Kerala x Korea
Patjuk payasam
Red bean porridge meets payasam. Chewy rice balls, jaggery and coconut make peace.
60 minTime
8 gProtein each
mildSpice
6hPlan ahead. Soak for 6 hours first; the 60 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original410kcalsame
8 gproteinsame
5 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the soaked adzuki beans with 3 cups water for 6 whistles on medium heat. Let pressure release naturally.
- 2Blend half the beans with their liquid until smooth; keep the rest whole. Return all to the pot.
- 3Melt the jaggery with 1/4 cup water on low heat, strain into the beans and add the thin coconut milk. Simmer on low heat 10 minutes.
- 4Mix the rice flour, a pinch of salt and about 75 ml hot water into a smooth dough. Roll into marble sized balls.
- 5Drop the balls into the gently simmering payasam and cook 6 minutes on low heat until they float and turn glossy.
- 6Take off the heat and stir in the thick coconut milk, cardamom and dry ginger. Fry the cashews and raisins in ghee on medium heat until golden and pour over.
Serve it like this
Ladle into a shallow bowl so the rice balls sit on the surface, drizzle a thin ring of thick coconut milk, and pile cashews, raisins and toasted coconut in the centre.