October 7, 2009

Navarathri Day 7 & 8 - Rice coconut Payasam, Cherupayar Sundal & Moong Dal Payasam and Kabuli Channa Sundal

Day 7

Rice Coconut Payasam

Rice - 3 tblspn

Coconut - 1/2 portion

Milk - 1 cup

Cardamom powder - 1 tspn

Ghee - 2 tspn

Cashewnuts - 10 nos

Wash and soak rice in enough water for half an hour. Grate the coconut. Grind the soaked rice and grated coconut together into a coarse paste. Take two cups of water in a wide vessel. Mix in the ground coarse paste to the water. Boil over low fire, enabling rice to get cooked well. Keep stirring to avoid lumps. Rice turns lumpy quickly on cooking. When rice is cooked well, add sugar. Stir well. When sugar is fully dissolved, add the milk. Bring to a boil and let it simmer for few minutes. Stir in the cardamom powder and roasted cashewnuts and remove from fire.

I followed the recipe from Meenakshi Ammal's. The recipe said 3/4 cups of rice. I used the said amount and the payasam turn into a pudding consistency. Then I adjusted by adding milk. So in the recipe I gave above, I have reduced the amount of rice.

Cherupayar/Whole moong Sundal - Sweet.

The procedure is same as the vella payar (black eyed beans) sundal. With whole moong, no soaking is required. I just dry roast and pressure cook. It cooks mushy and is perfect for the sundal.

Day 8

Moong Dal Payasam

Moong dal - 3/4 cup

Jaggery - 1 cup

Milk - 2 cups

Roasted cashewnuts - 10 nos

Elaichi powder - 1/2 tspn

Dry roast moong dal over low fire for few minutes. Pressure cook dal and it should be cooked well. Melt jaggery in 1/2 cup of water in a thick bottomed vessel. When the syrup starts bubbling, stir in the cooked and mashed dal. Let it simmer for few minutes so that the dal soaks in the jaggery flavor. Stir in boiled milk and boil for few minutes. Don't let it simmer since it might curdle. Usually, with jaggery, coconut milk is used. Add elaichi powder and garnish with roasted cashewnuts.

Kabuli Channa Sundal

The procedure is same as the kadala sundal given earlier

And with another one post, I will finish the Navarathri series.  I wanted to post these as and when it was made. But could not. After Navarathri, the days went in a flash and by the time I finish with these, its time for Diwali treats.


  1. I appreciate that you had time to take pics! I didn't do anything. Just made, offered and ate it up!

    I find Meenakshi Ammal's recipes a little difficult to follow and found some of them very very different from the method we follow. Must be because she was Iyengar!

  2. The recipes are looking very interesting, more than that I admire all the effort and warmth with which you have made all of this.

  3. good recipes dear..........and good that u offer prasadam every day.....and taking the pics after cooking and pooja, is really a great thing.....bye

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  5. Yes, how fast days go by. It is almost Deepavali! All dishes are really good! Atleast you got to do them for us, I've no pictures! God willing I can do a series next Navrathri :)

  6. Am drooling rite now over both payasams, looks delicious..

  7. So many dishes,,wow.I can't imagine how will you be celbrating diwali.

  8. Yummy dishes,I love the coconut/rice combo payasam the best of all!

  9. Hope u celebrated in grand manner!

  10. Harini, knowing ur busy schedule, the fact, that you prepared them, is a great thing. Meenakshi Ammal's are tamil iyer recipe and I too find some different from our Palakkad Iyer way of cooking.

    Latakka, Kudos to you for setting up a golu, just after moving to a new home. I am not sure if i would hv the enthu to do that.

  11. i have never tried adding coconut to rice payasam..am going to try out next time..all the prasadams looks delicious..


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