A trip down the Childhood Memory lane by Roopashree Sharma
We all have heard of the famous South Indian gruel “Payasam”.
Yes! Today Atharvan brings the traditional recipe of moog dal payasam for its readers.
Most suited to have with puran poli after relishing the world famous vegetarian spread on banana leaf. Yummm!!! So let’s [expander_maker id=”2″ more=”Read more”][/expander_maker]see what all you need for this recipe –
“Payasam is commonly known Hesaru Bele Payasa in Karnataka and also called the temple food.”
- 1/2 cup Moong dal
- 1/4 cup Rice
- 1/2 cup Jaggery
- 1 cup thick Coconut milk
- 1 cup diluted Coconut milk (add 3/4 cup water to 1/4th cup of thick milk)
- 1/2 cup Sabudana (sago) soaked for 2-4 hours
- Pinch of salt
- 2 tablespoons Coconut oil
- 10-15 Kishmish (Raisins)
- 10-15 Badam (Almonds) cut in slices
- 10-15 Kaju (Cashews) cut in half
- Few pieces of dry coconut
- Large pinch of cardamom seeds/ powder
- Boil dal and rice together with approx 2 cups of water and a pinch of salt. Use a big pot.
- Keep stirring from time to time to avoid the ingredients sticking to the vessel.
- Allow the mixture of dal and rice to blend properly then add diluted coconut milk along with sabudana (sago).
- Keep the flame on medium throughout.
- Keep checking from time to time.
- The moment sago are transparent and soft add the jaggery and thick coconut milk.
- Bring it to a boil but on medium flame only.
- In a small pan heat the coconut oil and sauté – the raisins, almonds and cashews along with the coconut pieces till they are golden brown.
- Mix it in the payasam and you’re done!
Do try it this weekend and enjoy the sweet savory from my childhood memories!
Do share some of your Mom’s unique recipes, we will be happy to share them with our readers! Also check out other interesting facts about food in our Food Intake section.