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Showing posts with label ONAM SADYA RECIPES. Show all posts
Showing posts with label ONAM SADYA RECIPES. Show all posts

April 17, 2024

Vishu Recipes | Simple Vishu Sadya Recipes | Vishu Sadhya lunch menu

Vishu sadya recipes

In this post, I have shared a collection of Vishu recipes / Vishu Sadya recipes. Vishu (Malayalam: വിഷു) is one of the most important Hindu festivals celebrated in Kerala. Its also called as Malayali New Year in Kerala, India. Vishu falls on the first day of the month of Medam in the Malayalam Calendar (April 14 or 15 in the Gregorian calendar). Its the traditional new year of Kerala.

 Vishu festival is marked by family time, preparing colourful auspicious items and viewing these as the first thing on the Vishu day which is called as Vishukkani. The Malayalam word "kani" literally means "that which is seen first", so "Vishukkani" means "that which is seen first on Vishu". The traditional belief is that the new year will be better if one views auspicious and joyful things as the first thing on Vishu. Therefore, Malayali's spend the day before preparing a tray full of auspicious items like golden blossoms of the Indian laburnum / Konna flowers (Kani Konna), money, silver items, cloth (pattu), mirror, rice, coconut, betel leaves, arecanut, cucumber, fruits and other harvested products. All these are arranged in a tray and kept in front of idol of Vishu / Guruvayurappan/ Krishna. This setting is the first thing they see when they wake up on the Vishu day. 

Mirror in Vishukani is a symbol of seeing yourself as a part of abundance you see in the form of kani. The tradition is that elders light the lamps after waking up, then wakes up juniors in the family. As soon as you wake up, you walk to the kani eyes closed, and sees Kani as the first scene of the year. Please watch THIS VIDEO for more details. 

Days before Vishu, people start bursting fireworks at their houses and it concludes with lot of fireworks on day of Vishu. People wear new clothes Puthukodi or Vishukodi and they eat a feast called Vishu Sadhya.There is also a popular tradition of elders giving money to younger ones or dependents of the family. This is called Vishukkaineetam.

 Vishu sadya recipes

Sadhya (feast) is a major part of all Kerala festivals, special dishes called Vishu Kanji, Thoran and Vishu katta are also made on this day in some parts of the state. Vishu Kanji is made of rice, coconut milk and spices. Vishu katta is a delicacy prepared from freshly harvested rice powder and coconut milk served with jaggery. Thoran is a side dish that is prepared with different vegetables. Other important Vishu delicacies include Veppam poo rasam (a bitter preparation of neem) and Mambazha pulissery (a sour or ripe mango soup).

SOURCE : WIKIPEDIA and my Malayali friend Sowmya.

I will try to share Vishu Kanji and Vishu katta recipes in future. Today I have shared a simple Vishu sadya recipes menu which I prepared last year. I wanted to share it along with other Vishu sadya items list. I hope you will find the recipes, method of preparation and list of items useful to make sadya on your own. Ok, lets see the easy Vishu sadya recipes menu with 16 items spread in a banana leaf (plate).

Check out my Onam Sadya Recipes for more sadya recipes ideas. 

 Vishu sadya

Vishu sadya | How to make Vishu sadya


Vishu sadya | How to make Vishu sadya

Vishu sadya | Vishu sadya recipes list | How to make Vishu sadya


 
Cuisine: Kerala
Category: Lunch
Serves: 3
Prep time: 30 Minutes
Cook time: 60 Minutes
Total time: 90 Minutes
 


INGREDIENTS
On the banana leaf

Other Vishu sadhya items

Click HERE for more details

    HOW TO MAKE VISHU SADYA
    1. Shop and collect all the required items for sadhya the previous day and keep it ready.
    2. Wash and chop all the required vegetables. Wash and soak the matta rice, Ada for pradhaman. Soak tamarind for sambar and puli inji separately.
    3. Grate or slice the coconut into pieces and grind it to take coconut milk for payasam. Set aside.
    4. Take the required coconut. Add green chilli, cumin seeds and grind it for avial, thoran and parippu curry.
    5. Take 2 to 3 cookers. Place toor dal adding water, turmeric powder, a drop of oil for making sambar. Keep a small container inside the cooker and place the chopped vegetables for sambar.
    6. Place a plate over the bowl and arrange the chopped vegetables for avial. Add salt and little water. Cover the cooker and pressure cook for 2 whistles in low flame.
    7. In another cooker, take the chopped veggies for mixed veg thoran. Keep a small container and place the grated cabbage for thoran. Place a small plate and keep the grated beetroot for pachadi. Cook everything in low flame for one whistle.
    8. In the 3rd cooker, take the matta rice and pressure cook till done.
    9. Once the veggies are cooked well, take them out and add the coconut paste for avial, thorans, beetroot pachadi and boil them.
    10. Make sambar and puli inji. Lastly make payasams.
    11. Serve all the items in banana leaf following this order. Enjoy !

    Vishu sadya preparation


    How to make vishu sadya

    Try this yummy Vishu Sadhya at home and enjoy with your family and friends !

    How to make vishu sadya


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    September 14, 2022

    Kerala rice payasam with jaggery – Ari Payasam | Sharkara Payasam recipe

    Sharkara payasam

    During Onam festival, people make different types of payasam for Onam sadya. I have already shared Payasam varieties of Kerala in my Onam sadya posts. Here is yet another traditional Payasam recipe of Kerala that is prepared using raw rice and jaggery. It is called as Sharkara payasam/ Ari payasam/ Unakalari payasam / Nei payasam / Ney payasam/ rice payasam with jaggery/ Kerala rice kheer.

    Its consistency and taste is more like Sweet pongal / Sakkarai pongal. This payasam is more popular in Kerala temples. This payasam is prepared using Kerala raw rice that looks light pink in color. It is called as Unakalari in Malayalam.

    Traditionally Ari payasam is prepared in a big uruli but I used a pressure cooker to finish the job quickly. So you cannot achieve the authentic taste but its equally good. In Kerala, people make this payasam adding thin and thick coconut milk. But there is another version that uses ground coconut paste instead of coconut milk. I followed that recipe. Soon I will try to share the temple style authentic Sharkara payasam.

    Now lets see this easy version of making Kerala style rice payasam with jaggery in a pressure cooker with step by step pictures.

    Please check out my other KERALA RECIPES too !

    Kerala rice payasam

    Kerala rice payasam with jaggery / Ari payasam - Nei payasam


    Kerala rice payasam with jaggery / Ari payasam - Nei payasam

    Kerala style rice payasam with jaggery. It is called as Ari payasam / Sharkara payasam / Nei payasam in Malayalam.


     
    Cuisine: Kerala
    Category: Sweet
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Kerala raw rice / Unakalari - 1/2 cup
    • Powdered dark jaggery - 1 cup
    • Water - 2 cups
    • Ghee - 1/4 cup
    • Grated coconut – 1/4 cup
    • Cardamom - 2 (crushed)
    • Dry ginger powder - 1/2 tsp
    • Edible camphor / Pachai karpooram - a dash
    • Salt – a pinch
    HOW TO MAKE KERALA RICE PAYASAM WITH JAGGERY
    1. Wash and take the rice in a pressure cooker. Add water and a pinch of salt.
    2. Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. It should retain its shape.
    3. In the mean time, melt jaggery in little water to make a syrup. No need of any consistency.
    4. Filter the syrup and add to the cooked rice. Mix well and boil for few minutes.
    5. Add grated coconut or thick coconut milk and boil for a minute. Add ghee at regular intervals and mix till thick. 
    6. switch off the flame once it becomes thick, creamy and glossy. Roast the cashews and add to it. Add cardamom powder and a pinch of edible camphor.
    7. Mix well and serve !  
    METHOD - STEP BY STEP PICTURES
    • Wash and take the rice in a pressure cooker. Add water, a pinch of salt and cook in low flame for one whistle. Alternately you can cook the rice in open pot too.
    Kerala rice payasam with jaggery
    • Pressure cook in low flame for one whistle. Make sure rice is not over cooked and mushy. Rice should be cooked but its should retain its shape.
    Kerala rice payasam with jaggery
    • Open the cooker after the steam is released. Mash it gently. Melt jaggery adding water and strain the syrup. Add to the cooked rice.
    Kerala rice payasam with jaggery
    • Add grated coconut, mix well. Boil for few minutes. When it starts to thicken, add ghee at regular intervals till the payasam becomes creamy and saucy. Switch off the flame and let it rest. 
    Kerala rice payasam with jaggery
    • In the mean time, roast cashews, coconut pieces till golden and add to payasam. Add cardamom powder, dry ginger powder and mix well.
    •  Kerala rice payasam with jaggery
    • Serve hot or warm as you like. Enjoy ! This payasam looks like sweet Pongal once its cold. So you can serve as such or add little coconut milk or warm milk to adjust the consistency.

    Note

    • Adjust the quantity of jaggery as per your taste buds. Traditionally 1:2 of rice and jaggery is used.
    • You can add thin coconut milk instead of grated coconut, let it boil and finally add thick coconut milk before switching off the flame.

      
      Enjoy this delicious, Kerala style Sharkara payasam @ nei payasam with pazham and papadam !

     

    Kerala Nei payasam




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    January 19, 2022

    Nendran Chips Recipe At Home - Kerala Nendran Banana Chips Recipe

    Kerala nendran banana chips

    Kerala Nendran Banana chips is our family favorite. Usually I buy from Kerala stores nearby my house and give it for Raksha’s school snacks box. This time, I saw some fresh, raw nendran banana in the shop and took few to try this chips at home.

    Traditionally, this Nendran chips is fried in coconut oil whereas I used refined oil. As its my first try, I told my MIL to make it for me. I took a short video and uploaded it in my Youtube channel too. Please watch it for your reference.

    It stays good for a week if properly fried. Addition of turmeric powder gives a nice color to the chips. So do not skip it. Make sure you toss the chips every now and then for uniform cooking. Also make sure the bubbles stop before you remove from oil. This helps you to make a perfect Nendran banana chips at home. Ok, lets see how to make Kerala special Nendran banana chips at home with step by step pictures. 


     Nendran chips recipe

    Nendran chips recipe


    Nendran chips recipe

    Kerala Nendran chips recipe - How to make Nendran Banana Chips at home


     
    Cuisine: Indian
    Category: Snacks
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Raw Nendran Banana - 2
    • Turmeric powder - 1/2 tsp
    • Water - 2 tbsp
    • Salt - as needed
    • Cooking oil - to deep fry
    HOW TO MAKE NENDRAN CHIPS AT HOME
    1. Wash and peel the raw nendran banana.
    2. Mix turmeric powder and salt in water. Set aside.
    3. Heat oil and slice the banana over the hot oil using a thin slicer.
    4. Cook both the sides till bubble cease. Keep tossing and cook in medium flame.
    5. Lastly sprinkle the turmeric water and mix well to coat all the chips.
    6. Remove when bubbles cease. Drain in a tissue paper and store in a box after it cools down.
    7. Stays good upto one week. 
    METHOD - STEP BY STEP PICTURES
    • Wash and peel the skin of raw nendran banana. Trim the edges and keep immersed in water till use to prevent discoloration.
    • Nendran banana chips recipe
        Nendran banana chips recipe
      • In a small bowl, mix turmeric powder, salt and water. Set aside. Heat oil to deep fry. Take a slicer.
      • Nendran banana chips recipe
      • Slice the banana over the hot oil in batches. Toss and cook in medium flame. Cook both the sides till bubbles cease.

      • Lastly sprinkle turmeric water and mix well to coat all the chips. Toss till bubbles cease and then remove from oil.
      • Nendran banana chips recipe
      • Drain in a tissue paper and set aside. Kerala nendran banana chips is ready to serve. Store in a box once cools down. Enjoy with sadya or as a evening snack ! Stays good upto a week.


      Note

      • Adjust the quantity of turmeric powder based on the color.
      • After sprinkling the turmeric water, toss well to coat in all the chips.
      • Do not remove before bubbles cease. Chips will become soggy.

      Kerala special Nendran banana chips is ready to enjoy with rice !
      Nendran banana chips recipe

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      August 19, 2021

      Sambaram Recipe | Moru Vellam | Kerala Style Spiced Buttermilk

      Sambaram

      Every year during Onam Sadya, I try to make Sadya at home. I have shared nearly 5 different Sadya menu and posted in my blog. Pleasec check the links below. Dishes like Puli inji, avial, ada pradhaman, pazham, papadam are mandatory in every Sadya be it simple or elaborate. Similarly sambaram i.e Kerala style spiced buttermilk should be in the Onam sadya menu for sure.

      Onam sadya will be incomplete without this sambaram. Its fondly known as moru vellam in Malayalam language. Spices like ginger, green chilli (Kanthari / Bird’s eye chilli), curry leaves and small onions is crushed coarsely and added to churned buttermilk. It gives a super flavor to the buttermilk and makes it more healthy. Sambaram is served at the end of the meal as it helps to digest the sadya food. 

      Lets see how to make this tasty Kerala special spiced buttermilk / Moru vellam / Sambaram at home easily in 3 steps with video.




      Sambaram recipe

      Please check out my other Onam Sadya menu below :

      Kerala Sambaram

      Sambaram recipe | Moru vellam | Kerala buttermilk recipe


      Sambaram recipe | Moru vellam | Kerala buttermilk recipe

      Sambaram recipe | Moru vellam | Kerala buttermilk recipe for Onam sadya


       
      Cuisine: Kerala
      Category: Drink
      Serves: 4
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes
       


      INGREDIENTS
      1 cup = 250ml
      • Curd - 1 cup
      • Water - 2 cups (adjust)
      • Salt - as needed
      To crush coarsely
      • Bird's eye green chilli (Kanthari) or green chilli - 3 or 2
      • Ginger - 1/2 inch piece
      • Curry leaves - 1 sprig
      • Small onion - 6
      HOW TO MAKE SAMBARAM
      1. Take curd in a bowl. Add water, salt and churn it.
      2. Grind chilli, onion, ginger and curry leaves coarsely.
      3. Mix with buttermilk and serve it. Enjoy !
      METHOD - STEP BY STEP PICTURES
      • Take curd in a wide bowl. Add water and required salt. Churn well with a whisk. Check for taste and add more water if necessary.
      • Sambaram recipe
      • Grind green chilli, small onion, curry leaves and ginger coarsely using pulse option in your mixie. (Alternately, you can chop everything finely and add to buttermilk).
      • Sambaram recipe
      • Add to the churned buttermilk. Mix well and serve. Enjoy !Sambaram recipe

      Note

      • Quantity of water differs based on the sourness of curd.
      • You can add more green chilli if you like spicy taste. I made it less spicy.
      • Instead of grinding in mixie, you can use mortar and pestle and crush it coarsely.
      • Some people add the spices finely and add to buttermilk without grinding.


      Healthy and tasty Kerala style spiced buttermilk Sambaram is ready !

       Sambaram recipe

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      September 1, 2020

      Beans Mezhukkupuratti - Kerala Style Beans Stir Fry Recipe

      Beans mezhukkupuratti
      Beans mezhukupuratti is one of the easy and yummy Kerala style side dish for rice. Its a stir fry recipe without coconut. I have tried many side dish recipes for every Onam sadya menu. But I love this one as the onion garlic masala adds a nice flavor and taste to this mezhukupuratti. I have been following this recipe for the past few years. I have also tried with red chilli ans chilli powder. Both comes out well. But mezhukkupuratti with chilli powder is my personal favorite. You can follow the same recipe and use raw banana, potato or long beans instead of green beans. Friends, do try this yummy Kerala style beans mezhukupuratti / beans stir fry recipe following the step by step pictures and share your feedback.

      Check out my other Kerala recipes too.

      Beans mezhukkupuratti recipe

      Kerala style beans stir fry - Beans mezhukkupuratti


      Kerala style beans stir fry - Beans mezhukkupuratti

      Kerala special stir fry for rice - Beans mezhukkupuratti recipe


      Cuisine: Kerala
      Category: Side dish
      Serves: 2
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes


      INGREDIENTS
      • French Beans - 2 cups (cut into 1cm length)
      • Salt and water - as needed
      To grind to coarse paste
      • Small onions- 8 
      • Garlic cloves – 5 
      • Chilli powder or red chilli – 1 tsp or 2
      • Turmeric powder - 1/4 tsp
      To temper
      • Coconut oil – 2 tbsp
      • Mustard seeds - 1/2 tsp
      • Curry leaves - few
      HOW TO MAKE BEANS MEZHUKUPURATTI
      1. Wash and chop beans to 1 inch length. Cook till soft and firm. Set aside.
      2. Grind onion, garlic, chilli powder and turmeric powder to a coarse paste without adding water.
      3. Heat coconut oil in a kadai. Temper mustard seeds, curry leaves.
      4. Add the ground masala and saute for few minutes. Add cooked beans and mix gently.
      5. Cook till it raw smell vanish, beans look dry and shiny.
      6. Switch off the flame and serve with rice.
      METHOD - STEP BY STEP PICTURES
      • Wash and chop the beans to 1 inch length. Pressure cook in high flame for 2 whistles adding less water or cook in a pot till its soft but firm in shape. Drain the excess water and set aside.
      • In the mean time, grind onion, garlic cloves , red chilli powder or red chilli to a coarse paste without adding water. Wipe the sides of  mixie and grind again till you make a coarse paste. Set aside.
        Beans mezhukkupuratti recipe
      • Heat coconut oil in a kadai. Splutter mustard seeds, urad dal and curry leaves.
      • Add the ground masala, cooked beans and saute for few minutes. If its sticking to the pan and looks too dry, sprinkle few drops of oil or water.
        Beans mezhukkupuratti recipe
      • Add required salt, turmeric powder and mix well in low flame. Sprinkle little water if needed and cook till raw smell of onion garlic masala vanish.
        Beans mezhukkupuratti recipe
      • Saute till beans looks dry and shiny. It gives a nice smell too. Now switch off the flame. Rest for sometime and then serve with rice, sambar. Enjoy !

      Note

      • For variations, you can use raw banana, potato, long beans and follow the same procedure.
      • You can use red chilli powder or red chilli while grinding.
      Easy, yummy Kerala style beans stir fry is ready to enjoy with rice.
       Beans mezhukkupuratti kerala style

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      August 26, 2020

      Cabbage Thoran - Kerala Style Cabbage Stir Fry Recipe

      cabbage thoran recipe
      Kerala style cabbage stir fry / cabbage thoran with coconut is our family favorite side dish for rice. This sadya style cabbage thoran is a very easy recipe that is prepared with simple ingredients like coconut, cumin, ginger, small onion and green chilli ground to a coarse paste, mixed to the finely shredded cabbage and stir fried to cook it. It tastes so good and tastes much better than my regular cabbage poriyal. Even cabbage haters would love this  Kerala thoran recipe.

      Usually cabbage thoran can be prepared without onion too. But some people use onion, carrot for variations. Some also make it without coconut. I will try to post that version too. Here is the most popular, Onam sadya style cabbage thoran recipe with step by step pictures.

      Cabbage Thoran Recipe


      Cabbage Thoran Recipe Kerala Onam Sadya style cabbage thoran recipe / Cabbage stir fry for rice.

      Cuisine: Kerala
      Category: Onam recipes
      Serves: 4
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes



      INGREDIENTS
      1 cup = 250ml
      • Shredded or finely chopped cabbage - 3 cups (I used half of medium sized cabbage)
      • Turmeric powder - 1/2 tsp
      • Salt - as needed
      • Water - Few tbsp ( optional, use only if needed)
      To Grind
      • Grated coconut - 1 /2 cup
      • Green chilli - 2 to 3
      • Small onion - 6 or big onion - 1
      • Cumin seeds - 1 tsp
      • Ginger - 1 inch piece
      To Temper
      • Coconut oil - 1.5 tbsp
      • Mustard seeds - 1 tsp
      • Urad dal - 2 tsp
      • Red chilli - 1
      • Curry leaves - Few
      HOW TO MAKE CABBAGE THORAN RECIPE
      1. Wash and shred/ chop the cabbage finely or slice it thinly.
      2. Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water.
      3. Take the chopped cabbage, ground coconut paste, turmeric powder and salt. Mix well.
      4. Heat coconut oil in a kadai. Splutter mustard seeds, urad dal, red chilli and curry leaves.
      5. Add the cabbage mixture and saute in low to medium flame.
      6. Cover and cook in low flame till cabbage turns soft. Remove and serve hot with rice.
      METHOD - STEP BY STEP PICTURES
      • Wash and remove the thick white, central part of cabbage. Shred / finely chop the cabbage or chop into thin slices by cutting in the corners.  Collect in a big plate or bowl.
      • cabbage thoran recipe

      • Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water.
      • cabbage thoran recipe

      • Add this coarse paste to the finely chopped cabbage, turmeric powder and required salt. Mix well and set aside.
      • cabbage thoran recipe

      • Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, red chilli and curry leaves. Add the cabbage mixture and saute in medium flame for few minutes. Cover it with a lid and cook in low flame till its soft and well cooked. (If necessary you can sprinkle little water and cover cook it).
        cabbage thoran recipe cabbage thoran recipe
      • Switch off the flame and serve with rice, sambar. Enjoy !

      Note

      • For variations, you can crush onion, cumin seeds and green chilli and add to cabbage. In that case, you can add grated coconut at the end and mix it.
      • You can also try sauting onion, green chilli and then add shredded cabbage to make this thoran.
      • To make it more colorful, you can add some finely chopped carrot along with cabbage.

      Try this easy, yummy Kerala style cabbage thoran recipe and share your feedback with me.
      cabbage thoran recipe
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      September 13, 2019

      Pink Palada Payasam Recipe In Pressure Cooker

      pink palada payasam
       Palada Payasam is one of the traditional payasam recipes of Kerala. It is prepared for Onam and Vishu festivals. Authentic palada payasam is prepared by boiling and simmering the milk, sugar, ada for hours together. Sugar caramelizes and milk turns pale pink (rose) in color naturally. But nowadays people follow this short cut and easy method to achieve this pink color in palada payasam. Every year during Onam, I try to make a new recipe as Onam special.

      This year I tried pink colored palada payasam for a change. I used small sized store bought ada (Double horse brand). It helped to cook quickly. As usual I did in a cooker. In a pressure cooker, we need to boil milk, sugar and ada.  In the mean time, a portion of sugar is caramelized in another pan and added to the cooker. Cook everything for 15 minutes in low flame. Ada will be well cooked and color of the milk turns to pale rose in color. It tastes great with a mild caramel flavor. You will love it for sure. Do try it friends. Lets see how to make pink colored palada payasam recipe with step by step pictures.
      pink palada payasam recipe

      Pink Palada Payasam Recipe


      Pink Palada Payasam Recipe

      Pink colored Palada Payasam Recipe with store bought ada in a pressure cooker



      Cuisine: Kerala
      Category: Sweet
      Serves: Serves 3
      Prep time: 30 Minutes
      Cook time: 20 Minutes
      Total time: 50 Minutes



      INGREDIENTS
      1 cup = 250ml
      • Store bought ada - 1/4 cup
      • Milk - 1/2 liter (use full fat milk)
      • Sugar - 1/4 cup
      • Sugar - 2 tbsp (to caramelize)
      • Water - 1 tbsp (to caramelize sugar)
      • Roasted cashew nuts - 5 (optional, roast in 2 tsp ghee)
      HOW TO MAKE PINK PALADA PAYASAM
      1. Wash the ada and soak in hot water for 30 minutes.
      2. Wash the soaked ada in cold water and set aside.
      3. In a pressure cooker, take milk and sugar. Let it start to roll boil.
      4. Keep boiling the milk in low to medium flame.
      5. In the mean time, add sugar and water to caramelize it. Mix well till sugar turns golden brown in color. Do not burn it.
      6. Add to the boiling milk in pressure cooker. Add soaked ada. Put a small plate or spoon.
      7. Mix well and cover cook in low flame for 3 whistles.
      8. Open the cooker after steam is released. You will see a pale pink colored , flavorful palada payasam. You can add cardamom powder & ghee roasted cashew nuts if you like.
      PINK PALADA PAYASAM RECIPE - STEP BY STEP PICTURES
      • Wash the ada and soak in hot water for 30 minutes. Quantity doubles after soaking. Wash the ada in cold water and strain it completely. Set aside.
      • pink palada payasam recipe
      • In a pressure cooker base add 1/2 liter milk, 1/4 cup sugar and mix well. Boil in medium flame.
      • pink palada payasam recipe
      • Take 2 tbsp sugar and 3 tsp water in a kadai. Mix well in low to medium flame till sugar dissolves. Keep mixing till sugar turns golden brown in color. Do not burn it. Keep the flame low to medium and do it patiently.
      • pink palada payasam recipe
      • Add the caramelized sugar to the boiling milk in low flame. Mix well and add soaked,drained ada.  Check for taste. Add more sugar if needed. Add a small plate or a teaspoon to the cooker. This helps to avoid spilling of milk from the cooker nozzle.
      • pink palada payasam recipe
      • Pressure cook in low flame for 3 whistles. It takes nearly 10 to 15 minutes. Switch off the flame. Open the cooker after the steam is released. You will see a nice, rose / pale pink colored payasam. Remove the spoon. Mix well and check the consistency. If its too thin, boil for some more time to become thick. If the payasam is thick, add some boiled milk.  Adding roasted cashew nuts is optional. I don’t add usually. Cardamom powder is not needed.
      • pink palada payasam recipe
      • Mix well & serve hot. Enjoy !

      Note

      • Adjust the quantity of sugar based on your taste.
      • Adding roasted cashew nuts is optional.
      Enjoy this yummy, pink colored palada payasam at home for this Onam festival !
      rose palada payasam in pressure cooker

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