Shanthi Krishnakumar's cook book: Navaratri specials

Showing posts with label Navaratri specials. Show all posts

Wednesday, September 24, 2025

BLACK EYED PEAS SUNDAL RECIPE, KARAMANI SUNDAL RECIPE, LOBIA SUNDAL RECIPE

How-to-make-lobia-karamani-sundal, How-to-make-black-eyed-peas-sundal

Black eyed peas / Lobia, karamani in tamil, rich in fibres and protein, is available in two varieties red and white.

👉👉Red cow peas sundal recipe link

👉👉Karamani sweet sundal recipe link

INGREDIENTS:

White karamani

(Black eyed peas/Lobia) - 1 cup

Salt - to taste

Coriander leaves- to garnish

To temper:

Mustard seeds - 1/4 tsp.

Urad dhal - 1 tsp.

Turmeric powder- a pinch (optional)

Hing - 1/4 tsp.

Curry leaves - few

Oil - 1 tablespoon

To grind coarsely without water:

Green chillies - 2

Scraped coconut - 1/4 cup

METHOD:

Dry roast karamani, soak for 2 hours and pressure cook along with salt for 2 whistles or until soft. When the pressure releases, take out, drain the water and keep aside.

In a kadai, heat oil, add ingredients given in "to temper", add cooked karamani, mix well, add the coarsely ground mixture, saute for a minute. Mix well. Garnish with coriander leaves. Serve hot or warm

Kadalai paruppu sundal recipe/Chenna dal sundal recipe

How-to-make-Kadalai-paruppu-sundal, How-to-make-chenna-dal-sundal

Kadalai paruppu sundal is an easy sundal, made without much soaking time.

INGREDIENTS:

Kadalai paruppu/Chenna dal - 1 cup

Turmeric powder- 1/4 tsp

Scraped coconut - 1/4 cup

Finely grated ginger - 1/4 tsp.

Hing - 1/4 tsp.

Salt - to taste

To temper:

Mustard seeds - 1/4 tsp.

Urad dhal - 1 tsp.

Dry red chilli or green chilli - 2

Curry leaves - few

Oil - 2 tsp.

METHOD:

Wash well and soak kadalai paruppu (chenna dal) for 45 minutes. Drain water. Cook soaked dal in boiling water, open pot method along with salt and turmeric powder, until soft but not mushy. Drain and keep aside.

OR pressure cook for 2 whistles until soft. When the pressure releases, take out and drain the water completely and keep aside.

Heat oil in a kadai, add mustard seeds, when it splutters, add urad dhal, chillies, fry. When urad dhal turns golden brown, add hing, grated ginger and curry leaves, saute quickly and add cooked dal. Mix well. Saute for a couple of minutes, add grated coconut, mix well and serve.

Monday, September 22, 2025

Grapes Sheera Recipe / Sheera Recipe

Sheera, a popular prasadam in Perumal temples is prepared with milk and no added colours. Also known as sooji halwa and kesari, this is a traditional sweet, prepared at home with milk or water, during festivities and for breakfast as well. I was tempted to make it with these grapes (in Australia) which was so tasty.

INGREDIENTS:

Double roasted rava/sooji - 1 cup

Water - 2 cups

Grapes puree - 1 cup
Sugar - 1 1/2 cups
Ghee - 1/2 cup
Cashew and raisins - few

Cardamom powder - 1/4 tsp.

Saffron strands - few (optional)

METHOD:

Grind grapes in a mixie. I have used seedless grapes.

In a kadai, heat a spoon of ghee and fry the cashew and raisins until golden brown, keep aside.

In the same kadai, fry rawa (sooji) until you feel a nice aroma.

Add hot water gradually, stir quickly so that no lumps are formed. Add ground grapes, little ghee. Cover with a lid and allow it to get cooked.

Now add sugar, stir, mix well. Add some more ghee. Initially while adding sugar, the mixture looks like forming lumps. Do not panic. Mix well, stir continuously mashing the lumps, and the sugar melts well. Add remaining ghee.

Add cardamom powder, fried cashews and raisins. Cook until the mixture comes together, forms a mass and separates from the pan.

Serve warm or hot.

Sunday, October 22, 2023

Pachai pattani sundal recipe/ Green peas sundal recipe

Pattani-sundal-recipe/ How-to-make-green-peas-sundal

Pattani sundal is everyone's favourite sundal made with dried green or white peas. Thenga Manga pattani sundal, a popular beach sundal recipe can be seen 👉👉 here . Now, off to the regular pattani sundal, which we make for Navarathri...

INGREDIENTS:

Pachai pattani or Vellai pattani (Dried Green peas or White peas) -1 cup
Salt - to taste
Grated coconut - 3 tsp
Turmeric powder- a pinch

To temper:

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal -1 tsp
Hing- a generous pinch
Dry red chillies or Green chillies- 2
Curry leaves -1 sprig

METHOD:

Soak pachai pattani (dried green peas) for 6 hours minimum or overnight. Drain soaked water. Add sufficient water to immerse the peas, little salt, turmeric powder and pressure cook for 2,3 whistles (depends on your pressure cooker) or until soft.

Once done, drain the excess water.

Heat a kadai with oil, add items in 'To temper'.

Add cooked pattani (peas), salt, grated coconut. Mix everything well, sprinkle little water and stir fry for a few minutes until the salt is absorbed evenly. Pachai pattani sundal ready.

NOTE:

Do not overcook. If overcooked also skin peels off and will become mushy.

Sometimes the skin comes off while cooking with salt. So add little salt while cooking and remaining salt during tadka.

VARIATION:

Grind green chillies, little coriander leaves and grated coconut to a coarse paste. Heat oil, temper, add cooked peas and ground paste, mix well until raw smell diffuses.

Thursday, October 19, 2023

Sprouted Moth bean sundal recipe / Moth bean sprouts sundal

Sprouts-sundal-recipe, Sprouted-moth-bean-sundal

Sprouts have always been considered super healthy. This sundal is simple to make and highly nutritious. A quick, tasty, protein filled sundal. The method to sprout will be posted later.

INGREDIENTS:

Sprouted moth beans - 3 cups
(Any sprouts of your choice can be used)
Scraped coconut - 2 tablespoons
Salt - to taste

Lemon juice- as needed

To temper:

Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Turmeric powder - a pinch.
Urad dhal - 1 tsp.
Green chillies - 1 or 2
Hing
Curry leaves - few

METHOD:

Steam cook sprouted moth beans for 5 minutes until soft, add salt as needed, temper with the given ingredients. Add scraped coconut. Squeeze half a lemon, mix well. Sprouted moth beans sundal is ready for offering.

NOTE: Any sprouted lentils can be made in this way.

Monday, October 16, 2023

Karamani sweet sundal/Sweet Sundal recipe

SWEET SUNDAL:

This is made only with Karamani(cow peas) or Pachaipayaru(green gram).

INGREDIENTS:

Karamani or Pachaipayaru - 1 cup
Crushed jaggery - 1/3 cup
Salt - a pinch

Temperings:
Oil - 1 teaspoon
Mustard seeds - 1/4 tsp.
Dry red chilly - 1
Scraped coconut - 1/4 cup

METHOD:

Dry roast karamani or green gram for 3 min., soak for 1/2 an hour and pressure cook with a pinch of salt for 2 whistles or until soft, drain the water completely. Heat a teaspoon of oil and temper with mustard seeds and dry red chilly. add the cooked karamani/greengram and jaggery. When thick add coconut and mix well.

Sweet sundal is ready for offering.

Friday, July 28, 2023

Buckwheat Khichdi recipe/Kuttu Ki Khichdi recipe

Buckwheat-Khichri-recipe, Kuttu-Ki-Khichri recipe,ekadashi-recipe,navrathri-recipe,vrat-recipe

Buckwheat khichdi (Kuttu Ki Khichdi) is an Ekadashi/Navarathri fasting recipe with buckwheat groats (kuttu dalia). Buckwheat is light on stomach. The health benefits can be seen in my 👉👉 buckwheat pasta recipe.

Ingredients:

Buckwheat groats/ Kuttu Dana - 1 cup
Potato - 1 medium sized
Grated ginger - 1 tsp.

Green chilli - 1 (roughly chopped)

Black pepper - 1/4 tsp. (roughly crushed)

Dry roasted peanut powder - 2 tablespoons
Cumin Seeds - 1/2 tsp
Ghee - 2 tablepoons

Peanut oil - 2 tsp.

Salt - to taste
Curry leaves - few
lemon juice - optional

Method:

Dry roast, wash and soak buckwheat groats in water for an hour. Drain water. Soaked buckwheat👇👇.

Add 2 cups water, salt and pressure cook for 3 whistles. When pressure is released, take out and fluff it.

Meanwhile, peel and chop potato. Dry roast and coarse grind peanuts.

Heat oil in a kadai, add cumin seeds. When it crackles, add chopped potato, grated ginger, curry leaves, green chilly and required salt. Cook until potatoes are done. Now add peanut powder, stir well. Add cooked buckwheat and ghee, mix well.

Add lemon juice (optional).

Serve with curd or chutney of your choice.

Sunday, April 30, 2023

Buckwheat pasta recipe

Buckwheat-recipe-for-vrat, Ekadashi-recipe, Ekadashi -pasta

Buckwheat is a seed which is gluten free and rich in heart-healthy nutrients. It lowers cholestrol and helps in managing diabetes. Buckwheat is a good source of protein, fiber, magnesium and improves heart health. It also has a good source of plant compounds.

Video: 👇👇

Buckwheat is commonly used in North India on Ekadasi and Vrat days, as it is not a grain and thus approved for days when you are fasting from grains. Buckwheat flour is popularly known as 'Kuttu ka Atta' in North India. However, Ekadasi/Vrat protocols are different in South India.

Ingredients:

Buckwheat pasta - 2 cups
Tricoloured bell peppers and Broccoli - 2 cups
No rennett parmesan cheese - 1/4 cup
Blanched tomato puree - 1 cup
Oil - 1 tsp.
Butter - 2 tablespoon
Milk - as needed
Salt - to taste
Black pepper powder - 1/2 tsp
Oregano - 1 tsp.
Dried basil - 1 tsp.

Method:

Boil water. Add pasta, salt, oil. Cook al dente or follow instructions in pack. Drain.

Heat pan, add butter. When butter melts, add veggies, salt, tomato puree, stir. Add milk as needed. Mix, allow to boil.

Add cooked buckwheat pasta. Mix gently, add black pepper powder , oregano and dried basil. Add milk to get desired consistency. Cook in low flame for 3-4 minutes.

Yummy buckwheat pasta is ready. Offer to Krishna 🙏🙏. Serve hot.

Saturday, April 1, 2023

Millet (Samo) coconut rice recipe

Ekadashi and festivals like Navaratri has some restrictions like abstaining from consuming rice, grains, lentils etc. Samo Rice (Moraiyo) is a good option during fasting. It's gluten-free, low on calories and has a low glycemic index. It is an ideal food for diabetics too. Let's go to the recipe.

Ingredients:

Cooked Samo millet (OR any millet) - 1 cup
Grated coconut - 3/4 cup
Coarsely ground roasted peanut - 2 tablespoons
Cumin seeds - 1 tsp.
Green chilli - 2 or 3
Cashews - few
Curry leaves - few
Raw peanuts - few

Ghee - 2 tablespoons

Salt - to taste ( sendha namak OR pink salt)
Hing (optional, as some don't use for vrat)

Method:

Wash Samo millet (Moraiyo) a couple of times and soak in water for half an hour. Drain, add 2 cups water and cook millet in open boil method along with salt.

Heat a heavy bottomed kadai, add ghee and fry peanuts and cashews until golden colour. Now add green chillies, curry leaves and cumin seeds. Saute for a while, add coconut and continue sauteeing without changing colour. Now add a pinch of salt for coconut. ( Millet is already cooked with salt). Add cooked millet and coarsely ground roasted peanuts. Mix gently. Samo coconut rice is ready.

Note: Samo( Moraiyo) is used in vrat ka khana. Any millet can be substituted instead of Samo. during normal days.

Monday, September 18, 2017

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

CLICK ON THE RECIPE NAME FOR RECIPES LINK cell row index

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

DAY	SUNDAL	RICE	PAYASAM
1	RAJMA	LENTILS KHICHRI	CASHEW PAYASAM
2	GROUNDNUT	KADAMBAM(IYENGAR STYLE)	PUTTU
3	THENGAI MAANGAI PATTANI	KALKANDU BHATH	ARISI PAYASAM
4	FRESH BUTTER BEANS	KOTHAMALLI RICE	SAKKARAI PONGAL
5	KABUL CHENNA	MANGO RICE	BADAM KHEER
6	PACHAI PAYARU	COCONUT RICE	MOONG DHAL PAYASAM
7	FRESH RED BEAN	LEMON RICE	AKKARA ADISIL
8	KARAMANI(SWEET)	PULIYODHARAI	JAVVARISI PAYASAM
9	KONDAKKADALAI	ELLORAI	CARROT KHEER

FEW MORE IDEAS

DAY	SUNDAL / URUNDAI	RICE	PAYASAM
1	MOCHAI	KOVIL PULIYODHARAI	PAZHAM PRADHAMAN
2	KARAMANI	KADUGORAI	SEMIYA PAALPAYASAM
3	MAALADU	ULUNDHORAI	PRAIPPU PRADHAMAN
4	KADALAI URUNDAI	MILAGORAI	THIRUPULLANI PAL PAYASAM
5	AAMA VADAI	MELKOTE PULIYOGARE	CHAKKA PRADHAMAN /
6	KADALAI PARUPPU SUNDAL	'THIRUKOSHTIYUR' THIRUMAALAI CHAMBA	NEI PAYASAM (KERALA SPECIAL)
7	PAYATHAMPARUPPU SUNDAL	KUTHIRAIVALI(BARNYARD MILLET)PANAMKALKANDU BHATH	SADASADAYAM / CHADACHADAYAM
8	PACHAI PAYARU(SWEET)	SAMBHAR SADHAM	PAL PAYASAM
9	CORN SUNDAL	MANGO RICE / MANGAI SADHAM	PALADA PRADHAMAN

Saturday, October 8, 2016

MOCHAI SUNDAL / NAVY BEANS SUNDAL

How to make mochai sundal, How to make navy beans sundal, How to make mochai kottai sundal

Navy beans are a great source of protein and helps in maintaining a healthy blood pressure. It is very low in saturated fat and sodium and a very good source of dietary fiber and folate. It also helps in keeping the heart strong.

INGREDIENTS:

Mochai kottai - 1/4 kg.
Turmeric powder- a generous pinch
Scraped coconut - 1/4 cup
Red chilli powder - 1/4 tsp.
Sambar powder - 1/2 tsp.
Hing - 1/4 tsp.
Salt - to taste

To temper:
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Curry leaves - few
Oil - 1 tablespoon

METHOD:

Soak mochai kottai / navy beans / val dal overnight. Drain out the soaked water. Fill fresh water upto an inch above the dal. Pressure cook alongwith salt, hing and turmeric powder for 3 whistles or until soft. When the pressure releases, take out and drain the water completely and keep aside.

Heat oil in a kadai, add mustard seeds, and when it splutters, add urad dhal and curry leaves. When urad dhal turns golden brown, add sambar powder, chilli powder and cooked mochai. Mix well. Saute for a couple of minutes, add grated coconut, mix well and serve.

Monday, October 3, 2016

KARAMANI SUNDAL / RED COW PEAS SUNDAL

How to make karamani sundal, How to make cowpeas sundal

Cow peas / cow gram, karamani in tamil, is available in two varieties red and white. It is rich in fibres and protein.

INGREDIENTS:

Red karamani (cow gram) - 1/4 kg.
Scraped coconut - 1/4 cup
Salt - as per taste

To temper:
Mustard seeds - 1/4 tsp.
Turmeric powder- a generous pinch
Urad dhal - 1 tsp.
Dry red chillies - 1
Hing
Curry leaves - few
Oil - 1 tablespoon

To grind coarsely without water:
Green chillies - 1
Cumin seeds - 1/4 tsp.
Grated ginger - 1/4 tsp.

METHOD:

Dry roast karamani, soak for 2 hours and pressure cook along with salt for 2 whistles or until soft. When the pressure releases, take out, drain the water and keep aside.

In a kadai, heat oil, add mustard seeds, and when it splutters, add urad dhal, red chilly, hing, turmeric powder and curry leaves. When urad dhal turns golden brown, add the coarsely ground mixture, saute for a minute. Now add cooked karamani and mix well. Add grated coconut. Mix well. Serve hot or warm.

Wednesday, September 24, 2014

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

CLICK ON THE RECIPE NAME FOR LINK cell row index

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

DAY	SUNDAL	RICE	PAYASAM
1	RAJMA	LENTILS KHICHRI	CASHEW PAYASAM
2	GROUNDNUT	KADAMBAM(IYENGAR STYLE)	PUTTU
3	THENGAI MAANGAI PATTANI	KALKANDU BHATH	ARISI PAYASAM
4	FRESH BUTTER BEANS	KOTHAMALLI RICE	SAKKARAI PONGAL
5	KABUL CHENNA	MANGO RICE	BADAM KHEER
6	PACHAI PAYARU	COCONUT RICE	MOONG DHAL PAYASAM
7	FRESH RED BEAN	LEMON RICE	AKKARA ADISIL
8	KARAMANI(SWEET)	PULIYODHARAI	JAVVARISI PAYASAM
9	KONDAKKADALAI	ELLORAI	CARROT KHEER

Sunday, February 9, 2014

LENTILS KHICHRI / LENTILS KHICHDI

This is a very special post for me, as its my Blog Anniversary! I thank all my readers, bloggers and friends who spend their time in reading my posts , commenting and trying my recipes. A huge THANKS to each and every one of you for your support!

Recently, I had this prasadam in ISKCON temple. This was different from the usual Vennpongal of South India and Khichri of North India. I asked the temple authorities about it and they told me the ingredients they used for this Mahaprasad. Ofcourse, the recipe is simple and needless to say, prasadams offered in temples have a distinct flavour. The prasad "as it is" is here for you.

INGREDIENTS:

Raw rice - 1 cup
Moong dhal with skin (Green gram) - 1/2 cup
Urad dhal with skin (Black urad dhal) - 1/4 cup
Roasted peanuts - 1 tablespoon
Grated ginger - 1/2 tsp.
Pepper - 1/4 tsp.
Cumin seeds - 1/2 tsp.
Fennel seeds - 1/2 tsp.
Salt - to taste
Hing (asafoetida) - a pinch
Curry leaves - few

Ghee - 3 tablespoons

Oil - 2 tablespoons
Cashews - few

METHOD:

Rice/dhal:water ratio is 1:31/2.

Pressure cook rice and dhals without adding salt.

In a pan, heat a spoon of ghee and fry cashews & peanuts until golden brown. Keep aside.

In the same pan, heat oil, add pepper. When pepper splutters, add cumin seeds, fennel seeds, curry leaves, grated ginger, and hing. Pour these over the rice. Add salt for rice and mix well. Add ghee fried cashews & peanuts. Top with melted ghee.Offer it to the LORD with a tulsi leaf.

Monday, September 30, 2013

RAJMA SUNDAL

INGREDIENTS:

Rajma - 1 1/2 cup
Turmeric powder - a pinch
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Soak rajma overnight and pressure cook alongwith salt until soft. Drain completely.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves, turmeric powder and hing. Add cooked rajma, scraped coconut and stir fry for a minute. Serve hot.

BUTTER BEANS SUNDAL / BUTTER BEANS STIR FRY

BUTTER BEANS SUNDAL, NAVARATHRI SUNDAL, HOW TO MAKE BUTTER BEANS SUNDAL, DOUBLE BEANS SUNDAL, BUTTER BEANS SUNDAL RECIPE

INGREDIENTS:

Shelled fresh butter beans - 3 cups
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Cook fresh butter beans alongwith salt until soft. Drain the water completely.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves and hing. Add cooked beans, scraped coconut and stir fry for a minute. Serve hot.

Friday, September 27, 2013

THENGA MANGA PATTANI SUNDAL RECIPE/ BEACH SUNDAL RECIPE

HOW TO MAKE BEACH SUNDAL,HOW TO MAKE THENGA MANGA PATTANI SUNDAL , BEACH SUNDAL, NAVARATHRI SUNDAL

INGREDIENTS:

Dried green or white peas - 1/4 kg.
Finely chopped raw mango - 3 tablespoons
Finely chopped coconut - 2 tablespoons
Mustard seeds - 1/4 tsp.
Green chillies - 2
Hing - a pinch
Oil - 2 tsp.
Salt - to taste

Lemon juice - 2 tsp. (optional)

METHOD:

Soak peas overnight. Pressure cook soaked peas with salt, until soft, 2,3 whistles would be fine. (water just to immerse water is enough. More water and if cooked for long, the skins will come off. It should be cooked soft, but not mushy). Drain the water completely.

Heat oil and add mustard seeds, when they crackle add chopped green chillies and hing. Add cooked peas, salt, and stir fry for a while. Turn off the stove and add chopped raw mango and coconut. Add the lemon juice (optional). Serve hot.

Variations:
You can substitute scraped coconut and grated raw mango instead of finely chopped raw mango and coconut. Lemon juice can also be added.

Thursday, September 26, 2013

FRESH RED BEAN STIR FRY / FRESH RED BEAN SUNDAL

HOW TO MAKE FRESH RED BEAN STIR FRY,HOW TO MAKE FRESH RED BEAN SUNDAL,RED BEAN SUNDAL

INGREDIENTS:

Shelled fresh red beans - 3 cups
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Cook fresh red beans alongwith salt until soft. Drain the water completely.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves and hing. Add cooked beans, scraped coconut and stir fry for a minute. Serve hot.

Tuesday, September 3, 2013

MANGO KESARI

INGREDIENTS:

Roasted Rava - 1 cup
Mango pulp - 1/2 cup
Water - 1 1/2 cups
Sugar - 1 1/2 cup

Yellow food colour - 1/4 tsp.

Mango Essence (optional)
Ghee - 1/4 cup
Cashews - few

METHOD:

In a kadai, heat a spoon of ghee and fry the cashews until golden brown and keep aside.

In the same kadai, fry the rawa till you smell a nice aroma. Keep it aside.

Again, in the same kadai, boil water and mango pulp, gradually add rawa and stir it quickly so that no lumps are formed. Cover with a lid and allow it to get cooked. Now add sugar and ghee stir for a while. Add the food colour and mix well. Cook for 3 more minutes. Add ghee-fried cashews. Serve hot .

Thursday, January 10, 2013

KALKANDU BHATH (IYENGAR STYLE)

This is a very special, tasty, simple and mild sweet rice, slightly different from Iyengar special akkaravadisal and sakkarai pongal. It is made as an offering and also served in Iyengar marriages. A great offering indeed.

INGREDIENTS:

Raw rice - 1 cup
Big kalkandu (Sugar candy) - 1 1/2 cup (roughly crushed)
Saffron - 1 pinch
Cashews - 10
Kismis(dry grapes) - 10
Pachaikarpooram - very little
Cardamom - 3 (powdered)
Milk - 4 cups
Ghee - 6 tablespoons

METHOD:

Soak saffron in a tablespoon of hot milk.

Fry cashews and kismis in a spoon of ghee. Keep aside.

Wash rice. Drain the water completely. Pressure cook rice in milk for 4 whistles. While hot, mash the rice well. Add kalkandu to the mashed rice and mix well on stove. Its not necessary to powder the kalkandu. It automatically dissolves in a few minutes on heat. While mixing the texture becomes watery, do not panic, it will thicken when warm.

Now add 1/2 of the ghee and stir for a while. Add powdered cardamom, saffron and pachaikarpooram. Add in the remaining ghee. Mix well. Garnish with ghee-fried cashews and kismis.

NOTE: The dish should be semi-solid and more milk can be added to get the desired consistency.

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Wednesday, September 24, 2025

Monday, September 22, 2025

Sunday, October 22, 2023

Thursday, October 19, 2023

Monday, October 16, 2023

Friday, July 28, 2023

Sunday, April 30, 2023

Saturday, April 1, 2023

Monday, September 18, 2017

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

Saturday, October 8, 2016

Monday, October 3, 2016

Wednesday, September 24, 2014

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS

Sunday, February 9, 2014

Monday, September 30, 2013

Friday, September 27, 2013

Thursday, September 26, 2013

Tuesday, September 3, 2013

Thursday, January 10, 2013