Ugadi is the Kanadiga and Telegu New Year, and though I don’t know much about that cuisine we have one of each in the office. With wonderful mom’s who own copious cookbooks. Celebration time!

If Gudi Padva, the Maharashtrian New Year was here, so was Ugadi, New Year in Karnataka and Andhra. And along with it comes Payasam and Pachadi. Never had the latter but here’s a link to a blog that I’ve been coming across every now and then. I’m certainly going to try that Pachadi.

Payasam, hmmm now that’s a different story. There are lots of different kinds of Payasam, made of dals or rice, depending which part of the South you’re in. And probably which festival you’re celebrating.
We had a Dal Payasam, Kanadiga-ishtyle.

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DAL PAYASAM Serves 6
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INGREDIENTS
½ cup Fine semolina (suji) roasted
2 cups Greengram Dal(moong)
50gms milk powder
½ cup Ghee
1 cup Sugar
4 cups Milk
2 tsp Saffron (soaked in milk) 2 tsp
4-5 Green cardamoms 4-5
½ cup coconut milk 1/2 cup
1 tbsp Cashews,
1 tbsp Almonds
1 tbsp Raisins

PREPARATION
Soak the moong dal overnight in enough warm water to just cover, and then another finger high.

Next morning grind coarsely in the mixer.

Soak the saffron in a tablespoon of milk. Set side. Chop the nuts finely and set aside.

Heat the ghee in a deep pan and lightly fry green cardamoms. Lower the heat and add the ground dal and roasted semolina. Keep stirring for 3 minutes or so.

Reduce the heat and add milk and coconut milk. Stir intermittently and don’t let it boil over.

As it thickens, add the sugar and keep stirring till the ghee begins to separate.

Add the milk powder, mix well and cook for 5 minutes stirring continuously.

Remove from heat.Garnish with almonds cashews and raisins and saffron.

Serve hot or cold.

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