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Delicious payasam in just 30 mins
Published On: 23 Jun 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: 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
English: Dry Ginger
telugu: Sonti / Allam
kannada: Shunti / Ona Soonti
hindi: Sonth / Sattah / Adrak
Bengali: Sonth / Ada
Konkani: Sunt / Soontti
Marathi: Sunt / Suntih
Tulu: Shunti / Ona Shunti
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
Fry the moong dal in a heated pan on a low flame, till a nice aroma comes.
:- Do not make it brown and do not use oil or ghee.
Make a jaggery syrup with little boiling water.
Make 3 1/2 cups of coconut milk from the coconut powder.
Cook the dal nicely in a pressure cooker.
:- Make sure its not at all dry after cooked.
Add this cooked dal into the jaggery syrup and stir it for 5 mins.
Add ghee to that and stir it for 5 mins.
Add the coconut milk and stir it continuously.
:- Do not boil it.
Fry some cashew nuts in 1 tbsp of ghee.
Finally, add the powders and fried cashew nuts into the payasam.
Tip::- Be ready with all the ingredeints like jaggery syrup and coconut milk. So it will be easy.
:- Use brown jaggery or else add dark brown sugar.
Cook dal with coconut milk and Jaggery, My mother used to make it that way and it used to taste good.
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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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