Indian Vegetarian Recipes

Sago Moong dal Payasam recipe

Sago moong dal payasam recipe | Javarisi pasi paruppu payasam with jaggery and coconut milk. We recently visited one of our friend’s houses for Ganesh Dharshan during Ganesha Chaturthi. Her mom made this yummy sago moong dal payasam. The flavor of coconut milk and moong dal combo was truly awesome and the bites of sago pearls in between were a treat to the taste buds. I asked her for the recipe and she messaged me a few days back. I always want to javarisi payasam with jaggery so I was waiting to try this out. Navaratri season, so I wanted to post this sago payasam recipe. Try this out and I am sure you will love this. Check out my full collection of navratri recipes.

Sago moong dal payasam

Creamy sago moong dal kheer, with coconut milk

Course Dessert, Sweet

Cuisine Global, South Indian

Keyword Festival recipes, Navratri recipes, payasam, sweets

Prep Time 10

Cook Time 30

Soaking time 1

Total Time 1 40

Servings

Author Jeyashri suresh

Ingredients

¼ cup Sago | javarisi
¼ cup Moong dal
¾ cup Jaggery
1 cup Thin coconut milk
½ cup Thick coconut milk
2-3 cups Water
¼ tsp Cardamom powder
few Cashew nuts few
2 tsp Ghee

Instructions

Method:
Soak moong dal and sago separately for an hour.
After an hour, add the soaked moong dal to a heavy-bottomed pan and start cooking it.
When the moong dal is 3/4 th cooked, wash the sago and add it to the pan.
Add a little more water and start cooking till the sago gets cooked completely.
Ensure that it does not get burnt in the bottom of the pan.
Add thin coconut milk to this now.
Cook for 5-7 minutes.
Add the jaggery to this now.
If you feel the jaggery has dust, melt it separately in a little water and add.
Once the jaggery melts and gets blended with the cooked sago and moong dal, switch it off.
Add the thick coconut milk to this and mix well.
Add cardamom powder.
Fry the cashew nuts and raisins in ghee and add to the payasam.
Mix well.
Serve the payasam hot or chille

Video

Notes

1. The payasam gets thickened as it cools down, so ensure to add enough water while cooking.

2. In the original recipe, my friend told me to add more moong dal and less sago. But since we all love sago pearls I added equally.

3. If you want to add milk to the payasam, add 1/2 cup once the payasam is completely cool.

4. I used the gula melaka available in fair-price shops instead of jaggery. For my readers in Singapore, you can try this out.

Method:

Soak moong dal and sago separately for an hour.
After an hour, add the soaked moong dal to a heavy-bottomed pan and start cooking it.

When the moong dal is 3/4 th cooked, wash the sago and add it to the pan.
Add a little more water and start cooking till the sago gets cooked completely.
Ensure that it does not get burnt in the bottom of the pan.

Add thin coconut milk to this now.
Cook for 5-7 minutes.

Add the jaggery to this now.
If you feel the jaggery has dust, melt it separately in a little water and add to this.
Once the jaggery melts and gets blended with the cooked sago and moong dal, switch off the flame.

Add the thick coconut milk to this and mix well.
Add cardamom powder.
Fry the cashew nuts and raisins in ghee and add to the payasam.

Mix well.
Serve the payasam hot or chilled.

Notes:

The payasam gets thickened as it cools down, so ensure to add enough water while cooking.
In the original recipe, my friend told me to add more moong dal and less sago. But since we all love sago pearls I added equally.
If you want to add milk to the payasam, add 1/2 cup once the payasam is completely cool.
I used the gula melaka available in fair-price shops instead of jaggery. For my readers in Singapore, you can try this out.

The post Sago Moong dal Payasam recipe appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Vethalai Thogayal recipe

Vethalai thogayal recipe | Betel leaves, paan leaves thogayal – Easy to make Vethalai chutney or thogayal recipe

Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers.

We use Vethalai |paan leaves in all our poojas. Usually after the pooja, vethali gets wasted and many of us don’t know what to do with that. I have already posted Vethalai rasam and Vethalai poondu sadam recipe in Jeyashris kitchen. On my recent trip, I learned this recipe from my mami, who is a great cook. I have learned a lot of recipes from her. She shared a few recipe on this trip and I have noted them too. I will share the recipes on Jeyashris Kitchen.

Coming to this Vethalai thogayal, it is a simple recipe with onion and garlic. You can skip onion and garlic if you do not wish to add. Check out the ‘Notes’ section for the variation.

Check out our other paan recipes, Paan ladoo, paan phirni, paan ice cream.

Vethalai thogayal recipe

Betel leaves | paan leaves chutney recipe

Course Condiment

Cuisine South Indian

Keyword paan leaves,, Thogayal recipes

Prep Time 15

Cook Time 15

Total Time 30

Author Jeyashri suresh

Ingredients

10 vethalai | paan leaves | betel leaves
2 tbsp curry leaves
1 tbsp urad dal
1 tbsp chana dal
4-5 red chili
A small piece of tamarind
2 tbsp coconut
Salt as needed
Little water to grind
12 small onion
8 garlic cloves
1 tbsp sesame oil

Instructions

Wash and finely chop the vethalai | paan leaves. Take out the top step part.
In a pan add sesame oil, and add small onion and garlic.
Saute till the onions turn slightly golden brown.
Take out and keep aside.
In the same pan add urad dal, chana dal, red chili and a small piece of tamarind.
Saute in a medium flame till the dal turns golden brown.
Add curry leaves and finely chopped vethalai | paan leaves.
Saute for a minute and switch off.
Add 2 tbsp coconut and salt.
Allow everything to cool.
Grind into a slighty coarse paste.
Add little water while grinding.
Vethalai thogayal ready.