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| NEYPAYASAM |
Today is 'Atham,' which marks the beginning of Onam Celebration,
"Atham Pathu Onam", which means the tenth day from Atham is
Onam - Thiruvonam. I have planned to post some newly added Sadhya Items for this season for a wholesome
"ONASADHYA." Few mainstream dishes which can be added for a Sadhya Vattom, would be updated in the coming days.
Let's begin the celebration of Onam this year with a Sweet Note. The one & only, utmost divine -
Neypayasam, an all-time favourite of a Malayali. A Payasam served as a Prasadham in almost all Temples in Kerala. Raw Rice/Unakkalari slow-cooked in a copious amount of Ghee and Jaggery. This utter sweet & thick concoction is meant to be eaten only little at a time, unlike other Payasams.
Neypayasam - One of my favourite Payasam not only in terms of its divine taste but also in terms of memories related to it. Any auspicious occasion calls for a Payasam in a South Indian household, but this Neypayasam has high esteem as it is one dish served as a Prasadham in almost all Temples in Kerala. It is a family tradition to offer a Nercha, especially Neypayasam at our family shrine.
My initial memory of eating Neypayasam as temple prasadham was at Guruvayoor during my brother's Annaprashana/Choroonnu, which means
Grain Initiation of a kid which is commonly known as first feeding. Annaprashan marks as a first solid food given to a baby. It was me who ate the Neypayasam and Pappadam served in the banana leaf. I can never forget the divine taste of Neypayasam they serve as a Prasadham at our family shrine. It's only twice I had the opportunity to eat it, but the taste & aroma still lingers in my mind. I always wonder how a simple Payasam prepared with Unakkalari and Sarkkara(jaggery) yields so much taste. The answer is always Prasadhams are always a step ahead when it comes to satiate our minds along with our taste buds. My mom & dad together makes the best Neypayasam ever. They usually prepare it for Annadhanam.
Neypayasam literally means Ghee Payasam, as the traditional recipe calls for some extra bit of Ghee. The alluring aroma of Neypayasam cooked in Ghee & Jaggery is an experience. My whole house smelled divine while I was making this Neypayasam. But nothing compared to the ones I have eaten in Temples.
I come up with this Neypayasam when nostalgia hits to the core. And along with Neypayasam comes the unforgettable memory of a short story I have read years back - "Neypayasam" written by Kamala Das(Madhavikutty/Kamala Surayya). An overloaded depiction of emotions lingered along with loss, a memory-related to taste & aroma, a story of an irretrievable taste of Sweet Milk/Neypayasam prepared by a loving mother who had recently passed away. If interested in reading the story, click the link... Sweet Milk.
For more Recipes on PAYASAM, PRADHAMANS & KHEERS, Click here...
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
For more
SADHYA Recipes, click here...
HOW TO MAKE NEYPAYASAM
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| NEYPAYASAM |
INGREDIENTS :
Kerala Matta Rice(Unakkalari) - 1 Cup
Water - 4 Cups
Jaggery - 1
1/2 Cup
Ghee - 1/4 Cup
Coconut Bits - 1/4 Cup
Cardamom - 4-5 Pods
METHOD :
- Clean and Wash the Rice for 2-3 times or until water runs clear.
- Pour 4 Cups of Water and pressure cook for 3 Whistles on a high flame.
- Lower the flame and cook for another 3-4 Whistles.
- Switch off the flame and wait until the pressure releases.
- Meanwhile, melt Jaggery in 1/2 Cup of Water.
- Boil the Jaggery until it is fully dissolved and strain for any impurities.
- Powder the Cardamom into a fine powder and keep it aside.
- Heat Ghee in a heavy-bottomed pan(I used brass Uruli).
- Fry the Coconut bits in Ghee on a low flame until into turns into light golden brown in colour.
- Pour in the melted Jaggery and cook this on a low flame for few minutes.
- Gently add the cooked Rice and mix well.
- Cook this on a very low flame stirring continuously until the rice is well soaked in the Jaggery solution.
- Add Cardamom Powder and cook until the Neypayasam starts to leave the sides of the Uruli/Pan.
- Adjust the consistency to suit your preference.
- Switch off the flame and serve Neypayasam hot or warm.
- Can also serve Neypayasam along with a Banana.
For more Recipe from
GOD'S OWN COUNTRY, Click here...
NOTES :
- I have used Kerala Rose Matta Rice/Unakkalari in the recipe.
- So the amount of water and cooking time mentioned suits best for cooking the above type of rice.
- Can cook Neypayasam with Raw Rice too.
- If you are using Raw Rice, cook 1 Cup of Raw Rice with 2 Cups of Water.
- Can cook in a Saucepan/Pressure cooker/Rice cooker.
- If cooking in a Saucepan adjust the amount of water accordingly. It may require more water.
- If cooking in a Pressure Cooker, cook for 2 Whistles on a high flame, lower the flame and cook for another 2 Whistles.
- Adjust the amount of Jaggery to suit your Sweet Tooth.
- Can also add Cashewnuts & Raisins fried in Ghee along with the Coconut Bits.
- When Neypayasam is cooked for Prasadham, they do not add Cashewnuts, Raisins & Cardamom.
