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.

Kummayam, a marvellous creation to spice up your day. Kummayam is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingKummayam is just too tempting. This amazing recipe is provided by Subha Prakash. Be it kids or adults, no one can get away from this delicious dish. How to make Kummayam is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Kummayamby Subha Prakash. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Kummayam is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!


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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