Sunday, January 30, 2011

Cherupayar Payasam – A traditional dessert with sweetened green grams, from Kerala

Cherupayar Payasam – A rustic beauty from the home kitchens of my native land where in, the green pearls get dressed up in the silky coconut milk , along with the seductress dark beauty, jaggery and perfumed by the sweet scent of crushed cardamom and divine ghee.

A favourite of mine and someone else too….. none other than the first man in my life, my father. Along with the many passions he shared with me, he also passed me the gene to take delight in some real old world beauties, some classics from the dark kitchens of yore, like this Payasam, Poruthal Ada, and the temple Payasam - Panachamritham from the Pazhani Temple of Tamil Nadu. Few of these tasty treasures bring out the kid in my father …….bring smiles on my face thinking about those close-to-my heart moments we shared. Those happy moments of the past, make me look out of the window and walk in the valley of memories and am sure, I may never complete writing this post, not being capable of capturing those emotions in right words!



Before I move to the recipe, let me explain the difference in the pictures above: When my parents visited us in 2009, they brought some naadan sharkkara, the jaggery available in the stores in Kerala and Payasam on the right was cooked using the same. When I prepared it a couple of weeks back ( the one on the left), I used the jaggery available in my local Indian grocery store, and its is quite darker in shade and also tastes slightly different , to be specific more overpowering than the ones we get in Kerala. The darker shade of my Payasam is often a point of query in one of my previous posts too and I hope, this explanation justifies. As for the consistency part – my preparation looks thicker than the one my mother made and that’s because I photographed my version much later in the day after making it and by then , it had become little thick. These types of Payasam tend to get thicker as the resting window expands and one way to dilute is by adding more coconut milk and bring to boil again, just before serving. Though implied, let me write it clearly that one should aim for the consistency in my mother’s preparation.

Traditionally, any type of Payasam (a traditional dessert that is made similar to a rice pudding, but with a consistency of a thick milk-shake) is prepared in a big Uruli, a wide mouthed bell metal vessel and this particular one is made using freshly extracted coconut milk , of various consistencies, added to the mixture of green grams sweetened with jaggery and a small amount of grated coconut, cooked down to a very thick consistency. At my place, the same mixture of sweetened green grams is used for making another traditional snack called Sughian which is deep fried fritters, using the same mixture as filling. So when Mummy prepared it last time, she used the same mixture prepared for Sughian and added coconut milk and finished it with a drizzle of ghee and ghee fried coconut chips and cashew nuts. This time when I made it I took a short cut ‘coz of lack of time, using some of the leftover cooked green grams , frozen grated coconut, refrigerated melted jaggery and canned coconut milk. Kindly check the notes below , if you re using freshly squeezed coconut milk.



Here’s how I made it.

Ingredients: (Approx.)
  • ¾- 1 cup cooked cherupayar/green grams/whole moon bean, without salt
  • ½ cup melted and filtered jaggery (as per the sweetness)
  • 2 tbsp grated coconut
  • A pinch of salt
  • ½ cup canned coconut milk , diluted with ½ cup water
  • ¼ cup canned coconut milk , diluted with 2 tbsp water
  • 4 pods of green cardamom, crushed
  • 1 tsp + 1 ½ tbsp ghee/clarified butter
  • 2 tbsp Thangakothu / coconut slices/cuts
  • 2 tbsp broken cashew nuts.
Directions:
  • In a wide sauce pot, heat melted and filtered jaggery; when it is hot add the grated coconut with a pinch of salt and stir for about 2 minutes and then add the cooked cherupayar/green grams. As you let it cook in low heat, keep mashing the cooked cherupayar/green grams, with the back of a wooden spoon, until the mixture reaches a very thick and almost dry consistency; At this stage, when you keep stirring, it becomes a huge round mass. At this point, add 1 tsp ghee and crushed cardamom. (Note: If you decide to finish the rest of the cooking later, you may turn off the stove now and let it come to room temperature, before refrigerating the cooked mixture. Its refrigeration life depends on how well you cooked down the mixture to an almost dry consistency.) Now dilute ½ cup of canned coconut milk with ½ cup of water and pour it to the sweetened mixture and loosen it; let it come to a boil, and let everything bubble together in very low simmering heat. Now, add the thick coconut milk (¼ cup canned coconut milk , diluted with 2 tbsp water) and bring to a boil and again simmer for few more minutes. You can turn off the stove when it still has a liquid consistency (as Cherupayar Payasam like many of its siblings, tend to thicken as they rest ).
  • In another small pan, heat 1½ tbsp ghee and fry some broken cashews and keep aside; fry some small coconut slices/Thangakothu, till its turns golden brown in colour and pour everything, both the broken cashews and coconut slices, including the leftover ghee to the Payasam and serve warm after 30 minutes.
Notes: Please note that the taste of this Payasam is purely dependent on the Sharkkara/jaggery – coconut milk proportion and hence go generous on the latter but use jaggery according to your sweet tolerance. Coconut milk is a significant ingredient in enhancing the taste. The above measurement is as per our family’s taste preferences; feel free to adjust the proportions. This tastes better if you are using freshly squeezed coconut milk but canned coconut milk, diluted with water, is also good. Also, please keep in mind that those using freshly extracted coconut-milk, should be going for more quantity as the consistency of the canned one is totally different from the freshly squeezed one; hence make changes accordingly as coconut-milk is the taste enhancer here. Adjust the number of crushed cardamoms based on its strength. Some home grown ones are quite strong.

Luv
Shn

No part of the content ( articles, photographs, recipes) of this blog may be reproduced without my written permission.Copyright © 2007-2010 Kitchenmishmash.blogspot.com. All rights reserved.

57 comments:

Anonymous said...

hey, eppozhum ee unakkameen, kinnathappam, chammanthi, uppumanga polulla dishes matharame kazhikkarullo? is that your every day food? gosh...can't believe it! ...just kidding...lol

Poornima said...

I have been searching for a good cherupayar payasam recipe. Thanks for this. Must try it out soon.Nothing beats the fresh coconut milk taste does it?!But I will have to do with the canned ones here.

Sharmilee! :) said...

Payasam with jaggery is my fav anytime, this one is too yumm

notyet100 said...

looks so delicious,..

rose said...

hey mish
drooling payasam...
where did you bought that curry chatty...the one in which you served unakkameen curry. is it from kerala or form Amazone or some thing like that?

I'm a Home Chef !!! said...

i love thick creamy payasams...but i don't like cherupayar skin in payasam so me prefer payasam with cherupayar parippu :)

Priya Sreeram said...

looks so yummy- well explained post !

Happy Cook said...

I hav enot had ths payasam for ages look so so yumm.

Irene said...

Beautiful. I remember our grandma making this for my sister and I when we were little.

Priya (Yallapantula) Mitharwal said...

wow, very very tempting.

indugetscooking said...

Favourite at my home too.....This was one of the first posts I did, but I could not find the dark jaggery, so my payasam is very light..almost greenish ;) ...Do check it out: http://indugetscooking.blogspot.com/2010/08/thiruvonam-aashamsakal.html

Anonymous said...

I am a regular visitor of ur blog. I have a doubt regarding the cakes and cookies recipes in ur blog. Are u using a microwave oven or an electric oven for doing these??

Bindhu Unny said...

Never heard of adding salt to jaggery and never thought of preserving the cherupayar-sharkara mix. I feel the jaggery we get slightly salty and I cook the cherupayar in moonnampaal. Maybe next time I'll try this way. :)

Bindhu Unny said...

Off topic: I am the community manager of Kerala Tourism. Our team has selected this blog to be featured in the Kerala Tourism website. Please check the link: http://www.keralatourism.org/kerala-tourism-feeds.php

Would you be interested in adding a badge that says “KeralaTourism.org - Featured Blogger" on your blog home page?

If interested, do send me you email id and I will send you the html tag for the badge.

Anonymous said...

Hi Mish.. I have a similar query too, for cake recipes please will u give exact settings for microwave oven since i don't have a regular oven..? I don't have much experience with cakes in oven, though have made using pressure cooker.. Please tell me what changes I can do for oven settings to make the same in MW, mode, degrees, everything. At least ur next cake recipe, pls do remember to add that.. Thanks.. Hope li'l King is doing good.

Bindu

Zo-Ya said...

My husband's favourite and one that my mom never fails to prepare every time we visit home! The couple of times I tried this, was disappointed, and I had conveniently blamed the jaggery:) Nice post as always!

Nithu said...

lovely payasam. mouthwatering.

Anonymous said...

I am inspired by your recipes to try my hand at some of them! Which brand of OTG or Electric Oven you would recommend to buy in India?

Regards to Little King!

-Malini

Reva said...

Wow... lovely dish and nice pic. first time here and I enjoyed every bit if my stay here... great going... Glad to follow u....
Reva

Gulmohar said...

I have had the cherupayar parippu payasam , but not the whole mung one :-)

BTW I am honored that you commented on our blog. I am a fan of your blog and have always enjoyed reading your post for a long time now:-) Appreciate your dropping by!

magpie said...

You have a lovely blog!
I would like to invite you to a monthly cooking event to share our dishes inspired by Kerala- "Kerala Kitchen" that Ria of Ria's collection and I are hosting.

Here is the event page if you'd be interested in joining us to share our love for Kerala cuisine!

http://magpiesrecipes.blogspot.com/p/keralakitchen.html

Would love to see your wonderful dishes at the Kerala Kitchen!

magpie said...

You have a lovely blog!
I would like to invite you to a monthly cooking event to share our dishes inspired by Kerala- "Kerala Kitchen" that Ria of Ria's collection and I are hosting.

Here is the event page if you'd be interested in joining us to share our love for Kerala cuisine!

http://magpiesrecipes.blogspot.com/p/keralakitchen.html

Would love to see your wonderful dishes at the Kerala Kitchen!

archana said...

How do i find you in facebook?

magpie said...

wow i love cherupayar payasam must try this!
Would love it if you could send this over to Kerala Kitchen that Ria ( of Ria's collection) and I are hosting!

http://magpiesrecipes.blogspot.com/p/keralakitchen.html

Gattina Cheung said...

beautiful dessert! I just wish I could grow cocont tree here :P but just looking at yours already make my tummy happy

Pushpa Bhargava said...

Wow wht a wonderful temkpting you have done.. Is there any need of doing changes ion the position of pressur ecooker..?? Do help me to know...

Anonymous said...

Rustic old recipe from my grandma's kitchen....this post reminded me of the old kitchen where smell of burning old added layers of extra flavours to everythng tht ws being cooked thr...
Suggestion:u cn add grounded dry ginger to add a disguised flavour to the dessert...

sojo said...

Dear Shn,
Made the chicken roast again here but wthout curry leaves and coconut oil, it isnt tasting the same like how it tasted when I made it in Chennai... so DON'T HAVE THE HEART TO POST IT...
and pls accept an award... its in my blog...

Anonymous said...

Hi,

could you pls post the recipe for vella appam - I've tasted this in my childhood fm my neighbours. It's basically rice flour, jaggery, banana mix poured as spoonfuls into hot oils. It puffs up inthe centre. truly, I don't know what its called. You seem to bring out a lot of forgotten traditional recipes of Kerala and like everyone, I do appreciate your great posts. Each one of them with a related story is so much fun to read. Great job.

Sharmi

Ashwin Thomas Polachirackal said...

great post !
i'l make this paysam sometime soon..
:)

Vandana Rajesh said...

A very happy vishu to you and family...yummy payasam. Have to try this one. You have a really amazing collection of Kerala recipes..my sis tried ur rasam and kalan recipes the other day and it was amazing.

Torviewtoronto said...

yummy looking dessert we enjoy this payasam

Sanyukta Gour(Bayes) said...

First time here..u hv a wonderful space with mouthwatering recipes n pics...
Visit mine as time permits...
And this looks so yummy n filling..
Sanyukta
http://creativesanyukta.blogspot.com/

Anonymous said...

Where r u ????? why no recipes for such a long time??? i search ur blog almost evrydy,but no use. keep on posting recipes, we all are waiting.

Rinku Naveen said...

Great recipe for Cherupayar Payasam! You have a good collection of traditional kerala recipes. Love them.
Happy to follow u.
Do visit mine whenever possible.
Thanks

Aarthi said...

This looks yummy....you have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that
http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html

Lavanya Selvaraj said...

Looks yummmm...

First time here... Following you.

Take a look at my space when you get a chance.

http://recipecongeries.blogspot.com

shinta said...

Beautiful.... brings back memories of my summer vacations and Ona-sadhya. Keep up the good work !

Anonymous said...

where are u mishmash???

RBB said...

where r u mishmash?

Nisha Bipin said...

Hey Mishmash
Where are you ?
Why no updates ??Busy with kid??
Waiting for more naadan items :)

Justbeanme said...

U r the first blogger i fell in love with... from 2007 until now... Never had the courage to come in front!!Dont know y!!WE non blogger readers miss u so much!!! Pl pl come at least once in two months.i guess the little wonder keep ur too busy!! Miss ur mishmash

Meera Ratnan said...

This payasam looks very mush delicious Shyn.Never heard of the whole moong dal payasam.I like your blog very much. Keep up the good work. Please drop in by my blog when you get time (www.uniquemedley.wordpress.com). I have tried out your Black Forest Cake & it came out great. I have included it in my blog.

Free Spirit said...

Hello,

Its been awhile since u posted something. Hope u r fine and is jus busy with ur kid. waiting to see another wonderful post from u soon.

Poornima said...

Missing your posts Shn. Wishing you and family a very Happy Onam!

Anonymous said...

Hi Shn,

I was thinking that Little King should be keeping you busy. But today, I am getting a little panicked...hope all is well at your end. And little king, CJJ n you, are doing great.

Take care.

Reshma

Anonymous said...

Btw, Onashamsakal! Courtesy: Google.

Reshma

Vidya James said...

Happy Onam Shn! Its been a long time since u posted. U are missed.

Vidya

Anonymous said...

where are you dear mishmash?? is little one keeping you busy??
come back soon :)
MISS YOU !!

Anonymous said...

Hi Shn,
Its a long time since u posted. You have a very nice space here. Please dont abandon it.
U are missed and so are your amazing recipes.
Vidya

Anonymous said...

Hi Shn,
Its a long time since u posted. You have a very nice space here. Please dont abandon it.
U are missed and so are your amazing recipes.
Vidya

Anonymous said...

where r u dear???..hope all is well!

drj3kyll said...

hi shn,
im prince,am a doctor but a foodie by heart and an aspiring food photographer,dropped by ur blog by coincidence while checking on food photos on net,but landed up reading through it all,great work,and my special credits to ur food photographs,it really needs to be commented on...it would very kind of u if u please tell me more about ur photography,like what gear do u use?do u have a food stylist etc...it would be very helpful for me....do mail me at drprincethomaz@gmail.com
thank you.

Anonymous said...

Hi Shn
I check up your site every time i log on hoping to see a new post. Hope all's well and we see a new one soon
RM

Mathew said...

I used to have one glassful at the evening and go to nadan pandu kali. No need for any energy booster other than this.

Mathew said...

I think this is one of the foods of the gods. So yummy. I remember sometimes I will never be satisfied with one cup so must steal occassionally.

Ain said...

Super flavourful and yummy curry..loving that bowl.