Tuesday, January 3, 2012

Kuruvi payasam ( coconut rice kheer)


Geetha (my mother in law)
Kuruvi payasam is a sweet that is easy and quick to make. I learnt this recipe from my mother-in-law, who makes a lot of interesting and easy dishes.

This recipe serves 4.

Ingredients:
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Raw rice / pacha arisi          -           2 tbsp ( Wash and soak the rice in water for 15 min)
Shredded coconut              -           1/2 cup
Jaggery                               -          150 grams(  you can add more or less according to your taste)
Ghee                                   -          1 tbsp
Cashewnuts                         -          6

Method:
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  • Drain excess water from the soaked rice.
  • Grind the soaked rice and coconut in a mixer. (Kuruvi in tamil means 'sparrow'.  Since the rice is ground even a sparrow can enjoy this payasam.  Hence the name...)  Initially pulse once or twice in the mixer and add water little by little, grinding into a fine coarse paste.
  • Put the jaggery in a kadai. Add water just to cover it and cook on a medium flame.
  • Keep stirring. Once the jaggery is melted, strain it to remove the dirt.
  • Dilute the ground rice-coconut paste with 2 cups of water.
  • Cook on a medium flame stirring continuously.
  • Add water if it thickens too much.The consistency should be as shown in the picture below.

  • Once the mixture is cooked(this will take about 5 to 10 min) , add the jaggery solution and keep mixing for another 10 min.
  • The consistency should be thick and flowing freely at the same time as shown.


Roast cashews in ghee and garnish the payasam. Enjoy the yummy payasam.


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