Monthly Archives: June 2013

Entering Year 3! Paasi Paruppu Payasam/Dehusked Green Gram Pudding/Kheer


paasi paruppu payasam



The second year of blogging has not been a continuous writing affair… though there was no end to cooking affair! Too much into packing, shifting places, entering new places and faces, unpacking and settling has been quite tedious. When I look back, the previous year has been a slow-paced one… sometimes out of sight for a couple of months too. But I feel overwhelmed by the support I have received in spite of those long intervals.

NANRI – Thanks a ton – for understanding my absence for short periods!

During this period of settling down, the new subscribers that joined hands with me and my old friends who have been continuously keeping pace with my posts, have made me feel more guilty of not having settled sooner and not having posted more. I shall surely try to compensate on that this year.

As usual, let’s enter another year with a sweet dish. This is one of my favourite payasams, of course next to Adai Pradhaman ( aggery and coconut milk make a sweet dish heavenly! This is one such payasam/pudding/kheer, with dehusked green gram. Generally, in payasams or any sweet dish, nuts are roasted or fried in nei/ghee to add richness and flavour. Here, traditionally, thinly cubed coconut pieces are fried in nei/clarified butter and added to the completed payasam. The coconut pieces can be added with fried cashewnuts. But, they can taste good all alone without the nuts too! Here, I have avoided the nuts and added fried coconut pieces alone.

I have seen aachi and amma always use chukku podi – dry ginger powder when jaggery is used in sweets. Adding dry ginger to jaggery helps in avoiding acidity and gastric problems. When the dish has coconut milk to make it a heavy intake, chukku podi/dry ginger powder would aid in easy digestion too!

Paasi Paruppu Payasam



Ingredients (serves 4-6)

  • paasi paruppu/dehusked green gram – 3/4  cup
  • vellam/jaggery – 1/2 cup
  • water – 1/4 cup to dissolve jaggery
  • thengai pal/coconut milk – 1 and 1/2 cup
  • chukku podi/dry ginger powder – 1/2 tsp
  • elakkai podi/cardamom powder – 1//2 tsp
  • thinly cubed coconut pieces – 3 tblsp or lesser as per preference
  • nei/clarified butter – 2 tblsp


Method of Preparation

  1. In a pan, roast dehusked green gram till golden brown, no oil or butter needed
  2. In the same pan, fry coconut pieces in clarified butter till golden brown
  3. Cook the gram in pressure cooker with enough water till done; do not overcook
  4. While the green gram is getting cooked in the pressure cooker, dissolve jaggery in just enough water (1/4 cup). Strain it to avoid impurities
  5. Now on, the preparation is really easy and simple – Strain jaggery into the pressure cooker with cooked lentil
  6. Add dry ginger powder and cardamom powder and bring the mixture to a slightly thick consistency; if the cooked lentil is already thick and with very less water and the addition of jaggery has made it thicker, not to worry – add very little water if needed. This might help blending jaggery well with the lentil
  7. When jaggery is well blended with cooked lentil, add coconut milk. I used canned coconut milk
  8. If the payasam is too thick in consistency, add 1/2 cup water to dilute it.  If one likes the thicker version, can avoid adding more water
  9. After coconut milk is added, too much cooking and boiling might make coconut milk curdle due to the presence of jaggery
  10. Bring to a single boil and switch off the stove
  11. Transfer to a serving bowl and mix the fried coconut pieces with nei/clarified butter
  12. Serve hot.



  1. Do not roast the lentil too dark as the payasam would lose perfect colour.
  2. Coconut pieces should be really thin.
  3. Keep track of the amount of water in cooking the lentil and soaking jaggery… too much water would result in too much cooking time in reducing the lentil-jaggery mixture before adding coconut milk.
  4. The quantity of jaggery here is for a mildly sweetened payasam. Those who prefer more sweetness in their payasam can add a little more jaggery
  5. The most important thing is the coconut milk. Adequate care should be taken not to curdle the milk.
  6. REHEATING: Do not reheat the payasam directly on stove as it may curdle or the lentil would get burnt at the bottom. Heat slightly in microwave or Boil water in a vessel and place a steel bowl of payasam to heat up.




This is not as complicated as the points mentioned above! But actually, just take care of the coconut milk alone.

If one notices, I have emphasised a bit too much on water. It is just to say that one need not panic if lentil has less water or more water. Add more water wherever needed and incase of excess water, boil it to bring to required consistency. Just one thing to remember, all alterations of boiling should be before coconut milk is added.

If lentil is overcooked, not to worry. This payasam tastes good with overcooked lentil too! Personally to me, doesn’t make big difference. The taste of coconut milk with jaggery takes care of everything.

One last thing….
Forgot to reduce water before adding coconut milk…… not to worry again!  Instead of a bowl, serve in a tumbler/glass as we do at home in Tamilnadu!!


Kutty Idli – Thengai Araitha Sambar/Small Idlies soaked in Sambar


Kutty Idly – This is yet another childhood delicacy. Idlies are the staple breakfast and/or dinner main course.. that we know. Kutty means small and these are a smaller version of the same batter but with a different mould – smaller to have a tempting trick on children and some grown ups too!

And who said it’s not for adults? It is a sort after breakfast or tea-time snack in restaurants all over Tamilnadu, especially the cities. Patiently making countless small idlies is though easier than taking the idlies out of the mould!

These are also called Button Idlies or Mini Idlies or may be some other names too, in course of introduction to connoisseurs from other states and countries. The word ‘kutty idli’ is slowly diminishing to ‘mini idli’, in the pretext of adding comprehension to any new comer. (Thankfully Idli is only Idli till today.)

kutty idli/mini idli



When it is a kids’ meal, in most houses, kutty idli is had with the chutney of the day. It is quite an ideal size for children to pick up and have their meal themselves. Remember, children were always fed till they themselves felt they need to be independent…! What a luxury in those days! No stress on the child to pick up food till at least age four I suppose. (This does not include the occasional feeding that goes on till high school too by ammas and aachis… I enjoy this luxury and love even today when I go home.)But mostly not anymore… sometimes better for good reasons.. children start at a very early age today…

Before getting more nostalgic,  now, these Kutty Idlies are perfect for children to pick up their breakfast, dinner or evening snack themselves and relish it too!

These idlies get a special image lift, when they are soaked in sambar – the tangy lentil curry. The Sambar version can be altered to preferences, spicy, tangy or subtle in flavours or just with more lentle suitable for children. As they are soaked in hot sambar, the soft idlies become softer, easier for elders as well. The sambar here is not the usual sambar, it tastes the best with Araichu Vitta Sambar – Sambar made with freshly ground spices.

Here, I have tried to give the same flavour of Araichchu Vitta Sambar with the same Amma’s Sambar Powder with ground coconut and coriander seeds.

This complete meal is called Sambar Idly – idlies soaked in Sambar. Do not make the mistake of ordering Idly Sambar in a restaurant keeping in mind idlies soaked in Sambar. When it is Idly Sambar, you are served normal idlies with chutney and sambar. When it is Sambar Idly, you got it right!

Sambar Idly



Kutty Idlies

Things needed for Kutty Idlies-
Kutty Idli Mould – mine makes 18
Idli batter – see

fresh batter



Steam idlies in the mould or those without the mould can use very small bowls as moulds. Or just cut the normal idlies into four or six pieces… the idlies to be soaked in sambar is what matters after all!



Thengai Araitha Sambar

  1. We would need atleast 3 to 4 cups of sambar to soak one set of idlis (18)
  2. Check the recipe of sambar at Make 1/2 quantity of the sambar to be enough for soaking idlis
    Make Sambar with no vegetables This sambar is made with only shallots and it is called Vengaya Sambar- In general, the sambar to go with rice has vegetables in it but the kuzhambu/gravy/curry to go with idlies and dosais are made with shallots and no vegetables; keeping all the other ingredients like tomatoes, tamarind, sambar powder and lentils intact
  3. This Sambar is less time-consuming with no added vegetables and shallots cook very fast
  4. Roast 3 tsp grated coconut with 2 tsp coriander seeds till coconut becomes golden brown. Grind into coarse powder
  5. When shallots are cooked in tamarind-sambar powder and the already cooked lentil is added, bring the kuzhambu to a boil. Now, add the ground coconut-coriander powder and let the Sambar boil till the raw smell of coriander is gone
  6. Garnish with coriander leaves and asafoetida and sambar is ready




Sambar Idly

Place the steamed kutty idlies in a wide bowl and pour hot Sambar and let it soak for at least ten minutes
Serve in small bowls.