Aadi kummayam  is a Chettinad special healthy sweet dish that is served in Chettinad marriage functions and Tamil festivals, especially during Aadi (Karkidakam) season. Aadi kummayam is prepared with homemade kummayam powder that is prepared using urad dal, moong dal and raw rice. Palm sugar / Karupatti is used to sweeten the kummayam, but may use jaggery as well. It is served by mixing with sesame oil/ Gingely oil.

Ingredients

For kummayam (powder):

1. Urud dal            : 1 Cup
2. Raw rice           : ¼ Cup
3. Moong dal         : ¼ Cup

For making:

1. Kummayam : 1 Cup
2. Jaggery/ palm jaggery   : 1.5 Cup (Adjust)
3. Water for syrup : 1 cup
4. Water for mixing            : 2 Cup
5. Ghee    : ½ Cup (Adjust )

Method

• Dry roast the urud dal, moong dal and raw rice separately till golden color. Make sure not to burn it.
• Transfer everything together and let it cool completely.
• Transfer the roasted urad dal, raw rice and moong dal to a dry mixer.
• Grind it to a fine powder.
• Sift it to get a fine kummayam (Powder).
• From this measure 1 cup of kummayam. (I got 1 ¾ Cup of Kummayam powder)

• Melt the jaggery with 1 cup of water and filter it and let it cool completely.
• Use a heavy-bottomed or nonstick pan, add the jaggery syrup, 2 cups of water along with 1 cup of kummayam powder.
• Mix it well, make sure there is no lumps. ( if you see some lumps, filter it out and get a very smooth mixture)
• Keep the pan on the stove, simmer the flame and stir continuously without break, better to use whisk for about 6 minutes.

• Once it starts to thicken, add the ghee at regular interval to avoid bottom sticking the pan. You can see ghee is oozing from the mixture and the mix comes together.
• Once it is fully cooked and ready, the mixture will not stick to the pan any further and everything can be taken out as one lump.
• Take some mixture and make a ball, if it’s come together without sticking in the hand that is the time to take it out from the pan
• Greece a plate/ dish and spread the kummayam and level it with a spoon/spatula.
• Once it cools completely, cut it into the desired shapes.

Tips:

1. The Kummayam flour stays good for some months. Keep it in the fridge for better shelf life.
2. Use palm jaggery (karuppetty) for traditional taste.
3. Can use both gingley oil (nallennai) and ghee.
4. Some people like flowing consistency, so may take it a few minutes early and serve it in warm.
5. Cooking time (stirring) took me about 35 minutes.
6. Adjust the temperature. A low/ medium flame is ideal for cooking.