Paasi Paruppu Payasam for RCI Tamil Festivals

Viji of Vcuisine is hosting RCI this month and the Theme is Tamil Festivals. Well my husband being a Tamilian and I living in Chennai(Madras), Tamil Nadu, for more than 4 years, have some knowledge of Tamil dishes. Mostly the snacks and desserts, that are prepared during the Tamil festivals, because in India during festival season it is customary to distribute sweets and Savouries to nieghbours. I, being a Christian the only Festivals celebrated is Easter and Christmas. And these are not Tamil festivals, though Tamil Christians also celebrate only these. So I don't think I can do write up on any Tamil festivals but I can post one of the Desserts that is popularly made for Tamil festivals- Paasi Paruppu Payasm.

Paasi Parupu in Tamil means Moong Dhall. As I metioned earlier, I got to taste this when our neighbours gave this to me whenever they made this for the Tamil festivals. So I got the recipe from them. There could be minor variations.
This is one easy yummy dessert..
All you have to do is to pressure cook Moong Dhall and add Jaggery syrup to it. For flavour the campanion for the Indian sweets (Guess What?) your right, The beautiful flavoured Spice " Cardamom". Garnish with fried Cashew and Raisins in ghee. Serve warm.

For detailed recipe click here.

This is my entry for RCI Tamil Festivals

Paasi Paruppu Payasam (p3)

Moong Dhall(Paasi Paruppu- Tamil, Pesara Pappu - Telugu) Payasam is one of the delicious desserts of Tamil Nadu. And is a must in all their festivals and celebrations. Obviously because my hubby is a tamilian I had to learn it, when I lived in Madras. It has a very simple procedure.

Ingredients:
Moong Dhall - 1 Cup
Jaggerry(Velam/Belam) - 1 Cup
Cardamon powder - 1/2 tsp
A pinch of salt
Ghee - 2 tbsp
Cashew & Rasins - 1/4 cup

Procedure:
1. Pressure cook the moong dhal with alteast 2-3 cups of water.

2. Smash the cooked dhall, add salt cardamom powder and let it simmer.

3. In a seperate vessel melt velam(jaggery) with a little water till the lathery state.

4. Now add this melted velam to the dhall mixture, add more water if the consisitency is too thick.

5. Simmer for another 5 minutes till the velam and the dhall get mixed into each other and the sweet aroma starts filling the room.

6. Now heat ghee in a small vessel, add cashews & rasins, fry till rasins are puffed up.

7. Add some of this to the Payasam that is simmering.

8. Remove from heat and serving in small bowls and then garnish the small cups with the remaining of cashew & raisins each.

Mostly consumed warm or at room temperature.