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Aadi Kummayam Recipe | Chettinadu Special Aadi Kummayam

✇Sharmi's Kitchen
By: Sharmili
25 July 2023 at 07:00

In the Chettinad region of Tamil Nadu, a traditional sweet dish called kummayam is made during the month of Aadi. This dish resembles halwa and is made by roasting urad dal, moong dal, and raw rice. To add sweetness, jaggery or palm jaggery is used, and it is typically flavoured with ghee.

In the Tamil solar calendar, Aadi is the fifth month, which holds immense significance in Tamil culture. This is because it marks the onset of the monsoon season and the annual freshes of the rivers. The 18th day of the month is celebrated as the Aadi festival, a time to honour the importance of water, the source of all life.

During the month of Aadi, people make kummayam for various reasons:

  1. It’s a way to celebrate the abundance of the monsoon season.
  2. Kummayam is known to have health benefits, especially for women. The ingredients used in kummayam are said to strengthen the bones and uterus and are also a good source of protein and iron.
  3. Kummayam is a traditional sweet often served during special occasions like weddings and festivals.

Here are some additional facts about kummayam:

  • The name kummayam comes from the Tamil word “Kumm,” which means “to grind.”
  • Kummayam is traditionally made in a clay pot over a wood fire.
  • The texture of kummayam should be smooth and soft and have a slight chewiness.
  • Kummayam can be stored in an airtight container for up to one week.

If you are looking for a delicious and nutritious sweet, I encourage you to try kummayam. It is a traditional Chettinad dish that is sure to please your tastebuds. Now let us see how to prepare this recipe.

Enjoy the video Kummayam. Subscribe for more videos.

Aadi Kummayam Recipe | Chettinadu Special Aadi Kummayam
Kummayam - a delicious and nutritious sweet from the region of Chettinad.
Servings1 Cup
Prep Time10 mins
Cook Time30 mins
Instructions
  1. Dry roast whole urad dal, moong dal, and rice separately until it turns aromatic and golden brown. Place it on a plate and let it cool completely.
  2. Transfer the dals and rice to a blender or food processor and grind into a fine powder. Sieve the powder to remove any large pieces.
  3. In a small saucepan, heat the jaggery and 3/4 cup of water over medium heat. (Water ratio is 1:3). Stir until the jaggery melts and the mixture comes to a boil. Remove from the heat and let cool slightly.
  4. Heat a tbsp of the ghee in a large skillet or wok over medium heat. Add the kummayam powder and cook, stirring constantly, for about 5 minutes, or until fragrant.
  5. Add the jaggery mixture and cook, stirring constantly, until the kummayam thickens, about 10 minutes more.
  6. Finally add the remaining tbsp of ghee and stir for another minute. Remove from the heat and let cool completely. Kummayam is ready.
Recipe Notes
  • Use good quality whole urad dal, moong dal, and rice.
  • Dry roast whole urad dal, moong dal, and rice separately until it turns aromatic and golden brown.
  • Use either jaggery or palm jaggery.
  • You can enjoy this nutritious treat, either warm or cold.

Delicious and healthy Aadi Kummayam is ready to serve God as Prashad.

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Aadi Perukku Kapparisi Recipe | Aadi 18 Kapparisi – Aadi Special

✇Sharmi's Kitchen
By: Sharmili
4 August 2022 at 09:15

Aadi Perukku is commonly known as the Aadi monsoon festival and is celebrated on the 18th day of the Tamil month of Adi. The festival pays tribute to water’s life-sustaining properties.

Kapparisi is a traditional sweet specially prepared on Aadi 18, which is the 18th day of Tamil month. This kapparisi is made of raw rice, jaggery, black sesame seeds, and roasted gram as the main ingredients. This sweet is offered as Prashad to God.

I made this Prashad on Aadi perukku(Yesterday). As I had no time to post the recipe yesterday, sharing it today. Preparation of jaggery syrup is very important. It should be 4th string consistency, which means we should be able to make a hard ball out of the syrup. If we prepare this kapparisi in this method, it won’t get spoiled easily. It stays for a very long time. Now let us see how to prepare this recipe.

Enjoy the video of Kapparisi. Subscribe for more videos.

Aadi Perukku Kapparisi Recipe | Aadi 18 Kapparisi - Aadi Special
Delicious Aadi Perukku Kapparisi.
Servings2 cups
Prep Time15 min(excluding soaking time)
Cook Time20 mins
Instructions
  1. Soak rice for 15 mins. Wash it thoroughly and drain it completely and keep it in a strainer for another 15 mins.
  2. Spread the drained rice on a clean cotton cloth and keep it in the shade for 30 mins. Dry it completely, and transfer it to a plate.
  3. Heat a pan, and add sesame seeds. Roast it until sesame seeds splutter. Transfer it to a plate and set it aside.
  4. Add ghee to the pan, and roast the coconut bits until it turns golden brown. Along with this, add roasted gram and roast for a min. Once done, transfer this to a plate and set it aside.
  5. In another pan, add jaggery and half a cup of water and boil till the jaggery melts. (Filter jaggery water for any impurities. I have used organic jaggery. It had no impurities). Now again boil the jaggery until it reaches the ball consistency.
  6. If you add a drop of jaggery syrup in water, you should be able to make a role out of it, as shown. It should not dissolve in water.
  7. Add roasted sesame seeds, coconut bits, roasted gram, rice, and cardamom powder, and mix all thoroughly until all combine well.
  8. Transfer it to a plate and let it cool completely. Once it cools, we can crumble it easily. Kapparisi is ready.
Recipe Notes
  • Dry the soaked rice entirely before using it in the recipe.
  • Use a good quality jaggery to make the syrup (in Tamil, we call it paagu vellum). Here I have used organic Palm jaggery.
  • Make sure the jaggery syrup reaches the proper consistency.
  • You can even add a pinch of salt to enhance the taste of the jaggery.

Delicious Kapparisi is ready to serve God as Prashad.

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