In our home, every meal shared
with guests follows a cherished tradition — it begins with paruppu and ends
with payasam. Paruppu (toor dal cooked and mashed with a touch of turmeric and
salt) marks the humble, comforting start of a South Indian meal — simple,
nourishing, and familiar.
But the true highlight comes at
the end — my signature dish, payasam. No guest leaves my home without tasting
it. Made with moong dal, channa dal, rice, jaggery, milk, ghee, cashew nuts,
and raisins, this sweet, golden dessert fills the house with a festive aroma
and hearts with joy. I always serve it just before curd rice, keeping with our
family tradition of finishing a meal with sweetness.
For me, payasam isn’t just a
dessert — it’s my way of expressing warmth and gratitude to every guest. It
carries memories of generations before me, when hospitality was woven through
simple acts of sharing food and love. Every spoonful reminds me that the
essence of a good meal lies not just in taste, but in togetherness.
I'm familiar with this sort of meal though I'm no fan of it. I prefer a couple of chapattis with some delicious curry. Simple.
ReplyDeleteEven the guests' preferences are taken care of
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