Kannur Style Vanpayar Payasam (Red Cow Peas Payasam Recipe)

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Kannur Style Vanpayar Payasam (Red Cow Peas Payasam Recipe)

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Ingredients

Adjust Servings:
300 g (1 1/2 Cup) Red Cow Peas (Vanpayar)
1 1/2 Cup White rice
5 Cups +1Cup Fresh Grated Coconut
500 g Jaggery
4 + 2 + 1 + 2 Cups Water
2 1/2 Tea spoon Salt

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Features:
  • Gluten Free
  • Sweet
  • Vegan
Cuisine:

Ingredients

Directions

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Steps

1
Done
  1. Dry roast the peas in a pan until light brown on a low flame.
  2. Then wash and soak them for minimum 2 hours or over night.
  3. Take them in a pressure cooker and add water just above the peas (vanpayar) and cook them for about 4 to 5 whistles or until soft.
  4. Keep them aside.
2
Done

Prepare the rice

  1. Wash and Soak the rice for 2 hours. (Ref note below).
  2. Take them in a blender with 1 Cup water and grind them until smooth.
  3. Keep them aside.
3
Done

Prepare the jaggery

  1. Take jaggery in a pan and add 2 Cups of water.
  2. Heat and melt them completely on a medium flame.
  3. Strain the them to discard any impurities.
4
Done

Prepare coconut milk

  1. Take grated coconut in a blender and add 4 Cups of water and grind them well.
  2. Strain the pulp and take coconut milk.
  3. To the pulp add one cup water and squeeze well with your hands and strain again.
  4. Again to the coconut pulp add one more cup water, squeeze well with your hands and stain again.
  5. Your coconut milk is ready now.
  6. Add 1 Cup freshly grated coconut to the milk, squeeze and keep them aside. (We are adding this extra coconut for getting coconut bites, don’t omit this step)
5
Done

Prepare the payasam

  1. To a deep bottom pan, add jaggery water, ground rice, coconut milk and mix well.
  2. Add salt.
  3. To it add cooked Red Cow peas (Vanpayar) and mix.
  4. Cook the mixture on medium low flame until payasam boil well and mixture get thicken. (Ref the video).
  5. Switch off the flame.
  6. Transfer them to respective serving dishes immediately. (Don’t keep them in the same pot which you prepared the payasam, since payasam will get thicken and will get pudding like consistancy – not so runny like traditional payasam).
  7. Serve them warm or cold.
6
Done

Tips & Tricks

  • I used unpolished white rice here. You can use regular white rice or basmathi rice.
  • Payasam can be kept in the refrigerator upto a week. (It taste so good cold as well).
  • You could also use other peas or green gram instead of vanpayar (red cow peas).

Nadishaf

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