Aadi special kummayam recipe | Recipe dedicated to womanhood

Aadi kummayam a chettinad special dish which is served during most of their functions like marriage or a temple festival etc. This aadi kummayam recipe is also prepared during the aadi Tamil month Fridays to offer the goddess. Aadi kummayam recipe is prepared with urad dal, moong dal and raw rice and it tastes heavenly.

This authentic recipe is my 100th recipe. I came to know about this recipe from my MIL who is from namakal. As we were discussing about my 100 the recipe she gave me this idea to prepare this authentic recipe and also this is a aadi month we prepare sweets every Friday and worship God. And also she was not sure about the name and the exact ingredients used and we called upon one of our relative at namakkal and I did this kummayam recipe.

Aadi-kummayam
Aadi-kummayam

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Aadi kummayam recipe is also famous as it is given to a girl when she attains puberty. As this recipe contains urad dal rich source of calcium and it is good for the bones. As we include jaggery a rich source of iron which is good for haemoglobin production of blood.

Kummayam recipe can also be taken by every women during their menstruatuion as to overcome the blood loss and it gives strength to their bones as most of them get osteoporosis a bone disease during early 40 s. And also pregnant women can take this at least once a week to overcome all the difficulties they are going to face during their pregnancy. New moms can be given this mostly in the first 40 days of their delivery to over come the post partum blood loss and also for their bone health. This dish will also boost the quality of breast milk and also the breastmilk quantity may increase if you have it in the early morning



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Aadi special kummayam recipe
Aadi-kummayam
Course Dessert, Snacks
Cuisine Indian
Prep Time 30 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Course Dessert, Snacks
Cuisine Indian
Prep Time 30 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Aadi-kummayam
Instructions
  1. Keep all ingredients ready the main ingredients used are urad dal, moong dal, raw rice, jaggery and coconuts.
  2. Dry roast 1/2 cup urad dal in low flame
  3. Once it changes color transfer to a plate.
  4. Dry roast 1/2 cup moong dal in low flame
  5. Once it changes to darker color transfer to a plate
  6. Dry roast 1/2 cup raw rice in low flame
  7. Once it becomes roasted and puffy transfer to a plate
  8. Cool down completely
  9. Meanwhile let us make jaggery syrup. Take 1 cup heaped jaggery.
  10. Add 1/2 glass water to it and make syrup. Do not add more water
  11. Once the jaggery got dissolved switch off the flame.
  12. Once the dry ingredients are cool grind in a mixie to smooth powder. If you are making larger quantity you can give it in mill and grind.
  13. Once it grinds to smooth
  14. Sieve it well. Again add the sieved powder grind to smooth and sieve again repeat for two or three times is enough.
  15. Now we are going to mix it with water. Add water little by little and mix by hands thoroughly. Without any air blocks or lumps. Just it should in flowing consistency.
  16. Should not be thick or thin.
  17. You need 1 cup of ghee for preparing this recipe and we need to include it little by little.
  18. Furthermore we need to prepare cashews and raisins fried in ghee. In a small kadai add 2 tsp ghee
  19. Add few cashews and fry well till brown
  20. Add few raisins and fry till it pufs
  21. Keep aside the fried dry fruits
  22. Add 1 cup grated coconuts in the same kadai and fry till the raw smell goes off
  23. Now everything is ready we are going to prepare kummayam. Once you started you should keep on stirring so keep all the ingredients near by you. In a vessel add 1/2 cup ghee we kept over
  24. Add the mixed batter of urad dal, moong dal and raw rice.
  25. Add jaggery syrup strained off the impurities. Keep on stirring the liquid mixture soon will become thick in a matter of 5 mins or less. Keep in low flame and cook.
  26. Once it comes to halwa consistency add remaining ghee and mix well. Add roasted cashews and raisins and give a quick stir.
  27. Add 1/2 tsp cardamon powder
  28. Add roasted coconuts give a quick stir. Now the kummayam is ready add ghee if you want more. Now the kummayam recipe is ready to serve.
  29. Serve hot. You will not believe the taste was very authentic and it got melts in my mouth. Yummy....
Recipe Notes

Important instructions to follow

  1. The grinded powder of urad dal, moong dal and raw rice should be smooth sieve it well before adding water to it
  2. The batter should be in flowing consistency not too thick or thin
  3. Jaggery syrup should be off impurities
  4. Ghee must me added in little by little
  5. The mixture when on heat should be stirred continuously otherwise it forms lumps or it may get burnt when you did not keep in low flame.
  6. Do not over cook once the ghee starts leaving on the sides and the halwa is non sticky switch off
  7. For this recipe they do not add cashews and raisins but I just added it for the taste
  8. Adding coconut is also optional it gives you crunchy taste




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