Mathanga Chawwari / Pumpkin Sago Payasam


2 cup pumpkin/ mathanga , cut into pieces
1/4 kg jaggery
2 cup thin coconut milk
4 tbsp sago/ chawwari
1 cup thick coconut milk
a pinch of salt
3 tbsp ghee
1 tbsp sliced coconut
1 tbsp cashew nuts
1 tbsp raisins


  1. Peel and cut pumpkin into small pieces.
  2. Cook the sago adding enough water till it turns transparent and bubble-like. Keep it aside.
  3. Melt jaggery adding 1/2 cup of water, strain it and keep it aside.
  4. In a thick bottomed pan, add pumpkin pieces and cook it adding 1 1/2 cup of water till soft and mashed well.
  5. Add 2 tbsp ghee into this and saute well. Then add jaggery syrup and saute well.
  6. Add thin coconut milk, cooked sago and a pinch of salt and boil well at medium flame till the payasam thickens, stirring in between.
  7. Then reduce the flame to low and add thick coconut milk and mix well. Switch off the flame before it starts to boil.
  8. Heat 1 tbsp ghee in a small pan and fry sliced coconut till light brown.
  9. Add cashew nuts and raisins and fry till it turns golden brown. Add this to the payasam and mix…Serve warm…

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