Onam Recipes | Kerala Traditional Recipes | Onam Payasam Recipes

Payasam/Kheer
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.

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.

Palada Pradhaman

Ingredients
milk 4 cup
water 2 cup
condensed milk 1 cup
butter 2 tbsn
ada ¼ cup
sugar ½ cup
Method
Put ada in boiling water (2-3 cups) and keep covered for 30 minutes.
Drain completely.
Heat butter in a pan and fry ada till ada turns pink. Keep aside.
Add milk and water to a thick bottom pan.
Bring to boil and add ada and reduce the heat to low medium and cook, stirring
frequently, till milk is reduced by 2/3rd and ada is done, about 1-1 ½ hours (Colour of
the pradaman will be a nice pink colour).
Add Condensed milk and keep cooking for 5-10 minutes more.
Add sugar and mix well and remove from flame. Serve warm.
Ada Pradhaman

Semia Payasam

Ingredients
semia (vermicelli) 100 gm
milk 2 cup
butter 2 tbsp
sugar 6 tbsp
cashew 2 tbsp
raisin 2 tbsp
Method
Break semia into 1 inch pieces.
Heat butter in a pan and fry cashew and raisin separately till golden brown.
Keep aside. To the same pan with butter, add Semia and fry over medium heat till
golden brown about 3-5 minutes.
Add milk and raise the heat and bring to a boil.
Reduce the heat and cook over low – medium heat, till semia is done and milk is
thickened, about 30 minutes.
Add Sugar and mix well. Add cashew and raisin.
Switch of the stove and let the payasam be there for about 30 minutes.
Serve hot or refrigerate and serve.

Parippu Payasam

Ingredients
parippu (green gram dal) – 250 gm
sarkara (jaggery) – 250 gm
coconut milk – from 2 coconuts
ghee – 2 tbs
cashew nuts, raisins – as required for seasoning
Method
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 cashew nuts and Raisins in ghee.
Add these and the 1st milk to the payasam.
Mix well and remove from fire.

Sarkarapuratty

Ingredients
semi ripeed banana – 1
coconut oil – 100gms
molasses or jaggery – 75 gms
dried ginger powder – 5 gms
ghee – 1 tsp
water – 1/4 glass
Method
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.

Ada

Rice flour 1 cup
Salt as per taste
Butter 1 tbsn

For Filling:

Jackfruit preserve(chakkavarattiyathu)** 1/2 cup
Shredded coconut 1 cup
Can be substitued with Shredded jaggery or chopped dates.
1. Boil 1 cup of water. Remove from flame and immediately add rice flour with salt and butter mix while still hot to make a soft dough.
2. Heat Jaggery and coconut in a pan and to mix them well.
3. Take small balls(lemon size) from the dough and spread it on banana leaf and keep a tablespoon full of jackfruit-coconut mix in the center and fold and press the edges to seal. Steam the ada’s in a vegatable steamer or idli cooker. Serve hot.

Kalan
Yam : 1 cup (cubed)
Turmuric : ½ tspn
Salt : as per taste
Whole black pepper : 1 tbsn
Coconut : 2 cups
Cumin seeds : 2 tspn
Yogurt : 2 cups
Mustard seeds : 1 tspn
Fenugreek seeds : ½ tspn
Cooking oil : 1 tbsn
Curry leaves : 1 sprig

1. Grind coconut, cumin seeds and black pepper together to a paste.
2. In a deep vessel, boil yam with just enough water and turmeric. Then reduce heat and cook on a low flame till yam is almost done and water is almost evapourated completely.
3. Add the ground coconut and yogurt to yam and keep cooking on very low flame for 30-40 minutes. Don’t let it boil.
4. Heat oil in a pan and add mustard seeds and when they crackle add fenugreek seeds and red chilly and fry till fenugreek is browned. Pour over Kalan.
5. Garnish with Curry leaves and serve. This can be kept refrigerated for 2-3 days.

Olan
Taro(Chembu) : 2 small
White Pumpkin : 2 cups(sliced)
Coconut milk : 1 cup
Green chilly : 3-4
Salt : as per taste
Coconut oil : 1 tbsn
Curry leaves : 1 sprig

1. Peel and cut taro into thin slices. Boil them in two cups of water and drain the water.Keep aside.
2. Meanwhile cut pumpkin into thin slices and slice green chillies.
3. Cook taro, pumkin and green chilly with 1 cup of water and enough salt.
4. When almost done, add coconut milk and cook for 5-10 minutes on low heat.
5. Add coconut oil and curry leaves and serve.

Avial
Vegetables* : 3-4 cups
Coconut grated : 1 cup
Yogurt ** : 1 cup
Green chilly : 2-3
Turmeric : 1/2 tspn
Cumin seeds : 1 tbsn
Salt : As per paste
Coconut oil : 1 tbsn
Curry leaves : 1 sprig

*The vegetables generally put in avial are, Yam, Snake guard, Raw Banana, Drumsticks, Pumpkin, Melon, Carrot and Raw mango. If u don’t get some vegetables, substitute with whatever u get…. use Chinese okra (beerakai), cucumber (peeled), Zuchini, Frozen drumsticks, French beans etc.
**If u r using raw mango, u can reduce the amount of yogurt accordingly.

1. Cut all the vegetables into 2-inch long pieces.
2. Start cooking with whichever takes more time to cook (yam, raw banana etc.) adding just enough water to cook and turmeric. Then add all other vegetables one by one.
3. Meanwhile grind coconut, cumin seeds and green chilly to get a coarse paste.
4. When vegetables are about ¾ th done, add coconut paste, yogurt and salt and cook on low flame till all the water is absorbed.
5. Pour coconut oil on top and garnish with curry leave. Serve hot.

Erissery
Pumpkin(Mathanga) : 1/2 cup cubed
Yam (Chena) : 1/2 cup cubed
Coconut : 1 1/2 cup grated
Cumin seeds : 1 tspn
Green chilly : 2-3
Salt : as per taste
Cooking oil : 1 tbsn
Urid Dal : 1 tspn
Mustard : 1 tspn
Curry leaves : 1 sprig
Red Chilly : 2-3
Pepper As per taste

1. Grind coconut, cumin seeds and green chilly together to get a fine paste. (don’t add water)
2. Boil yam with 1 cup of water, turmeric and pepper. Then reduce heat and cook covered on medium heat. When Yam is 3/4th cooked add pumpkin and continue cooking.
3. Meanwhile heat oil in a pan and add mustard seeds and when they crackle add urid dal and red chilly and fry till browned. Now add ground coconut and curry leaves and fry till coconut is golden brown. Add this to Yam and pumpkin along with salt when they are almost done.
5. Cook on low heat till gravy is thick (almost dry)

Payar Thoran
Payar (Long beans) : 2 cups (chopped fine)
Salt : As per taste
Turmeric : ¼ tspn
Green chilly : 3-4
Garlic : 3-4 cloves
Coconut oil : 1 tbsn
Mustard seeds : 1 tspn
Urid dal : 1 tspn
Curry leaves : 1 sprig
Coconut : 1/2 cup shredded

1. Chop long beans very fine. Mince garlic and Green chilly together.Shred coconut and mix with minced garlic, green chilly and turmeric.
2. Heat oil in a pan and add mustard seeds and urid dal. When mustard seeds crackle, add curry leaves and fry for a few seconds.
3. Add long beans to pan along with 1 cup of water and cook on medium heat.
4. When almost done, add salt, and coconut-mix and mix well and cook till beans is done and water is fully evapourated.

Pachady
Cucumber : 1 (or 1/4th small white pumkin)
Salt : As per taste
Yogurt : 1 cup
Mustard seeds : 2 tspn
Green chilly : 1-2
Coconut : 1 cup
Cooking oil : 1 tbsn
Red Chilly : 2
Curry leaves : 1 sprig

1. Peel and chop cucumber very fine mix a little salt and keep aside.(If u r using white pumpkin, cook with just enough water and salt)
2. Grind the coconut 1 tspn mustard seeds and green chilly together to get a fine paste.
3. Mix the cucumber yogurt and coconute paste together and adjust taste.
4. Heat oil in a pan and add the remaining mustard seeds and when they crackle add red chilly and fry for a while. Add this to pachady.
5. Garnish with curry leaves and serve.

Puliyinchi
Green chilly (chopped fine) : 1/2 cup
Ginger (chopped fine) : 1/2 cup
Mustard seeds : 2 tspn
Cooking oil : 1 tbsn
Red chilly : 2
Curry leaves : 1 sprig
Tamarind paste : 1 tspn
Water : 1-2 cups
Fenugreek seeds : 1 tbsn
Turmeric dal : ½ tspn
Salt : As per taste

1. Heat oil in a pan and add mustard seeds and when they crackle add red chilly and curry leaves and fry for a while.
2. Add the green chilly and ginger and fry till browned. Now add tamarind paste turmeric powder and salt and bring to boil. Now reduce the heat and cook on low flame.
3. Meanwhile, heat a pan and roast fenugreek seeds till browned and grind to get a fine powder. Add this to curry. Continue cooking on low flame till gravy is thickened. Remove from flame.

Parippu
Moong Dal : 1/2 cup
Coconut : 1/2 cup
Garlic : 1-2 cloves (optional)
Cumin seeds : 1/2 tspn
Green chilly : 2-3
Salt : as per taste
Coconut oil : 1 tbsn

1. Cook moong Dal in pressure cooker using 1 cup of water
2. Grind coconut, cumin seeds, green chilly and garlic together to get a fine paste. Add this to cooked dal along with turmeric, salt and about 1 cup of water. Cook on medium heat for 5-10 minutes.
3. Add coconut oil and remove from flame. Serve with ghee and pappadam.

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