MULAYARI (BAMBOO SEED) PAYASAM

We were in Wayanad last month and I bought a packet of mulayari (bamboo seed) from a shop near Muthanga check post. Mulayari looks and tastes somewhat like unakkalari (raw red rice) and I made payasam with it using the recipe given in "Taste of Kerala"Actually this recipe is the same used for "unakkalari payasam"

                  Bamboo trees

INGREDIENTS

1. Mulayari - 1/4 cup

2. Sharkkara pani (jaggery syrup) - 1 cup                              

3. Cardamom - 2

4. Thick coconut milk - 1 cup

5. Thin coconut milk - 1 1/2 cup

6. Ghee - 1 table spoon

7. Cashewnut - 10-12
8. Kismis - 15-20

METHOD

1. Pressure cook mulayari with 2 cups of water for 10 minutes. Allow to cool and open the cooker.

2. Cook for some more time and add jaggery syrup, crushed cardamom and thin coconut milk. Stir well and once it thickens reduce the heat.

3. Add  thick coconut milk stirring continuously and remove from fire. Continue stirring for 3-4 minutes.

4. Heat ghee in a pan. Fry cashewnuts and kismis and add to the payasam.