Thakkali/ Tomato Payasam



  1. Tomato – 2.5 cups, chopped
  2. Water – 1/4 cup
  3. Unnakkalari/ Broken matta rice – 3/4 cup
  4. Boiling water – 3.5 cups
  5. Sugar – 1.5 cups
  6. Ghee – 1 tsp. + 1 tbsp.+ 1 tbsp.; divided
  7. Thin coconut milk/randaampaal – 2 cups (2 heaping tbsps. of coconut milk powder mixed with 2 cups of water)
  8. Onnampaal – 3/4 cup (1.5 heaping tbsps. of coconut milk powder mixed with 1/2 cup of water)
  9. Full cream milk powder – 2 heaping tbsps. mixed with 1/4 cup of warm water
  10. Powdered cardamom – 1/2 tsp.
  11. Salt – 1/4 tsp.
  12. Cashews – 25 grams, halved


  1. Cook the tomato pieces adding 1/4 cup of water. Bring to a boil & cover cook on low heat for 15 minutes. Let cool completely to room temperature. Grind the tomato to a smooth paste & strain the mixture through a sieve & keep aside.
  2. Wash the rice very well & fry in 1 tsp. of ghee fo 15 minutes. Grind to a coarse rava like powder using your mixer/spice grinder.
  3. Mix together the rice powder, strained tomato puree and boiling water and bring the mixture to a second boil. Cook till the rice is really soft & almost all the water has evaporated.
  4. Add the sugar & ghee & cook till the mixture turns really dry & starts leaving the sides of the uruli like the last stage of Halwa.
  5. Stir in the thin coconut milk & bring to a rolling boil. Lower heat to medium & cook for 10 minutes or till thick.
  6. Add the thick coconut milk, milk powder, salt & cardamom powder. Bring to a slow boil & switch off heat.
  7. In a wok, heat 1 tbsp. of ghee & fry the cashews till they turn golden brown in colour. Pour this over the payasam.

Source :- Lakshmi Nair

This entry was posted in Lakshmi Nair recipes, Payasam, Traditional Kerala dishes. Bookmark the permalink.

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