P Bhuvaneshwari, the winner of Karshakasree award in 2012 shares the recipes of ripe mango payasam and puliyinji to make your Vishu sadya extra special.
Mango payasam
Ingredients
½ kg mango pulp (cooked in jaggery syrup)
Milk from 2 coconuts
Coconut shards as required
Jaggery syrup
3 tsp ghee
Preparation
Heat 1 tsp ghee in a pan
Add the mango pulp cooked in jaggery
Into it add the jaggery syrup
Mix well
Add the coconut milk too
Add the fried coconut shards when the payasam begins to boil
Delicious mango payasam is ready.
Puliyinji
Ingredients
½ kg tamarind
250 gm finely chopped ginger
½ kg jaggery
250 gm green chilies
½ tsp turmeric powder
1 tsp yellow split dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin
1 tsp fenugreek
Curry leaves
2 tbsp sesame seeds
1 tsp asafoetida powder
150 gm dried chilies
Salt as required
2 tbsp oil
Preparation
Heat 2 tbsp oil in a pan
Add fenugreek, cumin, urad dal, yellow split dal and mustard seeds
Saute curry leaves and dried chilies
Add the asafoetida powder
Saute green chilies and ginger
Transfer these into a stone vessel
Turn on the flame before adding the tamarind water
Add jaggery too
Pour enough water to adjust consistency
Stir continuously on low flame until the water reduces
Add black sesame seeds when the puliyinji is ready
Perfectly cooked puliyinji would stay good for up to two months.