“Tandla Shevai Godshe’ / Rice Sevaiyan Payasam” … prepared this awesome payasam with store bought rice shevai for today’s Sutta Punnav/Sacred Thread Changing yearly ritual Naivedyam … God Bless All …
** Sevaiyan are string hoppers prepared by and large with rice in homes on regular basis for breakfast. They are also prepared with wheat and ragi, during the summer months in large quantities which are usually sun-dried and stocked for later use. Sevaiyan Payasam is by and large prepared using vermicelli by many which is actually wheat based and tastes awesome. I have posted the same many times in different combinations before and you will find them if you use the search option. This is a favorite dish prepared for Naivedyam often as it is easy to prepare. Sutta Punnav/Changing of Sacred thread worn by male members on a yearly basis is a ritual that’s important for Konkani Sarawats. Again, it is the pooja of thread and new clothes are also kept before God and then worn by members of the house. A festival is observed by preparing many dishes and offered and Naivedyam to God and there by distributed among family members and friends. During this festive season at least one item is prepared that which resembles thread and many a time it is vermicelli payasam or shevai that is prepared on the auspicious occasion.
** Preparation of Shevai is a tedious task for me as having back and neck issues stirring of the same becomes a problem, but still I wanted to prepare this rice sevaiyan payasam today which has not been blogged as I have not prepared it for quite some time now. Mostly godu rosu ie coconut milk mixed with jaggery is prepared and the freshly prepared shevai is dunked in them and relished, but today for a change I wanted to prepare the cooked method of the same where in I could also use the sun dried rice sevai, which meant I could forgo the tedious part of stirring the ground rice for preparing the fresh ones. In all a simple and delicious dish that tastes awesome when served either both hot and cold. I had prepared this for naivedyam and as the items were more, I just relished a spoon of the same on the same and enjoyed it the next noon heating it slightly and bringing it to room temperature. Do try out if you love payasama, it tastes wonderful, and you can use the thicker rice sevaiyan available in the stores from different brand for this. That is what I used in preparing this dish with. These are factory made freely available in Mangalore stores.
** Here is the simple recipe for “Tandla Shevai Godshe’ / Rice Sevaiyan Payasam” … My Style.
** I have added a picture below of the Rice Sevaiyan I used, which are freely available in southern stores, I bought them in Mangalore stores in Mumbai. Off course you can use any brand of your choice. Just see to it that they are slightly thicker than the vermicelli texture. You can check out the picture posted below …
** Boil about 3 cups of water and when it comes to full boiling point add in 1.5 cups of sun dried rice sevaiyan and mix well. Let cook till 75% done. Now add in about 2 cups of grated jaggery / goda and mix well and cook till the jaggery has melted well within. Cook for some time till it slightly thickens. Finally add in one cup of coconut milk and bring to a boiling point on medium heat stirring often to avoid it getting curdled.
** Note : You can use the readily available store bought coconut milk for the recipe, which is what I often do. But for those of you who are interested in preparing the same at home, you can check out the method for preparing the "Coconut Milk" through the link provided below ... .
** For thickening the Payasam : In a small bowl add in 1 tblsp of cornflour and ½ cup of room temperature water. Mix well till well blended and there are no lumps. Now add this into the cooking payasam and mix well. The payasam will strart to thicken. Lower the heat and let cook till bubbles appear on top surface of the payasm. Check the consistency of the payasam, if too thick add in some, if you find the need, you can also add in more grated jaggery too. Remove from fire and keep it aside.
** For Garnishing: In a small pan add in 2 tblsp of ghee, when hot add in handful of cashew nuts and when the color changes slightly add in handful of raisins and stir fry for a few seconds. Remove and pour this over the payasam. Add in ½ tsp of cardamom powder and mix well. Cover with a tight lid and keep it aside for 25-30 minutes for the flavors to seep in and it is done.
“Tandla Shevai Godshe’ / Rice Sevaiyan Payasam” is done and ready to be served as Naivedyam to God and then distributed among family and friends. Do try out this dish if you like sweet payasams and vermicelli. Taste great either way on serving hot or cold, though personally I prefer it at room temperature. Enjoy and Stay Blessed.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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