Geetha (my mother in law) |
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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