Moong dal kheer/ Paasi Paruppu Payasam

Moong dal kheer or this payasam when I heard first time and saw the pic I felt it resembles moong dal halwa but when I made this  i could see the difference in it. Every month we bloggers have South vs North challenge hosted by Divya Pramil of YOUTOOCANCOOK and it means every month one member from one team challenges the opposite team to try out traditional dish which they make and this month challenge is hosted by the host herself. Divya gave us this easy challenge and I felt it was too good and very easy.

Being part of north group I had to make this lovely yummy payasam.
           

Ingredients:

• 100gms yellow moong dal
• 2-3 tbsps raw rice
• 100gms jaggery/sugar
• 1/4 tsp cardamom powder
• 2tbsp grated coconut
• 1cup milk
• 1tbsp ghee
• 10-12 cashewnuts/almonds

Method:
Wash dal and rice and keep aside.
I had used sugar here instead of jaggery but if you are using jaggery crush the pieces roughly and grind it into fine powder.
In a pressure cooker boil dal and rice together for 2 whistles. Once cooled remove the lid and mash the dal rice mixture.  Pour the milk and mix well so no lumps are formed. Stir it well and consistency should be bit thinner and if its thick add more milk or water. Add sugar or jaggery powder and the cardamom powder well. Check for sweetness and add  more sugar or jaggery if needed. Add the grated coconut and mix well.

Payasam is ready.  In a pan add one tbsp ghee and add cashews or almonds. I skipped this process and instead used blanched almonds for garnish.

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Karupatti aapam

Hello friends! Today my post is for SNC challenge created by Divya Pramil. For those who do not know about this challenge, its once a month event where two teams are created based on Indian  geographical location. So this is north vs south teams. The details of this can be found here.

This is 7th challenge now and for this  Shama from easy to cook recipes has challenged the north team with traditional aapam. 

Now coming to the appam recipe, I was not sure if i would get right as I had tasted the normal salted version of it where as this aapam is with palm jaggery or jaggery.  I followed shama's instructions and made the batter but I had just a little jaggery with me  so made it according to shama but i cud make just one of this sweet aapam. The rest of the batter i made normal ones

The taste was yummy and I stuffed it with sweet potato curry I had made earlier. Click on Sweet Potato curry to know the recipe.

Ingredients:

• 1 cup boiled rice
• 1 cup raw rice
• handful of urad dal
• 250gms karupatti or palm jaggery or jaggery

Method:

Make thick jaggery syrup and for life of me I still cant get syrup right. As I had very little jaggery with me I just managed it and I had used normal jaggery instead of palm sugar. After you make syrup use strainer to clear the impurities. Make sure the syrup has cooled enough. 

Soak dal and rice for  2hours and grind to smooth batter. According to shama, the fermentation is not needed but i kept it for 6 hrs atleast. As I mentioned I used very little jaggery so I removed about a small cup batter in a bowl and added the syrup in it and mix well. I did not have appam kadhai  and I used my normal non stick kadhai for this. 

Take a ladle full of this batter and pour in center of the kadhai.  Holding the handle of kadhai rotate in such a way that batter spreads and forms a shape which resembles dosa.  Spread a spoon of oil and cover the kadhai with a lid. Keep the heat on slow.  It is done very fast and once its done you would see appam leaving sides of kadhai. I was amused by this honestly. ha ha


Aapam is ready and serve it hot. As mentioned above I used my sweet potato curry with it. 

I cooked it with less jaggery hence it looks bit whitish.

Together with sweet potato curry  we really enjoyed this lovely appam. Thanks shama for this.



A reminder: My giveaway has just two weeks left. Have you  checked out the prizes and event. Click on GIVEAWAY EVENT  to know more.

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