Pachai payaru payasam | green gram dal payasam a simple rich jaggery based payasam made using green gram dal. We generally make payasam with yellow moong dal and channa dal, but this is the first time i made payasam with green moong dal. I remember amma makes kanji with pachai payaru and adds milk and sugar or jaggery to this, on fasting days. Today being aadi velli i thought i will make a payasam and made this pachai payaru payasam. This payasam can be made for any festival neivedyams. Try it out and let me know how it turned out.
Check out my
Check out my
Pacha payaru payasam
- Recipe Cusine: South Indian
- Prep Time: 10 Minutes
- Cook time: 30 Minutes
- Serves: 3-4
- Author: Jeyashri
- Recipe Category:Sweet
- Description: Pachai payaru payasam | green gram dal payasam a simple rich jaggery based payasam made using green gram dal.
Green gram | Pacha payaru 1/4 cup
Jaggery 1/2 cup- 3/4 cup
Coconut 1/4 cup
Cashew nuts 7-8
Milk 1/2 cup
Cardamom powder a pinch
Method :
- Dry roast the pacha payaru for 5 minutes.
- Transfer it to a vessel and add 3/4 cup of water.
- Pressure cook for 7-8 whistles.
- Meanwhile in a pan add the jaggery and add little water to it.
- Once the jaggery melts, filter the impurities.
- Add it back to the pan.
- Add the cooked green gram dal to this jaggery water.
- Mix well without any lumps.
- Grind the coconut and cashew nuts into a fine paste.
- You can add water while grinding.
- Add this to the jaggery dal mixure.
- Add 1/2 cup of water to adjust the consistency.
- Let this boil for a minute.
- Switch off the flame.
- When it is warm add the milk.
- Let the milk be in room temperature.
- Pacha payarau payasam is ready for neivedyam.
Notes:
- For variations, you can add only the coconut paste and fry cashew nuts in ghee and add it to the payasam.
- Or you can chop the coconuts into fine pieces and fry it in ghee and add it to the payasam.
- Instead of green gram, yellow moong dal can be added this paruppu payasam.
Method with step by step pictures:
- Dry roast the pacha payaru for 5 minutes.
- Transfer it to a vessel and add 3/4 cup of water.
- Pressure cook for 7-8 whistles.
- Meanwhile in a pan add the jaggery and add little water to it.
- Once the jaggery melts, filter the impurities.
- Add it back to the pan.
- Add the cooked green gram dal to this jaggery water.
- Mix well without any lumps.
- Grind the coconut and cashew nuts into a fine paste.
- You can add water while grinding.
- Add this to the jaggery dal mixure.
- Add the coconut cashew paste to this.
- Add 1/2 cup of water to adjust the consistency.
- Let this boil for a minute.
- Switch off the flame.
- When it is warm add the milk.
- Let the milk be in room temperature.
- Pacha payarau payasam is ready for neivedyam.
Notes:
- For variations, you can add only the coconut paste and fry cashew nuts in ghee and add it to the payasam.
- Or you can chop the coconuts into fine pieces and fry it in ghee and add it to the payasam.
- Instead of green gram, yellow moong dal can be added this paruppu payasam.
