Pulao or mixed rice comes in various colors and flavors. It is popular all over the Indian sub-continent and every region lends its own unique flavor to this dish making it distinct. Tangy lemon rice, spicy (and tangy) tamarind rice, bland peas pulao, plain jeera rice and the list is almost endless.
This is the payasam of my childhood. My mother would make it on festival days. For me, all other payasams were just wanna be’s. This payasam always was the real thing. Amma never showed me how she made this. I have tried to recreate it from childhood memories and without fresh coconut milk
A stew that’s warm and comforting on a cold winter’s night.