Paasi Paruppu Payasam - Green Gram Dal kheer

SNC is monthly challenge organized by Divya Pramil of You too can cook Indian Food .In this event two teams challenge each other with their authentic regional recipes. Divya from southern team challenged us with this Paasi Paruppu Payasam / Green Gram Dal Payasam. I never heard about this recipe before this challenge. So tried it first time and is easy, tasty and authentic recipe.

Pasipparupu payasam is a traditional payasam made in south India for auspicious south Indian festivals. This is traditionally made with water but I made with milk for getting the extra creamy texture.

Ingredients:

100 gm Split green gram dal / Yellow moong dal / Paasi paruppu

25 gm Raw rice/Pacharisi (nearly half cup or a handful; optional)

200 gm Jaggery / Achu Vellam (nearly 5 pieces)

10 to 15 Cashew nuts  

3 Cardamom pods (or) ¼ tsp Cardamom powder

2 tbsp Grated coconut (or) 12 Coconut pieces (1/2 inch long)

150 ml Milk  

1 tbsp Ghee (you can be generous here you can add another tbsp too)

 ½ tsp Saffron (soaked in warm milk)

Method:

* Wash dal and rice in water and set aside. 

* Grind Coconut pieces and Cardamom pods coarsely and set aside. (If you are using grated coconut    grind the cardamom pods alone, you can add grated coconut as it is.)

*Take jaggery / Achu Vellam, place inside a paper and crush it into smaller pieces using a meat tenderizer or hammer. Then put in a blender or mixer grinder and grind jaggery into fine powder; set aside.

*  In a pressure cooker add split green gram dal/moong dal/paasi paruppu, raw rice/pacharisi (rice is optional, if you do not have raw rice you can add basmati rice too)  then pour 300 ml of water, close the lid, place the whistle or regulator and pressure cook for 10 minutes on low flame.

* Open the lid after 10 minutes or after the pressure drops. 

* Then mash the well cooked dal, pour milk and place on flame. Stir well. (Cook on low flame)

* This consistency will be perfect so, extra water is not necessary here, but if you feel your dal is thick even after adding milk, and then add a little more water.

* Then add the jaggery powder and stir well. Check for sweetness and add more jaggery if necessary. 

* Add the grated coconut (or) the prepared coarse coconut mixture and stir well. Cook for a minute or 2.

* In another pan/tadka pan add ghee, when its starts to melt add the cashews and fry till it turns brown and add it to the payasam. (Always fry cashews on low flame else it will burn quickly, and when it starts). Add Saffron milk.

* Remove from flame and serve. (As time goes the kheer will thicken, if it thickens up too much, just place on flame, add some more milk or water and stir well)

Thanks to Divya for this delicious payasam...

Sending this recipe to Divya

Khandvi Gujarat's famous farsan

Hi friends welcome to all at Southern & Northern challenge 7. This is very well knows event organized by our friend Divya Pramil of You too can cook Indian Food . In this event two teams challenge each other with their authentic regional recipes. Each team gets the time of full month to prepare and post the recipe on their blog click here to know more about this event. Divya gave me an opportunity to host SNC 7 April event to me on behalf of Northern team.

I am basically from Gujarat. The traditional Gujarati thali mostly encompasses rotli, dal, shaak, rice, sweets and farsan. Farsan is very important part of Gujarati thali.  Khaman dhokla, Kachori, Sev khamni and Khandvi are very popular farsan. So I am here with my regional recipe Khandvi to challenge southern team. Khandvi is very popular farsan (snacks) of Gujarat. This is made with very simple and handy ingredients. 

Ingredients:

1 cup besan (gram flour)

½ cup sour curds

1 ^½  cup water

¼ tsp turmeric powder

1 tsp sugar

Salt to taste

For Tempering:

 1 tbsp oil

 1 tsp mustard seeds

 1 tsp sesame seeds

 1 tsp asafoetida

 8 to 10 curry leaves

 1 green chili chopped

 1 whole dry kashmiri red chili

For The Garnish:

 2 tbsp grated coconut

 2 tbsp finely chopped coriander

Method:

 1) Mix together besan, curd, turmeric powder, sugar, salt and water blend the mixture to make a smooth batter .Taking care that no lump remains.

2) Transfer the mixture into a non stick pan and heat on medium heat, while stirring   continuously for 10 minutes or till it becomes thick. Spread a spoon of the batter on surface and wait for a few seconds and try to roll out, if it is done, then remove from heat.

3) Place the mixture immediately on the marble kitchen counter or on the back of a thali. Spread evenly using a spatula into very thin sheets. Allow besan layer to dry for about 5 minutes.

 4) Cut the besan layers into broad strips of 2 inches and roll out it. Place the cut rolls on a serving dish. 

5) Heat the oil in a pan for tempering add, mustard seeds, sesame seeds when the seeds crackle add asafoetida, curry leaves, green chili chopped, whole dry kashmiri red chili and sauté for second. Sprinkle the tempering over the Khandvi rolls and garnish with chopped coriander and coconut.

Tips:  1) To avoid lumps of besan into mixture strain besan using strainer.

               

          2) Prepare your marble kitchen counter clean before this process.

In case you have any query or suggestion regarding this recipe, please feel free to contact me on my email id gujaratizaika@gmail.com

16)http://redchillycurry.com/?p=4438

Please check out the Southern team's challenge Click here



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