Monday, August 1, 2016

Mullusowthe Hesarubele Payasa / Cucumber Moong dal kheer

Summer is in full swing and so is my kitchen garden. Every summer , we grow a few vegetables like Cucumber, Tomatoes, Zuchini , Peppers etc in our small kitchen garden. During summer times, we have such a good harvest of these veggies . I use cucumbers usually in salads or in dosas and sometimes prepare Cucumber Moong Dal Kheer / Mullusowthe Hesarubele Payasa. This is a popular payasam prepared in Karnataka. It is a very healthy pudding  and is gluten free and can be made vegan (if u substitute the ghee/ clarified butter by oil to fry the cashew nuts and raisins.)

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • Cucumber (finely chopped) : 2 cups
  • Moong Dal / Split green gram : 1/2 cup
  • Jaggery powder : 1/2 cup +2 tbsp  (adjust according to taste)
  • A pinch of salt
  • Coconut milk : 1 can (14 oz) (I used Thai Kitchen Brand)
  • Rice flour : 4 tsp 
  • Cardamom powder : 1/2  tsp
  • Cashews and Raisins : few
  • Ghee(Clarified butter) / Oil : 1 tbsp (Use oil if you want a vegan recipe)
  • Dry roast the moong dal in medium heat until the dal changes color slightly. 

  • Boil 3 cups of water. When the water starts boiling, add the roasted moong dal and the chopped cucumber.

  • Once the dal is almost cooked, add the powdered jaggery. Mix well.

  • Mash the dal slightly.(Just a little, we do not want it mushy).
  • Add 8 tsp water to the rice flour and mix well. Add this to the cooking dal. This will help thicken the kheer.

  • When the dal has completely cooked, add the coconut milk, powdered cardamom and a pinch of salt. Simmer for 5 minutes and turn off the heat.

  • Heat ghee(clarified butter) / oil (Note: Use oil to make the recipe Vegan). Fry the cashews and raisins separately .

  • Serve the hot kheer / payasam garnished with fried cashews and raisins.

  • I have cooked the dal on the stove directly but you may chose to pressure cook the dal to expedite the process. I personally like  cooking on the stove top better as pressure cooking makes the dal mushy.
  • I have used rice flour as a thickening agent. You may use all purpose flour or maida instead but the recipe will no longer be gluten free in that case.
  • You can use sugar instead of jaggery but the taste will differ.


  1. this is unique...home grown veggies are the best..wish to see your kitchen garden :)

  2. Cucumber in kheer/payasam - so inventive, one which I will never forget about forever.

  3. This is truly an awesome and unique combo... Bookmarking this recipe

  4. Very interesting and unique combination shubha....would love to try it!!....Delicious share!!

  5. Very unique and new recipe. Love the combination and presentation. Yummy :)

  6. Moong Dal and cucumber combo a complete health pack and a delicious combo