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Payasam made by mixing moong dal and bananas
Published On: 03 Mar 2010
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
for more details, click the name of the ingredient
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
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
Bengali: Laban / Noone
Dry roast the dal in a pressure cooker till it starts turning pink.
Add enough water and cook it till 3 whistles. After the pressure settles, open the lid and mash the dal nicely with a ladle.
In the mean time melt the jaggery by heating it with a little water. Filter it using a clean cloth to remove the impurities.
Heat the cooked dal again and add the jaggery and coconut milk to it. Mix well.
Mash the banana and add it to the payasam. Mix well.
Pound the cardamom and add it followed by a pinch of salt.
Heat the ghee in a small wok and add the cashewnuts and dry grapes. Fry till the grapes swell up and then add this to the payasam. Serve this authentic kerala payasam hot or cold.Happy cooking :)
Very good recipe, my first attempt itself was appreciated. Thank you.
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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.
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