Friday, August 27, 2010

Cherupayar (Whole Green Gram) Payasam.

It was a rainy Sunday morning while my aunt came to visit us with a container of this hot payasam.
I was in Kottayam nursing mom, then.The Payasam that was served immediately in large bowls, tasted heaven; the cooked cherupayar melting in mouth with flavourful coconut milk and sweetness of jaggery with that distinct aroma of Kerala cuisine, the bits of coconut pieces to compliment...

I finished my bowl of payasam, hurried out for a bowl I could grab from the kitchen, flowers from the garden, saree from mom's wardrobe, bronze pan, camera and I was all set. :)..Click..Click...

So what next? write down the recipe!! ;)

I found my aunt already in her level 2 conversation( progression to a serious mode from the lighter level1 form;)) with my parents but couldn't help pestering her for the recipe.. ;)..after all a dad's sis can always be taken for granted, right? ;)

I know I am a little late to post this delicacy, which I meant to post for Onam.
They say; better late than never!

so here's it..

Get ready with:

Whole Green Gram(Cheru payar)- 1 cup
Jaggery- 250 gm

Coconut milk- 4 cups
Cashew nuts, broken into halves and fried in ghee- a few
Coconut sliced into small pieces, fried in ghee -1 tsp

Cardamom powder- to flavour

How to make it:

Fry the whole green gram in a hot pan. Cook the gram in 4 cups (more or less)of boiling water. In the meanwhile, boil and melt jaggery in 1/4 cup of water in a sauce pan. Cool and strain so as to remove the impurities. Keep aside.
When the gram has cooked soft add the above jaggery syrup. Simmer the mixture until it turns thicker stirring all the while taking care not to burn the bottom. Remove from fire and mix in the coconut milk. Add the coconut pieces and cashew nuts. Bring it to a slow boil and turn off immediately not to let it simmer.

Serve warm Cherupayar Payasam with Onasadya.

The Payasam tastes heaven while chilled too (well, I love it this way :))
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