October 1, 2009

Navarathri Day 3 & 4 - Avil Payasam, Kadalai sundal, Arisi Paruppu Payasam & Kesari

Day ~ 3

Aval Payasam & Black Channa Sundal

I have posted the recipe for Aval Payasam earlier.




Brown Chickpeas  Karuppu Kadalai Sundal


Brown chickpeas - 2 cups
Turmeric a pinch
Salt

To season
Coconut Oil - 1 tblspn
Mustard seeds - 1 tspn
Green chilly - 2 nos
Red chilly - 1 no
Ginger - a small piece
Hing
Curry leaves - few
Gated coconut - 2 tblspn


Wash and soak the channa overnight. Rinse and pressure cook with a pinch of turmeric. These variety of chikcpeas doesn't turn mushy on cooking. Even when cooked soft, it remains firm in shape.  Drain the cooked water. Heat a kadai and do the seasoning with mustard seeds, chopped green chillies, ginger , broken red chillies and curry leaves. Add the cooked and drained chana. Mix in salt and let it cook on slow flame for the chana to soak in the flavors. You can add little of the cooked water to retain bit of moisture. Garnish with freshly grated coconut.






Day ~ 4

Arisi, paruppu payasam and Kesari


Arisi, paruppu payasam ( Raw rice, Moongdal Payasam)

Raw rice - 3/4 cup
Moong dal - 1/4 cup
Jaggery -1 cup
Ghee - 2 tblspn
Cashew and raisins - 10 nos each
Cardamom powder - 1/2 tspn


Dry roast rice and ghee separately. Roast rice till the color changes lightly. Dal can be roasted till you can smell the aroma. Leave rice and dal to cool. Wash and pressure cook in 3 cups of water. In a kadai or any thick bottomed vessel, melt the jaggery with 1/4 cup of water. Strain to remove any impurities. Boil the syrup. When the jaggery syrup starts bubbling, stir in the cooked rice and dal combo. Mix well. Continue to cook, till the jaggery flavor is abosrbed by the dal and rice. By then, the mix would have thickened. Remove from fire. Roast cashew and raisins in ghee and garnish the payasam. The paysam will not be very sweet. If you would like it having sweeter, increase the jaggery quantity.




Kesari

You can find the kesari recipe here





9 comments:

  1. Kolam azhagu, mallippoo adhaivida azhaghu, hmmmm!! Payasam excellent. book marked nei payasam, i've only eaten in Guruvayoor temple:)

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  2. Looks so yummy thats wonderful prasad.

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  3. They are divine ur prasadam!

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  4. Dear All,thanks for all your concern and am being humbled with your love.

    In fact,this is not a sudden decision,been thinking for a while now esp since my sinus have gone worse.Thank you all for supporting me and hope to meet you all at your own respective spaces.Love & have a great time..

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  5. Inviting prasadams:). The first picture with malli looks very pretty!

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  6. beautiful aval payasam and neipayasam and participate in my two events too

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  7. delicious delights.....please do participate in my first cooked food event in my blog

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