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.
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
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.