Mung Bean Porridge (Payaru Payasam)

Recipe Ingredients

1 cup	160g / 5.6oz	Split mung beans - (whole/unpeeled)
		Water
1 cup	160g / 5.6oz	Jaggery - (Indian brown sugar)
2 cups	474ml	Canned coconut milk
1 teaspoon	5ml	Ginger root - finely chopped
1 teaspoon	5ml	Crushed cadamom seeds
2 tablespoons	30ml	Ghee or clarified butter
1 tablespoon	15ml	Fried thinly sliced coconut

Recipe Instructions

This sweet porridge is served at festivals and weddings.

Boil mung beans in water cover until tender, about 45 minutes. Mash well.

Combine jaggery with 1 cup water and simmer to make thick syrup. Strain.

Add syrup, coconut milk, ginger and cardamom to mung beans and cook, covered, 15 minutes. Add ghee, stir well and remove from heat. Garnish with coconut pieces.

Source:
Los Angeles Times Cover Story - May 30, 1996

Rating

Average rating:

8 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.