Saturday, April 30, 2016

Zeera & Ajwain leaves Rasam/Jeera Omavalli Rasam/Jeeragam Karpooravalli Rasam

The final day of our Mega Marathon, here i m with a simple rasam recipe. Though it was decided to do something with zeera/jeera, i was not sure what to do?? Finally i settled for this herbal rasam with jeera and oregano/karpooravalli.
Karpooravalli/Omavalli/Ajwain leaves is also known as country borage, French thyme, Indian borage, Indian mint, Mexican Mint, Soup Mint, Spanish Thyme, Big Thyme, Cuban oregano, also as Indian Oregano.
It is only recently i started making this rasam  and it has become once in 2 weeks definite menu. First for its health benefits and secondly i need to keep my oregano plant prim and propped too!!
I give it a cut every 2 weeks and so the day it is getting a cut, i make this rasam for my kiddo's. I love that mild kicky flavor of fresh oregano in the rasam, kids never know what it is,but they love it.
It is pretty easy to make, if you have the ingredients. It is well suited for those seasonal changes which brings along cough,cold and allergies. Hot rasam drizzled over steaming hot rice and a dollop of ghee, is a good cure for those aaachoooo's!!!
1 tbsp tuvar dal
2 tsp cumin seeds/jeera seeds
3 nos medium size plump tomatoes
1 green chili
a strand of curry leaf
1 tsp shredded ginger
2 tsp homemade kootu podi
1/4 tsp turmeric powder
10 no fresh karpooravalli/Indian Oregano leaves
10 nos fresh tulsi/holy basil leaves (optional)
1 tsp salt
fresh coriander leaves and shredded ginger for garnish
2 tsp ghee
1/4 tsp mustard seeds
2 pinches of hing
1/2 tsp cumin seeds
1 green chili, chopped
1/4 tsp freshly pounded pepper powder

  • Soak dal and cumin seeds in water for 20 minutes. Drain and take it together with chopped tomatoes, green chili, curry leaves, shredded ginger, oreganao/karpooravalli/omavalli and tulsi/holybasil leaves.
  • Grind it together to a fine paste, no need to add water. Remove the contents to a wide pan, add 1 cup of water to the mixie, wash and pour the water to the ground tomato mix.
  • To this mix, add rasam powder, turmeric powder and salt. Let it boil for 5-8 minutes or until the rawness of the rasam powder dissappears. Add 1/2 cup of water to this rasam and take it off the stove. Check the consistency of the rasam, it will be little thick because of ground tuvar dal. Add another 1/4 cup of water, if it is too thick. 
  • Now for the tadka, heat ghee in a small pan, splutter mustard seeds, add hing, cumin seeds, fresh pepper powder and chopped green chili. Pour this sizzling tadka over the rasam , Garnish it with fresh coriander leaves and 1/2 tsp of fresh shredded ginger and serve warm over steaming hot rice and a dollop of ghee.

Yelumichampazham Rasam/Lemon Rasam - South Indian Lunch Menu

Rasam is a regular menu at home, I make it everyday. My Lil one loves paruppu rasam with a mashed potato and ghee for his lunch. One food,that he eats on his own, without throwing any tantrums.  Since it is a regular affair, i keep trying different varieties. This lemon rasam happens rarely, because both my kiddo's dont prefer it. It is we adults who enjoy this rasam when it is still warm, with a slice of lemon, pepper powder sprinkled garnished with grated ginger and few fresh coriander leaves. Sounds like a gourmet menu right!! ohh yeah, serve it as lemon shots and people would definitely think it is some high-end restaurant menu!! Now when you make these lemon shots or yelmichampazham rasam/lemon rasam, do tell me!! :)
3 nos medium sized plum tomatoes
1 no green chili
1 cup cooked and mashed toor dal
1/2 cup water
1 tsp salt
2 tbsp fresh coriander leaves
1 tsp grated ginger

1 tsp ghee
1/4 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp freshly pounded pepper powder
2 no round red chilies
2 pinches of hing
a strand of curry leaf
  • I used 1/2 cup toor dal/tuvar dal/split pigeon peas,pressure cooked with 1 cup of water with little turmeric. Pressure cook it for 4-5 whistles. Let the pressure release on its own. Mash it well andkeep aside until use.
  • Wash the tomatoes, take it in a wide vessel along with 1/2 cup of water, squash it well with your hands, pulp it. Squash well and pass it through a sieve, press the remains well, remove the skin and discard.
  • I didn't sieve it, i squashed it with bare hands, and squeezed out the skin. To this tomato juice, add green chili, rasam powder and salt. Cook it until the rawness of the rasam powder disappears.
  • Now add the cooked dal to this rasam. Let it sit on the stove in a simmer flame for 5 -8 minutes. When it froths well, remove it from the flame.
  • Add the lemon juice. Now for the tadka, heat a tadka pan with ghee. splutter mustard seeds, add cumin, pepper powder,  red chilies, hing and curry leaf. Pour this sizzling tadka over the rasam. Keep it covered. Garnish with coriander leaves and serve it warm along with rice and curry. I served it as part of our Weekend Lunch Yennai Kathrikaai kuzhambu, yardlong beans paruppusli.

Friday, April 29, 2016

Yardlong Beans Paruppusli/Karamani Paruppusli

Paruppusli is my favorite weekend curry. I make this along with some rasam and my weekend lunch is settled. First of all it is easy to make and secondly it is full of goodness. Lentils and vegetables sauteed with mild tempering of spices, a filling protein meal for a vegetarian. Usually beans paruppusli is everyone's favorite, but i prefer methi usli more than any other usli. Paruppusli is so versatile, it can be made with cabbage, bittergourd, methi, beans, etc.  This yardlong beans i made it as part of my Weekend Thali for alphabet 'Y'. 
4 cups chopped yardlong beans
1 tsp salt or to taste

4 tbsp gingely oil
1/2 tsp mustard seeds
2 pinches of hing
2 pinches of turmeric powder
2 nos round red chilies
a strand of curry leaves

Soak and grind
3/4 cup tuvar dal/split pigeon peas
1/2 cup chana dal/gram dal
10 nos round red chilies
handful of curry leaves
2 tbsp freshly grated coconut
a small piece of ginger
  • Wash and soak both the dals for an hour. Drain and take the dal long with other ingredients under 'soak and grind' and grind it to a coarse paste. Do not grind continously or add water. just pulse to grind it coarse. Once done, keep aside until use.
  • In a wide pan, add oil given 'Tempering', splutter mustard seeds, add hing and turmeric powder and red chilies and curry leaves, saute for a minute.
  • Next add the ground dal mixture, and saute for a minute or two. Cover and cook in a simmer flame for 5-8 minutes. By this time, dal would cook and separate.
  • Remove the cover and cook for another 2 minutes. Next add chopped yardlong beans, add salt, mix well. Cover and cook in a simmer flame for 10-15 minutes. Stirring often. 
  • Once the beans is cooked, remove the cover and let it sit on the stove another 5-8 minutes.  Take it off the stove and serve along with rice.

Weekend Thali - YennaiKathrikaai Kuzhambu, Yardlong beans Paruppusli,, Yelumichampazham Rasam - Lunch Thali

We are nearing the finale of "Journey through the cuisines". So, far it has been a satisfying marathon. My co-marathoners would also agree, that this was a smooth marathon, though many of us were cooking and posting the same day. May be we are getting used to these Mega Marathons, we are finding it very easy. As i write this post, there are some super enthusiastic mates, who have decided their next marathon theme and have started cooking too. As i said in my first post, we are a crazy bunch, a mix of extremes.
Today's post is a Weekend Thali. Something which i planned yesterday. I originally decided to do Yardlong beans Paruppusli. Then came the idea of yennai kathrikaai kuzhambu and i finally added yelumicham pazham rasam (lemon rasam) to the list. All put together it became our lunch today. It was one delicious plate. My elder one fell in love with the kuzhambu, he went on talking about it. Yennai Kathrikaai Kuzhambu is nothing but brinjals/eggplants stuffed with freshly ground curry powder and then simmered in spiced tamarind gravy.  Fingerlicking good!!

20 nos small brinjals
1.5 tsp salt
a gooseberry sized tamarind, soaked in warm water for 15 mintes.
1 tsp homemade sambar powder
1 tsp ground spice powder
1/4 tsp turmeric powder

Roast and Grind
1/3 cup coriander seeds
1/4 cup chana dal
15 nos round red chilies
1/4 cup of coconut
1 tsp peppercorns
1 ts p cumin seeds
1/4 cup freshly grated coconut
2-3 tbsp gingely oil
1/2 tsp mustard seeds
2 pinches of fenugreek seeds
2 pinches of hing
2-3 round red chilies
a strand of curry leaf

  • Roast each ingredient under 'Roast & Grindseparately in a pan. Let them cool completely. Grind it to a fine powder in a mixie. Keep the powder aside, we will be using 1/3 cup of this powder, the rest can be stored in an air-tight container and can be used while making dry curries.
  • Wash and chop the stem of all the eggplants. Slit them lengthwise, like a '+'. Do not cut fully, we just need to make a slit till the bulb of the eggplant and stuff it with the spice powder.
  • Once slited, stuff 1 tsp of spice powder into each eggplant and keep it aside. Extract 4 cups of tamarind extract from the soaked tamarind and discard the pulp.
  • Heat a wide pan with gingely oil given under 'Tempering', splutter mustard seeds, add hing, fenugreek seeds, red chilies, and curry leaf. 
  • Now add the stuffed brinjals, one by one, keep the flame simmer and saute it for 5 minutes. |Add half of the salt to the brinjals and mix. Stir frequently and gently. We do not want the brinjals to separate and also not burn.
  • Let the brinjals cook in a simmer flame in oil for another 8-10 minutes. When they are half cooked, add the tamarind extract, sambhar powder, spice powder, turmeric powder and salt. Let this cook until the rawness of the spices disappear and the gravy thickens. Once it thickens, remove it from flame. Serve it warm with rice. 
  • I served it with Yardlong Beans Paruppusli and Yelumichampazham Rasam for our weekend lunch.

Thursday, April 28, 2016

Vallarai Keerai Chutney/Brahmi Leaves Chutney - Side Dish for Idly/Dosa

I didn't have anything planned for X. When i made Varagu Arisi Idly/dosa, i made this chutney. Before hitting the publish button the other day, i thought, why not keep this post for X. So, i kept it all ready to be published today.
Vallarai Keerai/Brahmi leaves are known for its nutritional benefit. My aunt used to get us candies made of brahmi leaves from near her office,saying it would improve our memory power. Amma used to make kootu for us.
Recently our nearby grocery shops started stocking these greens from SriLanka. We get these Brahmi leaves/Vallarai Keerai along with Ponangkanni/Dwarf Copperleaf.  I get them every 2 weeks. The only trouble is cleaning ponangkanni/dwarf copperleaf, even brahmi is easy to clean and pluck. 
 I  buy a bunch of both the greens, clean and freeze them in small ziploc pouches. One bunch can be cooked thrice in a month, it is such a huge bunch. These brahmi/vallarai leaves were bought last week, cleaned and stocked for later use. 
Now,i regret not clicking them fresh. anyway, next time i will try to click fresh brahmi leaves. Coming to the recipe, you need to add enough spice to make it chatpata/lip-smacking. The pair well with idly/dosa and taste even better with rice. 

1 tsp oil
1.5 tsp urad dal
1 tight cup vallarai keerai/Brahmi leaves
5 nos shallots/small onions
6-8 nos red chilies
1 tsp coriander seeds
a pinch of hing
1/4 tsp cumin seeds
handful of curry leaves
1/4 cup of freshly grated coconut
a small marble-sized tamarind
Salt to taste


  • In a pan heat oil, crackle cumin,add urad dal and saute until they turn golden brown. Next add shallots and saute until translucent. followed by red chilies, coriander seeds, hing and curry leaves. Saute until coriander releases a nice aroma.

  • Now add brahmi leaves and saute until the leaves wilt. Once the leaves wilt, take it off the stove. Let it cool completely. To this add coconut and tamarind.
  • Take all the ingredients in a mixie, add salt and 1/4 cup of water and grind it to a fine chutney.
  • Serve the chutney along with idly/dosa or even with rice. I served it along Varagu arisi Idly/dosa.

Wednesday, April 27, 2016

Walnut Paruppu Podi

My kitchen pantry will always have atleast 2 rice-mix podi varieties. Without which i lack the zing in my lunch. I keep mixing and matching the ingredients to get my own podi, some i have blogged here in my kitchen, for some, i should try noting down the correct measurements, so i can blog.  Coming to today's recipe, I was planning watercress chutney, yeah, but then couldn't find the greens in the nearby grocery. So, i settled with this Walnut paruppu podi. The normal paruppu podi recipe and horsegram & walnut rice-mix podi, both are regular at home, now this walnut paruppu podi too joins that wagon. 
1/2 cup tuvar dal
1/4 cup chana dal
1/2 cup walnuts
10 nos red chilies
2 tsp black peppercorns
1/2 tsp cumin seeds
1 tsp salt
1/4 tsp hing
2 sprigs of curry leaves
  • Dry roast each ingredient, except hing and salt separately until golden brown. Let the ingredients cool completely. Take the roasted ingredients into a mixie along with salt and hing.
  • Pulse and grind it to a little coarse powder.  I prefer mine little coarse. Take care not to grind it continuously since the walnuts might release butter and it will become a paste.  So pulse and grind.
  • Remove the powder to clean, air tight container, it will stay fresh for 10 days on the counter. If storing for more days,  I usually refrigerate it.
  • Mix it with hot steaming rice and a dollop of ghee for a yummilicious experience. 

Tuesday, April 26, 2016

Varagu Arisi Idly-Dosa/Kodomillet idly-Dosa - Breakfast Recipe

It was an easy pick for the alphabet 'V', i decided with Varagu arisi/Kodo millet. I make this batter often at home, since both my kids are dosa masters, they love home-made dosa, so anytime you come, i will have atleast 1/2 cup of dosa batter in my fridge.  The ratio of millets and dal in this recipe is same as that of rice and dal, 4:1. 

After the Mallige Idly, i m adding a handful of cooked rice to my idly/dosa batter to get that extra softness and fluffiness like that of a jasmine flower. This is an easy, no fuss recipe and i gurantee 100% that your idly will be super soft and fluffy and your dosa will be crispy. Do try and let me know how it came for you.
2 cups Varagu arisi/Kodo millet
1/2 cup urad dal
Handful of cooked rice or Aval/Poha/Rice flakes
1.5 tsp salt
Gingely oil for making idly/dosa
  • Wash and soak millet and dal together in water for 3-4 hours. If using poha/aval/rice flakes then soak it together. I used cooked rice which can be added while grinding the batter.
  • After the said time, drain the excess water and grind the millet & dal along with cooked rice into a batter in a grinder. You can also use mixie to grind but then grind it in batches and use ice cold water to avoid excess heating of the mixie. Use very less water to grind, I used around 1/2  -1 cup water.
  • Remove the batter to a clean vessel. Let the batter ferment for about 8-10 hours.To make idly/dosa remove the necessary batter into another bowl, add required salt, mix well. Refrigerate the unused batter. 
  • To make idly, grease idly moulds with gingely oil and pour a ladle of batter into each mould and steam cook the idlies for 8 -10 minutes. To make dosa,  heat a tava,  wipe it well with little gingely oil, pour a ladle of batter in the center of the tava,  spread it in to a thin circle, dot the edges with gingely oil. Let it cook until the edges turn brown & crisp. Flip and cook the other side for 30 seconds.
  • Remove the dosa onto a serving plate and serve it along any chutney. I served it with vallarai keerai chutney.

Monday, April 25, 2016

Urad dal & Sesame seeds chutney - Side Dish for idly/dosa

Another interesting and flavorsome chutney with sesame seeds and urad dal. I have added sesame seeds to the original urad dal chutney recipe, to give it little flavor. I love toasted sesame seeds in my condiments, as expected it gave nice flavor to the chutney and paired well with the Azhagar dosa. 
1/4 cup Urad dal
1/4 cup white seasame seeds
1/3 cup of freshly grated coconut
6-8 nos round red chilies
marble sized tamarind
2 strands of curry leaves
Handful of free coriander leaves
1 tsp salt

1/2 tsp oil
1/4 tsp sesame seeds
1 green chili, chopped
2-3 curry leaves.

  • Dry roast Urad dal and white Seasame seeds until.golden brown. Transfer it to a flat plate, let it cool completely.
  • Take the roasted ingres td along with chilies,coconut, coriander leaves and curry leaves, along with tamarind and a mixer.Grind it to a fine chutney  using 1/2 cup of water. Transfer the chutney to a clean bowl. 

  • Heat oil for tempering, crackle the sesame seeds, add green chili and curry leaves, pour the sizzling tadka over the chutney. Serve  it along idly/dosa.

Urad Dal Dosa/ Black Urad Dal Dosa/ Azhagar Koil Dosa/Azhagar Dosa - Temple Prasadam

We are in the last week of our Mega BM, 3 weeks just zoomed past us! ! Yeah,  I heard that " usual dialogue ",  yes, these 3 weeks were sort of exam weeks for me.  I literally prepped the same day for all the papers!!! I cooked,  styled and clicked every day.  Cooking was the easiest part in this, since i planned the dished prior. This so called styling takes hell a lot of time. Though i m not very good at it, i still have to crush my puney little brain to think and use a different board/napkin along with the dishes.  But sometimes, you become monotonous, your brain gets clogged and you will not be able to think or imagine beyond the current setup that is before you! Like i have repeated my kiddo's writing desk a hell a lot of time this BM!!!
So this brainstorming of setup will be there for another 1 week and then we will be little free to get refreshed and come back again with the same tension in September for the next Mega BM.
OK now coming to this week's theme : Tamilnadu Cuisine. I have tried my level best to blog on some old classics/Traditional recipes. But then this week I have the dreadsome XYZ. God, Save Me!!
For today i bring you an authentic temple prasadam, Karuppu ulundu dosa, Azhagar Kovil Dosa Prasadam. I know it is made of black urad dal, but while searching for an aunthentic recipe i came across many blogs using the normal Idly/dosa measurement with parboiled rice. I was sure that Kovil Prasadam's are made only using Raw rice.  Thankfully, i remembered  Shanthiji's blog and she recently blogged about this Dosa recipe too. 
The recipe was from the temple Madapalli/Temple Kitchen and from a person who serves the Lord Kalazhagar on a daily basis.  The temple is at the foot hills of Azhagar Malai and also one of the 108 divyadesams of Lord Vishnu.

Shanthiji has shared some interesting titbits on how this delicious dosa is made. I m sharing her from her blog . The Dosa is cooked in a panchaloga tawa, a giant-size dosa pan made of 5 alloys. It is deep fried in ghee. No oil is used. The batter for the Azhagar dosa is made in the morning and it is offered to God in the evening. Only one Dosa is made in a day. The dosa is torn into pieces and given along Black chana sundal  to Ghosti (a setof people singing hymns). However, during auspicious days and festivals, there might be more people in the Ghosti(set of people singing hymns), so the dosa is made accordingly.

This batter is spiced using pepper,cumin and ginger which gives an unique taste to the dosa. The dosa can be made thick or thin according to your wish. I made paper thin dosa for our dinner and we loved it. The taste resembled Anjaneyar Kovil Vada. I served the dosa with Urad dal and sesame seeds chutney. 
1/2 cup raw rice
1/2 cup Black urad dal/Karuppu ulundu
1/2 tsp peppercorns
1/2 tsp cumin seeds
A small piece of ginger
A handful of curry leaves
1 tsp salt
  • Wash rice and dal and soak them together for 4 hours. Drain and grind them together along with pepper,cumin, ginger and curry leaves. Do not grind the batter too fine. Let it be little coarse.
  • Originally as per shanthiji recipe, the rice is soaked and sundried, then broken into fine powder. The urad dal batter is ground well and this rice powder is added to the batter and whisked well. But i was too lazy to soak and dry rice, followed the quick route of grinding it along with urad dal. 
  • Let the batter sit for 2 hours on the counter. Before making the dosa, add salt and mix well. Heat a dosa pan, pour a ladle of batter in the center and spread it into a circle. Pour a tsp of gingely oil around the corners.
  • Be generous with gingely oil. Once the edges turn crisp and brown, flip and cook the other side for a minute. Remove the dosa from the tava and serve it along with your favorite chutney. I served it with Urad dal and sesame seeds chutney.

Saturday, April 23, 2016

Thakkali curry/Nadan Thakkali Curry/Tomato curry with coconut

A simple tomato sides using ground coconut and chili paste. The recipe doesn't use any chili powder, the spice comes from the green chilies. Quick to make side, pairs well with idly,dosa and rice too. I served it along dosa for our dinner and paired it with rice for our lunch. 
1 large Onion, Chopped fine
3 medium sized tomatoes, chopped fine

To grind
1 cup freshly grated coconut
3 green chilies
1/2 tap. Cumin seeds
3 -4 shallots/small onions

1 tsp oil
1/4 tap mustard seeds
1 green chili chopped
1/8 tsp tumeric powder
A pinch of hing
A strand of curry leaf
  • Heat oil given under 'Tempering', splutter mustard seeds, add green chili, curry leaves, hing and turmeric powder. Add chopped onions and saute until translucent.
  • Now next add chopped tomatoes, add 1/4 cup of water, cover and cook until tomatoes turn soft. While the tomatoes are cooking, take grated coconut, chilies, shallots and cumin given under 'To grind' and grind it to a fine paste using 1/4 cup of water.
  • After 10 minutes, when the tomateos are cooked, add the ground paste, and salt to it. Let it cook for another 10 minutes for the flavors to mingle.
  • Take it off the stove, and serve it warm alongside rice or even with idly/dosa/roti. I served with rice and also with dosa. 

Friday, April 22, 2016

Sharkara Payasam/Nei Payasam/Aravanai Payasam - Temple Prasadam

Aravanai payasam, those who have been to sabarimala or have friends or family visited the shrine, would know well about this yummilicious prasadam from the temple. I have always known it by the name aravanai payasam. So, while looking for today's alphabet S, i came to know its other name sharkara payasam/Nei payasam,  made with rice and jaggery, flavored with cardamom, dry ginger and lots of ghee. 
This payasam is served as prasadam across temples in kerala.It is also known as Kadu mathura payasam, meaning very sweet. And it stands for that name, made with the dark color jaggery and generous amounts of ghee, it literally slides from your mouth to tummy, leaving you asking for more. 
I made this for our lunch yesterday, as we had our BIL's family with their princess Aadhya for lunch. She is 8 month's old and is coming to our home for the very first time, which is sort of special to me. So to celebrate the occasion i made this Sharkara/Nei payasam. Everyone enjoyed the payasam with a second serving, even the cute lil love bundle. This payasam is fit for a feast, not only for its richness, but also for its simplicity. It takes very less time to make, all you need is a pressure cooker and a uruli/thick bottom pan.  Do try and let me know how you liked it.

Source here
1 cup Red maata rice/Unakkalari rice/broken red maata rice 
2 cups  jaggery - dark variety
1 tsp dry ginger powder
1 cup freshly grated coconut
3-4 nos cardamom powdered
1/3 cup of ghee
water as required ( I used 4 cups for cooking rice)
handful of cashew-nuts
  • Wash the red rice 3 or 4 times or until it runs clear. Take rice in a pressure cooker and add enough water. i used 4 cups of water to this quantity and pressure cooked for 5 whistles. The rice should be cooked well, and fluffy. Do not cook it form a paste, it should soft and fluffy.
  • Let the pressure of the cooker fall on its own. While the rice is cooking, take jaggery in a pan, add 1/2 cup of water to it, heat it and let the jaggery dissolve completely. Strain for any impurities. Take it back to stove and cook until it becomes little thick. No no need to check any consistency, it has to be thick and syrupy.
  • Once the pressure releases, open the cooker,add this thick jaggery syrup to it, add grated coconut, crushed cardamom and ginger powder, mix well.
  • Let this sit on the stove in a simmer flame for the jaggery and rice to mix well. It will start to gel well and start thickening.  add ghee, and take it off the stove when it is a bit saucy. 
  • The payasam tends to thicken as it cools, so it shouldn't be completely dry on the stove. So, take it off the stove when it is saucy. Garnish it with roasted cashew-nuts. Serve it warm or cold, to enjoy its flavors.
Update on 26th April
  • Instead of adding coconut and cardamom later along with jaggery,  I tried adding it along with rice and pressure cooked it. This method works well too
  • Also if you don't find dark jaggery, use dark color brown sugar. Use half jaggery and half dark color brown soft sugar

Thursday, April 21, 2016

Red Aval Payasam/Aval Payasam using Coconut Milk/Poha Kheer using Coconut Milk - Onam Sadya Recipe

Payasam, no south-indian feast is complete without this king. The first dish served on the banana leaf is payasam on the right hand corner, symbolizing a sweet beginning.  
i usually make aval payasam with cow's milk and sugar or jaggery. But, this time i made it using coconut milk, and my god what a flavor?? lip-smacking, good!!! It is light on your tummy, with every sip bursting with coconutty flavor.  I have used store-bought coconut milk for making this, i m sure homemade milk, would up this kheer to another level. It takes only 15 minutes to make this droolicious dessert. Do try and let me know how you liked it
1 cup red poha/Red Aval
1.5 cups of thin cococnut milk
1 cup thick coconut milk
3/4 cup grated jaggery
3-4 nos cardamom pods,crushed
2 tbsp raisins, roasted in ghee/oil
handful of broken cashew-nuts roasted in ghee/oil for garnish (miss the ghee for vegan option)

  • In a wide pan, add a tsp of oil/ghee and roast the cashew-nuts and raisins. Once they turn golden brown and raisins plump up, remove it from the pan to a plate. Keep aside until use.
  • To the same pan, add poha/red aval and roast until they turn crisp. Keep the flame simmer and keep stirring to avoid burning of the aval.
  • To the roasted aval, add  thin coconut milk and let it cook in  a simmer flame, until poha turn soft and mushy. Doesn't take too long, maximum 5-8 minutes, it will be done.
  • While the poha is cooking, take teh grated jaggery in a pan, add 1/4 cup of water and heat, let it melt completely, strain for impurities and keep it ready for use.
  • Once the poha/aval is cooked, add the strained jaggery to the payasam, let it cook for another 8-10 minutes. Add crushed cardamoms now.
  • After 10 minutes, add the thick coconut milk. Let it sit on the stove for another 5 minutes for the flavors to mingle. Do not allow it to boil, let it be on simmer flame. Remove it from the stove, add roasted cashew-nuts on top  and serve warm.
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