Kummayam | Chettinad Aadi Kummayam

Kummayam| Chettinad Aadi Kummayam 

kummayam-chettinad-aadi-kummayam


Kummayam, also known as Chettinad Aadi Kummayam, is a traditional and popular sweet delicacy from the Chettinad cuisine. This sweet recipe holds significant cultural importance, as it is prepared during the auspicious Tamil month of Aadi and on special occasions.

The preparation of Kummayam involves a meticulous process, where a blend of urad dal, moong dal, and raw rice is dry roasted and powdered to create a flour which is Kummayam Maavu .This flour is then mixed with jaggery syrup and cooked to perfection, achieving a desired non sticky consistency.

Kummayam holds spiritual significance, as it is offered as a sacred offering (neivedyam) to the goddess Amman during the Aadi month and distributed as prasadham to devotees. 

Additionally, it is customary to serve Kummayam to young girls who have attained puberty, as it is believed to strengthen their bones. 

This sweet delicacy is not only a culinary masterpiece but also a symbol of cultural heritage and tradition. Below, you will find a detailed recipe to prepare this delectable and nutritious Chettinad Aadi Kummayam.

Ingredients

Urud dhal -1 cup
Green gram dhal-1/4 cup
Raw rice-1/4 cup
Jaggery-1 1/2 cups-2 cups
Ghee -1/4-1/2 cup

Recipe Video 




Method

👉Dry roast the urad dal, moong dal and rice seperately , cool and grind to fine powder then seive it. This flour is called Kummayam maavu.(This Kummayam Maavu can be made in bulk ahead and stored for 2-3 months in airtight container and used when needed.)




👉Dissolve jaggery in 2 cups of water and bring to rolling boil, strain it and set aside to cool.


👉Heat 2 Tsps of ghee in a kadai add the Kummayam flour and roast it for a minute in medium flame switch off the gas and allow it cool a bit.

👉Now add 2 cups water to flour and mix well without any lumps.Next add in the cooled jaggery syrup mix well without any lumps.

👉Switch on the gas now .


👉Keep in medium flame and keep stirring continuously as it tend to lump up and stick to the kadai so be cautious about it .


👉Add ghee little by little in batches at regular intervals and make sure to mix well .


👉After 10-15 minutes you will get a thickened mixture or mass .


👉To check if it’s done touch with you hands it should be non sticky and if you roll a small piece it should hold shape thats the perfect consistency, immediately switch off the gas.



👉Serve.




Preparation Time-45 minutes

Note -

✍️In step three roasting the flour in ghee is optional you can simply mix the flour with water and jaggery syrup without lumps and then keep on fire and follow the rest of the steps as given .
✍️Always cook in medium flame.
✍️Keep stirring continuously.
✍️Add ghee in batches and make sure mix well.



Divya's Nalabhagam

Nutritionist, Home cook, Food blogger, Recipe developer and YouTuber

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.

Previous Post Next Post