Shanthi Krishnakumar's cook book

Vishu sadya or Onam sadya in Kerala, is incomplete without pradhaman and payasam. This classic pazham pradhaman / kheer is made with ripe bananas,coconut milk and jaggery.

Do read the Konnapoo (which blossoms during Vishu) story here from my devotional blog

Other Kerala special payasams:
Parippu Pradhaman 
Palada pradhaman 
Chakka pradhaman 
Nei payasam
Semiya paal payasam 
Chadachadayam /Sadasadayam
Pal payasam

INGREDIENTS:

Good, ripe nendrampazham (Ethappazham) - 2
Crushed jaggery - 3/4 to 1 cup
Coconut milk thick 1st extract - 1 cup
Coconut milk 2nd extract - 1 and 1/2 cups
Ghee - 4 tablespoons
Cardamom powder - 1/2 teaspoon
Dry ginger powder - 1/2 teaspoon (optional)
Ghee fried coconut bits - 3 tablespoons
Ghee fried cashewnuts - 10

METHOD:

Cut nendrampazham into finger long pieces and steam cook until mushy. When cool, peel the skin, remove the seeds and small veins, and grind in a mixie to a smooth pulp. Do not add water.  

Dissolve jaggery in water, strain for impurities and keep ready.

Heat a spoon of ghee in a uruli or thick bottomed kadai, fry coconut pieces until brown, and cashews until golden brown, drain and keep aside. In the same uruli, melt remaining ghee and add the banana pulp and stir continuously (stir continuously as the bananas will stick to the bottom) for about 3 minutes in medium heat. Now add jaggery syrup little by little, simultaneously stirring well without any lumps. Add dry ginger powder and cook in medium heat until the mixture thickens like a mass.

Now add the 2nd extract coconut milk and cook on medium flame for 8 to 10 minutes. Stir occasionally. Switch off the flame and add thick 1st extract coconut milk. Mix well. Add cardamom powder, ghee fried coconut bits and cashewnuts and mix well.

Pazham pradhaman / Nendrapazham Pradhaman is ready to be served. 

NOTE: Coconut milk extracts can be used more or less to get the desired consistency.

I launched this blog nine years ago. Yes, my blog is 8 years old and stepping into the 9th year. I am happy to share on my Blog Anniversary, the stats google gives me. Over this period of blogging, my blog and has 35,86,334 Lifetime Pageviews/readers/visitors.With every blog post, I engaged myself and learned and the learning continues. Thanks to all for your support. I celebrate this with a Semiya paal payasam. Very appropriately and with no plan whatsoever, this is the 651st  post on my site.

INGREDIENTS:

Roasted vermicelli - 1/2 cup
Milk - 1 ltr.
Cardamom powdered - 1/2 tsp.
Sugar - 1/2 cup
Ghee fried cashews and raisins - few
Condensed milk -1/4 cup
Saffron (optional)
Ghee - 1 tablespoons

METHOD:

Heat a tablespoon of ghee and fry vermicelli until golden brown. Fry cashews and raisins in ghee and keep aside. Powder cardamoms and keep ready.

Boil milk in a heavy- bottomed deep pan. Stir frequently until the milk reduces to 3/4th. Simmer and add ghee roasted vermicelli into the milk and cook until soft. Now add sugar, condensed milk, stir and cook until the milk is thick. Add the powdered cardamoms,saffron and ghee. Garnish with ghee-fried cashews and saffron. Serve hot or cold. Both will taste good.

NOTE: Sugar can be adjusted to suit your taste.

Parippu pradhaman is a kheer/payasam served in the traditional Kerala Onam Sadya. 

INGREDIENTS:

Moong dhal - 1/2 cup
Coconut - 1 big
Crushed jaggery - 1 cup
Cardamom - 4
Cashews - few
Coconut pieces fried in ghee - few
Ghee - 4 tablespoons

METHOD :

Scrap the coconut and soak in 1 cup of hot water for 10 minutes. Grind it in a mixie. Squeeze and extract milk. This is the first extract of coconut milk, which will be thick. Keep aside. Repeat the procedure two more times. Keep the second extract in a separate vessel and third extract separately in another vessel.

Meanwhile, crush the jaggery and dissolve in half a cup of water. Filter the impurities. 

Fry the cashews and coconut pieces in a teaspoon of ghee. Powder the cardamoms. 

Dry roast moong dhal, when cool, wash well. In a heavy bottomed kadai or uruli, cook washed moong dhal alongwith water until soft. Mash well. Now add the  jaggery solution and allow it to boil until the raw smell is diffused. Add ghee. Stir well. Pour the 3rd coconut milk extract, stir in between and allow it to boil till everything is blended well and little thick. Now add the 2nd extract and allow it to boil until the mixture thickens. 

Meanwhile, add powdered cardamom to the first extract of coconut milk, mix well, keep ready.

Add the 1st thick extract. Stir well. SWITCH OFF THE STOVE, REMOVE FROM FIRE. Add ghee-fried cashews and coconuts. Add the remaining ghee if any. Serve warm or hot. Kerala special parippu payasam / parippu pradhaman is ready.

NOTE: You can add coconut milk to get the desired consistency.

Thirupullani temple is one among the 108 divyadesams, located 8 kms. from Ramanathapuram. This temple dates back before Rama avatar. It is said that the childless King Dasaratha worshipped "Adhi Jagannathar" in this temple and offered HIM paal payasam (milk kheer) and was blessed with four sons. So, Tiruppullani temple is famed for paal payasam. Childless couple come here and pray to get children. It is believed that childless couple will be blessed with a child, if they take a holy dip in 'Sethu', worship the deity 'Santanagopalan' and offer ‘paalpayasam’ (milk kheer) to Him and partake the  payasam prasadam. This temple is closely associated with 'Ramayanam'. This is the place where Rama built the bridge to cross the ocean and reach Lanka. Sri Vaishnavas perform 'Sethu snanam' at nearby 'Sethukkarai' seashore, which relieves one from the sins. Lord Rama camped in Tiruppullani before crossing the ocean. Sri Rama reclines in 'Dharba grass' in this temple and is called 'Dharbasayana ramar'. The place is called 'Saranagathi Kshetram' because of the surrenders made by Samudraraja, Vibhishana and Mahodadi. 

And coming to palpayasam, the taste of  'Pal Payasam' at this Kshetram is unmatched. When I enquired about the preparation of this payasam to my friend Sri.Raghuveeradayal swami from Tiruppullani, he immediately contacted the madapalli and Sri.Sudarsan babu who makes this kheer in the temple's kitchen gave me the recipe which is with very little ingredients and the bulk measurements. I have given the measurements in small quantity. Do make this at home and offer to 'Sri Rama' on 'Rama Navami' and Sri Krishna on  'Krishna Jayanthi'. The 'Palpayasam prasadam' is available daily at the temple from morning 10 A.M. upto noon. Do schedule a visit to the temple and this place which stands as a witness to history. 

Photo courtesy : Mrs.Arya, my friend
This is a pradhaman (kheer, payasam) popularly known as "chakka (jackfruit) pradhaman" served with the traditional Kerala Sadhya. WISHING YOU ALL A VERY HAPPY AND BLESSED ONAM. 

Surprise!!!! A special occasion as this post marks 500 on my blog. I still remember, scratching my head how to proceed the first step of my blog. I had no clue how to do it, the benefits of blogging, or the joy it would bring me. I did not  even know how to choose a name  for my blog and just started it as a cookbook of mine. By the time, I felt to change my blog name, the search engines showed a good number  of responses and  I continued in the same banner, slowly it turned out to be of great help to the  novice cooks, which now has earned a good recognition for  me. 

This is a kerala special payasam pronounced as sadasadayam and chadachadayam. This is a unique and tasty offering or prasadam made in Kerala. Coimbatoreans, would have surely tasted this in a Sastha Preethi. OK..... What is the celebration behind this payasam? My blog has completed 3 years and is stepping into the 4th year. A SPECIAL THANKS TO ALL MY CO-BLOGGERS, READERS, VISITORS AND TO THE TRIED & TASTED, FOR ENCOURAGING ME TO REACH THIS MILESTONE.

INGREDIENTS:

Rice - 1/3 cup
Coconut - 1 big
Crushed jaggery - 1 cup
Cardamom - 4
Cashews - 8
Ghee - 2 tablespoons

METHOD :

Scrap the coconut and soak in 1 cup of hot water for 10 minutes. Grind it in a mixie. Squeeze firmly using your hand and strain it in a clean muslin cloth or a strainer with two fine layers. This is the first extract of coconut milk, which will be thick. Keep aside. Repeat the procedure two more times. Keep the second extract in a separate vessel and third extract separately in another vessel.

Crush the jaggery and dissolve in a ladle of water. Strain the mud, dust and impurities. Allow it to boil till the raw smell is diffused.

Pressure cook rice.(Rice : water ratio = 1 : 3). Mash well. Keep aside.

Thank you all for your continuous support. My blog has crossed 5 lakh hits. A majority of the recipes here, being traditional, wouldnt it be apt to celebrate it with a payasam?

Rabdi is a rich and creamy dessert made by thickening milk. It can be served hot or cold and served alongwith gulab jamuns and bombay jalebis.

INGREDIENTS:

Milk (full cream) - 3 litres
Sugar - 1 1/2 cup
Saffron - a generous pinch
Almonds - 5
Pistachios - 10
Cardamom - 4

METHOD:

Bring milk to a boil. Reduce flame and allow it to boil till it reduces to quarter. Stir in between to avoid burning. Add sugar and stir till it dissolves. Add the saffron, cardamom powder and mix well. Reserve few strands of saffron for garnishing. Garnish with grated almonds, pistachios and saffron. Serve hot or cold.

This is a traditional payasam made on Thai and Aadi velli.

Fridays in the month of  "THAI and AADI" ( tamil month) is auspicious for Hindus. Hindu Goddesses are worshipped and various poojas are performed to the Goddesses.

Lakshmi pooja, lighting of Maa vilakku and performing poojas to the "NAAGAR" (Snake idols) at temples are some of the rituals followed during Thai velli. Sri Lakshmi Ashtothram & Sri Mahalakshmi Ashtakam is chanted while performing Lakshmi Pooja. Soundarya lahari and Lalitha sahasranamam are also chanted. Women exchange thamboolams.

Coming to the recipe,

INGREDIENTS:

Raw rice pounded to rawa OR Raw rice rawa - 1 ladle
Moong dhal - 1 tsp.
Gram dhal (kadalai paruppu) - 1 tsp.
Crushed jaggery - 2 ladles
Milk - 1/2 cup
Saffron - few strands
Pachai karpooram (edible camphor) - 1/2 a pinch
Ghee - 1 tsp.
Cashews - 6
Dry grapes (kismis) - 6

METHOD:

In a heavy bottomed pan, dry roast rice & moong dhal separately till hot. When the colour of the rice changes to white, switch off the stove and transfer to a vessel. When slightly cool, pound to rawa (You can also dry roast rice rawa). Pressure cook alongwith moong dhal and gram dhal for three whistles. (Rice : water ratio 1:3)

Add saffron to hot milk.

Crush and dissolve jaggery in 1/4 cup of water, strain the impurities and add to the cooked rice dhal mixture. Allow it to boil till the raw smell is diffused. Add the milk. Mix well.

Add pachaikarpooram and garnish with ghee fried cashews and kismis.

My blog has crossed 2 lakh hits today. I feel very excited. A crore thanks to all the visitors of my blog. My online friends inspire & encourage me a lot. THANK YOU ALL,ONCE AGAIN FOR ENCOURAGING ME.

INGREDIENTS:

Raw rice or red rice - 1 ladle
Milk - 1 ltr.
Cardamom powdered - 1/2 tsp.
Sugar - 2 1/2 ladles
Cashews(optional)
Saffron (optional)
Ghee - 1 tsp.

METHOD:

Wash the rice well and drain out the water. If using red rice, the payasam will be in a lovely light pinkish colour.

Boil milk in a heavy- bottomed pan. (I used pressure cooker). Simmer and add the rice into the milk. Allow the rice to get cooked in the milk.

Stir frequently till the milk reduces to half. By this time, the rice will be cooked and soft. Now add sugar and stir continuously till the milk is thick. Add the powdered cardamoms and ghee. Garnish with ghee-fried cashews and saffron. Serve hot or cold. Both will taste good.

VARIATION : Pressure cook rice, mash well without any lumps and add to the boiled milk. Stir frequently till the milk reduces to half. Add sugar and stir continuously till the milk is thick. Add the powdered cardamoms and ghee. Garnish with ghee-fried cashews and saffron. Serve hot or cold. Both will taste good.

INGREDIENTS:

Cashews - 25
Scraped coconut - 2 tablespoons
Sugar - 1 cup
Boiled milk - 2 cups
Cardamom - 6 (Powdered)
Saffron - a generous pinch
Pachai karpooram(Edible camphor) - a pinch
Ghee - 2 tsp.

METHOD:

Soak cashews in hot water for one hour, and grind it alongwith coconut to a fine paste. Add half a cup of water, mix well. Heat a heavy bottomed pan, and pour in the paste. Saute till the raw smell goes. Add sugar and saute till it dissolves. Switch off the stove. Then add boiled milk and other ingredients. Add saffron. Mix well. Serve hot or chilled.

NOTE: Add sugar according to taste. Add milk to get the desired consistency.

HAPPY TAMIL NEW YEAR TO ALL

INGREDIENTS:

Badam - 25
Sugar - 1 cup
Boiled milk - 2 cups
Cardamom - 6 (Powdered)
Saffron - a generous pinch
Pachai karpooram(Edible camphor) - a pinch
Pista & Cashews - 2 tsp.
Ghee - 2 tsp.

METHOD:

Soak badam in hot water for one hour, peel the skin and grind to a fine paste. Add half a cup of water, mix well. Heat a hevay bottomed pan, and pour in the paste. Saute till the raw smell goes. Add sugar and saute till it dissolves. Switch off the stove. Then add boiled milk and other ingredients. Mix well. Decorate with cashews and pistas fried in ghee. Serve hot or chilled.
NOTE: Add sugar according to taste. Add milk to get the desired consistency.

This is popularly known as payathamparuppu payasam. This is offered to LORD OPPILIAPPAN on a Sravanam (Tiruvonam) day, when we dont eat salt in any form.

INGREDIENTS:

Moong dhal (yellow) - 1/4 cup
Milk - 1/2 litre
Jaggery - 1/2 cup
Ghee - 1 tablespoon
Cashews - 10
Cardamom - 2
Raw camphor (pachaikarpooram) - a pinch

METHOD:

Pressure cook moong dhal and mash well. Boil milk till it reduces to half. Dissolve jaggery in little water, strain the dust and allow it to boil till it diffuses its raw smell. Now add in the mashed dhal and milk. Bring it to a boil. Season it with fried cashews, powdered cardamom and pachaikarpooram. Offer it to the LORD.

Though all days in the Tamil month Margazhi are important, 'Vaikunta Ekadashi' and 'Koodaraivalli' have more sanctity in worshipping the Lord. Generally, This "Akkara adisil (அக்கார அடிசில்)" is prepared on the 27th day of margazhi, colloquially known as “Koodarai Valli (கூடாரை வல்லி)” and also on "Aadi pooram (ஆடிப் பூரம்- Andal's birthday) and offered to the Lord. Sakkarai pongal or Akkara adisil can be made as prasadam. 


Tiruppavai (திருப்பாவை) is a collection of thirty paasurams (பாசுரம்) sung by Sri Andal , in praise of Lord Narayana.

In the 2nd Tiruppavai, "Vaiyathu vaazhveergaal (வையத்து வாழ்வீர்காள்)", Andal and her friends start fasting and tells about the fast and the procedures. In the 27th pasuram, "koodarai vellum (கூடாரை வெல்லும்)" she concludes the fast by decorating themselves with ornaments, eating the sweet rice prepared with thick milk and overflowing ghee and singing the praise of Sriman Narayana.

Also, in the 27th poem "Koodaraivellum (கூடாரை வெல்லும்)" of "Tiruppavai" Sri Andal says "Mooda nei peidhu muzhangai vazhivaara (மூட நெய் பெய்து முழங்கை வழிவார)", so we prepare the Akkara adisil or Sakkarai pongal with sumptuous ghee. "Koodi irundu kulirndhaelo (கூடி இருந்து குளிர்ந்தேலோ)" meaning share and enjoy the food with everyone. So we pray Sriman Narayana for His blessings to be united and joyful.

The akkaravadisal given in temples as prasadam has its own unique taste. Most of the temples celebrate 'Nooru thada utsavam' (நூறு தடா உற்சவம்) - one hundred vessels of Akkara adisil is prepared and offered to the Lord on Koodarai vellum day and on Aadi pooram. Sri Andal in Her NachiyAr Thirumozhi- naaru narum pozhil pasuram ( நாச்சியார் திருமொழி - நாறு நறும்பொழில் பாசுரம்), promised to offer 100 thadaa (தடா- very big vessel) of Akkara adisil and 100 thadaa of butter for Thirumalirumcholai Azhagar, if HE fulfilled Her wish to marry Sri Ranganathar. AZHAGAR granted her wish and SHE merged with Ranganathar even before she could fulfill her vow. Later, Sri Ramanujar fulfilled Her promise and offered hundred thada of Akkara adisil and hundred thada of butter on her behalf, to Thirumaliruncholai Azhagar.

Here is my 4 thada (my thada is vattil-வட்டில்) akkara adisil for Andal and Rangamannar. 😊


Coming to the recipe, as there were enormous cows in "ayarpadi", I have clicked the dish with a cow. Enjoy the IYENGAR FAMOUS AKKARA ADISIL (அக்கார அடிசில்), also known as AKKARAVADISAL (அக்காரவடிசல்).

INGREDIENTS: 

INGREDIENTS:

This is my 100th post. A sweet century.

INGREDIENTS:
Carrot - 4
Badam - 10
Sugar - 1/2 cup
Milk - 1 litre
Cardamom - 4 to 5
Broken cashews - 2 tsp.
Raisins - 10
Raw camphor(pachai karpooram) - a pinch
Ghee - 1 tsp.

METHOD:

Soak badam in hot water for half-an-hour. Take out, and peel it.

Peel the carrots and pressure cook for two whistles. When cool, grind it to a paste alongwith sugar, badam and cardamoms.

Transfer the paste to a vessel, add boiled milk and stir it well.

Roast, raisins and broken cashews in ghee and add it to the payasam. Crush a pinch of pachai karpooram to it finally and mix well. Can serve it hot or chilled.