Print Friendly and PDF

Friday, September 22, 2017

Maa Ladoo (Maladu) | Pottukadala Laddus (Step by Step Pics)

Pottukadala(split dalia) was invariably used whenever preparing chutneys, preparing mixture or aval velayichathu. Other than that I could hardly think about anything else prepared using split dalia(pottukadala). However, I had a packet of pottukadala extra at home accidentally. I knew this wouldn't get over in couple of months as I rarely used pottukadala on a regular affair. So on searching internet sites, I happen to see many making laddoo out of it. I didn't think twice before I started making these cute balls as I already had prepared moong dal laddus and they are almost similar to them. They are really soft and delicious plus they hardly need any time to prepare. How simple it sounds right?? Enjoy making them for this Diwali and enjoy with your loved ones !!

Preparation time~ 15 mins
Cooking time~15 mins
Serves ~7-8
*pottukadala /split dalia 1cup
powdered sugar 1/2 cup
ghee 1/4 cup + 1tbsp
cardamom powder 1/3 tsp
cashews 7-8 or 2tbsp broken

  • Dry roast the pottukadala/split dalia in a pan on medium heat by continous stirring for 3 mins till the raw smell of split dalia disappears.Keep in mind that the split dalia shouldn't change color.Leave to cool.
  • Add this in a blender and powder it up fine.Sieve the mixture to get smooth powder,repeat the grinding with left over coarse mixture until you are left out with very little coarse particles which can't be blended any further.Discard the coarse mixture if any left out.
  • Powder the sugar in the same blender jar until smooth.If you are using cardamom,then add the pods along with sugar so that it gets nicely powdered.I haven't done that as I separately powder small batches of cardamom and keep.Mix the powdered sugar with the pottukadala powder with cardamom powder,keep aside.

  • Melt a tbsp of ghee and add the broken cashews.Fry until slightly browned.Switch off flame and add the remaining ghee to the pan so that its melted.
  • Add the melted ghee mixture little by little with cashews to the pottukadala mixture and try shaping them in balls.Add more ghee as required and try shaping them in balls.Place  a lemon size mixture in the non dominant hand  and press with the dominant hand to shape them.
  • Serve or store in air tight containers.

* You can use roasted split dalia(pottukadala) instead of roasting at home but make sure the roasted ones have no added salt in it.

You may also like these-
* Moong Dal Laddus
* Multi Grain Laddus
* Dates Nut laddu
* Semiya Laddu
* Coconut Laddu
* Mango Coconut laddu
* Besan Laddu
* Rava Laddu
* Bhoondi Laddu

Wednesday, September 20, 2017

Chettinad Chicken Curry ~ Side Dish for Chapathi

Last week was my little ones's birthday, he was super excited since the beginning of this school year. The mere reason of which was he could wear colour dress to school and take chocolates for his classmates and teachers. Sadly his birthday was always with Onam vacations for the past few years and this is the only year when Onam vacations got over early and he vcould celebrate it at school. Poor kid, his tensions... As kids we also eagerly waited for our birthdays. I remember till fifth grade I used to carry chocolates for my class mates and as I stepped in higher classes, the birthdays from chocolates shifted to samosas and soft drinks( for close friends during recess) in the school canteen. Nostalgic memories !! Gone are the days and the fun. Now the day only starts with what's for breakfast,what to pack for lunch and snacks.

Coming back to today's post is a chicken recipe. Its been quite sometime I posted a non veg recipe and here it goes- Chettinad Chicken Curry. The chettinad flavors are imparted from the dry roasted spices like our nadan chicken curry (Kerala Style Chicken Curry), check out if you haven't . I had already tried a Pepper Chicken chettinad. The curry serves perfect with chapathis/ naan/ rotis. The ingredient list may look long but the procedure is simpler and the only extra work is dry roasting the spices which you can do earlier and start making the curry. Love this curry with some hot phulkas !!

Preparation time ~ 25 minutes
Cooking time ~ 30 minutes

to marinate
chicken 500gms / 1lb
chilly powder 3/4 tsp
salt to taste

for chettinad masala
coriander seeds 3tbsp
dry red chilli 4-5
fennel seeds 2tsp
cumin seeds 1tsp
cloves 3-4
cinnamon 1 piece 1.5"
cardamom 4-5
star anise 1
pepper corns 5-6
poppy seeds 1 tsp(optional)
coconut grated 1/3 cup

for masala
onion 2 medium sized ,sliced or chopped
tomato 2 medium sized
ginger- garlic paste 2 tbsp
chilli powder 1/2 tsp
turmeric powder 1/2 tsp
curry leaves 2 sprig
lemon juice 1 tbsp
salt to taste
oil 3 tbsp

  • Wash the chicken under running water and drain water completely. In a bowl, marinate the chicken with chilly powder and salt mentioned in the list 'to marinate'.
  • Heat a pan and dry roast all the ingredients(except coconut)  listed under chettinadu masala for 2 minutes. When you get a nice aroma then add in grated coconut. Dry roast the coconut till golden brown. Switch off flame and leave to cool.(I forgot to add pepper corns so added 1/2 tsp pepper powder to the masala). Grind the roasted masala with some water to a smooth paste.

  • In the mean time, heat oil in a thick bottomed pan or cooker. Add the ginger garlic paste and saute for a minute and add sliced onions and curry leaves. Add a pinch of salt and saute for 4-5 minutes until the onion is wilted and reduced. When the onions turn golden brown, add the chilli powder and turmeric powder. Add in the ground paste. Cook for a minute then add 1/4 cup water. Cook again and keep stirring till the water is evaporated. Add another 1/4 cup water and cook the masala again until there is slight oil oozing out of the masala.
  • Slide in the chicken pieces and chopped tomatoes, mix well. Cover and cook on low flame (don't add any water as chicken leaves out water).

  • Keep checking in between if there is enough water. Mix well and add half a cup of water if required (I added half cup water once the water reduced considerably). It takes about 15-20 minutes to cook the chicken. When the oil separates and floats on top of the gravy, then the chicken curry is ready.
  • Garnish with curry leaves and switch off flame. Add the lemon juice (I added only a tsp though it is mentioned a tbsp), give a quick stir.

* Add lemon juice as per the need of sour flavors. I added only a tsp of it.
* Though in the pic, I have kept 2 pieces of cinnamon and used but I felt the cinnamon was a little over powered in the curry so reduced it to one piece.
* Poppy seeds are optional, if you use then go ahead and try.

You may also be interested in trying out these chettinad recipes given below -
* Chettinad Prawn Curry
* Chettinad Egg paniyaram
* Chettinad Fish Fry
* Pepper Chicken Chettinad
* Chettinad Mushroom Masala

For more chicken recipes, click here.

Monday, September 18, 2017

Muringakka Thoran | Drumstick Stir Fry

Drumstick(muringakka) is a rich source of calcium,phosphorous and vitamin C. Though we frequently add drumstick in sambar and aviyal mainly. But during season, drumstick are available in plenty. We had plenty in the backyard at parent's place and so mom used to make this thoran(stir fry) whenever drumsticks where in season. I learnt this recipe from my mom and grand mother. This time my SIL bought a pack of fresh drumsticks from their garden when she visited us sometime back. That's the time I thought of preparing this thoran(stir fry). This is a simple stir fry and has the drumstick flavor in abundance. The only hardwork in making this thoran(stir fry) is scraping the flesh out from the drumsticks. The seeds adds a nice crunch in between the thoran(stir fry). Make sure to select the tender ones to make this thoran(stir fry) else the over mature seeds will be very bad in taste. If you like the drumstick flavor then you will definitely love this. Give it a try and enjoy   !!

Preparation time~ 10 minutes
Cooking time~ 15 minutes
Serves ~ 4 -5
muringakka /moringa / drumstick 10
shallots 10 sliced
salt to taste

to coarse grind 
grated coconut  1/2 cup
turmeric powder 1/2 tsp 
shallots 2
green chillies 2-3
garlic cloves 2

to temper
mustard seeds 1/2 tsp
coconut oil 1tbsp
curry leaves a sprig

  • Wash and cut the drum stick lengthwise as shown in pic. Using a sharp edged spoon,scoop out the flesh by holding it in your hands. If there are long strands of flesh then finally cut it short using a knife. Don't make it very small, just keep an inch long strands. Also make sure to select tender variety moringa(muringakka) / drumstick, over mature drumsticks doesn't taste good and the seeds doesn't bite through.

  • In the mean time coarsely grind the ingredients listed under 'to coarsely grind' in a blender.
  • Heat oil in a wok/ kadai / cheenachatti. Add mustard seeds, when it splutters. Add the sliced shallots and curry leaves. Saute till its wilted.
  • Add the drumstick flesh (muringakka) and the coarsely grind paste,salt. Mix well, add 2tbsp of water. Simmer the flame and let it cook covered for 7 minutes. 
  • Toss well  and cook for another 2 minutes till the moisture is dried up. Switch off flame and serve with cooked rice.

* You can even add green chillies vertical slit separately without adding with the coconut.

You may also like these-
* Vazhapindi thoran
* Pacha Thakkali thoran
* Mushroom thoran
* Vazhakoombu thoran
* Kovakka thoran
* Mathan Ela thoran
* Vazhakka thoran
* Chakkakuru Cheera Thoran

Friday, September 15, 2017

Cherry-Almond Cake (Step by Step Pics) ~ 800 th Post !!

Time just flies and its been a couple of years since am in blogging. Though I had a long break recently but nothing stopped me from trying out new dishes whether am cooking or blogging. And believe me, this is my 800th post !! Huh.. can't believe myself the numbers as its quite a big number to me. Never thought my passion of cooking would make me competent to showcase 800 tried and tested recipes in my space. Am happy with the love and feedback of my friends and readers that keeps me motivated always. Do keep them coming. Thanks a lot for all the love and consistent support, feeling happy to have you all around.

Its been so long since I posted some bakes and here comes a yummy moist cake made with fresh cherries and has a unique almond flour. This has been saved to my drafts since long and was made during our stay in US(when you get the fresh cherries in season there). The problem when adding a heavy fruit to cake is,it invariably sinks to the bottom and so preserve a few to top the cake. The only tedious job in making this cake is the pitting of cherries,if you have a tool go ahead and do with it. Else use a skewer to push the seeds down the center and make sure to place a bowl underneath so that it doesn't stain the counter top. This cake reminds me of the polka dot pattern, Isn't it? Anyways do give this a try if you get fresh cherries where you live. Am sure all will love it!!

Preparation time~25 minutes
Baking Time~ 35 minutes
Serves ~ a 8" cake
*wheat flour 1 cup
almond flour or almond meal 1/2 cup
baking powder 1.5 tsp
unsalted butter,at room temp 1/2 cup(8tbsp)
granulated white sugar 1.2 cups
eggs 2
fresh sweet cherries,divided 1.5 cups
vanilla extract 1 tsp
milk 1/3 cup
salt 1/4 tsp

  • Pre heat oven to 400 degrees F /190degrees C,spray the sides of a 8" or 9" spring form pan (preferably) but I used a 8"round pan.Line the bottom of the pan with parchment paper.
  • Melt the butter and leave to cool at room temperature.
  • Wash,rinse and dry the cherries.Pit them and cut 1/3 of the total cherries in halves(place them on a paper towel so that the cherry juices are absorbed and doesn't dribble in the cake. Keep aside.And to the remaining cherries,cut in quarters which will be mixed in the cake batter eventually.

  • In another bowl,add flours,ground almonds,sugar and salt. Sieve twice to mix it well.
  • In another bowl using a hand mixer,whisk the eggs and sugar well until its thick and light coloured. To this add, vanilla extract,melted butter and milk.
  • Add the flour mixture little by little and using a rubber spatula, gently mix the batter. Finally fold in the cherries and pour the mix in the prepared cake pan.
  • Place it in the oven and bake for 15 minutes. After 15 minutes,remove from oven and quickly arrange the halved cherries on top, return the pan to oven and bake for another 15-20 minutes or until golden brown or when the tooth pick comes out clean when pricked in the center of the cake(The total baking time for me was 35 minutes).
  • Remove and cool on a wire rack for 15-20 minutes and serve with a dollop of whipped cream or just like that. I served just like that, tastes yumm !

* If you find the cake over browning then cover the top with a sheet of aluminium foil.
* I have adapted the recipe from joy of baking and the only change I made is using wheat flour instead of all purpose flour.Though the cake came out moist and delicious but not as spongy as a all purpose flour cake. So if you really wish to have a spongy feel, use maida (all purpose flour). I used Ashirwaad atta or wheat flour.
* The almond flour recipe is here in my space.

  • You may also be interested to try out other cakes listed in this page. 

Wednesday, September 13, 2017

Amla Candy | Nellika Mittai | Gooseberry Candy (Step by Step Pics)

Amla(nellika) has numerous health benefits. The popular ones include to raise haemoglobin levels, rich source of vitamin C,reduces blood sugar and increases dietary fiber, improves immunity. I happen to make amla chutney(nellika chammanthi),  amla pickle(nellika achar), pickled amla(nellika uppilittathu).This candy was a unique one to me until I had these at my SIL's place. She had bought a pack of a popular brand and offered us. Kids loved the flavors but once I went through the contents of the pack where I found sodium benzoate preservative was used. The preservative was in very mere amount, it made me think that on a long run was these good for kids. The apprehension in me made me find a better alternative. Why don't I make these at home during season and preserve them?? After a long search on web, I grabbed the recipe and tried it at home.

The candies came out really good and kids loved it. I was happy to have introduced a non preservative candy. Though it says to sun dry three days but if you wish to preserve an year, its better to sun dry a little further so that there is no moisture left in them. If you can make big batches then its very good for kids. They will definitely love these cute crescent shaped candies. Don't worry about the sugar syrup, you can make good use of it by making amla sharbat that I will be posting soon, stay tuned !

Preparation time~ 5 minutes
Cooking time~ 5 minutes
Soaking time~ 3days
Sun drying ~2-3 days
Serves ~ a small bowl
amla(nellikka) 600 gms
sugar 300 gms

  • Wash the amla(nellikka) under running water. Place the amla(nellikka) on the steamer plate with enough water in the steamer.Steam cook for exactly five minutes after steam comes out.(Don't over do else the amla(nellikka) pieces will be very soft and may not dry properly).
  • Leave to cool and then remove each petal of amla(nellikka) and place in a plate.Discard the pit.

  • Now transfer the amla(nellikka) petals in a glass bottle or dish. Add the sugar, mix well and leave covered on room temperature for three days.
  • After three days you may find the amla(nellikka) fully soaked in the sugar syrup (amla leaves out water and sugar dissolves) or when the amla(nellikka) settles down in the dish then remove the amla(nellikka) petals in another plate. Don't discard the juice and reserve the juice for making amla (nellikka) syrup (recipe follows in another post). Drain the water completely before sun drying.
  • Now sun dry the amla(nellikka) pieces by spreading on a plate for another 2-3 days till its not sticky any more and is dry, clings when together. Store in air tight containers just like that or proceed below.

  • Add half a cup of powdered sugar to coat the amla(nellikka) pieces. Shed off the excess coating and store in air tight containers. You can omit this step if you don't wish to coat with added sugar.
  • If you plan to make a chatpata(spicy) candy then add 1/4 tsp of black salt ,1/2 tsp black pepper, 1/2 tsp amchoor powder along with powdered sugar and mix.

-You can even add the amla(nellikka) in boiling water and cook for 3 mins.Remove from water. But I feel steaming is apt than boiling to prevent overcooking.
- The recipe is inspired from

Amla Sharbat | Nellika Syrup

How was your Onam, friends?? We had a very good Onam at home with family. Kids made pookalam, wore new dresses,had some photo sessions. All loved the sadya and enjoyed the festive mood completely. Soon after Onam, we went on a short trip to Mysore,also exploring the northern side of Kerala. This is the first time when I went visiting Kannur, Kasargod, Mahe and Thalassery. Though being a keralite, I never had a chance to see these places before but we didn't get much time there. It was just a short glimpse of the railway stations from the train as the main destination was Mysore. Mysore tour was good,stay was excellent and my younger one thoroughly enjoyed the zoo. What do you like most about Mysore?? I love the Brindavan gardens for sure, the musical fountains. Kids had not seen Mysore before though we both had visited in our childhood. For kids,it was an ezciting experience. They totally enjoyed it.

Below is the pic of our this year's Onam sadya at home.Also, there was rasam, we made suji gothambu payasam and palada as payasam. I have made Everyone totally enjoyed the sadya and the homemade sadyas definitely tastes delicious with all the items,finally ends with payasam. Coming backj to today's post-Amla (nellikka) syrup. Amla has so many nutritional benefits to list down.This sharbat is made from left over sugar syrup left out after making amla candy which I will post soon. This sharbat has a unique flavor of amla (nellikka) and tastes awesome to refresh a long tiring day. What more do you need to feel fresh?? Do give this a try in this amla(nellika) season.

(our sadya at home- varutharacha sambar, chips(upperi), sharakara varetti, beetroot khichadi, inji puli, cabbage thoran, pacha moru, kalan, vadukapuli achar, vella naranga achar, mathanga erissery, aviyal, pappadam, kootu curry, manga curry)

Preparation time~ nil
Cooking time~10 minutes
Serves~ a small bottle 
sugar syrup(left over from amla candy)
roasted cumin powder 1/4 tsp(optional)


The post of amla candy is here.

  • Boil the reserved juice from amla candy in a pan for 10 minutes. Add the roasted cumin powder if you like the flavor or else just leave out. Cool and store in refrigerator.
  • Add a tablespoon of this sharbat to a glass of water and drink.

Sunday, September 10, 2017

Spinach Thalipeeth | Spinach Savory Pancake (Step by Step Pics)

'Thalipeeth' is a popular Maharashtrian dish, its a breakfast recipe. There are different variations of this thalipeeth. Thalippeeth is usually served with thick curd or thick butter. We can call a thalipeeth a kind of savory multi grain pancake. If you are tired of making the old fashioned pancakes, then defintely give this Indian version a try. I made a spinach thalipeeth so that I could sneak in some greens. During fast,Maharashtrians add sabudana flour also to make thalipeeth. Few spices are added to make it more flavorful. This can be served as a breakfast or as a healthy snack too. If you add a dash of turmeric owder, it gives a nice color to the thalipeeth. Thalipeeth are very delicious when served with hot butter. I have adapted this recipe from you tube and from here .Though I started clicking pics soon after making and so the butter started to melt. Do give this a try and enjoy !!

Preparation time~ 20 minutes
Cooking time ~25 minutes
wheat flour 1/2 cup
rice flour 1/4 cup
besan 1/4 cup
ragi flour 1/4 cup
urad dal flour 1/4 cup

spinach chopped 1 cup
onion 1/2 of 1 finely chopped
garlic paste 1/2 tsp
green chilli 2-3 finely chopped
coriander leaves 1/4 cup
sesame seeds 2 tsp
coriander crushed /powder 1tsp
cumin powder 1/2 tsp
chilli  powder 3/4 tsp
salt to taste
oil 2tbsp


  • Wash and add the spinach leaves in boiling water and remove from water immediately. Chop the wilted leaves fine. Add in the onion chopped,garlic paste, green chillies chopped.
  • Add the flours in a bowl, add in the spices, salt and chopped coriander leaves. Mix it well.

  • Add little water to make it a dough as the wilted leaves gives out water. Make a smooth dough. Let it rest for 5-10 minutes.
  • Divide the dough in 6 equal portions.Take a plastic sheet or aluminium foil,apply a little oil(I used ziploc bag). Place a ball in the center and using wet hands spread the ball evenly with hands like we roll chapathis.With your fingers, make a hole in the center of the thalipeeth.
  • Now, heat a non stick pan. Add few drops of oil and when it is hot, transfer the prepared thalipeeth. Cook covered on slow flame for 2- 3 minutes.
  • Flip the other side and cook  for a minute. Similarly repeat and make the other balls, cook like the above steps.Serve on a plate hot with butter or thick yogurt or some pickle.

* You can use jowar flour, bajra flour  to make thalipeeth.
* You can even use cabbage, methi leaves or other veggies to make thalipeeth instead of spinach.
* You can use cumin seeds instead of cumin powder.
* Because of the use of ragi flour , the thalipeeth is of dark color.

Wednesday, September 06, 2017

Pori Unda | Puffed Rice Balls

Pori unda or Puffed rice balls was a very tricky recipe for me. The first time I tried making it up, the pori just reduced consisderably in size after mixing with the jaggery. Never had the courage to try it again as the first time I finished the whole thing after none accepted to eat and I don't like dumping it in the trash.I am not a sweet savy person and so it was hard for me to finish. This time I was very careful in trying out the recipe and went through many websites before the attempt. And finally succeeded in making this correct. Its not very hard to make but definitely tricky like kappalandi mittai (chikki), if you lose the correct timing you end up making a chewy mittai. Check it out !!

 Preparation time~10 minutes
Cooking time ~ 10 minutes
Serves ~ 16-20 balls

puffed rice 3-4cups
jaggery 1/2 cup grated
water 1/4 cup
cardamom powder 1/2tsp
dry ginger powder(chukku podi) a pinch(optional)
ghee/oil to apply on hands

  • Keep the 3cups of puffed rice ready.And keep 1 cup of puffed rice separately,add as required.
  • Heat a pan and add the grated jaggery with 1/4 cup water.When the jaggery is diluted,switch off flame.Strain the impurities and put it back on stove.Let the jaggery bubble up and wait till it reaches a one string consistency,then keep checking.Add the cardamom powder and dry ginger powder(chukku podi). Add a drop of jaggery in cold water,if it can be easily rolled in a soft ball then,the right consistency is achieved.Switch off flame,add in cardamom powder and dry ginger powder(if using).Immediately pour on top of the pori(puffed rice) and mix well(you may not use up the whole jaggery syrup,add as required to coat the puffed rice well.Also.if the syrup becomes very sticky with the puffed rice,add half to one cup more puffed rice).
(left is checking consistency of the jaggery,then mixing in the center and prepared balls in the right)

  • Now,apply some ghee or oil on hand.And roll out the pori(puffed rice) in the palms and shape in balls without breaking the puffed rice.
  • Store in air tight containers or serve just like that.

* I tried mixing the puffed rice in the jaggery syrup once but the pori reduced considerably in size due to high heat.So, this time I added the jaggery syrup to the plate of puffed rice.This worked fine.

You may also try these-
* Peanut Brittle / Chikki(Kappalandi Mittai)
* Ellunda (Til laddu)
* Almond Sesame Brittle

Sunday, September 03, 2017

Mulayari Payasam | Bamboo Rice Kheer ~ Onam Wishes !!

Bamboo rice though tastes like wheat but is richer in protein. This rice is a rich source of vitamin B. It cures kapha and pitta dosha by helping remove many toxic substances from the body. They are very beneficial for removing joint pains and easing rheumatic pain, controlling blood sugar and cholesterol.However, enjoying this delicious payasam may not give you the desired health benefits as it is made with coconut milk ,ghee and jaggery. But for a change you can definitely have this payasam. It was my long awaited wish to try bamboo rice and was longing to find the source. Recently when I walked through the organic aisle in the super market, myeyes caught over a small cylindrical container saying 'bamboo rice'. Immediately I grabbed and put it in my cart. There was a small pamplet along with the pack and that mentioned the bamboo payasam recipe. I got a fair idea about it and went about trying to make the payasam. I made a few changes to their recipe and made this out.There is another recipe lined up with mulayari which I will be posting soon which is perfect to give you all the desired health benefits.

Mulayari Payasam tastes almost similar to nurukku gothambu payasam but the health benefits may be much more. This payasam is really delicious and thick. Hope everyone is busy with Onam preparations at home. Wishing everyone a very happy and prosperous Onam !!!

Bamboo Rice

Soaking time ~ 10 hours
Preparation time ~ 30 minutes
Cooking time ~ 
Serves ~
bamboo rice / mulayari 100gms(soak overnight)
green gram(with skin)/ cherupayaru 25 gms or 1/4 cup
basmati rice or jeerakashala rice or any flavored rice 1/4 cup
jaggery 250 gms or 3 balls
*coconut milk 3rd 3 cups
*coconut milk 2nd 2 cups
*coconut milk 1st 1 cup
cardamom powder 1 tsp
cashews 3tbsp
raisins 3tbsp
ghee 50 gms

  • Pick up any stones or pieces of bamboo or other impurities from bamboo rice(mulayari). Wash and soak the rice over night or around 10 hours.
  • Wash, soak the green gram and basmati rice separately in water for 2 hours.
  • Strain the water from bamaboo rice and pulse the mulayari to crush it in a blender so as to get a broken wheat or podi ari form.
  • Similarly crush or pulse the green gram and basmati rice separately and keep aside.
  • Now,extract the coconut milk and keep in separate bowls.If you are using canned coconut milk then skip this step.
  • Melt the jaggery in half cup water and strain impurities.Keep aside.

  • In a pressure cooker,add the crushed mulayari,crushed green gram and add a cup of water.To this add another 1.5 cups of third coconut milk. Mix well and close the lid. Cook on medium high flame for 6-7 whistles. Turn off heat and leave for the pressure to release.

  • In the mean time,heat ghee in a pan and fry the cashews followed by raisins. Drain on a plate and reserve the ghee.
  • Once the pressure is released, open the cooker. You will find the bamboo rice and green gram is well cooked.

  • Heat the reserved ghee in a thick bottomed pan. Add the cooked bamboo rice mixture. Saute well with the ghee. Now add the remaining third coconut milk and let it cook well for another 15-20 mins. Keep stirring in between to prevent sticking to the bottom of the pan.
  • Now, add the crushed basmati rice and keep cooking. When the basmati rice is half done, then add in the jaggery. Let it continue to cook for another 20 mins till it thickens again( Don't forget to stir and keep flame on medium heat). The jaggery syrup should be sauteed well with the cooked mulayari.
  • After the first 15 minutes,add the second coconut milk and continue to cook. Simmer the heat and continue to cook,by the end of another 15-20 minutes the payasam would have thickened well. At this point, add the cardamom powder and add the first coconut milk. When you see one or two bubbles popping up, switch off flame.
  • Add in the fried cashews and raisins. Mix well and keep covered.
  • Serve warm or cold. Enjoy !!

* Mulayari payasam taste similar to cracked wheat payasam(nurukku gothambu payasam)
* You can cook the mulayari in a thick bottomed pan instead of cooker too but it takes very long to cook. Also,don't forget to soak overnight.
* You can make the payasam without adding green gram and basmati rice but this adds an extra flavor.
* The payasam was just sweet so you may alter the jaggery if you are more on the sweet tooth as per tastes.
* I extracted two coconuts milk to make the payasam. I will post in detail a post on extracting the diffrerent coconut milk.

You may also like these-
* Paal Payasam
* Ada Pradhaman
* Making ada for pradhaman from scratch
* Unnakalari Payasam
Suji Gothambu Payasam
Quinoa Sago Payasam
Semiya Payasam
Parippu Pradhaman
* Pasta Parippu Payasam
* Boli (Step by Step pics)