Happy Vishu To All My Dear Friends
We all know that Vishu is a festival celebrated all over Kerala. The most important event in vishu is the Vishukkani which literally “the first thing to be seen on the vishu day post waking up”. As I grew up in Andhra, I didn’t now much about this festival. Later on I knew the importance of this festival and how each and every keralite celebrated this with much fanfare and vigor in Kerala. So I thought of making this payasam for vishu as my Husband likes this a lot. All these years I was thinking of making this payasam as a very hectic process of making coconut milk and boiling the gram dal and so on, but actually this is not much tiring and the end result is yummmmy …:)
We all know that Vishu is a festival celebrated all over Kerala. The most important event in vishu is the Vishukkani which literally “the first thing to be seen on the vishu day post waking up”. As I grew up in Andhra, I didn’t now much about this festival. Later on I knew the importance of this festival and how each and every keralite celebrated this with much fanfare and vigor in Kerala. So I thought of making this payasam for vishu as my Husband likes this a lot. All these years I was thinking of making this payasam as a very hectic process of making coconut milk and boiling the gram dal and so on, but actually this is not much tiring and the end result is yummmmy …:)
Ingredients:
- Cheru Payar / Greem gram dal- 1cup
- Thick Coconut milk- 1cup
- Thin coconut milk- 2cups
- Sago- ½ cup
- Jaggery- 1cup
- Dry ginger powder- 1tbsp
- Cumin seeds powder (roasted)- 1tsp
- Cardamom powder- 2tsp
- Cashewnuts- few
- Raisins- few
- Ghee- 1tbsp
- Roast the green gram dal in a skillet till the raw smell disappears and cook this in cooker along with thin coconut milk till soft.
- Boil 1cup of water and cook sago in it. After it gets cooked, drain of the excess water and wash it in cold water. Keep it aside.
- Heat jaggery in water till it melts, then strain it using a sieve. This melted jaggery and sago is added to the cooked dal.
- Add the dry ginger powder, roasted cumin powder and cardamom powder and stir well.
- In this add thick milk and bring it to slow boil and turn off immediately.
- Heat ghee in a pan and roast cashewnuts and raisins. Add this to the above made payasam and serve warm.
To this we can add roasted coconut pieces.
I am sending this to Kerala Kitchen an series hosted by Ria.
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