Subscribe to RSS
Moong daal - Sabudana Payasam(Paays)
Few days back, I saw a request in my recipe request page from Rochin. He said, “Recently I attended a south indian wedding. There I ate a kind of payasam made up of sabudana/tapioca and moong daal. It was very testy and delicious. Could you please post a recipe for it? I will definitely try it out”.
Whenever I get any request for recipe, I start searching for it. I can’t reply to all your requests, but sometimes, I get lucky and find the recipe easily from my Aayi. So when I asked her about this request, she gave me this recipe.
Sabudana is mixed with either vermicelli or moong daal to make payasam(paays). Sabudana-vermicelli is a very popular combination compared to sabudana-moong daal combination. Both have exactly the same recipe.
Ingredients:
1/2 cup moong daal or 1/2 cup vermicelli
1/2 cup sabudana
1 cup sugar
1 tea spn raisins(dry grapes)
1 cup cashews
1/4 tea spn cardamom powder
1 tea spn ghee
1 cup milk
Method:
Soak sabudana in water for about 30mins. Wash moong daal in water.
Heat ghee and fry raisins and cashews for sometime. Add moong daal (or vermicelli) and fry till a nice aroma comes out. Now add milk, sabudana and cook till moong daal and sabudana are cooked well (You can cook them in water instead of milk, but milk gives a nice flavor).
Add sugar and cook till sugar is diluted. Take out from heat and add cardamom powder. Mix well.
Serve hot or cold.
Serves : 4-5
Preparation time : 25mins
PS: Instead of frying the raisins and cashews and ghee, they can be added with milk while cooking.
Add more milk or sugar to suit your taste and consistency.
Shilpa,
Coconut milk is normally used here instead of regular milk. I wanted to point out that sometimes if you add raisins to milk without frying in ghee, it causes the milk to curdle.
A
January 16th, 2007 at 9:19 pmI knew abt adding sabudana to vermicelli payas or dudh pak, but this something different. What a coincidence, i made plain sabudana payas today.
January 16th, 2007 at 9:29 pmshilpa-
January 17th, 2007 at 9:08 amdoes “payasam” or “paays” have a similar meaning as “kheer/khir”?
i’ve never seen this particular combination of sabudana and moong before…it looks really yummy.
I love sabudana-seviya payas…havent eaten moongdal combo though,will give it a try.
January 17th, 2007 at 3:12 pmwow..a payas with milk instead of coconut milk..I have to try this one.
January 17th, 2007 at 4:33 pmYum. My mom makes this slightly differently. she cooks the moong dal and then smashes and fries it and adds milk. BTW, i have posted fish curry with tamarind and kokum if u are interested.
January 17th, 2007 at 8:07 pmHi!!!
January 18th, 2007 at 12:14 amThanks for the recipe!!! I know u r very bz recently thanks for taking time out to post this recipe!!!
I will cetainly give it a try!!!
There is only one thing that i want to point out and that is i am a woman!!! [:)]
Not a man [thank god] so here onwards ’she’ is preferable!!!! [:D]
Hi Shilpa, I tried this y’day but didn’t work out well…something didn’t go right. 1 cup milk didn’t turn out enough to cook mung daal so i kept adding more milk. Finally mung daal was cooked but final product was very thick and i was expecting everything to just melt with milk but all grains were seperate. What could i have done wrong? Taste was good though. Thanks !
January 18th, 2007 at 9:19 amA, Manjula, at my home we never add coconut milk to payas, may be because of health reasons and also, it is bit difficult to remove coconut from milk(in native, coconut milk is not available). So I also add milk instead of coconut milk.
Pelicano, Payas/payasam is called kheer in Hindi and Marathi. They are one and the same.
Sonal, the milk content was approximate. You could have added more milk or water to make it more thin. I forgot to add this point in PS. Now I have added.
January 18th, 2007 at 8:54 pmPayasam looks delicious.I make slightly diffrent way.. we also add coconut milk sometimes.Will try yours soon..
January 18th, 2007 at 11:43 pmReminds me of Goan Mangane. Chana dal is cooked with water. A little amount of sago is added. While cooking add whole cashewnuts halved lengthwise and katlyo(small slices of coconut). Add Jaggery and last but not the least add coconut milk or plain milk. However coconut milk version is yummier.
January 19th, 2007 at 1:26 amIf I was a king, I would give away happily my kingdaom for Payasam.
January 20th, 2007 at 4:56 amShilpa,I made this yesterday!It was truly delicious! My husband loves mugadaali kheer and I love sabudana godshey..so this combination worked 5n 4 me! I had to keep adding more water to get the dal cooked, but nevertheless it was worth the effort! Next time I shall pressure cook the roasted dal in milk.That will save some time 4 me.
September 24th, 2007 at 6:24 amTks for posting such a lovely godshey!!