“Kummayam,” also called “Aadi Kummayam,” is a sweet dish made from various lentils and jaggery, which is then offered to God as Prasadam during “Aadi Velli” or “Aadi Sevvai.”
Kummayam
Course: SweetsCuisine: IndianDifficulty: Medium
Servings
10
servingsPrep time
15
minutesCooking time
15
minutesDiscover the delectable “Kummayam” or “Aadi Kummayam”, a divine sweet dish made with lentils and jaggery, served as Prasadam during “Aadi Velli” or “Aadi Sevvai”. Perfect for divine indulgence.
Ingredients
Urad Dal – 1 cup
Green Gram Dhal – 1/4 cup
Rice – 1/4 cup
Jaggery powdered – 2 cups
Ghee – 1/4 cup
Water – 6 cups
Directions
- To prepare the delightful “Kummayam” dessert, begin by dry roasting urad dhal, green gram dhal, and rice separately until they turn a light brown color.
- Allow them to cool, and then grind them into a fine powder using a mixer.
- Sieve the powder to ensure a smooth texture. This quantity should yield approximately 2 cups of the flavorful “Kummayam Powder.”
- In a kadai or deep pan, heat half of the ghee and add the Kummayam Powder. Fry it for a few minutes, stirring continuously to prevent any lumps from forming.
- In a separate vessel, combine the jaggery and water, and bring the mixture to a boil. Once it starts boiling, remove it from the heat and strain it to remove any impurities.
- Now, add the jaggery water to the fried Kummayam Powder and mix it well. Stir the mixture continuously until it thickens to a desired consistency.
- Add the remaining ghee and mix it thoroughly. Allow it to cook further until the mixture starts to leave the sides of the vessel, indicating that it is ready.
- Remove the prepared Kummayam from the heat and transfer it to a greased tray, spreading it evenly. It can be served either hot or cold. For a more presentable serving, you can also cut it into squares or desired shapes.
Madam,
I am not able to get the correct consistency for sugar pagu. If I stir nothing is happening. Pl.guide me
Hi Lakshmi,
I am not sure which sugar pagu you are asking for. For this recipe we use only jaggery and we have to just bring to boil and add to the flour.
Please mention the rice(raw rice or parboiled rice)
Hi Aruna,
It is raw rice.
i want your posts message in tamil language pls…
Hi Maha,
Please check for all my recipes in Tamil at my website “Adupankarai” http://adupankarai.www.kamalascorner.com/
delicious Kummayam, perfectly golden…yummmm:-)
Thank you.
Hello Mam,
Is this whole green gram or half split moong dal?
Hi Madhavi,
It is split moong dhal.
Hi,
So we use paasi paruppu right. Also for Jaggery is it Vellam (yellow one) or Karupatti (Black one)?
Hi Sindhu,
Yes. It is paasi paruppu. For jaggery, traditionally Karupaati is used. But I used Vellam.
hello mam just now tried kummayam i cut into cubes but i didnt get as per you photo it is not coming as cube below layer is not get dried what should i do to get as cubes
Hi Mano Chitra,
You have to cook till it become a thick dough consistency and leaves the sides of the vessel without sticking. If any water content is there, you may not be able to cut it.
1 cup is equal to how many grams? pls mention
It depends upon the ingredients we measure. Normally it is about 100 to 150 grams. We use normal tea cup or the measuring cup we get along with the electric cooker. However, use the same cup for measuring all the ingredients like flour, sugar and coconut etc.
I will try these and will comment.
useful for me Thank you
hello maam
can u suggest me some recepies for a newly age attended girl and a newly delivered female .
For age attended girls, normally egg, urad dhal Kali is given. You can add more urad dhal dishes and if she takes egg add that too. For delivered woman, more garlic is added to her diet. Whatever dish you prepare, see it is easily digestable. Avoid gas producing ingredients.
thank u n can u suggest some egg urad dhal dishes pls
Being a pure vegetarian, I do not know any egg recipes. However, you can check my blog for Urad recipes. Urad Kali / Urad rice and ofcourse, you can make other dishes like idli/vada which contains urad as an ingredient.
ok thank u maam
yummy kumayam ready i think we can add some cashew n cardamom for extra taste
Thank you Princy Gayathri for writing. I purposely avoided cardamom so that the natural flavour of fried gram flour and jaggery stay. However you can add nuts and cardamom too.
maam im not ale to keep kummayam for the second day y is it so?
If you keep it in the refrigerator, it will stay good for a couple of days. Since it is containing water content, if you keep it outside, it may get spoiled.
I tried this but it didn’t come out well. Can we mill the mixture so that we get the correct consistency.
Hi Rajasree,
It is a very simple recipe and normally never fail. However, I think you have not cooked well. If the dhals are fried well and after adding jaggery water, you have to stir and cook till it reaches thick solid state and leaves the sides of the vessel without sticking. You can add few more teaspoons of oil at the end to get a thick mass. Then put it in a greased plate and allow to cool completely. Then you will not find any difficulty in cutting it to a desired shape. Still you find it difficult, keep it in the fridge for sometime and then cut it.
give me some recepies with kuthirai vaali rice n thinai rice
ok thank you. I would try once more.
Hai kamala, How are you?. This is a very nice receipe. It came very well. On top we can decorate with nuts. very tasty too. thank you very much. Can u post any receipes for microwave oven? thank you.
Thank you Meena for your kind feedback.
Thank you kamala amma for all your recipes.I have tried so many of your recipes and shared it with my friends.Though i was not able to reach the desired consistency for some but the taste was always fantastic.If i want to try anything from your site i just need to follow the measurements and steps without any worries about the result.U are awesome.
Thank you Ramya for your kind words.
the very appearance itself is mouth watering. you have suggested a healthy sweet (no sugar). thank you…
I’m a lil confused should I use moong dal or whole green gram?
It is Moong dal.
Thank you so much!
simple and easy to make.
how to make vada pav please tell
nice recipe i will try and give the feed back as here jaggary is used I will defenately try
THank u so much for this recipe as it avoids sugar n can be given to sugar patients too..
Can we use rice powder instead of rice grain…because in our community we never dry fry or roast the rice…it’s a custom we follow ..superstition u could say…would be nice to know about it coz the sweet looks veer delicious and I’m eager to try it out..
Yes. You can use rice powder too. Frying rice is to get nice aroma.
Nice recipe and easy too. Definitely want to try.
Hello Kamala Ma’m,
I really love your cuisine and the yummy recipes that you post in your website. From all the pictures of each and every dish that you put, one can easily make out that you are very passionate about what you do and also you give such detailed description of each and every recipe. I really love that! Thank you so much for sharing such delicious recipes! I love recipes with raw rice and jaggery a lot!! I had tried your Kummayam once. Though the taste and colour came out very well, the water consistency, I found, was a little more, because of which I could not cut it into pieces after I set the mixture to cool down as shown in your website. Do I have to add 6 cups of water itself or less? Would love to hear from you..
Thanks and Regards,
Seema.
If you keep it on stove and stir till it become thick, then you will be able to cut it. You have to cook for little more time. If you reduce the water, the powder may not cook well.
Hello Kamala Mam,
Hope you are doing good. Your kolangal page is not getting loaded! Please take a look at it. Thanks!
Thank you for writing. Our website is under maintenance now and kolam page will come soon.
Thank you!
really delecious, wonderful receipe
Thank you.