KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

Today is Thiruvonam, yet another Onam Season - Onakkaalam!!!

    Yet another Onam with yet another Classic Payasam - Kalyana Payasam.

    'Payasam Culture' has a special place in Indian Cuisine. Payasam/Pradhaman has been an essential dish throughout the history of the Indian culinary heritage.  No Banquet/Feast would be considered complete without this delectable classics. It is commonly served during Festivals, Ceremonies, Feasts and Celebrations. This Payasam is uniquely served in a Wedding Banquet and is predominant in Tamil Brahmin Weddings.  The concept of this Payasam is blending two types of Dhals, which commemorates the earthly ceremony of match made in heaven of two individuals in a Marriage. So this type of Payasam is served in Tamil Brahmin Weddings.  The uniqueness of this Payasam is the blending of two types of Dhals -  Pasi Paruppu(Moong Dhal) & Kadala Paruppu(Bengal Gram Dhal) which needs individual cooking time. 

    Recently while watching a movie, an anthology there came a short film based on popular Tamil writer, Thi.Janakiraman's short story - 'PAYASAM'.  A story which goes along with the depiction of a person's hatred towards his nephew.  The backdrop goes along in a typical Tamil Brahmin wedding scenario    and there they show few scenes on Wedding cooking.  The cook explains about this Kalyana Payasam or Paruppu Payasam and the speciality why this Payasam is served in Weddings.  But the irony of the story is that the whole Vat of this wonderful Payasam is poured out by the person who hates his nephew.  An imbecile act of an individual to bring  a bit of worry to his opponent.  

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

Cuisine - Tamilnadu (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Medium
Serves - 4- 6
Author - SM

HOW TO COOK KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

 

INGREDIENTS:

For Kalyana Payasam - Kadala Paruppu & Pasi Paruppu Payasam

For Garnishing:

Ghee - 2 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.

METHOD:

For Kalyana Payasam - Kadala Paruppu & Pasi Paruppu Payasam:

• Add Jaggery into the 3/4 Cup of Water, boil this on high flame for few minutes.
• Lower the flame and boil for 5-6 minutes and strain for any impurities.
• Dry Roast the Moong Dhal in a low flame until aromatic for a few minutes.
• Cook Moong Dhal in 11/4 Cups of water until it turns soft.
• Allow it to cool and mash it up slightly.
• Soak Bengal Gram Dhal for about 1 hour.
• Once soaked, drain and discard the water used for soaking.
  
• Cook Bengal Gram Dhal in 1-11/2 Cups of Water until it turns soft and cooked.
• Once cooked, mash Bengal Gram dhal well.
• Alternatively, can pulse it up in a mixer-grinder briefly.
• Now, heat Ghee in a wide heavy bottomed pan or bronze Uruli.
• Add in the mashed Bengal Gram Dhal and sauté it on a low flame until the raw flavour goes.
• Then add the cooked Moong Dhal and sauté it on a low flame for a few minutes.
  
• Pour in the Jaggery Syrup to the above and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for a few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few more minutes, stirring it continuously or until it reaches the desired consistency.
  
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add the fried Coconut slices, cashews and nuts to the Kalyana Payasam and mix well.
• Serve Kalyana Payasam hot or cold.  

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

 

NOTES:

• Dry Roasting the Moong Dhal gives a wonderful flavour to the Payasam.
• Moong Dhal can be cooked in a pressure cooker.  Cook on a high flame for a Whistle and then lower the flame and cook for another 2 whistles or for five minutes. 
• Mashing the cooked Moong Dhal is optional, Can leave the dhal as such too.
• I mash half of the Dhal and leave the rest as such.
  
• Soaking the Bengal Gram Dhal speed up the cooking process.
• Bengal Gram Dhal can be cooked in a pressure cooker.  Cook on a high flame for 2-3 Whistle and then lower the flame and cook for another 4-5 whistles or for about 8 minutes. 
• Once cooked mash the Dhal well.  Alternatively, can pulse it in a Mixer briefly.
  
• Frying the mashed dhal in Ghee gives a wonderful aroma and removes the raw flavour from the Bengal Gram Dhal.
  
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder is totally optional.

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

LUNCH MENU # 1

      Sometimes we all wonder what to cook for lunch.  The thought would stay up there for a long time without any ideas popping into our mind. I feel if you have a perfect idea of what you are cooking for the day, it will solve half of the issue along with cutting down the cooking time.  Here is a simple Vegetarian Lunch Menu - with Rice & Chapatis.  The side dishes suits both for Rice and Chapatis.  Also, this vegetarian meal is a simple & complete spread out for a Lunch.

      I always have a problem when I cook just rice or some veggie at home, as my kids are always the choosy ones.  I have to make an ultimate choice suitable all four of us in the same time, and when such situations arise, I cook such Lunch Menus, where I serve both Chapatis & Rice and cook Side dishes to go along with them.  This is a wholesome Vegetarian Meal.
     To finish with, serve it with some dessert/payasam. A simple Lunch with delicacy!!!

     "Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo.  Shredding the beauty and bounty announcing the arrival of New Year in South India. Tamil New Year otherwise called as Tamizh Puthandu/Tamizh Varusha Pirappu also has different names like Chithirai Kani, Chithirai Puthandu as it falls during the Tamil month of Chithirai(April).  The beginning of Chithirai(mid of April) month is considered as the beginning of New Year in different cultures in India.  The same festival is celebrated with different names like Vishu in Kerala, Ugadi in Karnataka, Andhra Pradesh and Telangana, Gudi Padwa in Maharashtra, Pana Sankranthi in Odisha etc.,

SEMIYA UPMA

INGREDIENTS :

METHOD:

• Chop Onions, Green Chillies, Garlic and Ginger.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal and Urad dhal until they turn into light golden brown in colour.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Pour 4 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Roasted Vermicelli/Semiya in small batches.
• Stir continuously while adding Roasted Vermicelli/Semiya into the boiling water to avoid forming lumps.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Roasted Vermicelli/Semiya turns soft.
• Serve Roasted Vermicelli/Semiya Upma hot with any Chutney, Sambar or any preferred Curries.  Goes well with Curd/Yoghurt too.
• Can eat with Sugar sprinkled over it.

NOTES :

• I have used ready made roasted Roasted Vermicelli/Semiya in this recipe.
• If you are using normal Vermicelli, roast in along with few teaspoons of Ghee/Oil until it turns into light golden brown in colour.
• Adjust the amount of water to suit the type of Vermicelli you are using.
• Over-roasted Roasted Vermicelli/Semiya tends to become dark and dry even after adding enough water, and under-roasted Roasted Vermicelli/Semiya turns gooey.
• Can add 1/4 Teaspoon of Turmeric and few drops of lemon juice, if you prefer a slight tanginess in your Roasted Vermicelli/Semiya Upma.
• Can also add vegetables like Carrot, Beans or Peas to Roasted Vermicelli/Semiya Upma.
• If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
• Can add few teaspoons of Ghee to Roasted Vermicelli/Semiya Upma, at the final stage too.
• Adding Ghee to Roasted Vermicelli/Semiya Upma gives a nice flavour and texture to the dish. 
• Can substitute it with any Vegetable Oil too.