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Yummy payasam for a grand Sadhya
Published On: 31 Aug 2006
English: Green Gram
tamil: Pachai Parupu / Payatham Paruppu / Pasipayir
telugu: Pesaru Pappu / Pesalu / Pacha-Pesalu
kannada: Hesare / Hesurubelae / Idi Hesuru
hindi: Sabut Mung
Marathi: Mung / Hirave Mug
Oriya: Muga / Biri / Jhain Muga
Punjabi: Mung / Moongi
for more details, click the name of the ingredient
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
English: Tapioca Pearls/Sago
telugu: Saggubiyyam / Sabbu Beeyam
kannada: Sabkakk / Sabaki
Gujarati: Sabu Dana
Marathi: Sabu Dana
Oriya: Sagu Dana
Kashmiri: Saboo Dana
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Dry roast the dhal in a thick bottomed pan, till it turns light brown.
Pressure cook the roasted dhal along with sufficient water.
Heat up a pan (preferably Urali). 4)Dissolve jaggery in it and strain to get rid of the unwanted bits and pieces.
Keep the filtered jaggery solution on fire and add the cooked dhal to it.
Add ghee in between and stir continuously.
Grate the coconuts and extract 2 cups of thick coconut milk, 6 cups of thin coconut milk and 10 cups of very thin coconut milk.
When the water content in the pan has completely evaporated, add the thinnest version of coconut milk which is about 10 cups. Mix well.
Clean sabudana well and mix it well with a little coconut milk.
Add it to the pan and mix well again.
When the payasam boils and finally gets reduced, add the 6 cups of thin coconut milk.
When sabudana gets cooked and the payasam gets reduced again, add cardamom powder mixed with the thick milk. Mix well.
:- Do not boil. Just heat it through.
Fry the coconut pieces, cashews and raisins in ghee.
Add it to the payasam and mix well.
:- You can also add Dry ginger(Chukku) and powdered cumin seeds, if desired for a different flavour.
Made it 1st time for my son s B day. Came out very well. Excellent recipe.
It came out very delicious, even without the sabo and the cocunut pieces. Thank you for sharing this recipe Rugmini.
Very Good , Super , Very Nice
I really liked the recipe..came out well..thank You so much
I was looking for a payasaam recipe for my Mum`s aanda and I chance upon this which is the closest to what she would make. I would love to make it but the coconut pieces for garnishing are not readily available in here, though somehow she would have it. Thank you for bringing warm payasaam memories with my Mum.
I didn`t add subudana.. It came out very well.. My hubby liked it a lot.. Thanks :)
i made it for the first time.it was very yummy.
The Saboodana cannot be cooked in the Jaggery. So we need to cook Saboodana seperately and then add in the payasam.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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