South Indian desserts are among the most nutritious of all desserts in my opinion. Unrefined ingredients like Jaggery, wheat flour , nuts and cultured ghee are used in its preparations making it nutrition giving along with some good fats. Like Chakkarai Pongal, Akkaravadisal, Manga Pachadi, Poli, Appam etc etc . This dessert is among such a list. A must during festive occasions, this dessert is all about simplicity made using Mung lentils, Jaggery and Milk with a hint of aromatic spice and nuts. No hard or fast rules. You use your palate as a guide to make this payasam.
Payasam is a Tamil term for Pudding and while growing up this was constituted as a dessert on a regular day in my house. Not candy, not cakes and definitely not icecream. A simple iron rich Payasam was considered a treat, something for a special occasion. Scored well in your exams? Won a contest? Family come to visit after a long time? Then Payasam was sure to be on the menu. Enjoying this never made you feel guilty or think about the weighing machine. It just made you happier – something that food in general is supposed to do isn’t it? 
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Read the rest of Pasi Paruppu Payasam (Moong dal Kheer) at Chef In You
© DK for Chef In You, 2013. |
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