When she requested me to do a guest post for her blog, I was very much keen to take onto it and another thing I wanted to do was to give her a very specific recipe that belongs to my background. That is why I thought, why not give a recipe which is made by my umma, when she has a lot of guests to entertain! That includes days like Eid as well. Since this is not made really frequently, all our uncles who visit us have more than a serving when they come over to have it. Personally speaking, I am not very fond of it but the HD and kids are, so I know for sure I will need to make this for them in the future!
So to know how Kari, which is a cinnamon flavored rice and coconut payasam, is made, hope on to Humi’s space! JazakAllah khairan dear for providing me a lovely space on your blog. Definitely I treasure this moment and hope our friendship only keeps blooming, InShaAllah… 🙂
- ½ cup rice, soaked overnight
- ¼ coconut, grated
- 500 ml water
- 200 gm jaggery, or as per sweetness
- 2 pieces of cinnamon, 1 inch each, slightly pound
- ½ tsp cardamom powder
- 1 tsp salt
- 1 large ripe plantain (nenthrapazham), chopped
- Sufficient water
- Coarsely grind the rice and coconut in your blender.
- Mix the water, jaggery, cinnamon and cardamom and bring to boil, till the jaggery is melted. Add the coarsely ground rice mixture and give it a nice stir. Add in the salt and the plantain.
- Cook till the mixture starts to thicken, around 5 minutes. Check for the sweetness and adjust the salt levels.
- Add water to slightly loosen the mixture. Serve warm.
- The payasam thickens when kept and therefore, just before serving, add some warm water and give it a nice mix.
- The taste of this payasam is primarily the cinnamon, and also gives the sourness of the cooked plantain. You may replace the plaintain with some cooked chana dal as well, which is another variation.