Skip to main content

Pesarappu/moongdal payasam



I wanted to make some sort of payasam and I do not want to go the traditional route. I was browsing on the net and this one recipe caught my eye. The combination did not sound right to me at first but I tried making it anyways... I was surprised by the way it turned out. It was tasty..very rich and creamy, not too sweet to palette which I like. Try it and I bet you will be surprised by the way it tastes...

Ingredients

1 cup Moong dal
2 cups Water to cook the dal
3/4 cup Sugar
1 1/2 cup Milk
1 tbsp Ghee
1 Elachi
1tbsp Cashew
1 tbsp Raisins
 Pinch of Saffron(optional)

Method

Soak moong dal(pesarapappu) for 2 hours. Pressure cook the moong dal dal for 3 whistles. Meanwhile fry cashew and raisin in the ghee.The left over can be added to the payasam. Once the moong dal is done add milk, sugar and constantly stir so that the moonga dal is half mashed.  At this point add cashews, raisins, elaichi and saffron. Let it cook till the payasam is of semi solid consistency.

Note

Consistency is up to you. If you want it little thinner add some milk and adjust the sugar per taste.

Variations

Sugar can be replaced with same measurement of jaggery. Sugar is my personal preference.

Comments

Popular posts from this blog

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories.
This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother.
Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marination 1 pound(1/2kg) Prawns/Shrimp peeled and deveined …

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!