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An easy payasam with Sweet potato (Madhura kizhangu)
Published On: 29 Nov 2013
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
for more details, click the name of the ingredient
English: Coconut oil
tamil: Thengaai ennai
telugu: Kobbari nune
kannada: Thengina Yenna
hindi: Nariyala tela
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
Peel the skin and grate the sweet potato.
Add 2 cups of water to palm jaggery and boil till it gets dissolved completely. Strain and keep aside.
Add warm water to grated coconut and grind in mixie. Strain coconut milk using a strainer, measure 2 cups of coconut milk and keep aside.
In a wide pan, add 30 ml of coconut oil and fry the grated sweet potato till soft and cooked.
Add the strained palm jaggery water to it and cook for few minutes.
Add crushed cardamom to the mixture.
Pour the coconut milk to the mixture and mix well till it gets blended well and switch off the stove immediately.
In a separate pan, fry cashews and raisins in 2 tsp coconut oil and add to 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.
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