Sunday, July 17, 2011

THENGAI PAL PAYASAM/AADI PANDIGAI RECIPES

                                                                     Aadi masam is here and even before that Chennai is sizzling with sale and festivities.From this Tamil month of the year all the festivals begin.I always look into Meenakshi ammal's "samaithu paar" for any festival delicacies(recipes).
                                                 I decided to make Thengai pal payasam which is important for "Aadi pandigai".They usually invite the newly weds to the house and make this payasam for the Son in law and give the couple new clothes and goodies.




You will Need
  • Scraped coconut from Two full coconut
  • Two tsp of Raw Rice
  • A pinch of Cardamom powder
  • One cup of Jaggery 
  • A Pinch of edible camphor

How To
1.Scrape the Coconut gently so that it is white in colour only.
 2.Add some water and grind it along with rice and cardamom if you are not using powder
  3.Pass it through a seive and collect the coconut milk.

 4.Press the coconut and takeour the milk.
 5.Repeat the process and collect the milk twice to get a thick milk.
6.Pour the milk in a sauce pan and pour the jaggery water in to it.
 7.Mix well and warm it up.It should not boil.
 8.Add cardamom powder and mix well.

Tips
  • If you do not want to use an overdose of coconut you can add a little coconut milk to any paruppu payasam that we make on  pandigai day.
  • You can grind a whole cardamom with the coconut instead of adding the powder.
  • The colour of the payasam may depend upon the colour of the jaggery.

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