Semiya Javvarisi Payasam–Sago Vermicelli Kheer Recipe

My aachi and mom makes semiya javvarisi payasam / sago vermicelli kheer adding nylon javvarisi very often. It can be prepared instantly without soaking and it cooks quickly too. She makes this yummy Indian dessert recipe for all the celebrations, occasions, festivals at home and specially for guests. I have never seen them making semiya payasam without javvarisi. My mom says addition of sago in semiya payasam helps to give more yield and also gives an appealing look to see the transparent tapioca pearls swimming with vermicelli in milk. You would have seen this kind of watery payasam in marraige feast and hotels. They serve in a small cup in drinkable consistency. In my house, both aachi and amma use nylon javvarisi (crystal, small sago) which is commonly found in Tamilnadu. But I have never tried kheer in this combination as I don’t get nylon javvarisi here. I can get white, big, pepper sized sago which we call as maavu javvarisi in Tamil. I thought javvarisi semiya payasam can be prepared only with small sized javvarisi.

Recently when I was talking to my mom and MIL, they told me to try semiya javvarisi payasam using this white sago itself. They told me the method and measurements clearly along with some tips. So I prepared it yesterday for my Thursday Guru pooja. Usually I make white, big sago payasam by soaking it at least for 4 to 8 hours or overnight. But yesterday I prepared this payasam by soaking the sago in hot water for just 15 minutes. It came out so well. I was so happy with the end result. Soon I will try to share this payasam recipe in a pressure cooker easily. For variations, you can use condensed milk / milkmaid instead of sugar.

Friends, now you too can make this yummy semiya javvarisi payasam irrespective of the sago variety by following this recipe with step by step pictures. I have also taken a video but iam yet to edit it. I will try to add the video soon.

Semiya javvarisi payasam

Semiya javvarisi payasam / sago vermicelli kheer in Tamilnadu style.

Cuisine: Indian

Category: Dessert

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Semiya / Vermicelli – 1/2 cup (roasted) Javvarisi / Sago – 1/4 cup (big ones or nylon) Hot water – to soak javvarisi Water – 2 to 2.5 cups ( to cook javvarisi and semiya) Boiled Milk at room temperature – 2 cups Sugar – 3/4 cup Cardamom -3 (crushed) Cashew nuts - 5 (whole) Dry grapes - 10 Ghee - 1 tbsp

HOW TO MAKE SEMIYA JAVVARISI PAYASAM

1. Wash and soak javvarisi in hot water for 15 minutes.
2. In the mean time, heat 1 tbsp ghee in a kadai.
3. Roast cashew nuts and dry grapes till golden. Remove in a plate.
4. Roast semiya for 2 minutes. Remove in a plate.
5. Roll Boil 2 cups of water in a vessel. Add the soaked javvarisi.
6. Cook in medium flame for 10 to 15 minutes till its semi transparent.
7. Add the roasted semiya and cook for another 10 minutes.
8. Both semiya and javvarisi will be well cooked, soft and transparent.
9. Add sugar, cardamom powder, roasted nuts. Mix well and boil till sugar melts.
10. Switch off the flame once payasam becomes thick.
11. Add boiled milk at room temperature to the hot payasam. Add half the quantity of milk for thick payasam.
12. Mix well and serve!

METHOD - STEP BY STEP PICTURES

Take a bowl and add the sago (I used white ones). Add hot water till 1 inch above the sago. Soak it for 15 minutes. In the mean time, heat 1 tbsp ghee in a kadai. Roast cashews till light golden in color. Add the dry grapes and roast till bulgy. Remove cashews and dry grapes in a plate. Set aside.  Add semiya / vermicelli to the remaining ghee. Roast for 2 minutes. If you use unroasted semiya, roast till it turns light golden in color. It takes 5 to 7 minutes in low flame. I used roasted semiya. So I did it for 2 minutes. Take 2 cups of water in a pan. Let it roll boil. Add the soaked sago pearls. Mix well. Let it cook in low to medium flame for 10 minutes. You can cover and cook it. Stay nearby and keep an eye on it. Stir it twice in the middle to avoid sticking to the bottom of pan. Cook till it becomes semi transparent. You should see less white parts in sago. Once the sago is 3/4th cooked, add 1/2 cup more water and add the roasted vermicelli. Cover and cook till its done. It takes another 10 minutes in low to medium flame. After the semiya and javvarisi are well cooked, add sugar and crushed cardamom. Mix and boil till sugar melts. Payasam becomes thick. Now switch off the flame.  Add boiled milk at room temperature to the hot payasam. Add milk according to the consistency you like. Do not boil the payasam after adding milk. It may give a curdled look. For thick, spoonable payasam add 1 cup milk. For thin, drinkable payasam, add 2 cups milk. Lastly add the roasted nuts. Mix well and set aside. This payasam will remain in the same consistency for few hours. It won't become thick as we are adding milk at room temperature. It will thicken if you add hot milk or less milk. I made in a drinkable consistency like the ones served in marriages and hotels. You can enjoy drinking hot or refrigerate and serve cold as per your wish.  Enjoy !

Note

For less sweetness, add 1/2 cup sugar. Do not add more javvarisi than the mentioned quantity because adding more sago gives a porridge look to the payasam I feel. While cooking javvarisi, stay nearby and keep checking it else javvarisi dissolves in water. If you are using nylon variety sago, you have to dry roast it till puffy and white. Then cook it along with semiya because it takes lesser time to cook than the white, big sago. Do not roll boil the payasam after adding milk. If you want to heat it, do in very low flame. For variations, you can add a tbsp of badam milk powder at the end.

Try this easy, yummy semiya javvarisi payasam and enjoy !

Technorati Tags: semiya javvarisi payasam,semiya javvarisi payasam recipe,sago vermicelli kheer,vermicelli sago kheer,sago vermicelli kheer recipe,semiya payasam recipe

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Kozhukattai Varieties – Kozhukattai Recipes List For Ganesh Chaturthi Festival

In this post, I have shared the list of different types of kozhukattai recipes / kozhukattai varieties that can be made for Ganesh chaturthi / Vinayagar chaturthi and other festivals like Varalakshmi vratham, during Tamil month Aadi, Karthigai deepam and other occasions at home. For Ganesh chaturthi, people make varieties of kolukattai / mothagam / modak across South India and North India as Lord Ganesh loves modak and he is fondly called as Modakpriya /Mothagapriyan.

In Tamil nadu, it is called as kozhukattai. we make mothagam @ kolukattai as the major naivedyam recipe for Vinayagar chaturthi. Other than kozhukattai we make sweet appam, sundal, payasam and ladoo too. Kozhukattai varieties like sweet poornam kozhukattai, uppu kozhukattai / ulundu kolukattai and ellu kozhukattai is offered for Ganesh chaturthi. 

Some people also make paal kolukattai and thengai poorana kozhukattai instead of kadalai paruppu pooranam kozhukattai. Apart from the traditional kozhukattai recipes, beginners can easily try ammini kozhukattai in sweet and spicy versions.

In North India, Ukadiche modak and fried modak are very popular. Apart from this Khoya modak, dry fruits and nuts, khajoor modak can also be prepared. In this post, I have shared all the traditional kolukattai recipes and few beginner friendly kozhukattai recipes with no cook stuffing.  I have also shared some links on different methods of making kozhukattai / modak dough along with some useful video links. 

Hope you find this collection helpful for making kozhukattai varieties for this Ganesh chaturthi.I will try to add more kozhukattai varieties like peanut kozhukattai, vegetable kozhukattai, ilai kolukattai in future and update this list. Ok, lets move on to the list of kozhukattai recipes.

Check out my full Ganesh chaturthi recipes collection HERE !

Here is a detailed video of making 3 different types of Poorana kozhukattai

• Kozhukattai dough preparation using store bought rice flour

• Traditional kozhukattai maavu preparation

• Sweet pooranam with chana dal/ Kadalai paruppu poorana kolukattai

• Coconut pooran modak / Thengai poorana kozhukattai

• Easy, no cook pottukadalai pooranam kozhukattai

• Moong dal pooran kozhukattai/Paasi paruppu pooranam kolukattai

• Sweet pidi kozhukattai

• Chettinad Paal kozhukattai

• Easy paal kozhukattai with sugar

• Paal kozhukattai with jaggery

• Sweet ammini kozhukattai

• Easy, no cook ellu kozhukattai / Sesame seeds modak

• Ulundu kozhukattai / Spicy urad dal pooranam kozhukattai

• Easy Kara pidi kozhukattai

• Easy, ulundu kozhukattai

• Ammini kozhukattai

• Kozhukattai videos

• Plain kozhukattai for Karthigai deepam

• Modak recipe / Ukadiche modak

• Fried modak with wheat flour

• Dry fruits and nuts kozhukattai without jaggery

• Ellu pooranam kozhukattai / Sesame seeds modak

• Karthigai deepam kozhukattai

• Javvarisi Kozhukattai / Sabudana Modak

Hope you find this list helpful to choose and prepare kozhukattai for this Ganesh Chaturthi festival. Do try and have a great celebration. Share your feedback too !

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Dry Fruits Kozhukattai Without Jaggery - Kozhukattai Varieties

When I was planning to share some kozhukattai varieties for Ganesh chaturthi, I came across this sugar free, dry fruits kozhukattai recipe using dates and nuts. The stuffing/ pooranam for this kozhukattai is prepared without jaggery and sugar. So this kolukattai recipe would be ideal for people who look for healthy options. Dry fruits pooranam is easy to make too. Just roast and grind, stuffing would be ready in minutes.

In North India, people make dry fruits and nuts modak by shaping it directly using a modak mould instead of stuffing in the kozhukattai dough. Its a no cook version. They call it as Khajoor modak. I made one and shared the picture below. So, you can make this kozhukattai without cooking or by stuffing in the kozhukattai maavu as shown in the description with pictures. Choice is yours. 

Ok, lets see how to make easy, healthy dry fruits and nuts kozhukattai for this Vinayagar chaturthi festival with step by step pictures.

Below is the picture of dry fruits and nuts modak without stuffing in rice flour dough. You can eat this as such without steaming / cooking. 

Dry fruits kozhukattai / Dates and nuts kozhukattai

Dry fruits kozhukattai without jaggery and sugar for Ganesh chaturthi festival

Cuisine: Indian

Category: Sweet

Serves: 6

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time:40 Minutes

Chitra Ganapathy

INGREDIENTS

For Stuffing/ Pooranam Mixed nuts (Cashews, badam, pista) - 15 each Seedless dates - 20 Ghee - 1 tsp For modak / kozhukattai dough Store bought Kozhukattai flour or idiyappam flour - 1 cup Water - as needed Salt - 1/4 tsp Gingely oil - 1/2 tsp

HOW TO MAKE DRY FRUITS KOZHUKATTAI

1. Heat 1 tsp ghee in a kadai. Roast the nuts till golden. Grind coarsely.
2. Collect in a plate. In the same kadai, roast the dates and cool down.
3. Grind to a smooth paste without adding water. Add the paste to the ground nuts.
4. Mix well to make the dry fruits pooranam. Make small balls and set aside.
5. To make kozhukattai dough, roll boil 2 cups of water adding few drops of gingely oil.
6. Take the store bought idiyappam / kozhukattai flour in a wide bowl. Add salt and mix well.
7. Add the water gradually. Mix with a ladle. Cover and rest for 5 minutes to become warm.
8. Knead it well using greased hands. Make a smooth dough.
9. Take a ball shaped dough. Shape it using a modak mould.
10. Keep one dry fruits ball in the center of mould and cover the kozhukattai with the dough.
11. Remove the kozhukattai gently and steam in a greased idli plate.
12. Kozhukattai becomes shiny after cooking. Switch off the flame.
13. Rest for 10 minutes. Remove the modak and serve hot !

METHOD - STEP BY STEP PICTURES

Heat 1 tsp ghee in a kadai. Roast the nuts in medium flame till slight golden in color. Cool down and grind to a coarse powder. Remove in a plate.  In the same kadai, roast the dates. Cool down and grind to a paste without adding water. Mix the dates paste with powdered nuts. Dry fruits stuffing / pooranam is ready. Make big gooseberry sized balls for stuffing the dough and set aside. This modak can be prepared in two ways. One is a no cook version. To make this, take a portion of stuffing and press it in the modak mould to shape it. Remove gently and keep in a plate. Follow the same for the remaining stuffing. You don’t have to steam this modak. You can serve and eat as such. For the second version, make kozhukattai dough with store bought kozhukattai or idiyappam flour. To prepare kozhukattai dough, roll boil 2 cups of water adding 1/2 tsp of gingely oil. Take the store bought rice flour in a wide bowl. Add little salt and mix well. Add hot water gradually and make a smooth, non-sticky dough. Cover and rest for 5 minutes to become warm. Grease your hands with oil and knead the dough for few minutes. Cover the dough with a wet cloth to prevent drying. Now take the kozhukattai achu/ modak mould and grease with oil. Take ball shaped dough and press it inside the mould to spread it well. Make a dent in the center and place a dry fruits stuffing ball. Take a small portion of dough and cover the stuffing. Press it well and open the mould. Remove the kozhukattai gently. Arrange in a greased idli plate. Make the remaining kozhukattai in the same way and arrange in the plate. Roll boil water in an idli pot. Place the idli plate with kozhukattai and cover with the lid. Steam it for 10 minutes in high flame and switch off the flame. Do not remove the kozhukattai when hot. It will break. Rest it in the idli plate for 5 minutes and then remove it gently. Offer to God and enjoy !

Note

Sweetness of dates is enough for the stuffing. So I didn’t add jaggery or sugar. You can add it based on your taste. If you need more yield for the stuffing, add 1/2 cup of grated and roasted coconut to the nuts.  In that case, add more dates for adjusting the sweetness. I have not used cardamom here. You can add if you like.

Try this healthy dry fruits kozhukattai recipe and enjoy !

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Kovil Puliyodharai Recipe –Temple Style Tamarind Rice

Making a perfect Kovil puliyodharai / Temple style tamarind rice must be the dream for many. Me too not an exception. Whenever we visit temples, I never forget to buy a pack of tamarind rice from temple’s prasadam stall. Sometimes my FIL buys an extra packet of puli sadam just for me. I love the flavor of puli sadham packed in banana leaf or served in donnai (hand pressed plantain leaf bowls). I have always wanted to recreate that taste in my kitchen and tried so many recipes titled temple style puliodharai but never satisfied with the result.

 
Recently I tried this kovil puliyodharai recipe from Royal Dakshin YouTube channel and was so happy with the outcome. I altered the quantity of ingredients as per my requirement and tried it. It tasted so close to the puli sadam served in Tamil nadu temples. I have tasted this kind of puliodharai in perumal koil madapalli and some other temples near Trichy, Kumbakonam. But one thing I observed is, this recipe needs some standing time for all the taste and flavor to blend well. Also if you store this tamarind rice in a bowl lined with banana leaf, it tastes exactly like kovil puliyodharai. 

Friends, do try this Tamilnadu temple style tamarind rice during this festival month and share your feedback with me. Lets see the making with step by step pictures and video !

Temple style puliodharai / Kovil puliyodharai recipe

Tamil nadu temple style puliyodharai recipe with stepwise pictures.

Cuisine: South Indian

Category: Main course

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

For Pulikachal Paste Gingely oil - 3 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 1 tbsp Roasted peanuts - 2 tbsp Curry leaves - few Red chilli - 2 ( pinched into 2) Hing/ asafetida - 1/4 tsp Red chilli powder - 1/2 tsp Jaggery - 1 tsp Tamarind - Lemon size Salt & water - as needed For spice powder (Dry roast) Coriander seeds - 1.5 tsp Chana dal - 1.5 tsp Urad dal - 3/4 tsp Fenugreek seeds - 1/2 tsp Red chilli - 4 Pepper corns - 1/2 tsp Cumin seeds - 1/4 tsp Black or white sesame seeds - 2 tsp ( I used black ones) Asafetida / Hing - 1/4 tsp Curry leaves - 5 For tamarind rice Raw rice or steamed rice - 1 cup Water - 2 cups for raw rice / 3 cups for steamed rice Gingely oil - 1 tbsp + few drops for cooking rice Curry leaves - Few ( to decorate) Banana leaf - to store and serve the rice

HOW TO MAKE KOVIL PULIYODHARAI

1. Heat a kadai and dry roast all the ingredients given under “For spice powder”.
2. Cool down and grind to a fine powder. Set aside.
3. Heat oil the kadai and splutter mustard seeds, urad dal, chana dal, red chilli, roasted peanuts, curry leaves and hing.
4. Add 1.5 cups of tamarind extract, required salt, turmeric powder, chilli powder, jaggery.
5. Let it roll boil till oil floats on top and becomes semi thick paste.
6. Lastly add 2 tsp of ground puliyodharai spice powder and boil for a minute.
7. It thickens more and leaves oil on sides. Switch off the flame. Cool down and store in a box. 
8. Pulikachal paste is ready. You can refrigerate and use up to 2 weeks. Store the remaining spice powder in an air tight box.
9. To make Kovil puliyodharai, wash and pressure cook one cup of raw rice adding 2 cups of water and few drops of gingely oil.
10. Spread the rice in a plate, cool down. Add the required tamarind rice paste and the spice powder. Mix well.Check for taste, add more if needed.
11. Add little gingely oil, mix gently. Garnish with chopped curry leaves and cover the bowl with a banana leaf.
12. Give a standing time of one or two hours. Serve and enjoy !

METHOD - STEP BY STEP PICTURES

Heat a kadai and dry roast all the ingredients given under “For spice powder”. Cool down and grind to a fine powder. Set aside. Soak lemon size tamarind in 1 cup warm water for 20 minutes. Take 1.5 cups extract. Keep it aside. Heat oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves, hing. Add 1.5 cups of tamarind extract, turmeric powder, red chilli powder, required salt and jaggery. Boil till the raw smell leaves and starts to leave the oil. When the paste becomes semi thick, add the ground spice powder. Mix till thick and leaves oil. Pulikachal / tamarind rice paste is ready. Switch off the flame. Cool down the paste completely and store in a clean box. Use a clean spoon to handle. Stays good for 2 weeks under refrigeration. Also store the remaining spice powder in a box. To make temple style tamarind rice : Wash and pressure cook 1 cup of raw rice. Add 2 cups of water, few drops of oil and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Spread the rice in a plate. Add 2 tsp of gingely oil. Cool down. Add the required paste, 1 to 2 tsp of spice powder and mix gently to coat evenly. Add more gingely oil if required. Garnish with fresh curry leaves. Keep the rice in a bowl lined with banana leaf. Cover it with another banana leaf and give a standing time for an hour or two to enjoy the original temple style puliyodharai. Enjoy !

Note

Adjust the quantity of red chillies used for grinding for more spicy taste. Boil the tamarind paste till it leaves oil for best taste. Mixing spice powder along with tamarind paste in the rice is the highlight of this puli sadam. Do not hesitate to use more gingely oil. It gives nice flavor and also helps to pacify the body heat generated due to tamarind.

Try this easy, yummy, Kovil puliyodharai recipe and share your feedback with me.

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