits and nuts also.

Arisi Payasam

Arisi Payasam Recipe / Rice Kheer Recipe

I made Arisi Payasam for Aadi Velli. Aadi Velli is auspious day for ladies. They wear Pattu saree and will go to Amman Temple for all the five fridays in the month. Some women light Maavilakku in the Amman temples. Now let us see the recipe
Arisi Payasam Ingredients:
Raw rice - 2 tblsp
Milk - ½ litre
Sugar - ½ cup
Ghee - 1 tsp
Cashew - 10
Dry grapes - 10
Saffron - few strands
Cardamom powder - ¼ tsp
Arisi Payasam Method:
Wash the rice and soak for half an hour. Cook rice in the milk.

 When the rice is cooked well mash it with a ladle. Add sugar and stir. When the sugar melts add cardamom powder.

Heat ghee in a small pan and fry cashews and dry grapes. Add it to the payasam.

 Sprinkle saffron and serve hot or cold.

Note:
If you want you can add water also.
You can cook in the pressure cooker also.
If you want you can grind the rice and cook.

Sakkarai Pongal

Sakkarai Pongal is a common Sweet Recipe made all round the year. Sakkarai Pongal is a sweet Rice Recipe, made out of jaggery, rice, ghee and dhal. It is made easily by using pressure cooker. It is flavored by adding Cashew, Raisins and Cardamom.

Sakkarai Pongal is the main dish made during the Thai Pongal festival. Sakkarai Pongal is offered to the Sun God during the Thai Pongal Celebrations. Usually the Thai Pongal Sakkarai Pongal is prepared using the new raw rice in a new mud pot.

Sakkarai Pongal can be made round the year as a sweet recipe and can go well with all celebrations. It is ideal for morning tiffin.

Sakkarai Pongal is easy to make and the richness can be added by using more of dried fruits and ghee. Now let us see how to make Sakkarai Pongal.

Sakkarai Pongal Ingredients:
Raw rice                             - 1 cup

Pasiparuppu (greengram dal) - 1tblsp
Jaggery                             - 1 1/2 cup
Water                              - 4 cup
Ghee                                - 3 tblsp
Cashew                            - 10
Dry grapes                         - 10
Cardamom                          - 2

Sakkarai Pongal Method:
Wash rice and dal well. Pressure cook rice and dal in the pressure cooker for three whistles.

 Grate the jaggery and take 2 cups. Add little water to jaggery and boil in the gas stove.

Then strain the impurities and take the syrup.

Add Jaggery syrup to the cooked rice and mix well and cook for about 10 to 15 minutes.

 Heat ghee in a pan and add cashew, dry grapes and cardamom and fry well. Add this to the pongal and serve hot.  

Sago Payasam

Sago Payasam is a common Payasam dish prepared with Javvarisi or Sago. This can be also prepared with Vermicelli with little variations.

In Tamil Nadu there is a custom of serving this sort of dessert after the lunch to make it grand and gala.

Sago Payasam is good especially if made with lots of dried fruits and nuts. You can make it easily with alterations in the sugar volumes to make it more sweet or lesser.

Let us now see how to make Sago Payasam

Sago Payasam or Javvarisi payasam Ingredients:
Javvarisi (sago) - 1 cup
Sugar - 1 cup
Water - 1 ½ cup
Milk             - 2 cup
Ghee - 2 tblsp
Cashew - 10
Dry grapes - 10
Cardamom powder - ¼ tsp
Saffron - few strands






Sago Payasam or Javvarisi payasam Method:

Heat ghee in a pan and add cashew and dry grapes, fry and keep aside. In the same ghee fry the javvarisi and add the luke warm water and half the quantity of milk and cook till done .

Then add remaining milk and sugar and boil till the milk condenses and the sugar melts. 

Finally add fried cashew and dry grapes. Sprinkle saffron and serve it hot or cold.

Note:
Javvarisi will take more time to cook so you can cook it in the pressure cooker also.
You can add coconut milk instead of milk. 
If you cook in the pressure cooker you can reduce the quantity of water.
You can add required amount of milk according to your taste.
If you add the sugar first the javvarisi will not be  cooked.