Q is one such difficult letter to find out a Tamil recipe so decided to use a clause quick.But somehow I was not comfortable to use the clause.Finally made up my mind to use Quinoa and make payasam.
Since quinoa is not an Indian/Tamil ingredient,I added some moong dhal along with it.Also the addition of moong dhal makes the payasam more rich and tasty.
Couple of months back I made payasam only with quinoa and regular milk with sugar.My son who loves sweet gave me a weird reaction after eating the sweet..But after making it along with moong dhal,everybody liked it.I made this payasam for the Tamil New Year,last week.Off to the recipe........
Quinoa Payasam
Basic Information Preparation time 20 minutes
Cooking time 25 minutes
Serves 3
Ingredients
Ingredient | Quantity |
|---|---|
Quinoa | 3 tbs |
Moong dhal/paasiparuppu | 2 tbs |
Jaggery/vellam | 1/2 cup |
Thick coconut milk | 1/2 cup |
Cashews/mundiri | 2 tbs(broken) |
Coconut (finely chopped) | 1 tbs |
Cardamom powder/ellakai podi | 1/8 tsp |
Salt | a pinch |
Ghee/nei | 2 tsp |
Method
- Dry roast both the quinoa and moong dhal separately till golden or a nice aroma comes out.Pressure cook together with enough water for 3-4 whistles in a medium flame .Meanwhile melt the jaggery with water and pass it through a strainer and keep it aside.
- After the pressure subsides take the cooked quinoa and moong dhal in a pan and keep it on a flame.To this add the melted jaggery and let it cook for 3-4 minutes.Now add in the thick coconut milk.
- Let it cook for one boil.Now in a separate pan fry the cashwes and coconut bits in a ghee till golden.Add the cardamom powder and fried cashews to the payasam.Mix it well and put off the flame.
- Serve it hot or cold.
- The amount of jaggery given was just perfect for us,it can be increased or decreased.
- After adding coconut milk do not boil the payasam for long time.
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