Moong Payasam / Passi Parrupu Payasam

Now days there are lot of changes in wedding foods, even the way of serving is also changed. Traditionally for any occasions the food will be served in plantain leaf or banana leaf and there is an order to serve the food and we need to keep the food in certain part of the plantain leaf. What ever changes comes the wedding menu will not complete without payasam, mostly payasam will be served for lunch that’s with rice menu. In this modern world people started to use paper cups for this payasam. But actually it should be served after rasam as I said first there will be some variety rice, white rice sambar, rasam, payasam and finally curd or buttermilk.

There are lot of payasam variety, I thought to stick with traditional tough. Moong Paysam or Passi Parrupu Payasam, this is made out of coconut milk, jaggery and moong. Mostly for all dhal or parrupu payasam we need to use coconut milk and jaggery.

Ingredients:

Split moong dhal (Passi parrupu)	½ cup
Raw rice	1 Tbsp
Coconut milk	1 cup
Jaggery	¾ cup
Cardamom powder	½ tsp
Cashew nut	1 Tbsp
Raisin	1 Tbsp
Ghee	1 Tbsp

 

Directions:

1. In a heavy bottomed pan, heat 3 cups of water, when the water starts to boil add moong and to cook.
2. Using a mixe or coffee grinder, pulse once or twice the raw rice (broke that into 2 or 3 pieces).
3. Add this to moong and cook by stirring frequently. If you feel water is not sufficient add another half cup of boiling water.
4. Mean while add jaggery and water (1/4 cup just to immerse) in another pan and start to cook until jaggey dissolves.
5. Once the moong and rice is cooked, add the jaggery syrup (filter it) and coconut milk and allow it to boil once.
6. Finally add cardamom powder, heat ghee fry cashew and raisin and add to cooked payasam.

Note:

• I used half cup thick and half cup thin coconut milk.
• You can increase or decrease the coconut milk according to your taste.
• If you’re using jaggery powder you might need little less I used manda vellam.

 

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