Ammamma’s Chutney with Fresh Ingredients

Ammamma's Chutney -  That Travelled With Me, Stayed With My Amma

    You know a recipe is special when it tiptoes into your mom’s kitchen, and then proudly takes centre stage as her signature dish. Ammamma’s Chutney, as lovingly named by my kids, is just that—a humble tomato-onion-coconut chutney I tried out during my college days that now has a legacy of its own in our home.

    This isn’t your traditional chutney—it’s my own take on the classic Tamil-style kara chutney, reimagined with a generous scoop of grated coconut, a hint of tamarind, and a handful of fresh herbs for that extra hug of comfort. It’s authentically Tamil at heart, but with a whisper of Malayalee influence—because honestly, how can a Malayalee make chutney without sneaking in some coconut? The result? Something uniquely mine, stirred with memory, spice, and a little cultural mischief.

    It's a simple combination of sautéed onions, the tang of ripe tomatoes, the zing of green chillies, the earthiness of coconut, and that little sweet-sour nudge from tamarind—it’s the chutney that turns even a humble dosa into an experience. And if you're, like my daughter who's staying outside from your home, and if you are flipping dosa from a ready made batter, this chutney is your shortcut to homemade comfort.

    A couple of days ago, she pinged me up saying, "Ammie, I wanted to make Ammama chutney—and I did not see it in our blog." She’d been browsing the blog and found it lacking in chutney recipes (guilty as charged!). That’s when I knew it was time to bring back this all time go to chutney at home—our beloved family favourite.

Tradition Talks: The Chutney That Found Its Way

    I still remember learning it from our lovely neighbour, Shanthi Aunty. Her version was a fiery kara chutney—just onions, garlic, tomatoes, and dry red chillies. It was around the time I started taking over dinner duties at home. My mum ran a tailoring shop in the city, and my dad worked long hours—they’d return only after 10 pm. Those late nights became my training ground.

    And over the years, I gave Shanthi Aunty’s chutney my own twist—swapping dry chillies for fresh green ones, adding coconut for that creamy touch, a bit of tamarind to round off the flavours, and of course, those greens I can never resist. Mint or coriander—whatever caught my fancy (or what the fridge offered). My MIL once joked I shopped like I had cattle to feed, thanks to all the herbs I brought home. Little did she know—those leaves were the heart of my cooking experiments.

    What began as a small kitchen experiment eventually became my mum’s staple, and now my children’s favourite. From college trials to family favourite —it’s earned its seat and a sweet nostalgic nook in our hearts with the iconic name for it - Ammamma's Chutney!

Onion Tomato Chutney – Recipe Overview

• Recipe Type: Chutney / Side Dish
• Cuisine: South Indian (Tamil-style with a Malayalee twist)
• Yield: About 1 cup of chutney
• Servings: Serves 3–4
• Author: SM (Essence of Life – Food)

 Time Estimate:

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes

Ammamma’s Chutney: Step-by-Step Guide on How to Make Tomato-Onion-Coconut Chutney

Ammamma’s Chutney - Onion tomato & Coconut Chutney

Ingredients:

For Tomato Onion Chutney

• 1 tablespoon Vegetable Oil
• 1 tablespoon Bengal Gram Dal (chana dal)
• 4–5 Green Chillies, slit
• 2 large Onions, chopped
• 2 medium Tomatoes, chopped
• 1 small piece of Ginger or 2 cloves of Garlic
• 1 teaspoon Tamarind Paste
• ½ cup grated Coconut
• A handful of Coriander Leaves or Mint Leaves (or both)
• Salt, to taste
• A pinch of Sugar

Tempering (Optional):

• 1 teaspoon Oil
• ½ teaspoon Mustard Seeds
• 1 teaspoon Chana Dal or Urad Dal
• 1 Dry Red Chilli, broken
• Few Curry Leaves

Method: Step-by-Step Cooking Instructions

Sauté the Base

Add the Flavour

Add Coconut 

• Stir in the tamarind paste. Add grated coconut and sauté for 3–5 mins on low flame until the raw smell disappears. Toss in the herbs—mint, coriander, or both—and switch off the heat.

Cool & Grind

• Let the mixture cool down. Add a pinch of sugar and grind everything into a smooth chutney.

Temper It—or Not (Optional)

• Traditionally, we serve this chutney without tempering. But if you're team "tempering-on-everything", splutter the tempering ingredients in oil and pour over the chutney.

Ammamma’s Chutney - Colourful fresh ingredients

Serving Suggestions

This chutney is a total crowd-pleaser and pairs beautifully with:

• Idli – soft pillows meet bold flavours
• Dosa – crispy edges, spicy-savoury centre
• Uthappam – thick, fluffy, and made better with this chutney
• Kuzhi Paniyaram – the perfect dunking partner
• Chapati – trust me, it’s an unexpected hit! 

   

  Craving more ideas? Take a tasty tour through my Idli-Dosa Recipes & Side Dishes Collection—your one-stop spot for all things deliciously South Indian!

  
  

Storage Tips

• Keeps well for 2–3 days in the fridge.
• No reheating needed—just scoop and serve.
• Avoid reheating—it changes the silky texture.

❓ FAQ

Q: Can I use dry red chillies instead of green?

A: Absolutely. The OG version used them—it leans more towards kara chutney.

Q: Can I freeze this chutney?

A: Yes, you can! It freezes beautifully. Just thaw it to room temperature—no reheating needed. The texture stays lovely, and it tastes just as comforting.

Q: I don’t have tamarind paste—what else can I use?

A: A small piece of soaked tamarind works just fine. In a pinch, a few drops of lemon juice will do.

Q: Can I skip mint or coriander?

A: Absolutely. The chutney holds its own without them too. But if you have either on hand, even a little can brighten things up.

Q: Can I skip adding coconut in Ammamma’s Chutney?

A: Yes, you can! While coconut adds a creamy, comforting texture and a subtle sweetness, the chutney still works wonderfully without it—just a bit lighter but full of flavour.

Traditional Ammamma’s chutney - A Family Favourite

Looking for more spicy sidekicks? Here are a few chutney champions you’ll love:

    Have you made Ammamma’s Chutney yet? Whip it up and drop a comment below—what did you pair it with? Tag me if you share it—I’d love to see your twist on it! Let’s keep the memory (and the mint) fresh!

Amma's Palakkadan Meen Puli Recipe

 "Amma's Palakkadan Meen Puli: A Taste of Kerala's Culinary Heritage"

Culinary Exploration After Marriage - Adapting to New Tastes and Traditions

     Getting married is undoubtedly a sudden exposure to new things: food, culture, lifestyle. This is universal across gender, communities, and regions. It also means a lot of effort to get acquainted with and start loving the host of new things in life. It’s not that one does all of it spontaneously, nor are you forced into it. With time, you get used to it, some you learn to brush away with a smile, and some you adapt to with a smile. Getting to love new food and new tastes is always an uphill task. A dish that you never had in life might be a favourite in your in-law’s house. Either your mother-in-law cooks it with pride or tries to teach you with precision. That is how heirloom recipes are preserved and passed on. Humans are by nature flexible and adaptable, and often we begin recreating such dishes that were once new to our taste buds with minor changes to suit tastes.

Family Background and Culinary Influences

    My story, like so many others, followed similar lines. Though our family had an ancestry from a small town in Kerala, Palakkad, my parents lived in Coimbatore. Quite similar was the scenario at my husband’s house—they hailed from Cochin & Chalakkudy but had settled in Coimbatore. Yet, we were quite apart in the food we had. The way of cooking differed widely, and it can be categorized as two different styles of cooking when it comes to both vegetarian and non-vegetarian dishes, snacks, desserts, etc. Years spent in Coimbatore made both my parents and in-laws more open to tastes, and they started adapting to Coimbatore's Diverse Food Culture.  They loved vada, idli, dosa, and sambar and also made quite a number of Tamil recipes at home.

Rediscovering Palakkadan Meen Puli

    Today let's talk about Palakkadan Style Fish Curry, colloquially known as Meen Puli, which is my Mom & Dad's speciality dish from their hometown Palakkad.  Interestingly, I never had much of an impression about this curry during my early years. Later, after getting acquainted with various fish curry recipes, I developed a taste for Kerala fish curries made with raw mangoes and coconut milk.  A few years back, my taste buds began yearning for my mother's cooking, prompting me to start asking for her specialities and trying them out in my kitchen. Initially, my mom's recipes weren't my first choice except for Gothambu Payasam, Palakkadan Koottu Kari, and Aviyal. Gradually, as my taste buds missed home and mom, I began to yearn for her other dishes too. This led me to remember my mom's Palakkadan Meen Puli. Following suit were Vendakka Puli, Kaya Puli, Cheerem Parippum, her special Palakkadan Inji Curry with shallots. If you are into Palakkadan Cuisine, you can find a few Authentic Palakkadan Recipes from my Mom & Dad's repertoire in my blog.

Palakkadan Meen Puli and Kerala Rose Matta Rice

Amma's Specialities and Family Nostalgia

    Amma's Palakkadan Style Fish Curry (Meen Puli) is a quintessential dish from Palakkad cuisine, cherished for its unique tangy and spicy flavours. This traditional Kerala fish curry uses tamarind as the primary souring agent, infusing the dish with a distinctive tartness that beautifully complements the spices. The curry features small fish simmered in a luscious coconut and shallot paste, with a hint of jaggery to balance the flavours. It is a beloved recipe in my family, especially enjoyed by my father (Achan), and holds a special place in my heart as one of Amma's signature dishes. This curry not only represents the rich culinary heritage of Palakkad, but also evokes fond memories of my childhood, making it a nostalgic and comforting meal. 

Cooking Amma's Palakkadan Meen Puli

Pomfret Fish in Tangy Palakkadan Meen Puli Curry

Ingredients for Palakkadan Meen Puli:

Fish - 10-12 small pieces (preferably small fish)
Coconut Oil - 1 Tablespoon
Fenugreek Seeds - 1/4 Teaspoon
Curry Leaves - A Sprig
Turmeric Powder - 1/4 Teaspoon
Tamarind Paste - 1 Teaspoon
Jaggery - a Pinch (Optional)

For the First Spice Paste:

Shallots - 3-4
Red Chilli Powder - 1 1/2 Teaspoons
Coriander Powder - 1 1/2 Teaspoons

For the Second Spice Paste:

Coconut - 1/4 Cup
Shallots - 2-3

Method for Cooking Palakkadan Meen Puli:

Prepare the First Spice Paste:

• Grind the shallots with red chilli powder and coriander powder to a fine paste. If using whole spices, lightly toast them in a dry pan until aromatic before grinding.

Prepare the Second Spice Paste:

•  Grind the coconut and shallots to a smooth paste and set aside.

Palakkadan Meen Puli and Kerala Rose Matta Rice

Cooking the Curry:

• Clean, wash, and pat dry the fish. Make small slits over the fish.
• Heat the coconut oil in a pan and splutter fenugreek seeds on a low flame.
• Immediately add curry leaves and give a quick stir.
• Add turmeric powder and fry on a low flame for a few seconds.
• Mix the first spice paste with tamarind paste and add it to the pan. Let it come to a rolling boil and cook until the raw flavour disappears.
• Add the fish to the curry and cook briefly.
• Pour in the second spice paste and simmer on a very low flame until the raw flavour goes, and the curry reaches the desired consistency.
• Add a pinch of jaggery just before switching off the flame.

Serving:

•  Serve Meen Puli hot with rice.

 

Notes & Tips for Perfecting Palakkadan Meen Puli:

• The authentic version of Meen Puli calls for whole dry red chillies and coriander seeds.
• If using whole spices, begin by heating a teaspoon of oil. Gently fry the dry chillies on low heat until they start to puff. Next, incorporate coriander seeds, continuing to fry on low heat until they emit a delightful aroma. Blend these spices with shallots.
• This recipe utilizes tamarind paste for convenience. However, traditional tamarind can also be used; soak it in warm water, then squeeze and strain to obtain the extract.
• Ensure the Meen Puli simmers gently to eliminate any raw taste.
• Adjust the curry's thickness according to your liking.
• Adding jaggery is optional, but it adds a subtle sweetness that balances the tanginess.
• The flavours of Meen Puli deepen and enhance when enjoyed the following day.

Amma's Palakkadan Meen Puli Recipe

Preserving Palakkadan Culinary Heritage

     Amma's Palakkadan Style Fish Curry, known as Meen Puli, embodies the rich culinary heritage of Palakkad. This cherished Kerala dish, with its tangy tamarind-infused flavours and aromatic spices, not only delights the palate but also evokes nostalgic memories of home-cooked meals. Discover more authentic Palakkadan recipes on my blog, where each dish tells a story of tradition, family, and the vibrant flavours of Kerala cuisine.

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen".   "Eggsquisite Memories: The Tale of Mom's Magical Egg Drop Curry"

    In the cosy kitchen of our modest home, a small room bursting with the aroma of spices and love, my mom orchestrated culinary magic. Our house, though compact, was the setting of countless memories and anecdotes from my childhood. It was a humble two-room haven where the drawing room seamlessly transformed into a dining room at mealtimes, a study when we pored over our books, and welcomed guests with open arms, only to become our bedroom as night fell. This versatile space, though limited in square footage, was boundless in warmth and memories, playing a pivotal role in our lives.

    Amidst this backdrop of constant transformation, my mom, a tailor by profession, adeptly juggled her responsibilities between the tailoring shop and our home. Despite the demands of her work, she always found a way to infuse love and nutrition into our meals, often turning to eggs as a convenient and versatile ingredient. Eggs became our rescue food item, a staple that graced our dinner table more nights than not, served alongside rice or bread. This tradition, born out of necessity and my mom's ingenuity, has stayed with us, a testament to the enduring role of eggs in our culinary heritage.

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

     It was in this very kitchen that my mom introduced me to the Egg Drop Curry, a dish that epitomized comfort and love. As she deftly prepared the curry, the small space around us seemed to embrace and enhance the flavours she created. The ritual of toasting fenugreek seeds and curry leaves in coconut oil, the careful blending of spices with coconut and shallots to form a rich masala, and the gentle pouring of beaten eggs into the simmering curry - each step was a lesson in culinary artistry and a testament to my mom's ability to create something extraordinary from the simplest of ingredients.

    This curry was more than just a meal; it was a celebration of resourcefulness, a nod to our humble beginnings, and a symbol of my mom's love and dedication. The pinch of jaggery she added before serving was her signature, balancing the tanginess with a hint of sweetness - a reflection of the balance she maintained in our lives, ensuring we always felt the warmth of home, no matter how busy she was.

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

     Now, as I recreate this dish, I'm transported back to our small, multifunctional home, to the kitchen where my mom turned everyday ingredients into extraordinary meals. Though I strive to capture the essence of her Egg Drop Curry, it's the memories of our time together in that cozy kitchen, the laughter and stories shared in our compact home, and the resilience and love of my mom that truly season the dish.

    The tradition of using eggs, a simple ingredient that carried us through many dinners, continues in my own kitchen, a homage to the past and a celebration of the flavours and memories that shaped my journey. The Egg Drop Curry is not just a recipe on my blog; it's a narrative woven with threads of love, tradition, and the enduring bond of family, a story that resonates with every bite.

For more Recipes from Palakkad Cuisine, Click here...

Cuisine - Palakkad, Kerala
Recipe Type - Curry
Course - Side Dish
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 15 -20 Minutes

For more Recipes with EGG, Click here...

Amma's Egg Drop Curry with Traditional Palakkad Flavours

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

 Ingredients:

For Egg Drop Curry:

For Grinding:

!st Mix - To Grind:

11/2 Teaspoon Red Chilli Powder
11/2 Teaspoon Coriander Powder 
2 -3 Shallots 

2nd Mix - To Grind: 

1/4 Cup Coconut
3–4 Shallots

Method:

• Begin by grinding the 1st mix of shallots, red chilli powder, and coriander powder into a smooth paste. Set aside.
  
• In a pan, heat coconut oil and lightly fry fenugreek seeds until they splutter.
• Stir in curry leaves briefly.
• Pour in the prepared masala paste to the pan, adding a touch of salt for taste & a sprinkle of turmeric powder.
• Let the masala cook on a low heat until its raw smell vanishes.
• Stir in tamarind paste and half a cup of water, continuing to simmer.
• Meanwhile, grind the 2nd mix of Coconut and shallots into a fine paste.
• Add this to the above curry and cook this on a very low flame until the raw flavour dissipates.
  
• Whisk the eggs in a bowl, then gently pour into the curry, stirring lightly to form strands.
• Cook until eggs are well-done, and the curry thickens to your liking.
• Add a pinch of jaggery just before turning off the heat.

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

Serving: Best enjoyed hot with rice.

Expert Tips for Perfect Egg Drop Curry:

• If you are opting for whole dry red chillies and coriander seeds for an authentic taste. Dry Roast them gently in a very low flame until it turns fragrant. Care should be taken not to burn the spices. 
• Grind the roasted spices with raw shallots.
  
• My mother grinds the 1st batch of masala mix with the red dry chillies, coriander & shallots and then a second batch with coconuts & shallots for the masala.
  
• Using tamarind paste adds convenience, but traditional tamarind soaked in warm water works wonderfully for extracting a more robust flavour.
• Ensure a gentle simmer to fully incorporate flavours without any raw taste.
• The egg can either be beaten and stirred in to form strands, or dropped in whole for a varied texture.
• Adjust the consistency of the curry to your preference; a little jaggery enhances the overall flavour, balancing the tanginess.
• This curry matures beautifully, often tasting even better the next day.

    Sharing this Egg Drop Curry recipe isn't just about passing along a method of cooking; it's an invitation into the heart of Palakkad's culinary heritage, a treasure trove of unique, familial recipes that have yet to be unveiled to the world. With each bite, we delve deeper into the rich tapestry of flavours and traditions that define this region's cooking, revealing the intricate balance of spices, tanginess, and textures that set it apart. This dish is more than a meal; it's a story of culture, tradition, and the enduring bonds that food creates, serving as a bridge between the past and the present, the known and the yet-to-be-discovered. It's a testament to the culinary wisdom passed down through generations, waiting to be savoured and celebrated by all who seek the authentic essence of Palakkad cuisine.  This revelation is not just a rediscovery of my mother's secret culinary prowess, but an awakening to the rich tapestry of flavours and techniques I had overlooked until now.

Crispy Unakka Manthal Fry|Dried Sole Fish Fry – Crunchy & Spicy!

Unakka Manthal Varuthathu – Dried Sole Fish Fry

    Few dishes bring as much nostalgia to my plate as Unakka Manthal Varuthathu—a crispy, flavour-packed Dried Sole Fish Fry. More than just a dish, this is a journey down memory lane. Every trip to Palakkad is incomplete without bringing back a pack of Unakka Nangu or Unakka Manthal, making it an inseparable part of my travel memories.

A Nostalgic Bite

    My love for dried fish goes back further than I can remember. It has been one of my absolute favourites since childhood. Holidays at my mother’s home meant a visit to the Kongad Chanda—a bustling shandy market in Kongad, open only on Mondays. My grandfather would carry a big vatti (basket) to the market and return with loads of groceries, fresh vegetables, and, without fail, two special items—A pack of dried fish wrapped in newspaper, securely tied with jute rope.  A few Ari Murukku, tied like a garland, ready to be devoured.

    The moment he returned, we kids were treated to crunchy Murukkus, while my grandmother got busy frying Unakka Nangu. A crispy piece of Unakka Manthal with steaming rice? Heaven!

Love It or Hate It – The Unakka Meen Debate

    Of course, dried fish isn’t for everyone...  Dried fish, or Unakka Meen in Malayalam (Karuvadu in Tamil), is a delicacy that divides opinions. While some people adore its bold umami flavours, others find its pungent aroma overpowering. But for those who love it, the experience is unmatched!

    I’m the only one in my household who eats dried fish, which often gets me the classic "Kazhuthaikku Theriyuma Karuvattu Vasanai?" (Can a donkey appreciate the aroma of dried fish?) remarks! But honestly, What a Karuvad! If you know, you know!

Unakka Manthal Varuthathu – A Spicy & Crispy Dried Sole Fish Fry

Authentic Kerala-Style Unakka Manthal Fry

    Dried and salted fish have an incredible variety of recipes across cultures, but my version is deeply rooted in my family’s cooking traditions and a bit of Tamil and Malaysian influences.

My mother’s recipe keeps it simple and traditional— 

• Red Chilli Powder & Turmeric for spice. 
• Coconut Oil for that authentic Kerala touch. 
• Crisp frying for the perfect texture.

    My mother-in-law, on the other hand, prepares it differently—served with a spicy shallot-green chilli-tamarind chutney (Ulli Chathachathu). But that’s a recipe for another time!

Crispy & Spicy Dried Sole Fish Fry (Kerala Unakka Manthal Varuthathu) Recipe

Perfectly Fried Unakka Manthal – Authentic Coastal Flavours!

Ingredients:

• Unakka Manthal / Dried Sole Fish – 10-12 small fish
• Turmeric Powder – 1/2 teaspoon
• Red Chilli Powder – 1 tablespoon
• Salt – To taste (optional)
• Coconut Oil – For frying

Aravana Payasam - Traditional Kerala Dessert

Aravana Payasam: A Tribute on a Special Anniversary

    Today marks a momentous occasion—the 50th Wedding Anniversary of my beloved parents. Unfortunately, circumstances prevented me from celebrating this special day alongside them. To honor their love and this significant milestone from afar, I've decided to revisit a cherished recipe that resonates deeply with every Malayali heart: Aravana Payasam.

    Aravana Payasam isn't just any dessert; it's a divine offering, deeply ingrained in Kerala's temple traditions, particularly famous as the Prasadham at Sabarimala. This thick, luscious dessert is meticulously slow-cooked, combining raw rice (Unakkalari) with generous amounts of ghee and jaggery. Each spoonful of this payasam carries the essence of devotion and tradition, designed to be savoured slowly, in small quantities, reflecting its rich and intense flavours. It is also called as Kadumpayasam/Kadumadhura Payasam or the strong payasam in terms of its sweetness.

    This dish not only celebrates a union but also connects us through flavours to our spiritual heritage, making each bite a tribute to both divine and earthly love.

Aravana Payasam: A Divine Recipe from Sabarimala

    Aravana Payasam isn't just a dish; it's a cherished memory of divinity from my childhood visits to Sabarimala. This revered sweet dish is the quintessential Prasadham at the Sabarimala Shree Ayyappa Swami Temple, representing an important offering during the Mandalam-Makaravilakku pilgrimage season. Reflecting on the past, I vividly recall how my father would bring home this delightful payasam in small plastic containers—a tradition that marked every visit.

    Traditionally, Aravana Payasam was prepared in large stone and brass wares at the temple, though now it is more commonly tinned to meet the high demand and ensure longer shelf life. This adaptation highlights its importance and the evolving practices of its preparation.

    The recipe for Aravana Payasam is deceptively simple, requiring only three ingredients: Unakkalari (raw rice), Jaggery, and Ghee. Yet, its preparation is imbued with devotion and care, especially when my father makes it. Not only does he prepare it for our neighbourhood temple during Mandala Kaalam, but it also serves as a vital part of Mandalakala(Ayyappa) Puja and Annadhanam.

    Having finally persuaded my father to write down his method, I treasure his handwritten recipe, especially the succinct final note that beautifully encapsulates the essence of this divine dish. His ability to distil complex processes into simple, memorable steps is what makes him an excellent teacher.

Achan's Handwritten Aravana Payasam Recipe

Perfecting Aravana Payasam: A Guide to Proportions

    When crafting the traditional Aravana Payasam, understanding the right proportions of ingredients is crucial for achieving its unique taste and texture. For those who may struggle with deciphering handwritten recipes, here’s a clear breakdown of the essential measurements needed to prepare this divine dessert.

    For every cup of Unakkalari (raw rice) used, the recipe calls for four cups of Jaggery, enhancing the sweetness that characterizes this beloved prasadham. Complementing these are half a cup of Ghee and half a cup of coconut slices, which introduce a rich, creamy texture and a subtle tropical flavour to the dish.

    In simpler terms, the ratio for making Aravana Payasam can be remembered as: 1 part rice, 4 parts Jaggery, 0.5 part Ghee, and 0.5 part coconut slices. This guideline ensures that even novice cooks can achieve the authentic taste that makes Aravana Payasam a standout dish during religious festivities and temple offerings in Kerala.

A Symbolic Presentation of Aravana Payasam as Temple Offering

Exploring the Historical Roots of Aravana Payasam and its Spiritual Significance

    Before delving into the recipe for Aravana Payasam, it's essential to appreciate its rich historical and spiritual background. This cherished dish, synonymous with the sacred Ayyappa Prasadham, boasts a profound origin that resonates deeply with devotees.

    There are two predominant tales that explain the inception of Aravana Payasam. The most celebrated narrative involves Aravana Rishi. According to legend, this revered sage first prepared the dish as an offering to Lord Ayyappan at the Sabarimala Temple, which is nestled deep within a lush forest. In ancient times, pilgrims would journey for days, navigating through dense woods to reach the temple, carrying basic provisions like Unakkalari (raw rice). The Payasam was likely concocted from these simple ingredients to not only serve as an offering, but also to sustain the devotees due to its longer shelf life.

    A second story suggests the name ‘Aravana’ derives from an old interpretation for 'God'. In this view, the sweet Payasam cooked for the deity was thus fittingly named Aravana Payasam, emphasizing its divine purpose.

    Both stories highlight the Payasam's enduring significance as more than just food; it's a divine offering steeped in tradition and devotion, integral to the worship practices at Sabarimala. This background enriches the cultural and spiritual value of Aravana Payasam, making it a pivotal element of the temple's lore and festivities.

Delicious Aravana Payasam for Prasadham

 

    The exquisite blend of Unakkalari (raw rice) and Sarkkara (jaggery) in Aravana Payasam never fails to amaze me. It's a testament to how prasadhams, or offerings, transcend mere taste to satisfy both palate and soul. At home, my parents excel in crafting the finest Neypayasam and Aravana Payasam, often preparing them for Annadhanam, a noble tradition of feeding the community.

    The aroma of Aravana Payasam simmering with ghee and jaggery fills my entire house with a divine essence. Yet, its essence truly shines in temple settings, where its sweetness and richness are unparalleled. Remember, this delicacy is best enjoyed in small servings, with just a spoonful enough to relish its robust flavours. 

 

Explore more delightful recipes on Payasam, Pradhamans, and Kheers to discover the diverse flavours and cultural heritage they offer.

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

How to Cook Sabarimala Aravana Payasam at Home

Aravana Payasam: Kerala's Sacred Dessert Recipe

Ingredients for Traditional Aravana Payasam Recipe:

To Cook the Rice:

1 Cup Raw Rice(Unakkalari)
1.5 - 2 Cups of Water

For Aravana Payasam:

Delicious Aravana Payasam for Prasadham

Step-by-Step Method to Prepare Aravana Payasam

    To ensure your Aravana Payasam turns out perfect every time, follow these detailed steps:

Preparations:

• Grind cardamom into a fine powder and set aside.
• Grind Dry Ginger into a fine powder and set aside.
• Slice coconut into small pieces.

Jaggery Preparation:

• In a separate pot, melt Jaggery in 1.5 cups of water. Boil until fully dissolved, then strain to remove any impurities.

Rice Preparation:

• Rinse the Unakkalari (raw rice) thoroughly 2-3 times until the water runs clear to remove excess starch.

Cooking the Rice:

• Pressure Cooker - Pressure-cook the rinsed rice with 1.5 cups of water. Bring to high pressure and cook for 1 whistle, then lower the flame and cook for an additional 2-3 whistles. Allow the pressure to release naturally.
• Saucepan - Alternatively, cook the rice in a saucepan by boiling 2 cups of water and adding the rice. Cook until it's 3/4 done.

Cooking Aravana Payasam:

• Heat ghee in a heavy-bottomed pan (like a brass Uruli) and fry coconut slices until they turn light golden brown.
• Pour the melted Jaggery into the pan with fried coconut. Cook on low heat for a few minutes.
• Gently add the cooked rice to the mixture, ensuring thorough mixing.
• Cook on a very low flame, stirring continuously, until the rice absorbs the Jaggery solution.
• Add cardamom powder and dry ginger powder. Continue cooking until the Aravana Payasam begins to leave the sides of the pan.

Adjusting the Consistency:

• Adjust the consistency to your liking by adding more water if needed.

Serving:

• Once done, switch off the flame and serve the Aravana Payasam hot or warm.
• For a delightful twist, serve with a banana on the side.

 

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Easy Aravana Payasam Recipe with Unakkalari Rice

Key Notes for Perfecting Aravana Payasam

Here are essential tips to enhance your Aravana Payasam preparation:

• Choice of Rice: This recipe uses raw rice, ideally Unakkalari. Adjust water and cooking time accordingly for best results.
• Alternative Rice Options: Kerala Matta Rice or Unakkalari (Raw Kerala Rice) can also be used. When using Kerala Matta Rice, cook 1 cup of rice with 5 cups of water.
• Cooking Methods: Aravana Payasam can be cooked in a saucepan, pressure cooker, or rice cooker. Adjust water levels as needed, especially when using a saucepan, to achieve desired consistency.
• Sweetness Adjustment: Aravana Payasam is known for its sweetness. Adjust the amount of jaggery to suit personal taste preferences.
• Additional Ingredients: For added richness, consider incorporating fried cashew nuts, raisins, and coconut slices in ghee. *Note, however, that traditionally Aravana Payasam as Prasadham does not include these add-ons.

    Mastering the art of preparing Aravana Payasam unlocks a gateway to Kerala's rich culinary heritage and spiritual traditions. Whether using Unakkalari or Kerala Matta Rice, the key lies in balancing ingredients like jaggery, ghee, and coconut to achieve its signature sweetness and depth of flavour. Remember, this beloved prasad can be savored in moderation, making each spoonful a divine experience. Explore the nuances of this timeless dessert, perfect for religious offerings and festive celebrations alike, and bring home the essence of Kerala with every aromatic serving of Aravana Payasam.