Chettinad Paruppu Payasam

Ingredients:
Green gram dhal – 100 gms
Dry fried till golden brown.
Grated coconut – 1 cup
Jaggery – 100 gms
Cardamom – 2 coarsely powdered
Cashew -10 nos
Ghee – 1 teaspoon.

Method:
Heat a pan and cook the green gram dhal with required amount of water or ? liter of water.
When softly cooked add the grated coconut.
Add little water to jaggery and let it dissolve and filter and add to the earlier pan and boil.
Fry cashew in little ghee and add to the payasam and cardamom.

This is usually done on festival days.

Chettinad Arisi Payasam

Ingredients:
Raw Rice – 50 gms
Soak in little water and coarsely grind in mixie.
Grated coconut – 1 cup milk to be extracted
Jaggery – 100 gms
Cardamom – 2 coarsely powdered
Cashew -10 nos
Dried Grapes – 10 nos.
Ghee – 1 teaspoon.

Method:
Heat a pan and cook the raw rice with 400 ml water.
When softly cooked add the coconut milk.
Add little water to jaggery and let it dissolve and filter and add to the earlier pan and boil.
Fry cashew and dried grapes in little ghee and add to the payasam with cardamom.
This is usually done on festival days.

Paruppu Masiyal

Ingredients
1 Cup moong dal
1/2 tsp Urad dal
3 Garlic flakes
1 tsp Cumin seeds
5 Curry leaves
Salt to taste
Oil for frying

Method:
Cut the garlic into halves.
Add 1 cup water to moong dal.
Mix cumin seed, salt and garlic.
Cook all the ingredients in a pressure cooker.
Smash the dal mixture properly.
Heat the oil.
Add cumin seed and urad dal.
Mix it with dal.
Stir it well.
Serve it hot.

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