Aadi Kummayam Recipe aka Kummayam Recipe with stepwise pics and a short YouTube video. Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This is a traditional sweet recipe from the famous Chettinadu Cuisine, it is served in marriages, prepared on Aadi Tuesdays, Fridays and also given to young girls after attaining puberty to strengthen the bones. Originally, an equal measure of jaggery and palm jaggery is used, but I was searching for palm jaggery for about a week in all online delivery stores, everywhere it was out of stock, so done with jaggery alone. Also, if you want to cut off the calories, ghee can be replaced with sesame oil too. I have shared some more interesting recipes from the Chettinad Cuisine like Tomato Kulambu, Kuzhi Paniyaram, Kandarappam, Vada Curry etc. Ok, friends, If interested check my Aadi Perukku Recipes and 100+ Lockdown Recipes.
Check my other Divine Recipes like
1. Aadi Koozh / Ragi Koozh
2. Maa Vilakku
3. Aadi Paal / Coconut Milk Payasam
4. Panakam
5. Akkaravadisal
6. Milk / Paal Pongal
Chettinad Kummayam Recipe
Aadi Kummayam Recipe | Kummayam Recipe
Equipment
- Stovetop
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
For Kummayam Flour
- 1¼ Cup Urad Dal / உளுத்தம்பருப்பு
- 1½ tbsp Raw Rice / பச்சைஅரிசி
- 1½ tbsp Moong Dal / பாசிப்பருப்பு
For Kummayam
- 2 Cups Kummayam Flour
- 2 Cups Jaggery / Palm Jaggery / வெல்லம்
- 6 Cups Water / தண்ணீர்
- 4 Pods Cardamom / ஏலக்காய் (Optional)
- ½ Cup Ghee / நெய்
Instructions
- First, measure and keep all the ingredients ready.
- To a heavy-bottomed pan, add the urad dal. Then, dry roast it in low flame, till golden colour and keep aside. Ensure not to burn it, else the dish smells bad.
- To the same pan, add the raw rice and moong dal.
- Roast till the raw rice puffs up and moong dal turns to golden colour. Allow everything to cool down completely.
- Transfer the roasted urad dal, raw rice and moong dal to a dry mixer.
- Grind it to a smooth powder.
- Sift it once. To get a fine kummayam, sift it for 2 to 3 times.
- This is Kummayam flour, it stays good for 6 months under refrigeration when stored in a dry container.
- Use a heavy-bottomed or nonstick pan, else the sweet sticks to the pan. Pour 2 tsp of ghee and then add 2 cups of the Kummayam Flour. Just roast for 2 minutes, till nice smell wafts. This step is optional, you can directly use it but this method lends more aroma.
- To another pan, add 2 cups of powdered jaggery. You can use an equal measure of jaggery palm jaggery too.
- Then pour 6 cups of water.
- Add 4 cardamom pods, to get a nice flavour, you can skip it too. Boil it till the jaggery dissolves, no string consistency is required.
- Strain it to remove the impurities.
- To the roasted flour, add the jaggery water. Mix it well with a ladle and break the lumps.
- Keep the pan on the stove, simmer the flame and stir continuously for 10 minutes. Once it starts to thicken, add the ghee at an interval of 3 to 4 times. Keep stirring until the ghee leaves the sides of the pan.
- Switch of the flame, when it is in slight flowing consistency itself, as it thickens with time. For a more halwa like texture, you can increase the ghee up to 3/4 cup.Try this Aadi Kummayam Recipe on Aadi Fridays or Aadi Tuesdays.
Video
Notes
Tips for Kummayam Recipe
1. Roast both the dal and rice in low flame, else it gets burnt and the whole dish smells bad. 2. Always cool down the roasted ingredients and then pulse it, otherwise, it turns into a paste. 3. If making in a large batch, you can grind it in a flour mill. Additionally, you get a fine powder too. 4. Sift the ground flour for 2 to 3 times to get a fine Kummayam Recipe. 5. This Kummayam flour stays good for 6 months under refrigeration when stored in a dry container. 6. Roasting the Kummayam flour in ghee lends a nice aroma but this step is optional. 7. Traditionally, an equal measure of jaggery and palm jaggery is used. But I used jaggery only. 8. Always filter the jaggery to remove the impurities. Just dissolve it, no string consistency is required. 9. I used cardamom pods for a nice flavour, you can skip it too. 10. Furthermore, use a heavy-bottomed or non-stick pan to prepare this Aadi Kummayam Recipe, else it sticks to the pan. 11. Switch off the flame, when it is in slight flowing consistency itself, as it thickens with time. If you want a more halwa like texture, increase the ghee to 3/4 cup. 12. It stays good for 3 days when kept outside and for 1 week under refrigeration.
Chettinad Kummayam Recipe
Method for Aadi Kummayam Recipe
1. First, measure and keep all the ingredients ready.
2. To a heavy-bottomed pan, add the urad dal. Then, dry roast it in low flame, till golden colour and keep aside. Ensure not to burn it, else the dish smells bad.
3. To the same pan, add the raw rice and moong dal.
4. Roast till the raw rice puffs up and moong dal turns to golden colour. Allow everything to cool down completely.
5. Transfer the roasted urad dal, raw rice and moong dal to a dry mixer.
6. Grind it to a smooth powder.
7. Sift it once. To get a fine kummayam, sift it for 2 to 3 times.
8. This is Kummayam flour, it stays good for 6 months under refrigeration when stored in a dry container.
9. Use a heavy-bottomed or nonstick pan, else the sweet sticks to the pan. Pour 2 tsp of ghee and then add 2 cups of the Kummayam Flour. Just roast for 2 minutes, till nice smell wafts. This step is optional, you can directly use it but this method lends more aroma.
10. To another pan, add 2 cups of powdered jaggery. You can use an equal measure of jaggery palm jaggery too.
11. Then pour 6 cups of water.
12. Add 4 cardamom pods, to get a nice flavour, you can skip it too. Boil it till the jaggery dissolves, no string consistency is required.
13. Strain it to remove the impurities.
14. To the roasted flour, add the jaggery water. Mix it well with a ladle and break the lumps.
15. Keep the pan on the stove, simmer the flame and stir continuously for 10 minutes. Once it starts to thicken, add the ghee at an interval of 3 to 4 times. Keep stirring until the ghee leaves the sides of the pan.
16. Switch of the flame, when it is in slight flowing consistency itself, as it thickens with time. For a more halwa like texture, you can increase the ghee up to 3/4 cup.
Try this Aadi Kummayam Recipe on Aadi Fridays or Aadi Tuesdays.
Kummayam Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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