Why add shallots to Inji Puli?

Shallots add a caramelized depth and savoury sweetness unique to the Palakkad style, balancing the sharp heat of ginger.

How long does Inji Puli last?

It lasts 10 days at room temperature with extra oil, 1 month in the fridge, and up to a year if frozen.

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'Amma's Palakkad Style Inji Puli'

"Authentic Palakkad Style Inji Puli (ഇഞ്ചി പുളി)Recipe - Kerala Ginger Pickle"

There is a specific kind of magic that happens when ginger, tamarind, and jaggery meet in a hot pan of coconut oil. Inji Puli (ഇഞ്ചി പുളി) is not just a condiment; it is the heartbeat of a Kerala Sadhya. This Palakkad-style version, with its unique addition of shallots, creates a symphony of tangy, spicy, and sweet notes that dance on the tongue. Whether you are prepping for Onam or looking for a soul-soothing accompaniment for curd rice or kanji, this legacy recipe is your ultimate kitchen companion.

Oh, I can practically smell the aromatic goodness of Inji Puli already! It’s amazing how one dish can have so many delightful variations. From the simple comfort of the basic version to the rich complexity of the Varutharacha Inji Puli, and the heartwarming touch of this Palakkad Style—it’s like a journey through my own childhood with pages filled with flavours & memories.

In my home, Inji Puli isn’t just food; it’s a "catacomb of memories." It is the first thing I crave when sickness lingers; that sharp tang and ginger heat act as a healing agent for my soul. It’s a bridge between generations, a recipe lovingly passed down from my Amma, which I have passed on to my daughter, and now I share with you.

'Palakkad Style Inji Puli' – Amma's Special Inji Curry

The Perpetual Steel Dappa: A Legacy of my Amma's Love

My mother’s Inji Puli holds a special space in my heart. Inji Puli is a permanent resident on our dining table: a small steel dappa (container) filled with this dark, oil glistening (longer shelf life) ginger curry. It was a default, perpetual item, every single morning, it was the side dish for my parents' kanji. In our home, Amma’s Sambar and Inji Puli had an "omnipresence"; she would make fresh batches the moment they began to dwindle, ensuring the jar was never empty.

Cooking Classes of Clemmi Thathi over a costly STD Call

Life eventually drifted me toward new traditions. I remember my first Good Friday after marriage, standing in my in-laws' kitchen while my mother-in-law was in the hospital to bystand my sister law who was down with Typhoid. I was cooking the entire Sadhya alone for the first time!

You all might ask a Sadhya for Good Friday? Thats the tradition in our in-laws household. Once the cooking was done, I had called the "Great Clemmi Thathi" (my MIL’s mother) on an expensive STD line(in 90s) to ask about a blouse courier, but the conversation turned into a marathon cooking lesson. She taught me her Quick-Fix Inji Puli and Mathanga Erissery right there on the phone, a call that cost so much it was talked about for years!

While I treasure that quick version and the rich Varutharacha Inji Puli my MIL later perfected, it is Amma’s Palakkad style that remains my soul food. Years later, when I was bedridden with a brutal combination of gastroenteritis and chicken pox, it was this very dish I craved. My loving daughter made it for me with such care and love, serving it with Paal Kanji to soothe my stomach and satiate my mind.

The Soul of the Recipe: Palakkad Style Inji Puli

In the Palakkad tradition, our culinary narrative expands to include shallots—the humble companions to ginger, green chillies, and curry leaves. Every ingredient is meticulously minced into tiny pieces, coming together to create a texture that is as rich as its history. The symphony of flavours unfolds as thick tamarind paste and golden jaggery intertwine with an ensemble of spices.

It is a tantalizing dance of sweet, tangy, and spicy notes, finished with a final, aromatic flourish of asafoetida and toasted fenugreek seeds. This is more than just a condiment; it is a legacy recipe passed down through generations—a true testament to the flavours that define our family and heritage.

Now, it stands as my soul food from my roots passed on to my daughter as an heirloom!!!

Why You Will Love This Recipe

The "Amma" Touch: The addition of shallots adds a caramelized depth unique to the Palakkad style. And its a Family Recipe cooked and served for years.
Digestive Agent: Perfect for heavy feast days or when you're feeling under the weather.
The Perfect Balance: It's a medley of flavours: sour (tamarind), sweet (jaggery), and spice (ginger/chillies).
Nostalgia in a Jar: A taste that reminds you of home and heritage.

Other Inji Puli Variations

Sadhya Inji Puli (Quick Fix Version) – The one I learned over that famous STD call.
Varutharacha Inji Curry – The artisanal, slow-roasted version with an incredible shelf life.
Inji Thayir (Ginger in Yogurt) – A cool, refreshing digestive side dish.

"Ready to cook a grand Grand Kerala Sadhya? Explore more Onam/Vishu Sadhya Recipes here... and bring the authentic taste of tradition to your banana leaf."

Recipe Overview

Cuisine: South Indian (Palakkad/Kerala)
Recipe Type: Condiment / Pickle
Yields: 2 to 2.5 Cups
Servings: 20–25 servings
Difficulty: Intermediate
Author: SM @ Essence of Life - Food

Time Estimate

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Total Time: 50 Minutes

How to Cook Amma's Palakkad Style Inji Puli

Authentic Kerala Inji Curry/ Puli Inji - Amma's Palakkad Style Inji Puli

Ingredients for Palakkad Style Inji Puli

The Base Tempering:

3 tbsp Coconut Oil
1/2 tsp Mustard Seeds
1/4 tsp Fenugreek Seeds (Uluva)
2 Dry Red Chillies
1/4 tsp Asafoetida Powder (Kayam)

The Aromatics (The Palakkad Special):

1/2 cup Ginger (finely chopped)
4-5 Green Chillies (cut into rounds)
6-8 Shallots (finely chopped)
A handful of Curry Leaves

The Spices & Seasoning:

1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to your heat preference)
2 tbsp Tamarind Paste (thick extract)
2 tbsp Jaggery (adjust based on tamarind tartness)
Salt to taste
Water as needed

Method - Detailed Cooking Instructions

Step 1 - The Tempering:

Heat 2 tablespoons of coconut oil in a pan. Splutter the mustard and fenugreek seeds. Add dry red chillies and asafoetida, letting them sizzle until fragrant. Let the flame be at low.

Step 2 - Sautéing:

Add the finely chopped shallots, ginger, green chillies, and curry leaves. Sauté until the shallots turn a beautiful golden brown and the ginger is aromatic.

Pro Tip: In the Palakkad style, shallots play a major role in Inji Puli, ensure the shallots and the ginger are minced into tiny pieces.

Step 3 - Spicing it up:

Stir in the turmeric and red chilli powder. Give a quick stir on a very low flame. Add the tamarind paste, jaggery, and salt.

Step 4 - The Simmering:

Pour in enough water to create a thick consistency. Let it simmer on low heat as the jaggery combines well with the spices.

Pro Tip: Simmer until the oil separates and the mixture thickens into a dark, jammy consistency. This ensures the flavours meld perfectly.

Step 5 - Cooling:

Once thickened to your liking, turn off the heat. Let it cool completely before transferring to a glass jar.

'Amma's Palakkad Style Inji Puli' – a symphony of flavours and memories

Pro Tips and Notes

The Shallots: Don't skip the shallots! They provide a caramelized sweetness that balances the sharp ginger heat.
Tamarind & Jaggery: The hallmark of this dish is the tantalizing blend of sweet, tangy, and spicy notes. Always taste and adjust your jaggery/salt at the final simmer.
The Tempering: The tempering in coconut oil with asafoetida and fenugreek seeds is what provides that signature aroma.

Serving Suggestions

Traditional Sadhya: Serve a small dollop in the bottom left corner of your banana leaf. This versatile dish beautifully complements various meal settings. This recipe effortlessly fits into a traditional Sadhya spread, adding a tangy and spicy dimension to the festive Vishu/Onam Sadhya.
My personal Favourites: Pairs beautifully with Paal Kanji (Coconut milk rice porridge) or Curd Rice. So simply serve it with Kanji (Rice Porridge)
Everyday Lunch: A fantastic companion for rice and any Moru Curry - buttermilk based curries or Sambar.

Storage Suggestions

Proper storage is the secret to keeping Inji Puli fresh and flavourful. Because it is essentially a cooked preserve, much like a traditional pickle. Its shelf life depends heavily on the moisture content and the oil used.

Room Temperature: If cooked properly (until the oil separates) and kept in a cool, dry place, it can stay fresh for up to a week or even 10 days. To ensure this, always use an extra bit of oil during the final stage of cooking and strictly use only a clean, dry spoon for serving.
Refrigerator: This is the most reliable method. Stored in an airtight glass jar, it stays perfectly fresh for up to a month.
Freezer: For long-term preservation, you can freeze Inji Puli for 3 months to a year. It holds its flavour remarkably well. When you’re ready to use it, simply thaw the required portion and reheat it gently with a tiny splash of water to restore its jammy consistency.

Storage Container:

Use only Glass, Porcelain, or Ceramic jars for long-term storage.
The "No-Metal" Zone: Avoid using steel, aluminium, or copper containers for storing. Over time, the acidic nature of the tamarind and salt will start "pitting" the metal and react with the condiment. A traditional Bharani (ceramic jar) is the most apt one!

Pro Tip: Like any good perfectly cooked pickle, an extra layer of coconut oil (my Mother suggests gingelly oil though!) on top acts as a natural seal, protecting the ginger from air and moisture, which significantly extends its life.

Palakkaddan Inji Puli' – A classic version from my Amma's Kitchen

FAQs

Q: Why do you add shallots in the Palakkad style?

Shallots add a layer of savoury sweetness and texture that sets the Palakkad version apart from the basic Inji Puli recipes.

Q: Can I use white sugar or cane sugar instead of jaggery?

While you can use cane sugar as a substitute, Jaggery (Gud/Sarkara) is traditional used which provides a deep, earthy, and sweetness that balances the sharp acidity of the tamarind in a way that refined sugar cannot. If you want that authentic Sadhya Style dark, jammy glaze and complex flavour profile, jaggery is the essential choice. If you must use a substitute, dark brown sugar is the next best option to mimic that molasses-like depth.

Q: Can I use tamarind water instead of paste?

Yes, just use very thick tamarind extract and simmer it longer to reach the desired thickness.

Q: Is this dish spicy?

It has a kick from the ginger and chillies, but the jaggery and tamarind mellow it out into a balanced condiment.

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"Love this recipe? There are hundreds more waiting for you! Discover more culinary treasures from God’s Own Country here…"

A Journey of Flavour and Love

Whether it's a grand celebration or a simple meal, this Palakkad Style Inji Puli brings a touch of tradition and a burst of flavours to your table. As you whip up these Inji Puli variations, remember that you're not just following recipes – you're creating a tapestry of flavours that's woven with cherished memories and cultural heritage. So, step into the kitchen with a dash of nostalgia and a pinch of love, and let the aromas guide you on this culinary expedition. Palakkad Style Inji Puli, a recipe lovingly passed down through generations, is surely going to be a great addition to your Onam Sadhya.

Planning your own grand feast and feeling a bit overwhelmed? Don't worry, I’ve got you covered! Grab my ebook What I Cook for Onam for a complete guide to a traditional, stress-free Sadhya that tastes just like home."

Happy cooking!

CHAKKA AVIYAL - JACK FRUIT AVIYAL

"Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo. Shredding the beauty and bounty announcing the arrival of New Year in South India. Vishu - Malayalam New Year & I have loads of memories celebrating this festival as 'Vishu' at home. Vishu is round the corner and many of us have already been thinking what could be prepared for the special day's Sadhya spread out - Vishu Sadhya.

When the Summer hits, the seasonal fruits like Chakka & Manga(jack fruit & Mango) could be found in abundance in the households. A Kerala backyard would surely have a Jackfruit & a Mango Tree by default, and it is the season when the produce finds its peak. Even the market would be loaded with Jack fruit & Mangoes. Vishu which comes during the Season and a Vishu Sadhya would mostly showcase dishes with Raw or Ripe Jack Fruit & Mangoes. Dishes like Mango Pachadi, Mambazha Pulissery, Manga Curry, Chakka Aviyal, Mambazha Pradhaman or Chakka Pradhaman would be cooked for Vishu Sadhya when Mangoes and Jack fruits are in season. So, why not try out a dish with the seasonal produce for this year's, Vishu Sadhya?

In a long list of side dishes served in a Sadhya, 'Aviyal' takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection. Mostly local Vegetable are used to while preparing Aviyal. Here comes, a dish with a twist to the traditional Aviyal - Chakka Aviyal. Chakka Aviyal is one of the most traditional methods of cooking Raw Jackfruits along with Jack fruit Seeds & Mangoes. It is normally prepared with Raw Jack fruit & Mangoes. Though the seeds from Raw Jackfruit are added, the Seeds from Ripe Jackfruit tastes great in this Chakka Aviyal adding an overall texture to the dish.

CHAKKA AVIYAL - JACK FRUIT AVIYAL

Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root. You can add it to a variety of dishes, such as curries, Chakka Aviyal, Stir-fries or prepare Chips(Chakka Chips) etc., The idea of cutting into a massive, thick-skinned rind is quite intimidating. And if you have no experience doing such chores like me, then it is absolutely a feat which needs some help. Jackfruit is green when unripe, with soft and not so-yellow interior. Choose a Jackfruit which is Raw but not very tender and immature for Chakka/Jackfruit Aviyal. It should have Fruit Pods and the seeds should be soft too.

During the season where chakka or jackfruit is available aplenty, think up of unique ways to cook th...

Read more at: https://www.onmanorama.com/food/mrs-k-m-mathew/2018/06/30/chakka-aviyal.html

For more SADHYA Recipes, click here...

Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

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

For more recipes from GODS OWN COUNTRY - KERALA click here...

HOW TO MAKE CHAKKA AVIYAL - JACK FRUIT AVIYAL - VISHU SADHYA SPECIAL

Name: Authentic Palakkad Style Inji Puli Recipe (ഇഞ്ചി പുളി)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2.5 cups
Cuisine: South Indian
Ingredients: 3 tbsp Coconut Oil; 1/2 tsp Mustard Seeds; 1/4 tsp Fenugreek Seeds (Uluva); 2 Dry Red Chillies; 1/4 tsp Asafoetida Powder (Kayam); 1/2 cup Ginger (finely chopped); 4-5 Green Chillies (cut into rounds); 6-8 Shallots (finely chopped); 1 handful Curry Leaves; 1/2 tsp Turmeric Powder; 1 tsp Red Chilli Powder; 2 tbsp Tamarind Paste (thick extract); 2 tbsp Jaggery; Salt to taste; Water as needed

CHAKKA AVIYAL - JACK FRUIT AVIYAL

INGREDIENTS :

For Chakka Aviyal:

Unripe/Raw Jackfruit - 2 Cups
Jack Fruit Seeds - 1 Cup
Raw Mango - 1/2 Cup
Turmeric Powder - ½ Teaspoon
Water - 1/4 Cup
Salt - To Taste
Sugar - a Pinch

To Grind :

Green Chillies - 4–5 Nos.
Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon

For Final Seasoning:

Curd - 1/2 Cup
Coconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs

METHOD:

To Clean & Cut the Raw Jack Fruit:

Cut open the unripe/raw Jackfruit, remove the centre core(which has latex).
Cut through the rags and remove the Fruit Pods along with the Seeds.
Can use few soft rags sticking on to the fruit pods for cooking.
Cut open the Fruit Pods and remove the seeds from the pods, discard the soft seed shells, then clean & peel the Jackfruit Seeds.
Chop the Fruit Pods and the soft Seeds & keep them aside.

To Clean & Cut the Jack Fruit Seeds:

Use a handful of Jack fruit seeds from fully ripe Jackfruit pods.
Peel off the white shell from the Jackfruit Seeds.
Soak the Jackfruit Seeds in Water for at least 3–4 hours or overnight.
Scrape out the brown skin from the Seeds (Soaking helps you to scrape out the skin easily)
Cut the Seeds into small pieces, wash and keep it aside.

For Chakka Aviyal:

CHAKKA AVIYAL - JACK FRUIT AVIYAL

Cook the chopped Jackfruit Pods, soft jack fruit seeds & Jack fruit seeds (from Ripe Jack fruit) in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt.
Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two.
Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
Once the Jackfruit Pods and Jack fruit Seeds turn soft and tender, switch off the flame.
Now add chopped Raw Mangoes and cook this on a low flame until the mangoes turn soft & cooked.
Meanwhile, heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
Immediately add Grated Coconuts, Curry leaves and give a quick stir.
Fry this on a very low flame for about a minute.
Grind this coarsely and keep it aside.
Add the coarsely ground Coconut Mix and mix well.
Leave this on a low flame for a few minutes, or until the raw flavour goes.
Pour in the Curd and give a quick stir.
Add a pinch of Sugar and mix well.
Simmer the mix for about 2–3 minutes, or until it turns semi-dry.
Finally, finish off the dish with a drizzle of Coconut Oil and garnish it with Curry Leaves.
Chakka Aviyal goes well with Kerala Rose Matta Rice or steamed Rice.
Aviyal is one must-have dish when it comes to a Kerala Sadhya/Banquet.

NOTES :

Do not overcook the ingredients for this Aviyal.
I have used Raw Jack fruit, soft jackfruit seeds, Jack fruit seeds from ripe Jack fruits and Raw Mangoes in this Chakka Aviyal.
Can also add Nendhra Kaya (Raw Nendhra Banana), Vellirikka(Yellow Cucumber), Drumsticks et., into this Aviyal. Some even add a few pods of Ripe Jack Fruits into this Aviyal, which gives a slight sweetness to the dish.
Adjust the amount of Raw Mangoes to suit your preference of tanginess.
Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
Chakka Aviyal is a semi-dry dish. Adjust the consistency accordingly.
Adding Sugar helps to balance the overall taste of this dish, but it is truly optional.
Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.

HOW TO PRESERVE RAW MANGOES

April marks the arrival of summer in India. With sweltering heat comes along the seasonal local produces like Mangoes & Jack fruit. The womenfolk utilize the heat to preserve the produces, get ready with pickling, drying etc., Summer in India has become so synonymous to these routines in my mind. A default trip to our hometown in Kerala, where the backyard is lined up with number and number of Mango, Jackfruit, Cashew and Palm Trees. All catering loads of memories wafting with smells and anecdotes.

Loitering around the backyard (or should I say it as a farm, I am not sure) with my grandfather, pickling up Raw and Ripe Mangoes, warnings not to touch the Cashew fruit which can cause blisters with its caustic nature and its exotic aroma lingering throughout the backyard, dunking into a huge bunch of cool Palm fruit or the ice apple, which my grandfather would gently slice off the tops and would ask us to eat it up with an instantly made scoop(spoon) out of the sliced top. And evening snacks would always be a freshly cut Jack fruit or steamed Tapiocas. All these memories flock into my mind when I think of the brief Summer Vacations we have indulged in our childhood days.

Then comes the regional New Year - Vishu or Tamil Puthandu during this Season. I have always felt that a Vishu Sadhya would always be loaded with dishes made out of Mangoes or Jackfruit and Vegetables like Cucumber. So, this year marking the beginning of Summer and with upcoming Vishu, I have planned to post a few recipes with Chakka, Manga and Vellirikka - so synonymous and unique to the Season.

HOW TO PRESERVE RAW MANGOES

Beginning with Raw Mangoes in Brine or simply the Uppilitta Manga. Most of the South Indian households would have huge jars(Bharani) of Uppilitta Manga. Which would readily be converted into pickles later when no mangoes are available or used in curries or condiments. Uppilitta Manga or the Brined Mangoes are used to make Uppu Manga Chalichathu which is a wonderful condiment - spicy, tangy and flavour filled which can make you eat a whole pot of Rice.

Here I have preserved slices of Mangoes in brine, like how my Mom makes. Even Whole Raw Mangoes can be preserved in the same manner. I would write up a post for instant Uppu Manga recipe in future, and it is how my MIL makes Uppu Manga by pressure/steam cooking it. I still need to foolproof the storage period of preserving Mangoes in that manner. Once I perfect it, you can see the method of making Instant Uppu Manga.Uppilitta manga in my blog.

HOW TO PRESERVE RAW MANGOES

This year I got fresh mangoes from my husband's factory, and he is bringing batches over batches of raw mangoes that I have converted it into a few types of Pickles and have also preserved a few in brine. BRINE is basically a salt solution. Also, pickling in brine is free from any pathogenic bacteria. Pickling was one method to ensure year-long availability of seasonal products.

Usually, tender mangoes or Kanni Manga are preserved in brine. But here I have preserved slices of Raw Mangoes in salt solution, which could be converted into pickles or used in curries or condiments. Fresh Raw Mangoes of good quality, unspoiled ones without blemishes can be used for the purpose. Utter care should be taken before pickling these mangoes. Thoroughly sterilize and dry the utensils or jars. Stem, wash and dry the mangoes before cutting them into slices and adding them to the brine.

For more PICKLE RECIPES, Click here...

Cuisine - Indian
Recipe Type - Pickling
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes
Maturing Time - Few Weeks

HOW TO PRESERVE RAW MANGOES - RAW MANGO SLICES IN BRINE

HOW TO PRESERVE RAW MANGOES

INGREDIENTS:

Raw Mangoes - 2-3 Cups
Salt - 1/2 Cup
Warm Water - 1/4 Cup

METHOD:

Boil the water and allow it to cool.
Clean & Wash the Mangoes and allow them to dry on a clean kitchen towel.
Wipe them off with a clean cloth to get rid of any extra wetness.
Then Cut the Mangoes into slices.
Take a clean and dry Bottle or Bharani (Porcelain Jar).
Put some salt at the bottom of the Jar.
Put few Mango slices over it.
Again, put some salt and top it up with Mango slices.
Follow the suit until all the mangoes are salted.
Close the lid of the jar and mix well, until the mangoes are well coated with salt.
Pour warm water into the jar and mix well.
Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
Stir the mangoes every two days, so that the essence of mangoes are well infused into the brine.
Initially, the mango slices would float over the brine, but gradually they absorb the brine and double their size.
Sliced Raw Mangoes will be ready within a few weeks time.
These can be stored in a dry and dark place.
In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

HOW TO PRESERVE RAW MANGOES

NOTES:

Can preserve tender Mangoes(Kanni Manga/Kadu Mangai) in the same manner.
Even whole raw Mangoes can be preserved in brine using the same method. But the pickling time would be about 2-3 months or more, depending on the size of the raw mangoes used for preserving.
This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
A suitable method is to store them in clean and dry sterilized Glass/Ceramic/Porcelain Jars.
Always use clean & dry spoons while handling these preserved mangoes.
Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the mangoes.
If stored properly, these preserved mangoes can last for a year or so.
Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Kannimanga Achar, Mango Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe).

A top-down view of creamy pink Paal Payasam in a traditional bronze vessel with a spoon, garnished with pink flowers on a dark wooden background.

Authentic Kerala Style Pink Paal Payasam

A Quick & Creamy Kerala Paal Payasam for Onam/Vishu

Paal Payasam, also known as Ari Payasam or Kerala-style rice kheer, is a traditional dessert made with rice, milk, and sugar. This easy pressure cooker Paal Payasam recipe gives you the same classic taste and signature pink hue without hours of slow cooking. A staple in Onam Sadhya, this Kerala paal payasam is simple, comforting, and perfect for festive occasions or everyday indulgence.

Today is "Uthradam", the first day of the main four days of Onam. Let’s celebrate with something sweet, simple — quick Paal Payasam, easily made in a pressure cooker.

Cooking Paal Payasam in a pressure cooker makes the process effortless while still giving you that gently caramelised flavour and a rich, creamy texture, just like the traditional wood fire version made in a bronze uruli.

What is Paal Payasam / Ari Payasam?

Paal Payasam is a traditional Kerala rice pudding made with rice, milk, and sugar, slow-cooked to a creamy consistency with a natural pink hue.

It is one of the simplest and most loved payasams. When prepared in a pressure cooker, the process becomes far more convenient, making it an accessible version of a deeply traditional dish.

Traditionally, Paal Payasam is made using Kerala Rose Matta Rice (Unakkalari / Chembavu Ari) and cooked slowly in a bronze uruli. This gradual cooking process allows the milk to reduce and develop its characteristic flavour and colour.

This version uses basmati rice for convenience while still preserving the essence of the original. The key lies in slow cooking over a very low flame, allowing the milk to thicken and gently caramelise, while the rice cooks to a soft, luscious texture.

Here, the pressure cooker recreates that same slow-cooking effect under controlled heat, giving you a lusciously textured Paal Payasam that comes remarkably close to the traditional Unakkalari version.

Steaming hot rice and milk mixture for Paal Payasam inside an open pressure cooker against a dark background, showing the slow-cooking process.

Pressure Cooker Paal Payasam Cooking Process

This easy Paal Payasam is made with just three main ingredients—Basmati Rice, Milk, and Sugar. Nuts and cardamom can be added for flavour, but they are entirely optional. Prepared in a pressure cooker, this method keeps the process simple while still delivering a deeply satisfying dessert.

It is one of the most common payasams served in a traditional Sadhya. Among sugar based payasams, often referred to as Vella Payasam (white payasam), Paal Payasam and Palada Payasam remain favourites during Onam and Vishu.

When it comes to Paal Payasam, the legendary Ambalapuzha version stands in a league of its own. Offered as naivedyam at the Sree Krishna Temple in Ambalapuzha, it is celebrated for its heritage and unmistakable flavour.

Try the traditional Ambalapuzha Paal Payasam, a classic temple-style dessert made with rice and milk, slow-cooked to perfection for its signature taste and texture.

This quick pressure cooker version, however, holds its own— smooth, comforting in every spoonful. It’s perfect for busy days when you still want to serve something festive and authentic, without spending long hours at the stove.

Love traditional desserts like this? Explore more Payasam, Pradhaman and Kheer Recipes, from quick everyday sweets to festive classics.

Paal Payasam Recipe Overview

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