Pal Payasam

Ingredients:

1.       Cooked Rice : Handful / 50 gms

2.       Sugar: ½ Azhakku or 150 to 170 gms

3.       Boiled Milk: ½ litre

4.       Cardamom: 5 (take the powder)

5.       Cashew Nuts: 10 to 15

6.       Pachai Karpooram (optional) : small pinch

7.       Water

8.       Kismis (dry grapes) & saffron (optional)

Preparation Procedure:

1.       Take the cooked rice and transfer it to a vessel.

2.       Add sugar to the vessel and stir well and keep in on the stove.

3.       Do not add water since the sugar along with rice will tend to become watery while it is on flame.

4.       When the sugar dissolves and becomes watery, add the boiled milk and keep stirring for 5 minutes.

5.       Roast the cashews and kismis in a tsp of ghee and add them to the payasam.

6.       Delicious Pal Payasam is ready..

For enhancing taste, you can choose to add a tbsp. of milk maid / Amul mithai mate to the boiling payasam.

Javvarisi Pal Payasam

Ingredients:

1.       Javvarisi : Handful / 50 gms

2.       Sugar: ½ Azhakku or 150 to 170 gms

3.       Boiled Milk: ½ litre

4.       Cardamom: 5 (take the powder)

5.       Cashew Nuts: 10 to 15

6.       Pachai Karpooram (optional) : small pinch

7.       Water

8.       Kismis (dry grapes) & saffron (optional)

Preparation Procedure:

1.       Cook the Javvarisi  in a pressure cooker.  You can chose to cook this in a cooker partition while cooking rice and other recipes by adding around 200 ml water.

2.       Cook for just 1 or 2 whistles. Otherwise, the javvarisi will get mashed up. After cooking, it should turn up as transparent balls.

3.       Take the cooked javvarisi and transfer it to a vessel. Usually, there will not be any water left after the cooking.

4.       Add sugar to the vessel and stir well and keep in on the stove.

5.       Do not add water since the sugar along with javvarisi will tend to become watery while it is on flame.

6.       When the sugar dissolves and becomes watery, add the boiled milk and keep stirring for 5 minutes.

7.       Roast the cashews and kismis in a tsp of ghee and add them to the payasam.

8.       Add cardamom powder and saffron if available.

Hot Javvarisi Pal Payasam ready…

Semiya Payasam

This is my very favourite all time payasam J .. Very tasty and can be made quickly for an occasion

Ingredients:

1.       Roasted Semiya: Handful / 50 gms (I prefer MTR/Bambino roasted vermicelli)

(If there is no roasted Semiya available, buy the plain one and dry roast it for a few mins in the kadai till golden colour)

2.       Sugar: ½ Azhakku or 150 to 170 gms

3.       Boiled Milk: ½ litre

4.       Cardamom: 5 (take the powder)

5.       Cashew Nuts: 10 to 15

6.       Pachai Karpooram (optional) : small pinch

7.       Water

8.       Kismis (dry grapes) & saffron (optional)

Preparation Procedure:

1.       Cook the dry roasted semiya (vermicelli) in a pressure cooker.  You can chose to cook this in a cooker partition while cooking rice and other recipes by adding around 200 ml water.

2.       Cook for three to 4 whistles.

3.       Take the cooked semiya and transfer it to a vessel. Usually, the semiya will not have any water left after the cooking.

4.       Add sugar to the vessel and stir well and keep in on the stove.

5.       Do not add water since the sugar along with semiya will tend to become watery while it is on flame.

6.       When the sugar dissolves and becomes watery, add the boiled milk and keep stirring for 5 minutes.

7.       Roast the cashews and kismis in a tsp of ghee and add them to the payasam.

8.       Add cardamom powder and saffron if available.

Switch off the stove..delicious hot Semiya Pal Payasam is ready…tastes excellent when refrigerated and consumed after 4 or 5 hours as a cool kheer. J

Payasam Varieties

Payasam is the South Indian name for Kheer. A sweet dish to begin the day with, this forms a part of the essential festival / pandigai samayal. Iyers refer it as Payasam and Iyengars refer as Thirukkannamadhu / Kannamudhu (Kannan+Amudhu)

Some varieties of payasam include:

1. Semiya Pal Payasam
2. Pal Payasam
3. Javvarisi Pal Payasam
4. Kadalaparuppu Payathamparuppu Payasam
5. Vella Payasam (With Thaengai)

Thithippu Sundal (Sweet Sundal)

Types of Sundal that can be prepared this way include:

Kaaramani Sundal

Ingredients:

1.       Pulse: 250 g

2.       Jaggery: 4 tsp

3.       Red Chilly (optional) : 1

4.       Mustard: 1 tsp

5.       Salt: a pinch

6.       Grated Coconut: 4 tbsps

7.       Water

8.       Oil: 1 tsp

Preparation Procedure:

1.       Cook the Pulse in a pressure cooker based on the cooking tips available in my blog.

2.       Drain water completely, add a pinch of salt.

3.       In a kadai, add 1 tsp oil, season with mustard and red chilly.

4.       Now add the cooked and drained pulse and the jaggery and keep stirring.

5.       As the mixture thickens, add the grated coconut and leave it on sim for 2 mins and switch off..

Tasty Sweet Sundal is ready to add sweetness to the Navarathri Menu J

Urappu Sundal / Kaara Sundal

Types of Sundal that can be prepared this way include:

1.       Kothukadalai Sundal / Kondakadalai Sundal / Channa Dal Sundal

2.       Kaaramani Sundal

3.       Pattani Sundal (Peas Sundal)

Ingredients:

1.       Any of the pulse: 500 gms

2.       Salt

3.       Red Chilly: 7 to 8

4.       Gram dal: 1 tsp

5.       Coriander seeds / Dhaniya: 2 tsp

6.       Grated Coconut: 4 tbsps

7.       Curry Leaves: 10 to 15

8.       Asafoedita: A pinch

9.       Turmeric Powder: A Pinch

10.   Oil: 2 tsps

Preparation Procedure:

1.       Soak the Pulse based on the time chart: Refer to my post: Tips for cooking sundal

2.       Pressure cook the pulse by adding salt and water in a pressure cooker such that the pulse is soaked (Refer to the Tips for cooking Sundal)

3.       After switching off the pressure cooker, allow this to cool for some time and drain the water completely.

4.       In a kadai, add 1 tsp oil and roast the following to golden brown colour: Red chillies, Dhaniya and Gram dal and when it cools, grind the roasted ingredients as a powder.

5.       Now, reuse the same kadai, add 2 tsp oil and add mustard seeds and while it starts spluttering, add asafoedita, grinded powder from the previous step, the grated coconut and the curry leaves and roast for 10 seconds.

6.       Add the ingredients of the kadai to the drained sundal in the pressure cooker. Do not close the pressure cooker, stir the contents and leave it on stove at sim for less than 5 minutes and switch off.

Hot yummy Urappu/Kara sundal is ready….

Uppu Sundal

Types of Sundal that can be prepared this way include:

1.       Kothukadalai Sundal / Kondakadalai Sundal / Channa Dal Sundal

2.       Kaaramani Sundal

3.       Pattani Sundal (Peas Sundal)

4.       Rajma Sundal

5.       Pacha Payaru Sundal (Green gram/dal sundal)

6.       Mochai Sundal

7.       Kadalai Sundal / Verkadalai Sundal (Peanut Sundal)

8.       Kadalaparuppu Sundal (Gram dal sundal)

9.       Payathamparuppu Sundal / Pasiparuppu Sundal (Moong dal sundal)

Ingredients:

1.       Any of the above said pulse: 500 gms

2.       Salt

3.       Red Chilly: 5 or 6

4.       Green Chilly: Optional (Can be used for Kadalaparuppu and Payatham paruppu Sundal alone. If 1 green chilly is used, reduce the red chilly by 2)

5.       Grated Coconut: 4 tbsps

6.       Curry Leaves: 10 to 15

7.       Asafoedita: A pinch

8.       Turmeric Powder: A Pinch

9.       Oil: 2 tsps

Preparation Procedure:

1.       Soak the Pulse based on the time chart: Refer to my post: Tips for cooking sundal

2.       Pressure cook the pulse by adding salt and water in a pressure cooker such that the pulse is soaked (Refer to the Tips for cooking Sundal). In case of Kadalaparuppu / payathamparuppu Sundal, you can directly cook in the kadai by adding salt and water instead of pressure cooker. This way will allow more control to know the state of the pulse and hence these dals will not mash up as in a pressure cooker.

3.       After switching off the pressure cooker, allow this to cool for some time and drain the water completely.

4.       In a kadai, add 2 tsps oil, add mustard seeds and while it starts spluttering, add asafoedita, Red chillies & Green chilly (optional) and roast them for a while. Now add the grated coconut and the curry leaves and roast for few seconds.

5.       Add the ingredients of the kadai to the drained sundal in the pressure cooker. Do not close the pressure cooker, stir the contents and leave it on stove at sim for less than 5 minutes and switch off.

Tasty, Yummy Sundal is ready… J

Sundal Varieties for Nonbu and Pooja

      Although we offer Sundal as Neivedhyam in most of the Pooja and Nombu, there are some specific pulses that should be offered as Neivedhyam during some of the important Nombu and Poojai.

1.       Varalakshmi Nonbu:

This Nonbu is observed by the Smartha (Iyer communities) and Telugu people. Iyengars do not have Varalakshmi Nonbu generally.

Kadalai Paruppu (Gram dal) Sundal is to be prepared for Neivedhyam on the next day to that of Varalakshmi Nonbu (in the evening), where you invite ladies and offer them the sundal along with Vethala Pakku.

Iyers do the Azhaippu (evening vethala pakku) on the next day to that of Varalakshmi Nonbu.

Telugu Brahmins do the Azhaippu on the same day evening as that of the Nonbu.

2.       Saraswathi Poojai:

It is good to offer Kothukadalai Sundal (Channa Dal Sundal) for Neivedhyam on the evening of Saraswathi Poojai, wherein we invite ladies for Vethala Pakku.

3.       Navarathri:

Good to offer different types of Sundal on all 9 days of the Navarathri evening as Neivedhyam along with Thaamboolam.

Since the Navarathri is dedicated as the first three days to Durgai, next three days to Lakshmi and the last three days to Saraswathi, it would be ideal to choose the Sundal combination also accordingly. For eg: For Lakshmi , the usual preferred Neivedhyam is Kadalaparuppu Sundal and hence on the 4^th, 5^th or 6^th day, choose this..

Tips on Soaking and Pressure Cooking for Sundal

Few tips on soaking and pressure cooking the different types of sundal..

Pulse	No of hours to be soaked in water	Number of whistles to pressure cook
Kothukadalai (White & Black)	Over Night / 10 hours	5
Karamani (White & Black)	8 Hours	3
Pattani (White & Green)	Over Night / 10 hours	4
Pacha Payaru (Green Gram)	8 Hours	3
Kadalai (Peanut)	8 Hours	2
Mochai (dried)	8 Hours	2
Rajma	8 Hours	2
Kadalaparuppu (Gram dal)	Not Required	3 (Optional to pressure cook - can use the traditional kadai method also)
Payathamparuppu (Moong dal)	Not Required	2(Optional to pressure cook - can use the traditional kadai method also)

Sundal Varieties

What strikes you first as you think of Navarathri other than the Golu / Bommai Golu???

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.

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Yeah, it is the Sundal time!!!!

It is the customary of every iyer/iyengar house to offer Sundal as ‘Neivedhyam’ to the God during Navarathri and offer this to the people visting home during Navarathri time..

Even otherwise, Sundal is a healthy menu which can be included as a part of our daily food.

Let me start explaining some popular varieties of Sundal and also include the pulses that can be prepared under each of these types.

Types of Sundal:

1. Uppu Sundal (Salted Sundal)
2. Urappu Sundal / Kaara Sundal (Hot Sundal with chilly added)
3. Thithippu Sundal (Sweet Sundal )
4. Diet Sundal (especially necessary during these days with a fast life style to be health conscious)

Pulses for Sundal:

1. Kothukadalai Sundal / Kondakadalai Sundal / Channa Dal Sundal
2. Kaaramani Sundal
3. Pattani Sundal (Peas Sundal)
4. Rajma Sundal
5. Pacha Payaru Sundal (Green gram/dal sundal)
6. Mochai Sundal
7. Kadalai Sundal / Verkadalai Sundal (Peanut Sundal)
8. Kadalaparuppu Sundal (Gram dal sundal)
9. Payathamparuppu Sundal / Pasiparuppu Sundal (Moong dal sundal)

Arachuvitta Vathal Kuzhambu

My first blog was on Vathal Kuzhambu. Now to add some more spice to Vathal Kuzhambu, here is one more type of making it with freshly ground powder…like Araithuvitta Sambhar, this is Araithuvitta Vathal kuzhambu / Arachuvitta Vathal Kuzhambu. Iyengars term this as Arachuvitta Vendhiya Kuzhambu / Arachuvitta Mendhiya Kuzhambu.

Ingredients:

1.       Tamarind (Puli) – Size of Two big sized Lemons

2.       Salt (kal/podi uppu) – As required

3.       Turmeric powder – a pinch

4.       Mustard (Kadugu) – for seasoning (1 tsp)

5.       Fenugreek (Venthayam) – for seasoning (2 tsps)

6.       Toor Dal (Thuvaram Paruppu) – for seasoning (2 tsps)

7.       Asafoedita (Perungayam) – pinch of it for taste

8.       Curry Leaves – some 10 to 15 leaves as per taste

9.       Any Vegetable / Vathal ( Referred as ‘Thaan’)

10.   (Usually Vathal Kuzhambu can be made from Vegetable Thaans like Pumpkin, Ladys finger, drum stick or Vathals like Manathakkali Vathal, Sundakkai Vathal, Pooshanikkai Vathal, Kothavarangai Vathal, etc.) / You can choose to make it as Paruppu Urundai Kuzhambu by using cooked dal balls instead of vegetable.

11.   Oil – 5 tbsps.

Preparation Procedure for Vathal Kuzhambu Podi:

Roast the below mentioned ingredients in 2 tsps of oil and allow them to cool and grind it in a mixer to a fine powder:

1.       Red Chillies: 6 to 7

2.       Gram dal: 1 tsp

3.       Toor dal: 1 tsps

4.       Coriander Seeds: 2 tsps

5.       Curry leaves: 2 leaf

6.       Asafoedita: a pinch

7.       Grated coconut : 1 tsp (optional) : I don’t prefer to use this since the kuzhambu will be spoilt soon.

Preparation Procedure:

1.       In Warm Water, add Tamarind and extract juice to make it as a Tamarind Water (Puli Jalam)

2.       In a Kadai, add oil and allow it to boil.

3.       Add Mustard seeds. When mustard starts splattering, add Fenugreek, Toor Dal, Red Chillies, Asafoedita.

4.       Fry till golden brown keeping the gas in Sim.

5.       Now add the vegetable thaan / vathal and roast it for few seconds till the vegetable / vathal gets slighty roasted.

6.       Now add few curry leaves

7.       Now Add the Tamarind water in kadai slowly.

8.       Add Salt

9.       When the taramind water starts boiling, add a pinch of turmeric and also add the freshly prepared Vathal Kuzhambu podi/ powder while stirring so that no lumps are formed.

10.   Keep stirring the ingredients of the kadai as and when required

11.   Allow it to boil till the Kuzhambu thickens (neither too watery nor too semi solidal)

12.   You can add Rice flour (Arisi Maavu) in the end (say 1 or 2 tsps by making it as a paste) if you want the kuzhambu to thicken.

13.   You can add few more curry leaves in the end as well.

14.   Hot freshly prepared Vathal Kuzhambu is ready J