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A finger-licking variety for all payasam lovers
Published On: 07 Nov 2009
tamil: Vazha Pazham
malayalam: Pazham / Vazha Pazham
telugu: Arati Pandu
kannada: Bale Hannu
Marathi: Kele / Kel
Oriya: Champa Kadali / Kadali
Punjabi: Kella / Kela
for more details, click the name of the ingredient
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
tamil: Anasi Pazham / Parangi Thalai
malayalam: Kaitha Chakka
telugu: Anasa Pandu / Parangi Thalai
Konkani: Anas / Aambo
Oriya: Supuri Anasianas / Sapuri
Tulu: Parengi Pelakai
English: Yellow Pumpkin
tamil: Parangi kai/manjal poosani
telugu: Gummadi Kayi
Marathi: Piva?a bhopa?a
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
Remove the seeds of all the fruits & vegetables and cut into equal pieces.
Put them in the mixer and blend for 1 minute without adding water. (don't make them into a fine paste; there should be visible pieces to bite)
Cook the sabudana and keep aside.
Make a thick syrup out of the Jaggery pieces and keep aside too.
In a kadai or pan, heat ghee and fry the long sliced coconut pieces, cashewnuts & raisins separately.
Remove them and now add the blended fruits & vegetables and saute them for 5 minutes.
Add the jaggery syrup on top now. Mix all properly till ghee appears on top.
Add the 1/2 cup of thin coconut milk and mix well for 2 min till the payasam thickens.
Add the thick coconut milk and remove from fire. :- Never boil after adding thick coconut milk.
Add elaichi powder, dry ginger powder and mix well.
:- Garnish with fried cashewnuts, raisins and coconut pieces.
:- Kerala Mixed Vegetable & Fruit Payasam is ready!!
: -Serve the Kerala Mixed Vegetable & Fruit Payasam hot.
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was a variety among the payasams, we loved it
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