Payatham Paruppu Payasam (Green Gram Kheer)

by Kamala on September 21, 2009

Payatham paruppu (split green gram) is widely used in south Indian Poriyals and Kootus. It has medicinal value as it cures mouth ulcers. It is also used as face pack for skin conditioning. I have prepared payasam with jaggery and it is a traditional ‘neivethdiyam’ to goddess in my family during Navarathri (Durga Puja). This payasam is prepared during other festivals also. It is good to take after fasting to keep the stomach cool. After eating this, you feel light when compared to other dals.

Serves: 4

Cooking time: 25 minutes approximately

Ingredients

Payatham paruppu (split green gram) – ½ cup
Powdered jaggery – ½ cup
Milk – ½ cup
Ghee – ½ tea spoon
Cardamom – 4 no
Cashew nut and raisins – few

Method

Step 1

Dry roast green gram till red or till you sense the aroma; powder cardamom and fry cashew nut and raisins in ghee; pressure cook green gram to soft consistency (two whistles will do); boil powdered jaggery with ½ cup water for 2 minutes or till raw smell goes.

Step 2

Mash cooked green gram; in a pan take mashed green gram, filter and add boiled jaggery; bring to boil and keep for 2 minutes; add cardamom powder, milk and keep it for few seconds; adjust consistency as per your requirement; add roasted cashew nut and raisins.