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Friday, August 31, 2007

Sorakaya payasam / Bottle gourd-rice pudding

Don't be amazed to see bottle gourd pudding here. I know you must be checking the title again and scrolling down wondering how it looks like! Yes indeed it is a sorakaya payasam or bottle gourd pudding! even I was zapped when I first heard it from my husband. If you have a sweet tooth then you gonna enjoy this recipe. My MIL taught me this traditional, authentic payasam on her recent visit and you know there is no milk in it! Isn't that wonderful..... payasam without milk! OMG!




Yet another sweet savoury for JFI-Rice hosted by Sharmi of Neivedyam. Jihva for ingredients (JFI) is the brain child of Indira of Mahanandi.




There are recipes that call for milk and sugar and can be find on internet. but this payasam is made out of rice, jaggery and bottlegourd and is served with cooked dal(side dish) and a dash of ghee/clarified butter. What a great treat for those chilly winterly-fall evenings. I am sure you will give it a try and let me know how this tasted in your kitchen.

Source: My Mother-in-law
Cuisine: South Indian, Andhra
Prep time: 20 mins
Cooking time: 20 mins
Soaking time: Overnight
Makes: 6 people

Ingredients:
For payasam~
2 cups of rice(pref. Indian Sona Masoori)
1 big sorakaya/bottle gourd, chopped into medium size pieces (see photo)
2½ cups of grated jaggery/gud/bellam
4 Cardamom powder/crushed eliachi seeds
few cashew nuts/almonds for garnishing (optional)
2 tsp of sugar
1/2 tsp of salt
2-3 cups of water, approx
2 tsp ghee
For dal ~
1½ cup toor dal/red gram dal
salt as per taste

Method:

  • Wash and soak the rice night before. Grind it first without water and then start grinding by adding 1/4 cup of water at a time. The batter should not contain any coarse rice (rice rava), grind it more to attain a smooth texture by adding little more water, you can see the photo here. The batter should be little thin just like dosa batter.
  • Peel the bottle gourd/sorakaya and cut them into small bite size pieces like in the picture. Pressure cook them in 1/2 cup of water, sugar and salt for 3 whistles (depends on cooker). To be more specific the gourd should not be over cooked or mushy, it should retain its shape. Once cool transfer the content to a large deep pan dont throw away the water, turn on the heat. Meanwhile boil some dal and add salt once its cooked.
  • In a large bowl mix the grated jaggery into the rice batter, add cardamom powder and mix well till jaggery/gud/bellam is mixed properly. You will notice the color changes from pure white to light brown color. This color also depends on the type of jaggery used, if it is old one like the one I used in this recipe, it will be little darker. Check the sweet levels, if its mild then stir little more jaggery or as per your taste.


  • Add this mixture to the bottle gourd/sorakaya pieces and cook on medium low while constantly stirring it. You will know when the rice in the batter mix is cooked, as the payasam will turn thicker. Once its cooked turn off the heat, garnish with your favourite nuts and serve hot with a dash of ghee/clarified butter and cooked dal.

41 comments:

Roopa(KitchenAromas) said...

This indeed is an usual kheer! And served with cooked dal? Very interesting! The kheer looks so creamy and smooth!

Rajitha said...

this is different... looks delicious tho, i think i can try this....bought 2 laukis just today

Redchillies said...

Awesome recipe, Padma. You have such beautiful pictures too.

Prema Sundar said...

I have heard sorakai halwa but not payasam.
nice recipe and looks yummmm.

sra said...

Very interesting - I've heard of sorakaya payasam and halwa, never this!

Raaga said...

creamy... have eaten sorakkai halwa... this is new. Looks beautiful.

Happy cook said...

From the blogs i'v visited i've seen different recipes, but this is a very unusual one, but it looks good and anything with sweet i love it

East Meets West Kitchen said...

Haven't had bottle gourd before, and your recipe sounds very interesting! :)

TBC said...

Looks great. I've only eaten the halwa before.

Cynthia said...

Don't be amazed to see bottle gourd pudding here. I know you must be checking the title again and scrolling down wondering how it looks like! - yes, this is exactly what I did :D

Jeena said...

Hey Padma I don't know what a bottle gourd is but it sure does look very tasty! :)

Mishmash ! said...

Read Cynthia's comment again :)
Absolutely new to me...cant even imagine the taste!!

Shn

Padma said...

Roopa thanks for visiting my site, hope you enjoyed the stay, Yeah its really an unusual Kheer/payasam

Rajitha, try it and lmk how this came out!

Thanks, Redchillies and Prema...

Dear Sra, Raaga, Happy cook and TBC hope you liked this recipe!

Padma said...

EMWK try this bottle gourd pudding you will really like it

Cynthia and Mishmash, well said!

Jeena, thanks dear

Lia said...

new version of payasam, really wonderful sound good, thanks to share Padma ;)

Nags said...

sorakai, rice and payasam? all in one? :) one of the most unique recipes i have seen! lovely..

Jyothsna said...

A very unusual payasam, Padma!

Sandeepa said...

You were right, that is what I did. The title got me :)
But my Mom makes a kheer with Cabbage so I know this will be yum. Loved your mango rice too

Argus Lou said...

Hi, Padma. I'm in Malaysia at the moment, enjoying Chinese, Malay and Indian cuisine. Had wonderful North Indian dishes one night with a few good friends. I love palak paneer. Yours is a lovely dessert featured here.

Good to read about your religious and cultural practices in one of your previous posts.

Sirisha Kilambi said...

Hi Padma....I missed ur post....Looks good....I too make sorakaya payasam but that looks totally different...will surely post it when I make it :-)
I searched google for a free download of photoshop Padma.....all I have are only 30 day trial versions.....
Did u purchase the software..?

Sandeepa said...

http://www.sarisafari.com/howbengali.html

check out this one Padma. I have never worn it this way though except on my wedding day but then that day it was more of "sidha pallu" than this. This is how many bengali women wear it at home or while doing Puja

Mansi Desai said...

man, one more creation that leaves me fascinated!! oh, i just love food and innovation:)

thanks for sharing this, and say that to your MIL too:)

Mandira said...

this does looks interesting, unique and definitely delicious. I have to try it :)

swapna susarla said...

wow never heard of this dish.Sure be tasty!!!

SHANTI BHANU said...

u have a surprise in my blog...plz do visit mine...

Sharmi said...

this is a very different recipe. I would love to try out sometime.

Sig said...

Wow, that sure is a unique recipe for payasam... I am not a big bottle gourd fan, but this sure will be a great way to use it!

SMN said...

Hi Padma..

Lovely recipe.. i remember my amma doing plain bottlegourd payasam.. this is nice combi.. thnx for sharing

Lissie said...

very unique recipe! i have heard of bottle gourd milk payasam, but this is different. will certainly give it a try.

mallurecipes said...

never thought of bottle gourd in a payasam.
very interesting.
thanks for thr recipe

Sukanya Ramkumar said...

Hi padma...This is so different...Never tried this before...YUM!....Nice recipe...

bee said...

payasam without milk? with jaggery? i'm gonna love love love this.

Padma said...

Thanks Lia

Nags tx for visiting my blog, glad you liked this unusual recipe from my MIL..

Jyothsna, thanks dear!

Sandeepa I would like to know more about your Mom's cabbage kheer

Argus Lou so you are enjoying your vacation in Malayasia

Sirisha Kilambi, sure would like to taste ufff look at your version..
Mansi, loved ur comments, feels great that what my MIL's comments are

Thanks Mandira, for visiting here and glad you found this recipe unique

@ Swapna, tx dear

@ SHANTI tx dear for that award, truly lifted my spirits

Sharmi tx dear, try and send me some to taste

Thanks Sig

SMN and Lissie you both are new visitors for my blog...and I am loving your blog too...tx for visiting yaar

mallurecipes tx for visiting and for your lovely comments

Sukanya & Bee tx dear, is int that awesome, payasam without milk

Suma Gandlur said...

Thanks for sharing such an unusual recipe.

Vcuisine said...

Interesting recipe Padma but your picturization gives more confidence really. Viji

Roopa said...

wow yummy... one of my favorite and loved at my home too :)

Apple said...

Hi Padma, pani leni mangali pilliki haircut chesindantaru choodandi ala nenu oka weekend naa blogs renditinee divide chese programlo comments poyayi [:(] felt so sorry abt that, kanee inka seperate blogs lo rayataniki anthakante way kanipinchaledu..:((

Padma said...

thanks Suma!

Viji try this and you wont regret it, yeah Its bit confusing to explain the procedure without photos thats the reason I upload many snaps of SP..I am feeling good that u look confident

Roopa, tx for dropping by, would love to see your version of this SP

Keerthi...poni le...enduku badha padathavu...

Menu Today said...

Hi padma,
This payasam is new to me. Will try this soon and let you know. Thanks for sharing.

Pravs said...

wow ! let me make the 40th comments for this post :D
Looks like a great payasam...love jaggery sweetened paysam's. Thanks for coming by...you have a wonderful blog here with yummy dishes.

Madhuram said...

That's very interesting Padma. Recently I also went out of the norm and prepared beerakaya payasam, it tasted very good. Now I'm going to try this one also.

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