Aadi Kummayam Recipe | Traditional Chettinad Sweet for Aadi Month

The name itself tells you the purpose of this Aadi Kummayam Recipe. The Tamil month of Aadi is one of the most sacred months for many Tamil families. It is a time dedicated to devotion, prayers, and traditional rituals rather than weddings or family celebrations. During this month, especially on Aadi Tuesdays (Sevvai) and Aadi Fridays (Velli), many households prepare traditional dishes like Koozh, Pongal, and a variety of sweets as offerings to Goddess Amman before sharing them with family. In many homes, special side dishes like murungai keerai, dry fish, and other regional recipes are also prepared along with koozh as part of the seasonal food tradition.

Aadi Kummayam is one such traditional Chettinad sweet that has been prepared for generations. In my home, my mother makes this sweet every Aadi month, and after the pooja, it is usually the first sweet to disappear from the plate. This year, I decided to make it myself for the very first time. Before I started, my mother shared a few simple but important tips—like roasting each ingredient separately, mixing the flour into cooled jaggery syrup without lumps, and adding ghee gradually while cooking. Following those tips, my very first attempt turned out soft, smooth, and perfect.

If you’re making Aadi Kummayam for the first time, don’t worry. In this recipe, I’ll show you the exact ingredient ratio, step-by-step method, and the simple tips I followed so you can make this traditional sweet confidently at home.

What is Aadi Kummayam?

Aadi Kummayam is one of those traditional sweets that proves simple ingredients can create something truly special. Made with roasted urad dal, moong dal, raw rice, jaggery, and ghee, it has a soft, rich, halwa-like texture with a delicious roasted aroma in every bite. Unlike many festival sweets, Aadi Kummayam doesn’t rely on elaborate ingredients or decorations. Its uniqueness comes from the perfectly roasted flour, the right ingredient ratio, and the patience to cook it slowly until it reaches its signature smooth consistency. That’s why this humble sweet continues to be treasured in many Tamil homes, even today.

Along with Aadi Kummayam, recipes like Ulundu Paal and Kezhvaragu Koozh are also enjoyed in many Tamil homes during different seasons for their wholesome ingredients.

Why is Aadi Kummayam Recipe Prepared During Aadi Month?

The Tamil month of Aadi is usually one of the warmer months in Tamil Nadu. Our ancestors believed that the food we eat should also change with the season. That’s why many traditional recipes prepared during Aadi use simple, wholesome ingredients that were considered suitable for this time of year.

During Aadi Tuesdays (Sevvai) and Aadi Fridays (Velli), many families prepare dishes like Koozh, Pongal, and Aadi Kummayam as prasadam before sharing them with everyone at home. For many households, these recipes are not just food—they’re part of the month’s traditions.

In my home, Aadi Kummayam is more than just a festival sweet. We also enjoy it as a filling breakfast during Aadi. My family has always believed that ingredients like urad dal, moong dal, jaggery, and ghee make it wholesome and satisfying. Even today, this recipe remains one of the special dishes we never miss during Aadi.

Health Benefits of Aadi Kummayam

• Traditionally enjoyed during Aadi – In many Tamil homes, Aadi Kummayam has been prepared for generations as part of seasonal family traditions and festival celebrations.
• May support your protein intake – Whole urad dal and moong dal are naturally good sources of plant-based protein, making this sweet more filling.
• Contains iron-rich ingredients – Urad dal and jaggery contain iron, which may help support a balanced diet.
• Provides long-lasting energy – The combination of lentils, rice, jaggery, and ghee provides carbohydrates, healthy fats, and protein that can help keep you satisfied for longer.
• May support digestive health – Lentils provide dietary fibre, which plays a role in normal digestion as part of a balanced diet.
• Contains essential minerals – Ingredients like urad dal and jaggery provide minerals such as iron, magnesium, and potassium that contribute to overall nutrition.
• Made with wholesome ingredients – This traditional recipe uses simple pantry staples without refined sugar, making it a favourite homemade festival sweet.

If you enjoy traditional homemade recipes made with simple ingredients, you may also like our Sukku Malli Coffee Recipe.

Ingredients Needed for Aadi Kummayam

• Whole White Urad Dal – 1 cup (100 g)
• Moong Dal – 2 tablespoons
• Raw Rice – 2 tablespoons
• Country Jaggery – 1 cup (250 g), grated or powdered
• Water – 2 cups
• Ghee – ¼ cup
• Pumpkin Seeds – 2 tablespoons (optional, for garnish)

Notes:

• I used whole white urad dal (skinless) for this recipe.
• You can use country jaggery or regular jaggery based on your preference.
• Pumpkin seeds are optional and can be skipped if you prefer the traditional version.

How to Make Aadi Kummayam Flour

This homemade flour can be prepared in advance and stored. Whenever you want to make Aadi Kummayam, simply use the required quantity with jaggery syrup and ghee.

Step 1

• Dry roast 1 cup whole white urad dal (100 g) over low-medium heat until it changes colour slightly. Do not let it burn.
• In the same pan, dry roast 2 tablespoons moong dal until lightly golden.
• Next, roast 2 tablespoons raw rice until it changes colour slightly.
• Allow all the roasted ingredients to cool completely.
• Grind everything into a fine powder.

Step 2

Store the flour in an airtight container.

Flour Ratio:
Whole Urad Dal : Moong Dal : Raw Rice = 1 : ¼ : ¼

This recipe yields approximately 250 g of homemade Aadi Kummayam flour.

Tip: I usually prepare extra Aadi Kummayam flour and store it in an airtight container. During the Aadi month, I simply make fresh jaggery syrup, mix in the flour, and prepare homemade Kummayam in just a few minutes.

How to Make Aadi Kummayam Recipe (Step by Step)

Step 3

• Take the prepared 250 g Aadi Kummayam flour and keep it ready.
• Add 250 g country jaggery and 2 cups water to a saucepan. Heat until the jaggery dissolves completely.
• Allow the jaggery syrup to cool completely.
• Pour the cooled syrup into a wide pan.

Step 4

• Add the prepared flour before switching on the flame.
• Mix thoroughly with your hand or a whisk until there are no lumps.

Step 5

• Switch on the flame and cook over medium heat, stirring continuously.
• Once the mixture starts thickening, add ¼ cup ghee little by little while stirring.

Step 6

• Continue cooking until the mixture leaves the sides of the pan.
• Take a small portion and roll it gently. If it forms a soft ball without sticking, the Aadi Kummayam is ready.

Step 7

Garnish with 2 tablespoons pumpkin seeds and serve warm.

Expert Tips to Make Perfect Aadi Kummayam

• Roast each ingredient separately. Whole urad dal, moong dal, and raw rice roast at different speeds. Roasting them individually gives the best flavour without burning.
• Keep the flame on low to medium. Slow roasting brings out the natural aroma. Avoid roasting on high heat as it can leave a bitter taste.
• Cool the roasted ingredients completely. Grinding warm ingredients may result in a coarse flour instead of a smooth powder.
• Use a fine flour. The smoother the flour, the smoother your Aadi Kummayam will be.
• Let the jaggery syrup cool first. Always mix the flour into cooled jaggery syrup before switching on the flame. This helps prevent lumps.
• Add nuts or seeds if you like. Pumpkin seeds, cashews, almonds, or sesame seeds can be added for extra crunch and nutrition.

FAQs Aadi Kummayam Recipe

Aadi Kummayam Recipe | Traditional Chettinad Sweet

Aadi Kummayam is a traditional Chettinad sweet prepared during the Tamil month of Aadi using roasted whole urad dal, moong dal, raw rice, country jaggery, and ghee. This easy homemade recipe creates a soft, smooth, halwa-like sweet that's perfect for festival celebrations and family gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 bowl

Course: Dessert, homemade snack

Cuisine: chettinaduspecial, south indian traditional food, Tamil Nadu

Calories: 348

Ingredients Equipment Method Notes

Ingredients

  

To Make the Kummayam Flour

• 1 cup whole white urad dal 100 g
• 2 tbsp moong dal
• 2 tbsp raw rice

To Make Aadi Kummayam

• 250 g prepared Kummayam flour
• 1 cup country jaggery 250 g
• 2 cups water
• ¼ cup ghee
• 2 tbsp pumpkin seeds optional

Equipment

• Heavy-bottomed kadai
• Saucepan
• mixer grinder
• Mixing Bowl

Method

 

How to Make Aadi Kummayam Flour

1. Dry roast whole white urad dal until lightly golden.
2. Roast moong dal separately untill color changes
3. Roast raw rice separately.
4. Cool completely.

How to Make Aadi Kummayam Recipe

1. Grind into a fine powder.
2. Store in an airtight container.
3. Dissolve country jaggery in water and cool.
4. Add the prepared flour to the cooled syrup.
5. Mix until completely lump-free.
6. Cook over medium heat while stirring continuously.
7. Add ghee little by little.
8. Cook until the mixture leaves the sides of the pan.
9. Test by rolling a small portion into a soft ball.
10. Garnish with pumpkin seeds and serve warm.

Notes

Use the flour ratio 1 : ¼ : ¼.

Roast each ingredient separately.

Store the flour separately for future use.

Tried This Aadi Kummayam Recipe?

Have you tried this Aadi Kummayam Recipe? I’d love to hear how it turned out! Leave a comment below and share your experience or any family traditions you follow during the Aadi month.

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Happy Cooking!