Pasi Payaru Payasam is a tasty, easy to make dish, suitable for special occasions; and this post coincides with the occassion of Thirukkarthigai (17th Nov 2013).
Thirukkarthigai / Karthigai Deepam is observed during the the tamil month of Karthigai on a Pournami (Full Moon) day. Houses are decorated with oil lamps that lights up the spirits of this month.
Pasi Paruppu / Moong dhal - 1 cup
Raw Rice - ½ cup
Jaggery - 1 cup
Milk - 1 cup
Cardamom - 1 tsp
Raisins - 10 pieces
Cashew Nut - 10 to 15 pieces (broken)
Grated Coconut - 1 tbsp
Ghee - 1 to 2 tbsp
Pressure cook dhal adding 2 cups of water for 1 or 2 whistles. Keep aside.
Soak raw rice in water for 20 minutes; drain the water completely and grind it coarsely in a mixer (use viper mode for this process). Keep aside.
Roast the cashews, raisins and grated coconut pieces one by one separately using ghee in a pan and keep aside (reserve some for garnishing).
Mix jaggery and little water in a pan. Boil till the jaggery melts and filter to remove impurities if any.
Slightly mash the pressure cooked dhal with a laddle.
Add a glass of water if dhal is thick in consistency and allow to boil.
When it starts bubbling, add the broken rice slowly while stirring continuously (this will prevent formation of lumps).
Once the rice is cooked, add the filtered jaggery water and continue to stir till the mixture slightly thickens.
Add the full cream milk; mix and allow to cook in low flame for another 10 minutes.
Finally add the cardamom powder and add the fried coconut pieces, cashews and raisins.; allow to cook for a minute.
Serve hot or cold to suit your taste (both tastes good; some likes it hot along with medhu vada or appalam).
When payasam is cooled, it tends to get thick. So before serving add some milk / water till it reaches the desired consistency.
Colour of this dish purely depends on the quality and colour of the jaggery.
You may increase or decrease the amount of jaggery to suit your taste.