Sunday, September 29, 2013


I have always loved dishes from the State of Kerala. I was delighted to get my friend, Priya R. Shenoy, to contribute a recipe for a delicious payasam called, "Kurukku Payasam" which follows.  It is rich, it is mouth watering and Priya has sent in a beautiful picture too.
This is ideally prepared using "Chamba pachari" or payasam rice, but she says you can prepare this with the normal raw rice as well if you can't get this special type of rice.
  • Chamba pachari or payasam Rice- 1/2 cup to 3/4 cup, 
  • Coconut - 1/2 of a big one 
  • Water- 8 - 10 cups ,
  • Cardamom powder - 1tsp, 
  • Jaggery - 1/2 kg , 
  • Ghee- 1- 1/2 tsp or as needed 
  • Dry fruits- 25 gm
  •  Soak rice in water for 3 hours and strain
    Add coconut gratings to the rice and grind to a very smooth paste
    Add 8-10 cups of water or more...the consistency should be very loose...keep aside
    Next mix grated jaggery with 1/4 cup of water, heat on a low medium flame until it begins to melt
    Stir well until jaggery fully melts. Strain it to remove any impurities and keep aside.
    Heat a thick bottomed pan and add the ground paste of rice and coconut gratings.
    Heat on low flame stirring continuously till it thickens, then add the jaggery syrup and some water
    Stir continuously till it thickens then add cardamom powder
    Turn off the gas
    Heat the ghee in a pan and add the cashew nuts and raisins
    When the nuts turn golden brown and the raisins have puffed up, add them to the payasam
    Mix well and serve

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