Pasi Paruppu Payasam - Moong Dal Payasam In Pressure Cooker

Pasi Paruppu payasam/Moong dal payasam is a very easy and tasty payasam recipe. I make this very often next to aval payasam. I learnt this payasam recipe from my MIL. We call it as Payatham paruppu payasam too. Sometimes I make this moong dal kheer like Kerala style Cherupayar payasam by adding coconut milk alone. But it tastes great even without it. Here I have shared the recipe with milk. Sendhil loves this payasam a lot. 

We all know moong dal is easy to digest and it helps to cure stomach and mouth ulcers. So I make this payasam for stomach upset problems too. For most of our festivals like Aadi perukku, Aadi velli, Tamil new year this payasam will be in the menu for sure. I make it for Friday Lakshmi pooja naivedyam as well. Ok, lets see how to make moong dal payasam recipe in a pressure cooker with step by step pictures and a video. 

Moong dal payasam / Pasi paruppu payasam

Moong dal payasam/Paruppu payasam recipe for poojas and festivals. Easy and yummy !

Cuisine: Indian

Category: Dessert

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS
1 cup - 240ml

Yellow moong dal – 1/ 2 cup Powdered jaggery – 1/2 to 1 cup Ghee – 1 tbsp Cashews – 5 nos. Cloves – 2 nos. Cardamom powder – 1/4 tsp Coconut milk - 2 tbsp (optional) Boiled Milk – 1/4 cup to 1/2 cup (adjust) Water – As needed

HOW TO MAKE MOONG DAL PAYASAM - METHOD

Take 1/2cup of moong dal & roast in a tsp of ghee till you get nice smell. Then pressure cook it with required water in very low flame for 2 whistles. ( I added 2 cups of water for 1/2 cup dal).  Remove the whistle , mash the dal well and add powdered jaggery along with little water if needed. After the jaggery melts, it will start to boil. Allow it to roll boil for sometime till payasam reached desired consistency . If the jaggery has impurities, make the syrup separately. Strain it and then add to the cooked dal. Finally add cardamom powder. In a seperate pan add the remaining ghee , roast cashews and cloves. Add to payasam. Mix well. Switch off the flame.  After switching off the stove add the coconut milk (if needed) and boiled milk as per the consistency.  Adding coconut milk gives extra flavour and richness. Close with a lid and enjoy after 30 mins. NOTE Always add milk & coconut milk only at the end i.e. After switching off the stove. Do not roll boil after you add them. Payasam will give a curdled look. If you are planning to add coconut milk , reduce the amount of jaggery slightly. To reduce the sweetness, add little more hot milk. To increase the sweetness , prepare jaggery syrup separately and add to payasam or add some sugar. Boil for sometime. Adding cloves gives a nice smell to the payasam. So please don’t avoid it. You can also add a zing of edible camphor for additional flavour. Initially you’ll find the payasam little watery, but it will thicken as it cools down.

Offer to God,  get his blessings and enjoy !

Technorati Tags: Moong dal payasam,Paasi paruppu payasam,Payasam recipes,Paruppu payasam without coconut milk

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Aval Payasam with jaggery | Poha kheer with jaggery - Rice flakes payasam recipe

I make this aval payasam every Friday for Lakshmi pooja. This is the simplest & delicious payasam that can be made in 10-15 minutes in a pressure cooker with a video below. 

INGREDIENTS

1 cup - 250ml

Thick rice flakes / Poha/ Aval - 1/2 cup Powdered jaggery - 3/4 cup or 1 cup Boiled milk /coconut milk - 1/4 cup Cardamom seeds - 2 nos (powdered) Ghee - 2 tsp Water - As  required (around 2 to 2.5 cups) Roasted Cashews - a few For additional flavour roast in a tsp of ghee & add the following Cloves /Krambu- 2 nos Roasted Nutmeg powder/ Jathikkai - A pinch Edible camphor / Pachai karpooram - a pinch

HOW TO MAKE AVAL PAYASAM - METHOD

Heat a kadai with a tbsp of ghee and roast the cashews. Set aside. Clean the aval & remove the drbris if any.  In the same kadai,  roast the cleaned aval and cardamom together for 3-4 mins. Aval becomes crispy and turns little brown. Allow it to cool. Powder it nicely. If you don't want to powder the aval, wash the roasted aval and cook it.   Now take the water in a bowl and add the powdered aval. Mix well, there should be no lumps. Cover and cook for 5 mins. Stir in between and check the water level. Add more water if needed. It thickens after few minutes. Now add the powdered jaggery and mix well. Allow it to boil for 5-10 mins. Finally add the roasted cashews. Add the items given under "flavour" if necessary. Switch off the flame and add 1/4 cup of boiled milk or coconut milk. Serve hot or cold !!

NOTE

U can add coconut milk for richness. But it should be added at the end before switching off the flame. If you feel sweetness is more, add little boiled milk. When you add milk along with jaggery , payasam gives a curdled look. To avoid this, add milk only after switching off the flame. If you want, you can replace jaggery with sugar. Here i've powdered the aval. If you wish, you can roast the aval, wash and cook as it is. It will take little more time to cook. So you can use a presssure cooker for quick cooking.



Technorati Tags: Aval payasam,poha payasam,dessert with rice flakes,Avalakki payasam,Easy payasam

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PHIRNI RECIPE – MILK PUDDING USING RICE FLOUR

PHIRNI, a famous North Indian dessert is usually made with rice soaked & grind to a smooth paste. For a change I tried with rice flour suggested by MB in her cookbook. Its very easy to make and tasted great . Its a very good replacement for Payasam.

Usually Phirni looks thick. I made it little thin as per our taste. Please make it as you like. I have updated this recipe as per the suggestions given by an anonymous reader. If you want to make badam phirni, soak few badams in water , blanch & chop them finely. Add the chopped badam at the end after switching off the flame. I used badam just to garnish.

INGREDIENTS :

• Milk – 1/2 litre ( around 2 cups )
• Rice flour – 3/4 tbsp
• Sugar – 1/2 cup
• Cardamom powder – 1/4 tsp
• Cashewnuts , pista & badam – Few (finely chopped)
• Rose water  or kewara - 1/2 tsp (for additional flavor , I dint use)

METHOD :

• Mix rice flour in 1/2 cup of milk and without forming any lumps.
• Heat rest of the milk in a heavy vessel.
• When it starts to boil, add the rice flour paste and cook stirring constantly.
• It takes nearly 15-20 minutes to thicken. Keep the flame medium low - high to avoid spilling. Stir now & then..
• When the milk becomes thick add sugar & switch off the flame..
• Stir well till the sugar dissolves completely. Check for sweetness .
• Mix cardamom powder , rose water & chill in refrigerator (* Do not freeze )

Serve in small cups with fried nuts on top !!
NOTES :

• I made it slightly thin. Add milk if you want more diluted. Adjust sugar accordingly.
• Thickening time of milk may vary according to the heat. 
• U can add saffron soaked in warm milk instead of cardamom powder & name it as “ kesar phirni “. 
• We can use fine chiroti rawa for thickening of milk instead of rice flour.

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SAGO PAYASAM / JAVVARISI PAYASAM WITH JAGGERY - PAYASAM RECIPES

(pics updated)
Hello everybody ,
How r u all ? Sorry for absconding these days .I had an unexpected trip to my native and i was there for the past one week.Some of my readers have asked me why i am not regular in my posts .Actually  i felt happy that there are some friends who visit my blog regularly and care for me..plz be around and encourage me.Hope I’ll try to be in par & will come out with nice recipes..
Now coming to this post , every friday i do vilakku pooja at home and i usually make AVAL or  RICE payasam .Today for a change, i tried javvarisi payasam with jaggery.I learnt this from my MIL.. It came out very well and tasted yum.. But i forgot to add cashews &  cloves..   ;)

 

INGREDIENTS SAGO / JAVVARISI ( I used white big ones ie..maavu javvarisi ) – 1/4 cup Powdered jaggery – 1/3 cup  Cardamom – 2 nos (powdered) Cashew – 2 nos (fried in ghee) Cloves – 1 - 2 no ( fried in ghee) Ghee – 2 tsp Coconut milk – 1/4 cup Milk & water – As needed

METHOD : Take a kadai and add a tsp of ghee..Fry the cashews and cloves.set aside. In the remaining ghee , fry the sabudana for 5-7 minutes in low flame till it puffs up slightly ..(  the size of the sabudana gets bigger and becomes crispy) .Do it in medium flame.Please make sure u don’t burn it.. Now cook the roasted sabudana with water till it turns transparent..Make sure the sabudana is not over cooked and turns mushy instead it should be visible & separate. When the sago cooks, the middle portion looks white. Take one and press it with finger. No need to wait for sabudana to become transparent. When its soft, switch off the flame. It will cook completely in the heat of water and becomes transparent.   Then in a wide mouthed bowl take the powdered jaggery and add water to cover it.Melt the jaggery to make a syrup and allow it to boil till the raw smell disappears. Add this syrup to the cooked sabudana and mix well.Let it boil for sometime..If you feel this mixture is very thick , add some water and boil it.Don’t add milk at this point becoz it will curdle.Always Milk should be added after removing from the flame.Then add the roasted cashews, cloves and cardamom powder. Remove from fire and add the coconut milk.Add some boiled milk to make it watery / thin. Enjoy !!

TIPS :

• If u think, u have added more jaggery and if it is very sweetish , add milk to reduce the sweetness.. Coconut milk gives  a nice  flavor & texture to this payasam , so dont forget to add it at the end.
• Please add milk or coconut milk only after switching off the flame otherwise payasam gives  a curdled look.

Technorati Tags: sabudana payasam,sago payasam with jaggery,sago payasam recipe,sago kheer recipe,payasam recipes,festival recipes

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Tamilnadu Lunch Menu 1- South Indian Lunch Menu Ideas

                        

Last week my in-laws were here .We spent 5 beautiful days together.I prepared these dishes for lunch.Generally we have thogayals for lunch.So i prepared Ridge Gourd thogayal , Gooseberry – curd pachadi , Puli keerai ,Broad Beans sambar , Carrot – beans poriyal,Urad dal Vada , Papad & milk kheer .I am sending this post to my SIL's  "Show wat u cook for Guests" event.

PULI KEERAI

Let me start from Puli keerai.Hope u can find out from the dishes.I normally prepare keerai kadaiyal.For a change , i tried puli keerai by asking my mom.It was very tasty when had with plain rice & ghee.So here comes the ingredients & method of preparation.

Ingredients

• Arai Keerai / Mulai keerai –2 cups (chopped)
• Tamarind – a small gooseberry size
• Red chilly – 2-3 nos
• Salt & water – As needed.

To season

• Ghee – 2 tsp
• Mustard seeds – 1/ 2 tsp
• Urad dal – 1/2 tsp

Method:

• Remove & Wash the leaves and cook it along with tamarind & red chilly.
• Let it cool & then grind with salt to make a smooth paste.
• Do the seasoning.Serve with plain rice & ghee !!

RIDGE GOURD THOGAYAL

Ingredients

• Ridge gourd – 1 no (medium size)
• Tamarind – Medium gooseberry size
• Red chilly – 5 nos
• Urad dal – 1 tbsp
• Hing – 2 pinches
• Salt & water – As needed.
• Oil – As needed

Method :

• Heat a kadai with a tsp of oil and roast urad dal , red chilly & hing.Set aside.
• Soak tamarind in little warm water and keep aside.
• Peel the skin of ridge gourd using a peeler and cut into small pieces.
• Heat the kadai with a tbsp of oil and saute the ridge gourd pieces till its completely cooked.May take 10 mins in medium flame.
• Let it cool . Finally grind everything to make a smooth paste.
• Serve with plain rice and sesame oil.

CARROT– BEANS PORIYAL

Ingredients

• Carrot – 2 nos
• Beans – 10 nos
• Moong dal – 2 tsp
• Sambar powder – 1 tsp
• Grated coconut – 2 tbsp
• Salt & water – as needed.

To season :

• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Jeera – 1/4 tsp
• Curry leaves – A sprig

 Method

• Wash & cut carrot , beans into small pieces.
• In a vessel take the veggies along with moong dal , Sambar powder & Salt.
• Add the required amount of water and cook it.Take care the moong dal should not become mushy.It should be just blossomed.
• Once its cooked well , remove & cool.Drain the excess water if any ( I usually add that water to sambar )
• Heat a kadai with a tsp of oil and do the seasoning.Finally add the cooked veggies and toss well.
• Add the grated coconut and mix well. Saute for 5 mins & remove.
• Serve as an accompaniment for Sambhar / Rasam & Curd rice.

BROAD BEANS SAMBAR / AVARAKKAI SAMBAR

Ingredients

• Broad Beans / Avarakkai – 10 nos (cut into two)
• Toor Dal – 1/3 cup
• Tamarind – Big gooseberry size
• Home made Sambar Powder –  2 tsp (Refer at the end of this post)
• Sambar onions / Shallots – 10 nos
• Green chilly – 3 nos (slit cut)
• Tomato – 1 no ( finely cut)
• Curry leaves – a sprig
• Hing /asafetida – 3- 4 pinches
• Salt & water – As needed.

To Season:

• Mustard seeds – 1/2 tsp
• Fenugreek Seeds – 1/4 tsp
• Curry leaves – a  few.
• Red chilly - 1 no
• Coriander leaves – To garnish

Method:

• In a Pressure cooker take toor dal with a pinch of turmeric powder and a drop of oil .Add the cut broad beans pieces to it with required water..Cook for 1 –2 whistle till the dal turns mushy.Mash it with a ladle.Set aside.
• Soak Tamarind in warm water for 15 mins and extract the juice from it.
• Peel the sambar onions and Slit cut the green chilly into two.
• Heat a kadai with oil and splutter the mustard seeds &  fenugreek seeds & pinched red chilli.Then add the sambar onions, Green chillies & curry leaves and tomato pieces.Saute well.
• Then add the tamarind extract , Sambar powder , a pinch of turmeric powder , 3 pinches of hing & few curry leaves.
• Cover & let it boil till the onions get cooked.Nice aroma arises.
• Finally add the cooked toor dal along with broad beans and let it boil for another 5 mins.
• Remove & Garnish with coriander leaves.

Serve hot with plain rice & ghee !!

URAD DAL VADA

U can refer here for the recipe & preparation.I added a tsp of toor dal & a tsp of raw rice while soaking a cup of urad dal. Remaining the same as given there.

MILK KHEER

U can find the actual recipe in this blog .I just added 2 pinches of cardamom powder.Else the same procedure.It was very tasty & rich. Thanks a lot Jeyashri .

SAMBAR POWDER RECIPE

• Coriander seeds – 1/4 kg
• Red chilly – 1/4 kg
• Fenugreek seeds – 50 gms
• Toor dal – 50 gms
• Channa dal – 50 gms
• Pepper corns – 50 gms
• Jeera – 2 tbsp
• Turmeric powder – 50 gms

Bye for now

Technorati Tags: Lunch menus,Tamilnadu lunch menu,South indian lunch recipes,lunch menu ideas,lunch ideas

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RICE PAYASAM , MANGO PACHADI | TAMIL NEW YEAR RECIPES

Wish you all a very happy and prosperous Tamil new year:).

To celebrate Tamil new year, we usually make rice payasam / Arisi payasam and Mango pachadi along with other lunch recipes like rice,  sambar, Poriyal  and Vada for tamil new year as offerings to god. I learnt these recipes from my MIL. Rice payasam is a very tasty , rich dessert recipe with jaggery, coconut milk and milk. Mango pachadi has all the 6 tastes ie Sweet, salt, tangy, sour, spicy and saline which denotes our life with all the stages. . Try these recipes, offer to god and have a great new year. Color of payasam and pachadi may vary based on the color of jaggery.

RICE PAYASAM / RICE KHEER

Ingredients

Raw Rice – 1/4 cup Moong dal – 1.5 tbsp Powdered jaggery –  3/4 cup (adjust to ur taste) Thick coconut milk – 1/4 cup Milk – 3/4 – 1 cup Cardamom powder – 1/4 tsp or 2 cardamoms powdered. Water – 3 cups (depends on the quality of rice ) Fried Cashew nuts – to decorate Fried cloves – 2-3 nos Roasted and powdered jaathikkai /Mace – a pinch

Method

Roast rice and moong dal separately in a kadai with little ghee till the rice puffs and dal turns light golden brown. Now transfer the roasted items into a cooker with adequate water. Pressure cook for 1- 2 whistles till it turns mushy. Once it is done, mash the rice well and add the jaggery and let it melt. Boil till the raw smell leaves and becomes frothy. Add water if necessary so that it doesn’t get burnt. Stir constantly. Boil in low flame.( Or you can make jaggery syrup and add to it) Mix well and then add the thick coconut milk, stir it well. Let it boil once and transfer it to the serving bowl. Then add the cardamom powder, fried cashews, cloves and jathikaai powder along with 1/4 cup of milk. As time proceeds, this payasam may get thicker, so add milk accordingly to make it watery and check for sweetness. Decorate it with saffron if you wish:)

MANGO PACHADI

Ingredients

Raw mango – 1.25 cups ( 300 gms ) Green chilly – 1 no (Finely chopped) Powdered jaggery – 1/2 cup Grated coconut – 1/4 cup Salt – very little Water – as needed. Neem flower – 1 tsp ( dry roast till nice aroma & crush it with hands) To season Oil – 1 tsp Mustard seeds – 1/4 tsp Urad dal – 1/4 tsp Red chilly – 1 no (pinched) Curry leaves – a sprig

Method

Cut the raw mango into slices and cook with finely chopped green chilly and little salt and water. Let it cook well. Once it starts to turn mushy , add the powdered jaggery and let it melt and boil till the raw smell leaves. Boil in low flame. Meanwhile grind the coconut with little water. Add the ground coconut paste to the cooked mango mixture. Mix it well and season with mustard, urad dal , red chilli and curry leaves. Add the crushed neem flower at the end. ( This step is optional, we add for this occasion only) . mix well and serve.. Pachadi is ready !!

NOTE

• If the mango is too sour , you may have to add more jaggery. To avoid this , add more water to cook the mango & drain the additional water while boiling. It helps to remove the sourness.
• U can follow this recipe and make pachadi with Raw banana stem (Vazhaithandu ) and yellow pumpkin..

Technorati Tags: Tamil new year recipes,Tamil new year,Mango pachadi,Rice payasam recipe,rice payasam,rice kheer recipe,Arisi payasam recipe,arisi payasam,Payasam for pooja,Payasam varieties,payasam recipes,payasam,Pachadi recipes,pachadi varieties,pachadi,manga pachadi

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