Ingredients:
• 2 – medium sized ripe mangoes
• 1 cup – grated Coconut
• 2 tbsp – moong dal
• 5 tbsp – raw Rice
• 1 cup – powdered Jaggery
• 1 tsp – Cardamom powder
• 4 tsp – chopped Coconut pieces
• 1 tbsp – Ghee
• 2.5 cups – water
Method:
- Grind the grated coconut with 1/4 cup of water and squeeze the milk from it. Set aside.
- Add another 1/4 cup of water to the coconut and grind it again. Squeeze the milk from it and keep it aside in a separate vessel.
- Finely chop the mangoes after peeling the skin and grind the pieces.
- Dry fry the moong dal till it turns red.
- Mix the fried moong dal and rice.
- Add 1 cup water and pressure cook it.
- Melt jaggery in water and remove scum.
- Add the cooked rice, and dal mixture to the jaggery.
- Add 1 cup water.
- Bring the jaggery to a boil.
- Now add the mango pulp and allow the mixture to boil once more.
- Add the second extract of coconut milk to the rice mixture and boil for a minute.
- When the mixture starts to bubble, add the first extract of coconut milk and cardamom powder. Take off the heat.
- In a separate pan, heat ghee and add the coconut bits. Fry till golden brown in colour.
- Add the fried coconut bits to mambazha payasam and serve.
- Recipe & image courtesy: www.subbuskitchen.com