Paruppu Thootham/ Payatham Thootham
Ingredients:
Mung Dal : 1/2 Cup
Milk : 1 Cup
Powdered Jaggery : 1/2 cup
Cardamom : 1/4 tsp (powdered)
Method:
Pressure cook the dal after adding 2 cups of water.
In a pan heat 1 cup water and add jaggery. When the jaggery dissolves, mash the cooked dal and add it to the jaggery water and bring it to a boil.
Add boiled milk and cardamom powder.
Consume warm or cold.
Note: This is not thick like Payasam but more diluted and is drunk throughout the day by people who fast on puja days. Hence the name thootham (thirtham = water)
Ingredients:
Mung Dal : 1/2 Cup
Milk : 1 Cup
Powdered Jaggery : 1/2 cup
Cardamom : 1/4 tsp (powdered)
Method:
Pressure cook the dal after adding 2 cups of water.
In a pan heat 1 cup water and add jaggery. When the jaggery dissolves, mash the cooked dal and add it to the jaggery water and bring it to a boil.
Add boiled milk and cardamom powder.
Consume warm or cold.
Note: This is not thick like Payasam but more diluted and is drunk throughout the day by people who fast on puja days. Hence the name thootham (thirtham = water)
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