Paasi paruppu Paayasam

As I mentioned earlier, December is my birth month. Every year, a week before my birthday, my mother used to ask me what I wanted to eat, as a special dish, for that birthday. The answer was my favorite 'medu vadai-paasi paruppu payaasam'. ALWAYS! Every year, same question, same answer. All of my birthdays that I celebrated at home were stamped with these delicious vadai-paayasam and a visit to the nearby temple. I hold this paayasam so dear to my heart. Funny thing is, I just realised that I've never attempted to try this lovely paayasam myself. For the special event of Jihva for Ingredient, with the special ingredient 'Jaggery', I made my special paayasam!!! Who knew it was this easy to make this yummy paayasam?? The picture doesn't do much justice, thanks to the Toronto weather. Where is the sunlight when I want to click a pic of this yummy dessert?

Paasi paruppu paayasam

Paasiparuppu/yellow mung dal - 1/2 cup

Jaggery - a little less than half cup

Milk - 1 cup

Ghee - 2 tbsp

Raisins - 2 tbsp

Almonds/Cashews - 1 tbsp

Saute the yellow mung dal in 1 tbsp ghee till the color changes to golden brown (not dark brown). Add 3 cups of water and allow the dal to cook. When it's 3/4rth done, add the milk and let it cook some more. When it's done, add the jaggery and wait till the jaggery has melted well. After 5 mins, remove from the stovetop and keep it aside. Fry the raisins and chopped almonds (I used almonds instead of cashews) and add to the paayasam.

Taste it! Yummmy!

This paayasam can be had hot or even chilled. I like it both ways. When it's hot, it is best eaten with appalam. Especially, during feasts served on banana leaf, even when people stare at you for the weird combo. :)