May the coming year be filled with the warmth and cheer that Onam brings! This festive season is known for the delicious saddyas, served on the traditional plaintain leaves. An all-important part of the saddya meal is the payasam.
Here is an Onam recipe that is a personal favourite! Enjoy!
One of the most popular payasams served at the Onam Saddya is the traditional Cherupayaru payasam.
(recipe courtesy: http://recipes.malayali.me/veg-recipes/cherupayaru-payasam)
1. Whole Mung Beans (Cherupayaru) – 1 cup
2. Jaggery (Sharkara) – 300 grams approx (3 medium blocks)
3. Thin Coconut Milk – 2 cups
4. Condensed Milk – 1/4 cup
5. Powdered Cardamom (Elakka) – 1.5 tsp
6. Salt – a pinch
7. Ghee – 1+1 tsp
8. Grated Coconut – 3 tbsp
9. Water – 3 cups
1. Wash the mung beans thoroughly. Pressure cook it with 2 cups of water for 3 whistles on medium-high heat.
2. Meanwhile, boil the jaggery in 1 cup of water so that it melts completely. This will take around 10 minutes. Filter to catch any residue and keep the jaggery syrup aside.
3. Once the pressure has subsided, open the pan and check if there is water at the bottom. If so, heat the beans for a few more minutes until the water has evaporated completely. The beans should be well-cooked but shouldn’t become a paste.
4. Heat a wide pan and transfer the cooked cherupayaru to the pan and gently pour in the jaggery syrup.
5. Add a pinch of salt and 1.5 tsp powdered cardamom. Let the mixture cook on medium-low heat for around 5 minutes. Keep on stirring the mixture as it thickens.
6. Now pour in the thin coconut milk and allow everything to come to a slow boil, stirring frequently so that it doesn’t stick to the pan.
7. Add 1 tsp of ghee to the payasam. Simmer the payasam for five-seven minutes.
8. Reduce heat and add 1/4 cup of condensed milk. Mix well and remove from heat after a minute or two. Alternatively, you can add 1/2 cup of thick Coconut Milk.
9. Heat 1 tsp ghee in another pan and roast the grated coconut on medium heat until it becomes a deep brown color. Add the roasted coconut to the payasam for added taste.