Kummayam | How to make Kummayam

By Subha Prakash  |  21st Nov 2015  |  
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  • Kummayam, How to make Kummayam
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About Kummayam Recipe

Our traditional recipe is Kummayam. One interesting story behind this dish. Once there lived a great devotee, Vishnu Chittar, known as Peirya Azhwar, he imagined himself as Mother of Lord Krishna and feeding her son Krishna and he wrote a poetry about that experience as “after having devoured kummayam with butter, and having emptied the curd pot, and also having destroyed the asuras – demons – you pose like an innocent baby in front of me. I doubt if you are my son and I am terrified to even feed you!”. So Kummayam was offered as food to Baby Krishna. So this is a very healthy food for babies.

The delicious and mouthwatering Kummayam is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Kummayam is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Kummayam. Subha Prakash shared Kummayam recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Kummayam. Try this delicious Kummayam recipe at home and surprise your family and friends. You can connect with the Subha Prakash of Kummayam by commenting on the page. In case you have any questions around the ingredients or cooking process. The Kummayam can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Kummayam with other users


Ingredients to make Kummayam

  • moong dal - 2 cups
  • Raw rice - 1/2 cup
  • urad dal - 1/4 cup
  • Palm sugar - 1/2 cup
  • jaggery - 1 cup
  • water as needed
  • ghee or seasame oil - 2 tbsp

How to make Kummayam

  1. Dry roast moong dhal, raw rice and urad dhal seperately and powder it and keep it in airtight container to be used later.
  2. Boil jaggery and palm sugar in water, when water dissolves, add the dal powder, mix well, keep on stirring continuously on a medium flame, add a little ghee, again stir till it becomes thick, shiny and begins to leave the sides.
  3. Pour it in greased plate, eat it by adding butter or ghee.

My Tip:

In traditional recipe they don't add ghee, but they used to have it with butter while eating. Since I didn't have time I didn't sieve the powder, so if you sieve and use the texture will be more beautiful.

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