Godhi Kadi Payasa / Broken Wheat Grains Payasa

Ingredients:
1.5 cups broken Wheat Grains / Godhi Kadi
1 cup broken Cashew nuts
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
2 cups Jaggary
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)

Recipe:

Wash the broken wheat grains in water for about 2-3 times and put them in a pressure cooker. Add broken cashew nuts, around 9-10 cups water and cook them well. (After one whistle, keep this in low/medium flame for about 15 mins.)

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 2-3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel and bring it to boil. Add jaggary, pinch of salt, cooked wheat grains and bring it to boil.

Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.

Thondekayi Idigayi

Ingredients:
30 - 40 Tindoras / Thondekayi
1/4 cup grated Coconut
Small lemon sized Tamarind
Grape sized Jaggary
Salt to taste
2 tsp Mustard seeds(1 tsp for Masala + 1 tsp for Seasoning)
1 tsp Cumin seeds
1/3 tsp Fenugreek seeds / Menthe
3 tsp Black Gram seeds
6 tsp Bengal Gram seeds / Kadle bele
4 Red Chillies (2 for Masala + 2 for Seasoning)
Small piece of Cinnamon / Chekke / Dalchini
2 Cloves / Lavanga
6 - 8 Curry leaves
3 tsp Oil

Recipe:
Remove the edges of each tindora and slit both the sides of tindora as shown in the picture below.

Put 2 red chillies, black gram seeds, 1 tsp mustard seeds, bengal gram seeds, cumin seeds, fenugreek seeds, cloves, cinnamon and 1 tsp oil in a pan. Fry them in medium flame until they give nice aroma. Put grated coconut in a pan and fry it in medium/low flame for about 3-4 mins until it turns light golden in color.

Put fried masala and coconut in a mixer and grind them together without adding any water as shown in the picture below.

Put tamarind and little amount of water in a bowl. Squeeze it properly and keep it aside.

Put 1 tsp mustard seeds, 2 red chillies, 2 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves, tindoras and fry them for about 3-4 mins.

Add tamarind pulp, jaggary, salt, required amount of water and cook them well by covering the lid.

Once the water content is almost dried, add the ground masala and mix them well. Keep the palya in low flame for about 2-3 mins. Serve hot. It goes well with rice & ghee, chapathis. I tried this recipe from ETV Saviruchi. Thanks for the recipe.