Kummayam | How to make Kummayam

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BySubha Prakash
Created on 21st Nov 2015
  • Kummayam, How to make Kummayam
  • Kummayam | How to make Kummayam (9 likes)

  • 0 reviews
    Rate It!
  • By Subha Prakash
    Created on 21st Nov 2015

About Kummayam

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.

Kummayam is an aromatic, flavorful and delicious dish which is very much popular in Tamil Nadu. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kummayam is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kummayam at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 0.0 for the preparation and 20.0 to cook it perfectly. On the Better Butter website, you can find the recipe of Kummayam by Subha Prakash in step by step with pictures so you can easily learn how to cook the perfect Kummayam at your home without any difficulties. Kummayam is one of the representative dishes of Tamil Nadu which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People

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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