, , , , , , , , , , , ,

I am a little late in wishing everyone a very Happy Tamil New Year and Vishu. Anyways never late, here is an authentic payasam recipe for the celebration 🙂 As a tradition we make arusuvai unnavu on this special day, which mean all the six taste is incorporated in food specially. I made few and adjusted a few 🙂 here is what I made on this special day.

Inipu/Sweet — Paruppu Payasam(dal kheer)

Pulippu/Sour — Maa vathal khuzhambhu(Mango preserve kuzhambhu)

Kasappu/Bitter — Vendhaya Dosai (methi dosa)

Thuvarpu/Astringent — Madulai / Served some pomegranate

Kaarpu/Spicy — Milagu Kuzhambhu(Pepper corn gravy)

Oovarpu/Salty– Any uppu poriyal will do, so I made prangikkai uppu poriyal(yellow pumpkin stir fry)

Recipe for Maa vathal Kuzhambhu, Vendhaya dosai, milagu kuzhambhu is coming soon….

Here is a sneak peak of my platter, excluding vendhaya dosai 🙂


I made a vegan version of this recipe for the first time and turned out well.

Paruppu_Payasam Paruppu_Payasam_1 Paruppu_Payasam_2


Pasi Paruppu/Moong Dal : 1/2 cup

Water : 1 1/2 cup

Turmeric Powder : a generous pinch

Coconut Milk : 1 1/2 cup to 2 cups(replace by milk if not vegan)

Jaggery : 1/2 cup (adjust according to your taste buds)

Coconut Oil : 1 tablespoon (replace by ghee, if not vegan)

Cashews : Few

Raisins : Few


  • Pressure cook pasi paruppu/moong dal with water and turmeric powder for 3 to 4 whistles.
  • Let it cool. When pressure subsides open the cooker and make sure dal is cooked well.
  • Now add coconut milk and let it come to boiling stage.
  • Heat jaggery with 1 to 2 tablespoons of water. When it starts melting and heating, pour the mix through a filter over the cooking dal and coconut milk.
  • Let it heat for another 3 to 4 mins.
  • In a small pan heat coconut oil, when hot add cashews.
  • When they turn slight golden brown, add raisins let them pop.
  • Once popped add it to the payasam.
  • Stop and serve either hot or cold.