Payatham Paruppu Payasam (Green Gram Kheer)

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.

• Serve hot or chilled.

Tips

• Fresh coconut milk can be used in lieu of milk.

This post is part of the event ‘WYF: Festive Treat‘ organised by Simple Indian Food.