Ingredients:

Pori                     : 2 cup

Chilli pdr            : 1/4 tsp

Turmeric pdr      : a pinch

Oil                      : 1 tsp

Mustard seeds    : 1/4 tsp

Salt                     : a pinch

Peanuts               : 2 tbsp

Omappodi           : 1/4 cup

Curry leaves        :5 nos

Method:

  Heat oil in a kadai, add mustard seeds, when it pops reduce fire and add curry leaves, turmeric pdr, chilli pdr and salt and mix well. Add pori stir well and keep it in alow fire for 2 minutes stirring frequently. Add peanuts, omappodi and mix it well. Serve hot.....it'll be crispy and tasty!!

Ingredients:

Corn                       : 1

Onion                     : 1/4

Garlic                     : 1clove
Salt to taste

Corn flour              : 1tsp
Milk                       : 2 tbsp
Oil or butter           : 1 tbsp
Pepper pdr             : 1/2 tsp



Method:


Use a sharp knife to cut  the corn kernels from the corn.  Cut it close to the core to remove the kernels.
Heat  butter or oil in a tawa and add chopped garlic and chopped onion to this and saute for a while. Then add the corn kernels and saute again for 2 mins.



Add  2 cups water or vegetable stock to this and let it boil. Add salt and stir it well. Remove from fire, let it cool and blend it in a blender or mixie.
Return to fire, simmer it for a minute and mix corn flour to milk and add this to the soup and stir well. When it starts boiling remove from fire. Serve it hot sprinkling pepper powder.

Ingredients:

Pori                           : 2 cups

Jaggery                     : 6 pieces

Cardamom powder   : 1/4tsp

Ghee                         : little

Rice powder             : 1tbsp

Method:

Mix jaggery with 1/4 cup of water and boil it till the jaggery pieces dissolve in water. 

When is dissolved completely filter it to remove the impurities and put it back and boil it again. To test the consistency take a drop of the jaggery syrup in a cup with little water, when it drops in water it should be hardened and  can make a small soft ball out of it. Add cardamom powder to this and mix.

Take pori in a wide vessel and add this syrup to that pori and mix well. 

Smear ghee in hands and  dust some rice powder and take a handful of the mix and make balls

out of it. 

Ingredients:

Channa dal (kadala paruppu)    : 1/2 cup

Jaggery                                      : 1/4 kg

Thin coconut milk                     : 2 cups

Thick coconur milk                   : 1 cup

Cardamom pdr                          : 1 tsp

Coconut pieces                          : 1/2 cup
Ghee                                          : 1 tbsp

Method:

Here I'm using the canned coconut milk .  Add 1 cup coconut milk and 1 cup water then you'll get  thin coconut mlk. Use it as it is for thick coconut milk.

You can also use  coconut milk powder for making coconut milk.  Add 200ml water to 25 gm milk powder then it is thin milk. If you add 100ml water to 25 gm powder then you'll get thick milk.

Pressure cook channa dal with 1 cup of water till it cooks well. After cooling open the cooker and mash it slightly and keep aside.

Heat  a thick bottomed pan and put jaggery and a little water to this and melt it. Filter it to remove the impurities and return to the fire.  Add the mashed dal and thin coconut milk and boil it  till it starts thickening.  Finally add the thick coconut milk and switch off the stove before it starts boiling.

Fry the coconut pieces in ghee and pour this over the payasam..... serve it hot or cold!!

Tips: When it becomes cold it will become thick.  .In case the payasam is too watery  mix  one tablespoon of rice powder with a little milk and add this. Boil it for one or two minutes, it will become thick.