Despite having the same base, Andhra version uses moong dal and cardamom while Tamil Nadu version uses vermicelli and ghee-roasted nuts.
Andhra version is made with slow-cooking process whereas Tamil Nadu version is quicker with roasted vermicelli.
Andra version has an earthy and rich flavor with jaggery and Tamil Nadu version has a creamy texture with balanced sweetness.
Andhra Pradesh’s bellam payasam is used for rituals like naivedyam while in Tamil Nadu it is especially prepared for festivals.