On this sunny Monday, a dessert with weird combination green gram lentil plus cucumber as part of Yugadi lunch is here. You heard it right. Cucumber a green coolant vegetable makes the plain moong dal payasam little more wonderful. Also the dessert looks ultra pretty with vibrant green color popping out of soothing yellow kheer.
Puzzled out my mention of Yugadi in the beginning? It’s a festival that occurs twice, as per lunar calender it falls somewhere in March month and next once again in April according to Solar calender. This year the festival is re-appearing on April 15th mid of this week.
Like most of the authentic Udupi Payasam recipes, this moong with cucumber payasa has coconut milk in it. The sweetness from fresh home made coconut milk plays an awesome role in the deliciousness actually. But if you are running short of time then can surely make use of store bought coconut milk.
Haven’t I mentioned yet about cashews? The original recipe especially prepared on Yugadi has tender cashews in it. In this Sand-world I did not find tender cashews, so I substituted with regular dry cashews. Biting these cashews, cucumber pieces when devouring this moong with cucumber payasa is just unbeatable. I look forward to this festival Ugadi (Vishu) every year just to fulfill the craving for the same.