February 2010
Aadi Perukku Recipes Aavani Avittam Recipes Adai Recipes Bachelor Recipes Baking Recipes Beat the Heat Beetroot Recipes bengali Sweet Beverages Recipes Bittergourd Recipes Bottle Gourd Recipes Breakfast Dishes Brinjal Recipes BroadBeans Broccoli Recipes Broken Wheat Recipes Burfi Recipes Cabbage Recipes Capsicum cauliflower Chaat Christmas Chutney Condensed Milk Recipes Cucumber Recipes Curries Dal Varieties Desserts Dhokla Dinner Recipes Dips Diwali Diwali popular sweets Diwali Snacks Diwali Special Diwali Sweets Dosa Recipes drumstick leaves Dry Curries easy diwali snacks easy Diwali Sweets Easy Recipes below 30 minutes Easy Sweets and Snacks Erissery Evening Tiffin Events Famous Recipes featpost Festival Festival Recipes Fryums Gongura gotsu Gun Powder Recipes Halwa Varieties Healthy Recipes homemade special dishes How To Icecream Idli Recipes Indian Bread Jalapeno Recipes jam Kesari Kids Lunch Box Recipes Kizhangu Varieties kollu Recipes kootu varieties kova Kovakaai Krishna Jayanthi Kuzhambu Ladiesfinger (Okra) Recipes ladoo Recipes Lunch Box Recipes Lunch Menu Ideas Mango Recipes methi recipes Milk Sweets Millets Recipes Navrathri Navratri Neivedhyam Navratri Sweet Neivedhyam Neivedhyam Dishes No Onion No Garlic Recipes NorthIndian Dishes Oats Recipes Onam Special Recipes one pot Pachadi Pakoda Paneer Recipes Paratha Recipes Party Recipes Party Snack Payasam Pickles Plantain stem Podi Varieties Pongal Recipes Pongal Varieties Poori Varieties popular Poriyal Varieties Porridges Potato Recipes Potluck rice varieties Pudhina Pulao Puliyodarai Pumpkin Quick Breakfast Dishes raagi recipes Rasam Raw Banana Raw Mango Recipes Recipe Varieties Restaurant Style Recipes Rice varieties Ripe Mango Recipes Salad Sambar Recipes Saraswathi Pooja Dishes Semolina Recipes Senai Sevai Sidedish for Breakfast Signature Recipes Snacks Snake gourd Soup Recipes Spinach Spring Onion Starters stew Street Food Street side snacks Summer Juices Summer Special Dishes Sundal Recipes Sweet Potato Recipes Sweet Varieties Tea Time Snack Thinai Recipes Thirukarthigai thokku Thuvayal Tips Toddlers Recipes Tomato Traditional Breakfast Dishes Traditional Diwali Recipes Travel Recipes Ugadhi Upma Varieties Vadai Recipes Vadam Varalakshmi Vratham Vazhaikai Veg Gravies Video Recipes Vinayakar Chathurthi

Moongdal Payasam(Payatham Paruppu Pradhaman) is a tasty dish and a traditional neivedhyam for most of the hindu festivals


Moong dal1 Cup
Javvarisi (Sago)2 teaspoon
Grated Jaggery2 Cup
Cardamom Powder1/2 teaspoon
Cashew nuts10
Ghee2 teaspoon

  • Take 1 piece of coconut and slice it to fine pieces and keep it aside.
  • Grate the coconut and grind it by adding 1 cup of water. Squeeze the ground coconut to extract the milk and keep it aside.
  • Again add 1 cup of water and grind it to a paste. Squeeze the ground coconut to extract the milk and keep it aside in another bowl
  • Dry fry the moong dal till it turns golden brown color. Pressure cook the moong dal and javvarasi and take it aside
  • Smash the dal and javvarasi nicely
  • Heat a heavy bottomed pan, add the smashed dal along with grated jaggeryBoil the smashed dal and jaggery for 10 minutes
  • Now add the 2nd coconut milk and stir it well.
  • When the milk begins to boil, add the 1st coconut milk and switch off the flame.
  • In a separate pan, add ghee and when the ghee becomes hot, add broken cashews, and slashed coconut pieces
  • Add cardamom powder and fry for a while. When the cashews turns golden brown color, add these to the payasam
  • Now the mouth-watering Moongdal Payasam(Payatham Paruppu Pradhaman) is ready to serve.

Beetroot is a healthy vegetable. It helps in increase of blood circulation in our body. But most of us do not like to eat beetroot because of its color. Children will not like to eat beetroot poriyal. For those who dislike this vegetable, we can prepare thugayal out if it which will make them eat this healty vegetable.

Urdal3 teaspoon
Red Chilli2
Hinga pinch
Oil1 tablespoon
SaltTo taste

  • Peel the beetroot skin and chop it finely
  • Heat the pan, add oil. When te oil is hot, add red chilli and urdal
  • Fry the dal till it turns golden brown color
  • To this add hing and fry for a second
  • Take this in a mixer
  • Now add the remaining oil and add the chopped beetroot
  • Fry the beetroot till it is cooked completely. Add this to to the mixer
  • Along with this add salt, and a pinch of tamarind
  • Grind it to a fine paste without adding water
  • Take this out in a bowl. Now the delicious beetroot thugayal is ready to serve with hot rice.

beetroot thugayal


{facebook#https://www.facebook.com/subbuskitchen} {twitter#https://twitter.com/subbuskitchen} {google-plus#https://plus.google.com/115341265074992717262} {pinterest#https://uk.pinterest.com/subbalakshmi/} {youtube#https://www.youtube.com/channel/UCla9LAE6rFUfNOT-OftJkQg} {instagram#https://www.instagram.com/subbuskitchen/}

Contact Form


Email *

Message *

Powered by Blogger.
Javascript DisablePlease Enable Javascript To See All Widget