Paruppu Payasam.

Paruppu Payasam.
A vegan pudding or kheer with moong dal or yellow lentil. Coconut milk, roasted moong dal, fried cashew nuts and raisins, jaggery and cardamom made this payasam or kheer divine. This payasam is an Onam special recipe. Usually made for prasad or offering to deities in the temples of South India. It also made for special occasions.
And this pudding is sweetend with jaggery so its a healthy option to satisfy your sweet craving.

According to Wikipedia Tamil Nadu lies in the southernmost part of the Indian subcontinent and is bordered by the union territory of Puducherry and the South Indian states of Kerala, Karnataka, and Andhra Pradesh. Its capital and largest city is Chennai (formerly known as Madras).

The cuisine of Tamil Nadu deserves special mention because of the rich taste of the culinary items. Many items of Tamil Nadu cuisine are accredited internationally and are unique in their own ways.
A typical Tamil Nadu meal consists of steamed rice, lentils, grains and vegetables. This food is taken almost by every household member. But in special occasions there are special menu that are prepared with great care and concern.
To read more about Tamil Nadu cuisine click here.

If you are a regular reader of my blog then you know that I am a member of Facebook group Shhhhh cooking secretly challenge. And every month we share a recipe from different Indian States. This month sharing this recipe from Tamil Nadu cuisine.
Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.

This month my partner is very talented blogger Archana Gunjikar Potdar who blog at The Mad Scientist Kitchen.
Visit her space for different types of healthy and delicious recipes. Recently she posted a very interesting and mouthwatering recipe of Caramel apple and plum mini pizza.
Archana gave me ghee and cardamom as secret ingredients and I gave her pepper and cumin. Archana made a delicious rice dish with these ingredients. Check out the recipe here.

This moong dal payasam or paruppu payasam is very easy to make and taste heavenly. You can keep it in refrigerator and enjoy chilled. No sugar used so you can say it is a healthy option for dessert.

Recipe

Moong dal or yellow lentil – 1/2 cup

Jaggery – 1/2 cup + 2 tablespoon

Ghee – 1&1/2 tablespoon

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Grated fresh coconut – 1/4 cup, optional

Cardamom powder – 1 teaspoon

Coconut milk – 1 cup

Water – 2 cup + 1/4 cup

Method

1. Dry roast the moong dal or yellow lentil till aromatic.

2. Wash well and pressure cook with 1 cup water for 4 – 5 whistle or after 1 whistle reduce the heat and cook on simmer for 15 minutes.

3. Let the pressure settle down on it’s own.
Open the pressure cooker and mash the dal with a spoon or spatula. Add 1/2 cup water and mix well.

4. In a pan boil 1/4 cup water and jaggery till the jaggery dissolved completely. Strain the mixture if any impurity and keep aside.

5. Heat ghee or clarified butter in a pan. Fry the cashew nuts in it till light brown. Remove from ghee.

6. In the same ghee add raisins. When the raisins fluff up immediately remove from ghee.

7. In the same pan add the boiled dal, jaggery syrup and 1/2 cup water. Mix well and let it boil. Keep stirring.
When the mixture becomes thick, reduce the heat.

8. Add coconut milk and cook on simmer for 4 – 5 minutes. Don’t increase the heat. Cook on low heat to avoid curdling coconut milk.

9. Keep stirring to avoid sticking at the bottom.

10. Now add cardamom powder and fried cashews and raisins. Mix well and remove from heat.

11. Garnish with fried cashews and raisins.
Serve warm or room temperature or keep in the refrigerator and serve chilled.

Notes

1.You can use any milk instead of coconut milk.
2. Dried sliced and fried coconut can be used instead of grated fresh coconut. Or you can use both.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Shakkarai Pongal

Sakkarai pongal.
A delicious dessert from Tamil cuisine.
Pongal is a popular rice dish, originating from Tamil Nadu. In Tamil “pongal” ” means to ” boil over ” or “spill over”.
Sakkarai pongal (literally sweet pongal) is generally prepared in temples as a prasadam, (an offering made to a deity). This type of pongal is also made during Pongal festival in Tamil Nadu.
Ingredients can include rice, coconut and mung bean. Sakarai pongal is traditionally sweetened with jaggery, which gives the pongal a brown colour, though it can be sweetened with white sugar instead.
Source – Wikipedia

This post is going to be a part of a Facebook group Recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is very talented blogger Priya Iyer who blog at My word through my eyes.
Check out her space for delicious and authentic recipes. I have selected this recipe Classic shakkari pongal from her space.

 

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I love the aroma of ghee fried moong dal. So I have fried the dal. This dessert is not only delicious but aromatic. I am sure you will love the taste and flavour. Jaggery, ghee fried moong dal, cardamom and nutmeg made this dessert super yummy and aromatic. Nutmeg is optional if you don’t like, then you can skip it. If you want to make it vegan then skip milk and use water instead.

Recipe

Rice – 1/4 cup

Moong dal or yellow lentil – 1/4 cup

Jaggery powder – 1/3 cup + 2 tablespoon

Ghee or clarified butter – 1 – 2 tablespoon

Coconut – 1/4 cup, grated

Water – 2 cup

Cashew – 2 tablespoon, broken

Raisins – 2 tablespoon

Milk – 1 & 1/2 cup

Cardamom powder – 1/2 teaspoon

Nutmeg powder – 1/4 teaspoon, optional

Method

1. Rinse and drain the rice and dal separately.

2. Heat ghee in a pan add the cashew nuts. Fry till the cashews becomes light brown. Remove from ghee.

3. Now fry the raisins. When the raisins fluff up immediately remove from ghee.

4. In the same pan add drained moong dal. Fry till the dal starts to change it’s colour.

5. Add the rice and fry with dal for a few seconds.

6. Transfer the fried rice and dal in a pressure cooker. You can also fry the dry fruits, rice and dal in pressure cooker.

7. Add 2 cup water in pressure cooker. Close the lid and cook for 4 whistle or till rice and dal becomes soft.
Let the pressure settle down on it’s own.

8. Open the pressure cooker. Mash the rice and dal with a spatula or ladle.

9. Add milk and let it boil. When it starts to boil, add grated fresh coconut and reduce the heat.

10. Cook on simmer for 10 minutes or till you get your desired consistency. Keep stirring.

11. Don’t make it dry. It will dry up when cool. Keep the consistency like kheer or rice pudding.

12. Add jaggery powder and mix. I like less sweat but if you like your shakkari pongal more sweet then taste and add 1 tablespoon more jaggery powder if require.

13. Add fried cashews, raisins, cardamom powder and nutmeg powder. Mix well and remove from heat. Nutmeg is optional if you don’t like the flavour, then you can skip it.

14. If it’s become too dry add little more milk or water.
Your shakkari pongal is ready. Serve warm or cold. It will be delicious in both ways.

Notes

1. If you want to make it dairy free, then omit milk and use only water.

2. Colour of this dessert depends on the colour of the jaggery you are using.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Sprouts Sundal 

Sprouts sundal.

Very easy to make yet delicious dish made with mung sprouts.

You can serve this side dish as breakfast or evening snack too. A very nutritious filling and yummy dish.

Sundal is a traditional south Indian dish from Tamil Nadu. A very delicious and nutritious dish.  It can be prepared using different legumes.

 Sweetness of pomegranate seeds and the flavour of lemon makes this sandal super yummy. 

I have shared two more sprouts recipes.

Sprouts and oats cutlets

Sprouts appe 

Sprouts are wonder food due to its high nutritional value. Natural sprouts are good for a healthy body and mind development. It ensures blood purification and strengthens the immune system. In Naturopathy, sprouts are termed as medicine because of its preserving and promoting health aspects. Sprouts are associated with amazing health benefits of sprouting.

Sprouts are known as health Rejuvenator and mood fresher. Sprouts are rich in fibre, protein, minerals, vitamins and enzymes, that’s why, they are known as miracle food.

Source

I have made it without onion garlic but you can add onion garlic if you like. Read notes for onion garlic method. 

Recipe 


Mung sprouts – 1 heaped cup 

Curry leaves – 10 – 12

Cumin seeds – 1/2 teaspoon

Mustard seeds or rai – 1/4 teaspoon

Dry red chilli – 1

Asafoetida or hing – a small pinch 

Green chilli – 1 chopped

Ginger – 1/2 inch piece, grated

Salt to taste

Cumin powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon, optional 

Turmeric powder – 1/4 teaspoon

Oil – 1 tablespoon

Fresh coconut – 1/3 cup, grated 

Lemon juice – 1 teaspoon

Pomegranate seeds and grated coconut to garnish 

Method 


Wash and soak the green mung beans overnight.

Next day drain the water completely. Beans should be moist.

Cover the bowl and keep aside for one day. Next day you will get sprouted beans. If you want longer sprouts keep it for one more day.

Wash the sprouts well. You can boil or steam the sprouts. I like the crunch so I didn’t.

Heat oil in a nonstick pan. Add mustard seeds or rai. Then add cumin seeds. Let them splutter.

Add grated ginger and green chilli. Saute for one minute.

Add curry leaves, dry red chilli and asafoetida or hing. And then add the sprouts.

Add salt, cumin powder, turmeric powder and red chilli powder. Mix well.

Saute for 5 – 6 minutes on low medium heat.

Remove from heat. Add grated coconut and lemon juice. Mix well.

Taste and adjust the seasoning.

Serve hot as a side dish or enjoy bowlful as a snack. I like it bowlful with little more lemon juice.

Notes –

1. If you want to use onion add sliced one onion with curry leaves.

2. You can also add minced or grated garlic with onion. Fry till onion becomes translucent and then add the sprouts.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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