Vegan Methi Payasam Recipe

This methi payasa recipe from the villages of Karnataka will leave your family guessing what you put into it.

Methi Payasam or Menthe paez is a payasam or kheer made specially for lactating mothers. Don’t let that make you think twice – it’s super yummy!

Methi or Fenugreek is an amazing plant! Both the leaves and seeds are medicinal and highly nutritious. It has been found to be a galactogogue, which means it helps increase breast milk production. Since it is bitter, it slows down digestion and helps in slowing the rate at which sugar is absorbed by the digestive system. This has made scientists look at using methi seeds therapeutically for diabetes.

This methi payasa recipe from the villages of Karnataka will leave your family guessing what you put into it. Try it out and let us know how they like it! 🙂

Recipe courtesy : Tulasi Kharvi & Prathima Prashanth, Health Coach & Plant-based Cooking Expert, NutritionScience.in

Whole Food Plant Based Methi Payasam Recipe

Course: Dessert in Course 3 (Grain Dishes) at Lunch & Dinner Meals, Sweet, Snack
Cuisine: Satvik Coastal Karnataka Recipe from South India
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2 people

INGREDIENTS

1 tbsp Methi Fenugreek Seeds
1/2 cup Red Rice
1 cup Date Syrup
2 tbsp Almond Butter
1/2 tsp Cardamom powder
2 tsp Cashews & Almonds for garnishing
2 cups Water

INSTRUCTIONS

1. Soak methi and unpolished rice separately overnight.
2. Cook soaked methi and unpolished rice in a vessel until soft.
3. Once cooked, remove from stove and add date syrup, almond butter and cardamom powder.
4. Garnish with soaked nuts. Serve Fresh!

Plant Based Chef Pro Tips for Best Methi Payasam Recipe

1. Sprouted methi can be used to reduce bitterness.

Nutrition Science Highlights for Best Methi Payasam Recipe

1. Why not honey, sugar or jaggery? Sugar and Jaggery are processed foods. Although jaggery is healthier than brown sugar, which, in turn, is healthier than white sugar, all forms of processed foods are unhealthy when compared to whole plant foods. Honey is healthwise as good as jaggery, which isn't saying much. In addition to not being very healthy, honey production kills millions of bees every year, affecting our environment adversely. The best sweetener alternative is a whole fruit or dry fruit. The easiest method of using these is date syrup, as it does not involve peeling or chopping.
2. Why whole grains? Whole grains are healthier than refined grains such as white rice,
   refined flours, maida, rava, etc., as the bran layer is intact, with all its vitamins, minerals, and phytonutrients. Whole grains have been found to be protective against a whole range of chronic diseases, including heart disease, diabetes, and lifestyle-related cancers.
3. Why cool grains? When cooked grains are allowed to cool on the counter or in the fridge, the starch crystallises to form resistant starch. This can be eaten by our good gut bacteria and also reduces the glycemic index (the rate at which glucose is absorbed), making the whole grain even healthier. For the same reason, parboiled whole grains can be used as well.
4. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!
5. Why nuts instead of oil? Whole foods are healthier than processed foods. When nuts are pressed and oil is extracted, fiber and phytonutrients are lost, along with many other nutrients. Therefore, whole nuts are much healthier than oils, whether cold-pressed or refined. In addition, they provide the oil content we need to absorb fat-soluble phytonutrients from other whole plant foods! This may be why nuts are used to garnish nearly every traditional Indian dish!