Chemba Arisi Thengai Paal Payasam (Red Rice Payasam)
Chemba Arisi Thengai Paal Payasam is a rich, aromatic, and utterly comforting South Indian dessert made with Red Matta Rice (also known as Chemba Rice or Matta Rice), jaggery, coconut milk, and a delicate blend of traditional spices. This Kerala-style payasam recipe is perfect for festive occasions or a warm, satisfying treat after a hearty meal. The creamy coconut milk and natural sweetness of jaggery elevate the flavor profile, making this dessert a delicious choice for anyone looking to explore the authentic tastes of Kerala cuisine.
Recipe Highlights
- Cuisine: Kerala (South Indian)
- Course: Dessert
- Diet: Vegetarian
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Serves: 4-6
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Red Matta Rice (Chemba Rice) | 1 cup |
| Water | 3 1/2 cups |
| Jaggery | 1/2 cup |
| Cardamom (Elaichi) Pods/Seeds | 1 teaspoon |
| Coconut Milk | 1 cup |
| Water (for coconut milk) | 1/4 cup |
| Ghee | 1 tablespoon |
| Cashew Nuts | 12 (whole or chopped) |
| Dry Coconut (Kopra) | 2 tablespoons (cut into small pieces) |
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Carbohydrates | 35 g |
| Protein | 3 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 15 g |
(Note: Nutritional values are approximate and can vary based on portion size and specific ingredients used.)
Instructions
Step 1: Preparing the Rice
Start by washing the Red Matta Rice thoroughly under running water. After cleaning, soak the rice in water for about 30 minutes to soften it slightly. Soaking the rice helps it cook more evenly and absorb the flavors better.
Step 2: Pressure Cooking the Rice
Add the soaked rice to a pressure cooker, along with 3 1/2 cups of water. Close the lid and cook the rice on medium heat for about 5 whistles. This ensures the rice is soft and well-cooked, making it perfect for the creamy payasam.
Step 3: Melting the Jaggery
While the rice is cooking, prepare the jaggery syrup. In a saucepan, add 1/4 cup of water and 1/2 cup of jaggery. Heat the mixture over medium flame, stirring occasionally until the jaggery melts completely. This should take about 5 minutes. Once melted, you can adjust the sweetness by adding more jaggery if desired.
Step 4: Mashing the Rice
Once the pressure cooker releases its steam, open the lid and lightly mash the rice using a potato masher or the back of a spoon. You don’t need to mash it completely; a little texture should remain.
Step 5: Mixing the Jaggery and Rice
Strain the jaggery syrup to remove any impurities, then add the strained syrup to the mashed rice. Stir well to combine, and add 1 teaspoon of cardamom powder. Let the rice and jaggery mixture simmer for 5 minutes to allow the flavors to meld together.
Step 6: Adding the Coconut Milk
Reduce the heat and add 1 cup of coconut milk to the rice mixture. Stir gently and let it simmer on low heat for another 5 minutes. This will allow the payasam to thicken slightly and take on a creamy consistency.
Step 7: Preparing the Tadka (Seasoning)
In a small tadka pan (or frying pan), heat 1 tablespoon of ghee. Once hot, add the chopped dry coconut pieces and fry them until they turn golden brown. Then, add the cashew nuts and fry them until they become golden and crisp. This step adds a delightful crunch and enhances the aroma of the payasam.
Step 8: Combining and Final Touches
Once the cashews and coconut are fried, add them to the simmering payasam. Stir gently to mix everything together. Continue cooking for another 2-3 minutes, allowing the flavors to combine and the payasam to thicken further.
Step 9: Serving
Your Chemba Arisi Thengai Paal Payasam is now ready to be served! This payasam can be enjoyed both warm or chilled, depending on your preference. It makes a perfect dessert to conclude a festive Kerala meal or simply to indulge in on any day.
For an authentic Kerala-style meal, consider serving this Red Rice Payasam alongside White Pumpkin Mor Kuzhambu, Steamed Rice, and Kerala Style Karamani Thoran. The combination of these dishes will transport your taste buds straight to the heart of Kerala!
Tips for the Best Payasam
- Rice Texture: Don’t mash the rice completely—leave it a little textured to add to the overall mouthfeel of the dish.
- Sweetness: Adjust the jaggery to your liking. Some prefer a slightly less sweet payasam, while others like it on the sweeter side.
- Coconut Milk: Use fresh coconut milk for the best flavor. If using canned coconut milk, make sure to choose one without additives.
- Nuts and Coconut: Toast the cashews and dry coconut pieces until golden for a rich flavor and crunch.
Frequently Asked Questions
Can I use regular rice instead of Chemba rice?
While Chemba rice (Red Matta Rice) gives this payasam its unique texture and flavor, you can substitute it with any short-grain rice if needed. However, the taste may differ slightly from the traditional version.
How can I make this payasam vegan?
Simply substitute the ghee with coconut oil or another plant-based fat, and ensure the coconut milk is unsweetened and fully plant-based. The rest of the ingredients are naturally vegan.
Can I store leftovers?
Yes, Chemba Arisi Thengai Paal Payasam can be stored in the refrigerator for up to 2-3 days. Reheat gently on the stove before serving, and add a little extra water or coconut milk if the consistency has thickened too much.
Conclusion
Chemba Arisi Thengai Paal Payasam is a perfect representation of traditional Kerala desserts—rich, creamy, and packed with the goodness of natural ingredients like Red Rice, Jaggery, and Coconut Milk. Whether you’re celebrating a special occasion or just craving a comforting, wholesome dessert, this payasam will never disappoint. Try it today and savor the authentic flavors of Kerala!
