Chemba Arisi Thengai Paal Payasam Recipe- Red Rice Payasam
Chemba Arisi Thengai Paal Payasam Recipe is a creamy and delicious payasam recipe with traditional South Indian flavors of rice, jaggery and coconut milk. This Thengai Paal Payasam recipe is made with Chemba rice which is also called as Red Rice or Matta Rice.
Ingredients
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1 cup Red matta rice
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3 1/2 cups Water
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1/2 cup Jaggery
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1 teaspoon Cardamom (Elaichi) Pods/Seeds
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1 cup Coconut milk
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1/4 cup Water
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Seasoning
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1 tablespoon Ghee
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12 Cashew nuts
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2 tablespoons Dry coconut (kopra)
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cut into small pieces
Instructions
Step 1
To begin making Chemba Arisi Thengai Paal Payasam first wash Chemba rice well in water and soak for half an hour
Step 2
Add soaked rice in a pressure cooker and add three and a half cups of water
Step 3
Pressure cook rice for five whistles to get soft well cooked rice
Step 4
While the rice is getting cooked keep a saucepan on medium flame add one fourth cup water and half a cup of jaggery and let the jaggery melt
Step 5
This will take about five minutes on medium flame
Step 6
If you like your payasam to be more sweet then u can add more jaggery
Step 7
Open the pressure cooker and mash the rice lightly using a potato masher or the back of a spoon
Step 8
Strain the jaggery water and mix it in with the rice
Step 9
Add the cardamom powder to rice and jaggery mix
Step 10
Simmer the rice and jaggery mixture for about 5 mins and add coconut milk
Step 11
Simmer till the Chemba Arisi Thengai Paal Payasam becomes thick and creamy in consistency - about 5 minutes
Step 12
In a tadka pan add ghee and once the ghee is hot first fry cut coconut pieces till it turns light brown in colour and then add cashew nuts in the pan and fry till they turn golden brown
Step 13
Add the fried cashew nut and coconut pieces to the Chemba Arisi Thengai Paal and serve hot
Step 14
Serve Chemba Arisi Thengai Paal as a dessert with a meal of White Pumpkin Mor Kuzhambu , Steamed Rice and Kerala Style Karamani Thoran for a delicious weekend lunch