ambalappayasam kattippayasam

This recipe was shared by my Valyamma in PA, and is very very dear to me.

I used to love those days when my Ammoomma would tell me that she has arranged for amabalappayasam in our family temple. I would be the special one assigned to go at around 11:00am and get it for lunch time. I would ask Ammoomma to promise me that she would let me have a spoonful after I bring it home. It was that tasty! This was some 25-30 years ago, and the taste still lingers..

I wanted to share the recipe, the way my valyamma wrote it to me, so here you go. If you don't understand, ask me and i will clarify :)

Manju, here is the recipe.... which I put together. You can use your discretion. You know how we don't have recipes -

For 1 cup rice (I use the short or medium grain rice (white rice)), I take about 1 lb dark brown sugar and 3/4 cup to 1 cup ghee.

Cook the rice in enough water - when cooked, it should be in a 'kuzhanja' paruvam. Once the rice is cooked, add brown sugar (or sarkkara) and ghee. Keep stirring so that it doesn't catch on the bottom. Once it is thick and nai starts oozing from sides, add chukku, jeerakam, and a little elakkai podi. Also, fry coconut pieces and nuts and add. Payasam ready. I add a pinch of salt also since the brown sugar we get is not salty at all. I like that bit salt taste (may be I am used to the sarkkara in India) Hope it comes out ok for you. Let me know.

Manju, I just saw the photo you posted. If you won't mind, I will give you a couple of tips.

Next time use pachari. The idli rice may be like parboiled. It takes longer time to cook. Also, when you cook the rice, once it is cooked, there should be a little water (like it should be kuzhanja paruvam). Otherwise, the payasam would not be kuzhanja paruvam. I mean kurachu chavaru pole irikkum. It has happened to me. After making a few times, we will be able to make it better and better. I have made it soooo many times.

yesterday also I made it because one friend had a birthday and his wife had written that he wanted it. We had gone to cleveland yesterday and so I made it and took it to them. Manju, did you get dark brown sugar? Ok - those are the tips. I am so glad you liked it.