Comments on: Moong daal – Sabudana Payasam(Paays)

By: Mel

Mel — Sun, 15 Feb 2009 10:01:47 +0000

Hi,

The recipes on this site are amazing. My mother is Mangalorean and there is a sense of familiarity in the recipes posted here. Feels like home.

My mother used to make a sweet dish called Patholi. Some kind of dough which used to be laid in Turneric leaves, stuffed with coconut and jaggery and steamed or baked. I would really appreciate it if you have that recipe.

Thanks in advance.

Shilpa: It is already on the site under sweets section. You can also search “patholi” in searchbox.

By: Purnima,

Purnima, — Mon, 24 Sep 2007 06:24:15 +0000

Shilpa,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.
Tks for posting such a lovely godshey!!

By: harekrishnaji

harekrishnaji — Sat, 20 Jan 2007 10:56:22 +0000

If I was a king, I would give away happily my kingdaom for Payasam.

By: Shubhada

Shubhada — Fri, 19 Jan 2007 07:26:30 +0000

Reminds 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.

By: maheswarisubbu

maheswarisubbu — Fri, 19 Jan 2007 05:43:53 +0000

Payasam looks delicious.I make slightly diffrent way.. we also add coconut milk sometimes.Will try yours soon..

By: Shilpa

Shilpa — Fri, 19 Jan 2007 02:54:59 +0000

A, 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.

By: Sonal

Sonal — Thu, 18 Jan 2007 15:19:26 +0000

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 !

By: Rochin

Rochin — Thu, 18 Jan 2007 06:14:08 +0000

Hi!!!
Thanks 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]

By: shaheen

shaheen — Thu, 18 Jan 2007 02:07:12 +0000

Yum. 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.

By: Manjula

Manjula — Wed, 17 Jan 2007 22:33:24 +0000

wow..a payas with milk instead of coconut milk..I have to try this one.