Saturday, August 20, 2011

ONAM special--payasan


There are several varieties of 'payasams'. One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of 'pal payasam'. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices.

Onam Special-Payasam

Ada Pradhaman

ada pradhamann

  1. Ada – 1/2 cup/75 gms
  2. Jaggery – 250 gms
  3. Ghee – 2-3 tsp
  4. Medium thick coconut milk – 1 3/4 cups
    Thick coconut milk – 1 1/4cup
  5. Tiny coconut slices – 1-2 tbsp
    Cashew nut – a handful
    Cardamom – 2-3, crushed

Cook the ada in 2-3 cups of water, till it becomes soft. Strain the ada and wash it in cold water to remove the stickiness. Add 3 tbsp of water to the jaggery & melt it. Strain the melted jaggery. In a deep bottom pan, combine melted jaggery, cooked ada & 2 tsp of ghee. Cook on low – medium heat till the mixture becomes thick and start separating from the pan. Add medium thick coconut milk. Cook on medium -low heat and stir in between. When the coconut milk reduce to half the quantity, add thick coconut milk and stir well. Cook for 3-5 minutes. Kindly note that the payasam will thicken itself later on, so after adding thick coconut milk, do not keep it for a long time. Add crushed cardamoms, just before removing from the gas.

Heat 1 tsp of ghee in a pan & fry the coconut slices & cashew nuts. Add it to the payasam. Serve hot.

Onam Special-Payasam

Pal Payasam

Ingredients :

  • Milk - 3litres

  • Dried red rice - 180gm

  • Sugar - 700gm

Method of Preparation :

Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

ONAM Special-Payasam

Semiya Payasam

Ingredients :

  • Vermicelli - 1 cup
  • Cashew nuts- handful
  • Raisins - handful
  • Water - 3/4cup
  • Sugar - a cup
  • Saffron - a pinch
  • Milk - a cup
  • cardaman - two or three pods

Method of preparation :

Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

ONAM special--payasan

Wheat Payasam(Godhampu payasam)


Broken Wheat - 250g Coconut - 2 Jaggery - 500g Raisins -10g Cashew Nuts -10g Ghee -3tbs Cardamom -5g Dry ginger powder-10g Cumin Powder-10g Method of Preparation: Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk. Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water. When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot. Parippu Payasam Ingredients: Parippu (Green gram dal) - 250gm Sarkara (Jaggery) - 250gm Coconut milk - From 2 coconuts Ghee - 2 tbs Cashew nuts, Raisins - As required for seasoning Method of preparation : Fry dal till light brown. Clean and boil the fried dal well.Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.

ONAM special--Puliinji


This is a preparation where ginger is the main ingredient.


  • Ginger 25gm
  • Green Chilly -4nos.

  • Coconut oil - 1tsp
  • Dried red chilly 1no. cut in to 4 pieces
  • Mustard seeds - 1/2tsp
  • Tamarind - size of a lemon
  • Water -2cups
  • Turmeric powder - 1/4tsp
  • Chilly Powder -1/4tsp
  • Asafoetida powder -1/4tsp
  • Jaggery (grated) - 25gm
  • Curry leaves -1 sprigs
  • Fenugreek seeds -1 pinch

Method of preparation :

Peal ginger and cut into very small pieces. Cut the green chillies also into small pieces. Heat oil and sauté the 2nd ingredients for a minute. Add ginger and green chilly pieces and fry well and keep it aside. Put tamarind in two cups of water, squeeze well and take the liquid. Keep this liquid on fire adding the 4th ingredients. Boil till the solution becomes thick. Add the fried ginger and chilly pieces, boil once more and remove from fire.

ONAM special banana fry

Sarkarapuratty (Fried Bananas Chips in Molasses)

Ingredients :

  • Semi ripe Banana - 1
  • Coconut oil - 100gms
  • Molasses or Jaggery - 75gms
  • Dried ginger powder - 5gms
  • Ghee - 1tsp
  • Water - 1/4glass

Method of Preparation :

Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil.

Heat the molasses in 1/4glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution. Keep stirring till the banana pieces separates.

Kaya Varuthathu (Banana Fry)

Ingredients :

  • Semi ripe banana - 1
  • Coconut oil - 150gm
  • Turmeric powder - 1/4tsp
  • Salt - to taste

Method :

Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.