Festivals in South India specially Andhra Pradesh, are incomplete without payasam. Whether it is Sankranti , Diwali , Ganesh Chaturti or any other festival. Payasam / Kheer / pudding originating from Indian subcontinent is made by boiling rice / dal / tapioca / vermicelli with milk and sugar. Adding cardamom powder and nuts to give it an extra flavor and taste.
Makar Sankranti is a festival day in Hindi calendar observed every year in January. It marks the first day of sun's transit into the Makara Rashi ( Capricon ) marking the end of the month with the winter solstice and the start of longer days. Makara Sankranti is set by the solar calendar and is observed on a day which usually falls on 14th or 15th January. This festival is dedicated to Hindu religious sun god Surya. It is known by different names and celebrated with different customs in different parts of the country.
. Makara Sankranti in Karnataka, Andhra Pradesh, Telangana and Maharastra
. Makara Chaula in Odisha
. Thai Pongal in Tamil Nadu
. Uttarayan in Gujarat
. Shishur Saenkraat in Kashmir
. Poush Sangkranti in West Bengal
This festival is also celebrated by Hindus staying in other countries but under different names.
. Maghe Sankranti in Nepal
. Shakrain in Bangladesh
. Tirmoori in Pakistan
. Thai Pongal in Sri Lanka and Malaysia
Sankranti is celebrated 4 days in my home town Andhra Pradesh and Telangana.
Day 1 Bhogi
Day 2 Makara Sankranti ( main festival day )
Day 3 Kanuma
Day 4 Mukkanuma
People wear new clothes, pray to god and make offerings of traditional food to ancestors who have died. Apart from sweet pongal and khara pongal which are main dishes made for this festival. My mom also used to make Masala vada, chekkalu , Medhu vada, bobbatu, pulihora and payasam. Pulihora ( lemon rice / Tamarind rice ) and payasam are made for sure for all the festivals. Only the main ingredients in payasam used to change in every festival. 😃
Today we are starting with final week of Blogging Marathon 96. I choose to make 3 different festival recipes for this week. My first recipe under this theme is " Chana dal Payasam or Senaga pappu payasam or Paruppu payasam " Here goes the recipe.......
Ingredients:
Chana dal / Senagapappu 1 cup
Grated jaggery 1 cup
Grated fresh / frozen coconut 1/2 cup
Cardamom powder 1/4 tps
Cashew nuts 10
Ghee / Butter 2 tbsp
Preparation:
Wash and soak chana dal in 2 cups water for 2 hours.
Transfer the soaked dal into pressure cooker and cook for 6 whistles.
Let cool for 15 minutes to open the lid.
Now mash the dal with spatula or potato masher
Add grated jaggery and and cook on low flame.
Meanwhile add grated coconut to mixer jar along with 1 cup water.
Grind until smooth.
Add coconut mixture and cardamom powder to cooking dal.
Mix it well and continue cooking on low flame for another 10-15 minutes.
In a small pan heat ghee and add cashew nuts, once the nuts turn brown switch off flame and add it to the cooking payasam.
Switch off flame and serve hot.
Check to see what my fellow bloggers are cooking for Blogging Marathon 96.
Makar Sankranti is a festival day in Hindi calendar observed every year in January. It marks the first day of sun's transit into the Makara Rashi ( Capricon ) marking the end of the month with the winter solstice and the start of longer days. Makara Sankranti is set by the solar calendar and is observed on a day which usually falls on 14th or 15th January. This festival is dedicated to Hindu religious sun god Surya. It is known by different names and celebrated with different customs in different parts of the country.
. Makara Sankranti in Karnataka, Andhra Pradesh, Telangana and Maharastra
. Makara Chaula in Odisha
. Thai Pongal in Tamil Nadu
. Uttarayan in Gujarat
. Shishur Saenkraat in Kashmir
. Poush Sangkranti in West Bengal
This festival is also celebrated by Hindus staying in other countries but under different names.
. Maghe Sankranti in Nepal
. Shakrain in Bangladesh
. Tirmoori in Pakistan
. Thai Pongal in Sri Lanka and Malaysia
Sankranti is celebrated 4 days in my home town Andhra Pradesh and Telangana.
Day 1 Bhogi
Day 2 Makara Sankranti ( main festival day )
Day 3 Kanuma
Day 4 Mukkanuma
People wear new clothes, pray to god and make offerings of traditional food to ancestors who have died. Apart from sweet pongal and khara pongal which are main dishes made for this festival. My mom also used to make Masala vada, chekkalu , Medhu vada, bobbatu, pulihora and payasam. Pulihora ( lemon rice / Tamarind rice ) and payasam are made for sure for all the festivals. Only the main ingredients in payasam used to change in every festival. 😃
Today we are starting with final week of Blogging Marathon 96. I choose to make 3 different festival recipes for this week. My first recipe under this theme is " Chana dal Payasam or Senaga pappu payasam or Paruppu payasam " Here goes the recipe.......
Ingredients:
Chana dal / Senagapappu 1 cup
Grated jaggery 1 cup
Grated fresh / frozen coconut 1/2 cup
Cardamom powder 1/4 tps
Cashew nuts 10
Ghee / Butter 2 tbsp
Preparation:
Wash and soak chana dal in 2 cups water for 2 hours.
Transfer the soaked dal into pressure cooker and cook for 6 whistles.
Let cool for 15 minutes to open the lid.
Now mash the dal with spatula or potato masher
Add grated jaggery and and cook on low flame.
Meanwhile add grated coconut to mixer jar along with 1 cup water.
Grind until smooth.
Add coconut mixture and cardamom powder to cooking dal.
Mix it well and continue cooking on low flame for another 10-15 minutes.
In a small pan heat ghee and add cashew nuts, once the nuts turn brown switch off flame and add it to the cooking payasam.
Switch off flame and serve hot.
Check to see what my fellow bloggers are cooking for Blogging Marathon 96.
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12 comments:
All the ingredients sound very festive. Beautiful color and I am sure lovely flavor too.
Mukkanuma is new to me. or I never paid attention to the 4th day festivities at home. Chana dal payasam looks delicious
Lovely payasam and so inviting!
This is a delicious payasam for any festival. Good to know about the different names for Makara Sankranti.
Payasam with chana dal sounds super creamy, rich and delicious. Such a wonderful dessert to have any day.
The menu for Pongal is similar to yours. Chana dal payasam is a delicious treat for sure.
I am sure this payasam would be awesome , I made a halwa with these ingredients and it was one of the best halwas . The payasam looks absolutely amazing and I am drooling over it .
Channa dal payasam is so creamy and perfect for celebrations. Looks absolutely yum.
Such a creamy and yummy looking payasam that is. Using chana dal is so traditional, perfect to make for festivals.
I make chana dal payasam very often but this version is new to me and very creamy. Perfect festival dish.
Absolutely delicious payasam. My Mother in law's go to payasam on festival days used to be this chana dal one. :)
The payasam looks droolicious and yum. perfect texture
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