Payasam is a must in all tamil festival offerings and meals, may be a festival, family function. Usually I used to prepare a Tamil Vegetarian meals that I serve in Banana leaf for Tamil New Year, but this year thought of curating a special dish for Tamil New Year.
Here came the concept “Mukkani” in my mind, Mukkani means Tri-Fruit. In Tamil literature, Mukkani / Tri-Fruit refers to Mangoes, Jack fruit and Bananas. As these fruits are seasonal and available all together at this summer, thought of preparing a dessert with these fruits which resulted in my MUKKANI PAYASAM / TRI-FRUIT KHEER.
Taking it to Fiesta Friday #167 hosted by Angie@thenovicegarderner.
CLICK HERE for more Payasam / Kheer recipes and CLICK HERE for more Summer recipes.
Mukkani Payasam is a rich, delicious, flavorful and heavenly dish that can be served as a dessert in meals or as an offering to God. Give a try, as these fruits will available only in this summer, don’t miss it…
Mukkani Payasam / Tri-Fruit Kheer
- Mango – ½ no
- Jack Fruit – 3 nos
- Banana – 1 no (big)
- Milk – ½ litre (full fat milk)
- Raw rice – 2 tbsp
- Cardamom powder – ¼ tsp
- Sugar – 3 tbsp
- Ghee / Clarified butter – 2 tbsp
- Cashew nuts – 10 nos
- Raisins – 5 nos
Making of Mukkani Payasam / Tri-Fruit Kheer –
- Peel and roughly chop half the quantity of mango and banana, de-seed the jack fruit and grind these all together to a fine paste with a tbsp of milk.
- Finely chop the leftover mangoes, banana and jack fruit (lengthwise) and keep it aside.
- Grind the rice to a coarse powder and keep it aside.
- Boil the milk in heavy bottomed vessel, add the cardamom powder once the milk got boiled.
- Add the coarsely ground rice to the milk and let it boil.
- Cook in low flame until the rice boils completely and milk reduces to half the quantity.
- Meanwhile heat a tbsp of ghee/clarified butter in a small kadai, roast the cashew nuts and raisins until they turn golden brown in color.
- Remove it to a bowl.
- Pour the leftover ghee/clarified butter to the same kadai, roast the finely chopped fruits (banana, jack fruit and mangoes) until they turn golden brown.
- Once the rice is boiled, add sugar followed by the roasted cashew nuts and raisins along with the ghee/clarified butter, give a stir and cook in low flame for 2 mins.
- Turn of the flame, add the roasted fruits, give a stir.
- Transfer it to a bowl.
Serve hot or bring it to room temperature, refrigerate and serve chilled. Garnish with roasted fruits before you serve.
May be a function or summer vacation or hubby is on work from home, something among this or all these together made me get full time engaged with my family. But I love the feeling, forgetting everything and getting involved with family. Don’t wonder why I share all these, because now it’s time to share my yesterday’s lunch preparation with all of you. Had a wonderful and happy Tamil New Year / Puthandu Celebration with my family.
Let me the share name of the dishes in the banana leaf – Medhu Vada / Fritters, Steamed rice, Sambhar, Cabbage Poriyal, Carrot Poriyal, Spicy Mashed Potato / Urulaikilangu Masiyal, Mango Pickle, Pappad, Moor Milagai, Raw Mango Pachadi, Javvarisi Payasam / Sago Kheer, Thalicha Moor / Spiced Buttermilk and Curd / Yogurt.
Stay tuned for carrot poriyal – new year special recipe, got to try it out the first time, it was too good with the carrot and little crunchiness with moong dal.
Tamil New Year – 2016
This is my second mixed vegetable stir-fry; we use to go out for dinner and lunch atleast once in a week to Anjappar, Indira nagar. I had this stir-fry with my meals, it was good and the combination of these vegetables was too good and thought of trying out this dish at home. Finally, I prepared this for my Tamil New Year lunch. Let us move on to the recipe…
Mixed Vegetable Stir-Fry
- Onions – 1 no
- Brinjal – 150 gm
- Drumstick – 1 ½ nos
- Cabbage – 150 gm
- Mustard seeds – ¼ tsp
- Split Blackgram – ¼ tsp
- Curry leaves – two strings
- Chili powder – 1 tsp
- Turmeric powder – ½ tsp
- Toor dal / Pigeon pea – ½ tbsp
- Grated coconut – 2 tbsp
- Salt to taste
- Oil – 3 tsp
With spice powders
With boiled pigeon pea
With grated coconut
Mixed Vegetable Stir-Fry
- Peel and finely chop the onions.
- Wash and finely chop all the vegetables.
- Pressure-cook the dal / pigeon pea for two whistles.
- Heat oil in a kadai, add mustard, split black gram and curry leaves. Wait until they crackle.
- Add in the onions and fry until they are golden brown.
- Add all the chopped veggies along with all the spice powders and salt, cook for few mins until the raw smell goes off.
- Pour in a cup of water and cover with lid. Cook for few mins until the vegetables are well done.
- Remove the lid, add the grated coconut and cook until the raw smell goes off and it becomes dry.
Serve hot with steamed rice as side dish for lunch.