Sweet Potato – 2
Moong dal - ¾ cup
Basmati rice – 2 ½ tbsp
Jaggery – 2 cup
Dry ginger powder – ½ tsp
Fresh Coconut milk – 1 cup
Wash sweet potato well and scrape the skin using a peeler. Chop it finely and immerse in water to prevent discoloration.
Soak the basmati rice in ¼ cup water for 20-30 mins
andgrind to a coarse paste that resembles fine rava consistency.
Meanwhile dry roast moong dal in a pan till the aroma arises over low flame without changing the color.
In a bowl heat 1 cup water, add the ground rice paste, dry roasted yellow moong dal
and cook over medium flame till the dal is ¾th done. The dal should hold its shape.
Drain the water from the chopped sweet potato
and add it to the dal mixture and cook till the dal and sweet potatoes are soft and mushy.
Meanwhile heat ¼ cup water in a bowl and add grated jaggery to it. Cook till the jaggery dissolves completely and filter out any impurities by passing the syrup through a sieve.
Add the jaggery syrup to the cooked dal and potato mixture, add dry ginger powder and mix well. Cook over medium low flame for 5-10 minutes.
Finally add coconut milk, mix well and take off stove.
Close with a lid for all the flavors to merge well. Garnish with slivered almonds.
Sweet potato payasam is ready to be served hot or warm.