Tag Archives: kadalai

Paruppu Payasam

s

My first  lengthy post after an year:-)

Time is moving is fast. It looks like I have just started my blogging journey but its an year now:-) After taking a break from IT industry for one year I always wanted to do something during my free time but kept passing my time with food network, browsing, chatting, cooking and of course eating. Things changed after my son was born. Though I became busy with him, I missed doing something for myself and that’s when hubby suggested to do blogging. My blogging journey started when my son was 6 months old. Being a lazy person, initially when I started writing I thought it won’t continue for a longtime, but continuous support from my close ones kept me motivated:-)

I am not a great cook, nor a great photographer, nor a great writer but my lovely reader and dear blog friends taught me those are not absolutely essential.

Thank u all for visiting, reading and commenting in my space.

Its traditionallymodernfood.com from now on 🙂 changing to .com was a big discussion for quiet sometime in our home. Ever since I started blogging hubby was insisting to change it but I kept postponing. At one stage he convinced me and I discussed about this with some of my good friends but somehow I felt will do it later. Today I got a pleasant blog Anniversary SPL gift from my Hubby 🙂 . Evening my hubby pinged me my blog URL in WhatsApp I was surprised to see .com instead of .wordpress.com. Have to work on importing the contents. May be when I do my next post it should be ready 🙂

Paruppu Payasam

Paruppu payasam is one of the most common payasam prepared during many festivals. The blend of protein rich lentils with jaggery (iron) and calcium (milk) is perfect for kids and Adults.

For the past couple of days I was in a dilemma thinking what to post for my blog anniversary. When I was browsing my pictures though Muffin, cake, cookie, creame brulee, burfi and laddu, this pulled my attention, I chose Paruppu Payasam as this my special favorite even before I tried/tasted any other desserts and sweet

Checkout my other payasam,

Ingredients

Moong dal – 1/3 cup

Channa dal  – 2 tbsp

Milk – 2  cup

Water- 1 cup +3/4 cup

Jaggery – 3/4 cup

Grated coconut – 1/4 cup

Cardamom powder – 1/8 tsp

Turmeric Powder – pinch

Salt -pinch

Butter/ Ghee – 1 tsp

Cashew & Raisin –  2 tsp each

1

Method:

  • Soak jaggery in  1 cup of luke warm water for 20 minutes (Time depends on the size of the cut jaggery). Strain to remove impurities
  • Soak both the dals in luke warm water for 20 minutes
  • Heat a tsp of ghee and saute cashew nuts till they are golden brown; switch off and add raisins. In the same pan dry roast both the soaked dals separately for a minute
  • Pressure cook the dal with 3/4 cup of water for 2-3 whistles. Once the pressure subsides, open the cooker and mix the dal once

s

  • In  heavy bottomed pan add the jaggery syrup and cardamom powder and bring it boil. Add the cooked dal and continue cooking for 3-5minutes
  • Add grated coconut and boiled milk. Cook for 2 minutes and switch off. Garnish with cashew and raisin,serve hot/ cold

paruppupayasam1

3

My Notes:

  • Turmeric powder is optional,I added to give yellow color to the Payasam
  • Adjust milk according to the desired consistency
  • Dal can be sauted for 2-3 minutes and cooked
  • Edible camphor and saffron can be added for extra flavour

Verkadalai Urundai

IMG_2481

Kadalai mittai (Chikki) or kadalai Urundai is something I can’t say no any day. My Amma prepared Paruppu Thengai (Cone shaped Peanut jaggery sweet) for my son’s first birthday. At that time, after filling the cone she made some Urundai as I love them. Since karthigai deepam is nearing, I thought of posting this recipe.

Ingredients:

Peanut – 1 cup + 1/2 cup (I used Unsalted, roasted peanuts)

Jaggery – 3/4 cup

Cardamom powder – 1/4 tsp

Rice flour / Ghee – to grease (I used Rice flour)

IMG_2482

Method: 

  •  Add jaggery and 1/2 cup of water. After the jaggery melts in water switch off and strain when it comes to room temperature, to remove impurities
  • © TraditionallyModernFoodTake a little water in a small bowl. This is to check the consistency of the jaggery. Just add a few drops of  boiling jaggery into the water. If you could make it a hard ball, then switch off the flame. Otherwise allow it to boil till that consistency is reached

verkadala urundai

  • Keep the peanuts in a wide bowl and pour the jaggery to it. Mix it nicely with a ladle

IMG_2468

IMG_2470

  • Take some rice flour in a bowl and rub them in hands, and make some balls when it is warm. Do not leave for longtime as it will be difficult to handle if left for a longtime

IMG_2473

My Notes:

  • If peanut and jaggery become sticky and difficult to handle, heat it in low flame for few seconds and the jaggery will melt and can make balls easily
  • Can add dry ginger while melting jaggery
  • If you are using unroasted peanuts, dry Roast the peanuts and use it. If using the peanuts with skin, dry roast and rub the skin off
  • Can be stored in air tight containers and kept in room temperature
  • Avoid using excess Rice flour for greasing hand as it may leave a white layer. Ghee can also be used instead of rice flour