Chowari Payasam / Sabudana Kheer / Tapioca Pearl Pudding

It may be known by different names that may make it sound like too complicated or sophisticated, but it is just a very basic payasam or kheer that you can put together in a matter of time. With Vishu around the corner, I thought what best can be served to my blog baby than a yummy payasam. 

Not just for sadyas, it can make a super yummy tea time/after school snack for kids as well as adults too. With just minimal ingredients and most importantly with least efforts...when you can make such a yummy payasam, then why think twice. Just go ahead and make it.

Paal Payasam / Rice Pudding / Rice Kheer / Milk Pudding

This payasam is the easiest of all. With just minimum ingredients it can be made quickly. After all it is Onam, and a payasam is a must have.

This time, it was at the last moment that I decided to go with this payasam. Well, I had to, as I had not planned well for payasam preparation for Onam in advance and hence didn't have ingredients to make our favorite payasam - Cherupayar Parippu Payasam. Neither did I have Semiya to make Semiya Payasam. So we ended up making it.

Cherupayar Parippu Payasam / Split Mung Beans Payasam

When engagement anniversary, wedding anniversary and birthday falls in the same month with an interval of less than a week, making specials for each event gets exciting but at the same time leaves us with too much of left overs. Yes, February is special for us. We used to bake cakes for each of these occasions, but realized that its too much for just two of us.

So now, we have come up with a solution of spreading it in the form of a special dinner or a cake/bake or a dessert - anyone of these for each of these occasion. Also these get to be made only in amounts that suffices our appetite and craving.

Semiya Payasam / Semiya Kheer / Vermicelli Pudding

I guess, this payasam does not need an introduction. Any one from India would have tasted it at some point of time. I have had this as a Naalu mani palaharam, as a dessert post lunch or dinner, to celebrate special occasions etc.

The nostalgic memories of this kheer hits me when the semiya gets roasted in ghee. I go back to those days when my mom use to make it for us. These days its me, who roasts it, smells it and has the kheer. Personally I feel, after having smelled the aroma and going through the feedback loop(tasting and adjusting the sugar) through out the entire cooking process, my stomach gets full that I end up having a little when its fresh. But when had later, the left overs taste good :). Do you feel the same?  Anyways, getting back to semiya payasam recipe; here it is.