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

Day 7

Rice Coconut Payasam



Ingredients
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.

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