Sunday, August 12, 2007

Parupu payasam


Moong dal - 3/4 cup(cooked)

Chana dal - 1 tbsp(cooked)

Rice - 2 tbsp(cooked)

Jaggery - 2 cups

Ghee - 1 tbsp

Coconut scrapings - 1 (for making coconut milk)

Cashewnut- 1 tbsp

Coconut pieces - 2 tbsp

Method :

Extract 3 coconut milks.

The way to do this: first take all the scrapings of one coconut and grind it in a mixie with little water.

Then remove the milk by squeezing the ground coconut.

Since this is thick, it is first milk.

Like this remove coconut milk with the same scrapings two more times.

So you must have 3 coconut milks out of which the first will be the thickest, the second slightly thick and the third will be dilute.

keep these aside separately.
Add the coconut milk .

In a kadhai add jaggery and 1/2 cup water and melt the jaggery.

As soon as it melts, add the cooked dals and when it comes to a boil add the first milk and put off the gas immediately (note that after adding coconut milk should not be heated further) for garnishing, roast cashewnut and coconut pieces in ghee and add to the payasam.

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