Friday, April 16, 2010
Rice &Greengram Payasam
When it comes to payasam my father is the guru. He is a master at it and makes various kinds. Recently, for a family function all the men decided to get together and under his guidance make payasam, for a party of around 400. I mean, my dad is no Chef. His profession was with the education board and at this age to take up a challenge like this? I am sure my mom was anxious and fretted till the whole thing was over but from the reviews I have heard it was a success. When I talk about payasam and discuss recipe with my dad and sister they are all information about how to go about it. I am not as good as my dad but the recipe you can believe is coming from the right hands. Tried and tested a million times you will not be disappointed. Enjoy a sweet treat and wish you have a pleasant weekend.
Rice (preferably Red)- 2/3 cup
Moongdaal/cherupayar parippu (dry roasted)- 1/3 cup
Coconut Milk(canned)- 1 cup+ 1/4 cup (see the notes if you are using fresh coconut milk)
Jaggery (melted)- 2cups/to your taste
Ghee- 2 Tbsp+ 1Tbsp
Cardamom powder- 1/4 tsp
Cumin Powder- 1/2 tsp
Ginger Powder- 1 tsp
Cashews(raw)- 2 Tbsp
Coconut slices(preferably copra)- 2 Tbsp
1.Dry roast the moong daal till it turns slight golden brown and let it cool by spreading on a paper.
2.Wash and drain the rice and keep aside.
3.In a thick bottom pan cook the roasted daal after adding 3-4 cups water.Once it starts boiling, reduce the heat and allow to cook till it is half done. This took me about 11 minutes.The time varies depending on how much you have roasted it.
4.Now add the rice and boil again .Reduce the heat and let it cook completely.
5.The trick is to get both the daal and rice done at the end, without overcooking any.
6.This took me around 16-17 minutes.Stir carefully in between. If you think water is less add a little more and boil before reducing the heat.
7.The water should be a little bit on the higher side, compared to cooking rice for fried rice or for lunch.
8.Meanwhile keep the coconut milk ready.If you are using canned one, take 1 cup and add 2 cups of water in it and mix well.
9.In the remaining 1/4 cup coconut milk add the spice powders and mix well, so that there won't be any lumps.
10.Once the daal and rice is cooked add 2Tbsp of ghee and melted jaggery into it and stir well.
11.Once it starts boiling the mixture will start splattering, so be careful, and don't forget to reduce the heat while stirring continuously.
12.You have to continue stirring till it gets one thread consistency.
13.At this point slowly add the coconut milk water mixture and continue stirring. Now you could keep the heat at maximum.
14.One it boils well, say 3-4 minutes switch off the heat.
15.Add the coconut milk-spice mixture ad mix well.
16.Heat 1 Tbsp ghee in a frying pan and fry cashews, raisins and coconut slices, one by one, till they turn golden brown and garnish the payasam.
If you are using fresh coconut milk, first you have to add the 3rd pressed milk followed by 2nd milk.Use the first pressed milk (without any water)for mixing the spice powders.