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.
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.