I’m not a great cook.I’ve tried my hands at cooking mostly after my marriage. (Ya, it’s kinda disclaimer, he hee) So, here I’ve tried to follow my mom’s instructions and the result was amazing. Hope you enjoy too.
Preparation Time: 30 Min
Serves: 5 – 6
Things you would need:
Moong Dal – 1 ½ cup
Adai – 1 cup (a kind of rice noodles)
Water – 3 cups for daal
Jaggery – 200g
Water – just to immerse the jaggery
Cashews – 10
Raisins – 10
Coconut – a one inch piece, cut into very thin slices
Ghee – 2-3 Tbs
Salt – ½ tsp
Add water to jaggery in a vessel, heat it until jaggery gets dissolved. Filter it to remove any impurities and keep this dissolved jaggery(thin paagu) warm.
Cook the daal along with water and salt. When the daal is half-cooked, add the adai to it. Wait until the daal is completely cooked and the adai has got just soft. At this stage, add the dissolved jaggery to it and simmer for 2-3 mins.
Heat the ghee in a small kadai and roast the cashews, raisins and coconut until the coconut slices turn slightly brown. Now, add these to the paayasam. That’s it.
- Care should be taken not to let the adai over cooked. The adai must be edible, but still the adai flakes must be clearly visible. When it is overcooked, the paayasam becomes cloggy.
- When using roast cashews, they can be added directly to the paayasam.
- This paayasam tastes best, when served warm. Can be stored in the fridge for 3-4 days and it is enough to heat it up a little, before serving.