mung bean payasam

mung bean payasam

Mung Bean Payasam

This recipe calls for mung bean and sago pearls as the main ingredients.

Mung bean and sago payasam is not as common as the other famous payasams such as palada, ada, etc


  • Mung bean – 150 gms
  • Sago pearls –  75 gms
  • Grated coconut – 100 gms
  • Jaggery – 100 gms
  • Ghee/ Butter – 50gms
  • Cashew nuts – 30 gms



  1. First you need make coconut milk from grated coconut. To make the first milk; blend together grated coconut and water in a food processor. Strain through  a muslin cloth and keep the milk aside .To make the second  milk , remove the residue from the cheese cloth, put it back the food processor along  with water and blend together. Pass it through the muslin cloth and keep aside.
  2. In a medium pot, cook together mung beans,  sago and second coconut milk.
  3. When mung bean and sago are cooked, stir in crushed jaggery .
  4. Add the first coconut milk and stir in.
  5. Continue to cook stirring continuously to get a smooth consistency. Use back side of the ladle to smash the cooked mung beans.
  6. In a skillet, heat up ghee/butter, fry cashew nuts. Reserve one tablespoon of ghee to finish .
  7. Add the cashew nuts and stir in well. Finish with one tablespoon of butter.
  8. You can serve this either hot or cold.

Bone Appetite & Happy Cooking!


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