Kummayam (also called Aadi Kummayam) is a time-honoured sweet from the Chettinad region of Tamil Nadu, prepared using a wholesome blend of whole urad dal, moong dal, and raw rice, roasted and ground into a fine flour. This flour is slow-cooked with jaggery, palm jaggery, and ghee to create a rich, non-sticky sweet with a halwa-like consistency.
Kummayam uses minimal ingredients, yet it delivers rich flavour, tradition, and nutrients, which have helped it remain a treasured dish across generations. Families especially prepare this sweet during the Tamil month of Aadi and give it to girls after puberty to boost iron and protein intake, supporting their growth and strength.
Why Kummayam is a Must-Try Sweet
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Wholesome and Filling: One small portion keeps you full and energized.
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No Refined Sugar or Maida: It’s naturally sweetened and free from processed ingredients.
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Culturally Rich: A beautiful example of how Chettinadu cuisine combines taste and tradition.
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Ideal for All Ages: Especially beneficial for growing kids, lactating mothers, and elders.
When is Kummayam Made?
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Aadi Fridays and Aadi Velli Poojas
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Seemantham (first baby shower) in Tamil households
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Navaratri or Amman festivals as prasadham
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Postpartum diet as a strength-giving sweet
Ingredients & Their Health Benefits
| Ingredient | Purpose & Benefits |
|---|---|
| Whole Urad Dal (Mulu Ulundhu) | High in protein, iron, and calcium; supports bone and reproductive health |
| Moong Dal (Paasi Paruppu) | Adds softness and easy digestibility; rich in plant-based protein |
| Raw Rice (Pacharisi) | Balances texture, adds lightness, and acts as an energy source |
| Ghee (Nei) | Provides healthy fats, enhances absorption of nutrients, and improves overall flavour |
| Jaggery (Vellam) | Natural sweetener; rich in iron; improves digestion and energy |
| Palm Jaggery (Karupatti) | Adds depth of flavour and boosts the dish’s medicinal value, especially for iron supplementation |
Health Benefits
Protein & Iron Rich: Ideal for girls post-puberty, pregnant people, new mothers, and growing children
Strengthens Bones & Improves Stamina: Thanks to urad dal and moong dal
No Refined Sugar: Jaggery and palm jaggery provide gentle sweetness
Good for Digestion: Moong dal and rice make it light on the stomach
Wholesome & Gluten-Free: Great for those with gluten intolerance or those on traditional diets
Kummayam Flour – Homemade and Easy to Store
A key component of this sweet is the Kummayam Maavu (flour), which can be made in advance and stored for quick preparation.
How to Make Kummayam Flour
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Dry roast whole urad dal, moong dal, and raw rice separately
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Grind them into a fine powder
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Sieve the mixture and dry roast again for better shelf life
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Store in an airtight container (refrigerate for extended freshness)
While ready-made Kummayam flour is available in the Chettinad region, it’s not easily found in cities like Coimbatore, Chennai. Hence, many prefer making it fresh at home.
Modern Variations & Notes
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You can make a lighter version like “Kummayam Kali” by reducing the amount of ghee used.
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Use karupatti along with jaggery for a more traditional taste and enhanced health benefits.
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Make the flour in batches and store it — making this dish just a 15-minute affair.
Aadi Kummayam
Equipment
- 1 Pan
- 1 Mixie
Ingredients
- 1 Cup Whole urad dal
- 1/4 Cup Moong dal
- 1/4 Cup Raw rice
- 2 Cups Jaggery
- 1/4 to 1/2 Cup Ghee
- 5 Cups Water
Instructions
Prepare the Flour
- Dry roast the whole urad dal, moong dal, and raw rice separately until they turn aromatic. Grind them into a fine powder.
- Sieve the mixture, then dry roast it once again to enhance shelf life. Once cooled, store the flour in an airtight container.
Prepare the Jaggery Syrup
- Add jaggery to half the quantity of water and let it dissolve completely.
- Then pour in the remaining water and stir well until there are no lumps.
Cook the Kummayam
- Pour the jaggery mixture into a heavy-bottomed pan. Add some ghee and mix well.
- Continue stirring the mixture over medium heat until it thickens and begins to leave the sides of the pan without sticking.
Optional Variation – Kummayam Kali
- To make a lighter version, reduce the amount of ghee and stop cooking when the mixture reaches a softer, kali-like consistency.
Notes
- Use good quality ghee for the best flavor and aroma. Homemade ghee works wonderfully.
- Palm jaggery (karupatti) adds depth and enhances the traditional taste; feel free to combine it with regular jaggery.
- Add a pinch of salt to balance sweetness, if desired.
- You can serve Kummayam warm with a drizzle of ghee or even refrigerate and warm it up before serving.
INSTRUCTIONS
Prepare the Flour
- Dry roast the whole urad dal, moong dal, and raw rice separately until they turn aromatic.
- Grind them into a fine powder.
- Sieve the mixture and once cooled, store the flour in an airtight container.
- If using immediately, transfer it to a bowl.
Prepare the Jaggery Syrup
- Add jaggery to half the quantity of water and let it dissolve completely.
- Then pour in the remaining water and stir well until there are no lumps.
Cook the Kummayam
- Pour the jaggery mixture into a heavy-bottomed pan. Add some ghee and mix well.
- Continue stirring the mixture over medium heat until it thickens and begins to leave the sides of the pan without sticking.
- Transfer it to a vessel and store it for couple of days.
Optional Variation – Kummayam Kali
- To make a lighter version, reduce the amount of ghee and stop cooking when the mixture reaches a softer, kali-like consistency.
Notes
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Use good quality ghee for the best flavor and aroma. Homemade ghee works wonderfully.
-
Palm jaggery (karupatti) adds depth and enhances the traditional taste; feel free to combine it with regular jaggery.
-
Add a pinch of salt to balance sweetness, if desired.
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You can serve Kummayam warm with a drizzle of ghee or even refrigerate and warm it up before serving.
