Saturday, October 25, 2008

Korra Annam Payasam ~ Foxtail Millet Porridge!

Korra Annam, as its called is referred as Foxtail Millet, maybe be easily available to all. But I wanted to share variation made with Korra annam, with you all. I have mentioned before, this was the staple food at my Athamma's maternal house and she grew on this. She had adapted this to her family too and even now she gets a bag of this from her native. The most common way this is confused is as the cooked one, its referred as Annam, since its eaten with dal. She was very enthusiastic when I asked her to show me the different ways this can be used in cooking. We have made dosas, idlis, upmas and of course, a payasam too with this cooked millet. The taste of this yummy Korra Annam payasam, is something you got to taste, to know how delicious it is. Well if you can imagine the taste of Palakova, you are somewhat close!

Come weekend, we are left wondering what to make for the neivedhyam.So this time Athamma said she will make this payasam, that she used to eat at her mom's place. Imagine that! I was really glad that she was teaching me a traditional Indian sweet made with a rare ingredient. Since on Sunday, my kids always get up early, Athamma didn't want to take it for chance. So it was all done before they got up. She had so delicately roasted the nuts in ghee to sprinkle over it. I sprinkled all over with a sense that the picture looks perfect! Of course, it was all over after the pooja was done. I can still feel the lingering taste of this delicious payasam!

Check out other dishes made with Korra Biyam / Korra Annam.

I will be posting a series on Deepavali Snacks and Savories for the next few days! I know I am going to enjoy them!

First in the series, are the Maida Biscuits.

Ingredients Needed:

Korra Annam / Foxtail Millet - 1 cup
Jaggary - 1 & 1/2 cup
Grated Coconut - 2 tsp
Milk - 1/2 cup
Water - 1/2 cup
Cardamom a pinch
Ghee - 2 tsp


Cashew nuts
Coconut pieces

Method to prepare:

Cook Korra Annam in a pressure cooker. See if its well cooked.

Meanwhile, melt jaggary in a pan. Remove scrum. Then add cooked korra annam, grated coconut, milk, water to the melted jaggary. Bring to boil.

Heat ghee in a pan and roast all the nuts and then pour over the payasam.

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Radhika said...

What a simple ye a healthy kheer. The picture looks absolutely perfect. What is korra annam called in tamil anyway. it i know the ingredient i can try it out too.

Srivalli said...

Thanks Radhika..its called Tinai. Other names are camai, kavalai, kambankorai in Tamil.

Its available in try and let me know.

Uma said...

wow, payasam looks so mouthwatering. Nice pic.

Priya said...

WOW Srivalli...Porridge with Theenai really fabulous, delicious kheer...

I would like to share an award with u..

pls collect hardblogger award from my blog .. u deserve it...

Swati said...

Hi Srivalli

A lovely and healthy kheer..
Wishing all of you a very happy diwali!!

vidhas said...

simple and delicious receipe. you man nilifri super market

Divya Vikram said...

New recipe Valli..Waiting for ur diwali treats..Happy Diwali to u n your family!

Kitchen Flavours said...

Wow never heard of this millet before. Looks gr8. Simple and easy recipe. Yummy.

Cham said...

I ve heard of Kambankorrai but never tasted such a lovely sweet treat.

Madhu said...

Healthy and tasteful recipe. Happy deepavali Sri.

Ramya Bala said...

Wow the payasam is totally different sri...I have to chk for this millet variety in indian store...

Srivalli said...

Thank you everybody for your lovely comments

she said...


Lovely payasam!!!!Very appetising. Is kambankorai the same as kambu.


Srivalli said...

She, kambankorai is a type of Millet not the same as the regular kambu..

Anonymous said...

I just tried it. It came out really awesome. Tasting like as if i am eating kalakhand. Thank you so much for giving such an easy, tasty and healthy recipe.

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