Monday, August 20, 2012

Payatham thootham

Paruppu Thootham/ Payatham Thootham

Mung Dal               : 1/2 Cup
Milk                        : 1 Cup
Powdered Jaggery  : 1/2 cup
Cardamom              : 1/4 tsp (powdered)

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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