Aval Payasam | Rice Flakes Payasam

Even though every cuisine has its own culinary identity, there will be at the least an iota of commonalities among them. One might be derived from the other or it might be adapted to suit the local abode. The best example I can come with is this. Mexico and India might be miles apart both geographically and culturally but they are more similar than you think in terms of food etiquette or preparation. A well known similarity is that both are really hot and spicy. When the Mexicans can inflict us with their poblano chillies, we have our black pepper and red chillies. Wheat might be one of our staples and so many flat bread varieties where as the Mexicans have their own tortillas with maize and corn and also wheat. Unfortunately I have not had the chance to lay my hands on most of the cuisines. If we dig further and research, am sure there will be a chain of links for each dish. Its a small world, eh?

There is one such universal dish that has travelled across all the continents retaining its original form and slightly adapted according to the local region. Payasam/Kheer to South Asians, Phirni to the Middle east and Rice Pudding to the majority of the world. . It is said that the Rice pudding is derived from rice pottages (used as a medical ailment in the ancient times) which dates back to the Roman period. Kheer/Payasm were introduced by the Mughals to us. At first, rice was used only for stomach ailments and as a thickening agent. It was imported from middle east to Europe via India. The origin of any of this is very complicated and just like the common dilemma question of which came first ? Egg or Chicken? If someone has a good article about this, do share it with me and I would love to read it through