MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

      This Menu is one quick combination of South Indian Tiffin Items which suits well to be catered for a Breakfast or a Dinner.  The Menu in this post consists of Rava Kesari, Ven Pongal, Uzhundhu Vadai, Tiffin Sambar & Coconut Chutney.  And it is served along with a wonderful Dabara full of South Indian Filter Coffee. A simple Mini Tiffin Menu, which can easily be fixed with simple planning & preparations.

    Mini Tiffin is one Menu served commonly in South Indian Restaurants and specifically in Saravana Bhavan and Shree Annapoorna Gowrisankar, CBE.  I never miss a chance of ordering Mini Tiffin when I eat at these restaurants.  Though heavy for my standards, I gobble up each dish leaving my tummy full and sedated out of food.  The chance of eating these varieties cater only when I travel back to places where these restaurants exist.  To eat at Shree Annapoorna Gowrisankar, needless to say I need to go to my hometown CBE.   Saravana Bhavan have their outlet in Kuala Lumpur and Singapore.  So a trip to Singapore or KL is incomplete without eating at this place.

    The Mini Tiffin catered in Shree Annapoorna Gowrisankar and Saravana Bhavan usually consists of a Bowl of Mini Idli soaked up in Sambar, Uzhundhu Vadai, Plain Dosai or Mini Masal Dosai, Ven Pongal or Rava Kichadi & Kesari.  The platter would come along with 2-3 different varieties of Chutneys, Coconut Chutney, Kara Chutney, Kothamalli Pudina Chutney and a small bowl of Sambar.  Sometimes Pongal/Masal Dosai would be substituted with Poori and Potato Masala.

    Whatsoever, a heavy-heavy Breakfast and later the day gets to be like Potha Potha(in terms of my Son).  But when you get a chance of tasting all goodies in one platter, and it is possible only at times, then I would personally would never miss a chance.  And least to mention the Filter Coffee, which is an absolute showstopper.

    The menu in this post is a quick fix one with a few Tiffin items, not all the dishes mentioned in Mini Tiffin Menu, but just a few to satiate the so-called craving for Mini Tiffin.  This Menu happened a few days back.  I had planned to make Uzhundhu Vadai and Rava Kesari for evening snacks, and it got postponed to Dinner, then I added Ven Pongal to go along with the above two dishes.  Served it along with Sambar and Coconut Chutney and finished off the dinner with a strong cup of Filter Coffee. 

    So here goes a simple South Indian Breakfast/Dinner Platter and here it's as they display in South Indian Restaurants. Let me list it down in that style...

TODAY'S SPECIAL:

UZHUNDHU VADAI - உழுந்து வடை 

RAVA KESARI - ரவா கேசரி

VEN PONGAL - வெண் பொங்கல்

SAMBAR - சாம்பார்

CHUTNEY - தேங்காய் சட்னி

FILTER COFFEE - பில்டர் காபி 

 

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

 

Cuisine - South Indian
Recipe Type - Breakfast/Dinner Menu
Difficulty - Medium
Serves - 3-4
Author - SM


Soaking Time - 30 minutes to 2 Hours
Preparation Time - 1 Hour
Cooking Time - 11/2 - 2 Hours.

 

For more TIFFIN ITEMS, Click here...

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

UZHUNDHU VADAI

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - UZHUNDHU VADAI

     Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack, or an item served in a Breakfast/Lunch Menu.  A call for a special South Indian Vegetarian Menu is incomplete without Uzhundhu Vadai.  Some Menus serve Paruppu Vadai instead of Uzhundhu Vadai too.

For a detailed recipe on UZHUNDHU VADAI/MEDHU VADAI, Click here...

     These crispy fritters are prepared with Urad Dhal.  Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside).  I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts.  That is the trick to ensure that they are evenly cooked, even at the centres.

      Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger.  I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu).

UZHUNDHU VADAI/MEDHU VADAI

For a detailed recipe on UZHUNDHU VADAI/MEDHU VADAI, Click here... 

     Uzhundhu Vadai is one main item in Mini Tiffin or in a South Indian Breakfast Menu.  Serve it along with hot-hot Sambar and Coconut Chutney.  Alternatively, soak them in hot Sambar and serve it as Sambar Vadais in this Menu.

For Different type of VADAI RECIPES, Click here...

RAVA KESARI

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - RAVA KESARI

      A Classic Indian sweet which originated from the South Indian state of Karnataka colloquially called as Kesari Bhath.  This is one sweet which is not only served as a Dessert but even as a dish in a South Indian Tiffin/Breakfast Menu.  A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast. Most of the restaurants and even you can see a scoop of Rava Kesari in a Wedding Breakfast Platter. And all the more this is one easy dish which can be made in a spree, a call for a sweet tooth can be quickly succumbed with this Rava Kesari.

For more KESARI RECIPES, Click here...

VEN PONGAL

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - VEN PONGAL

 

    Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins.  The spices used also makes the dish healthy.  This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh.  The savoury variety of this dish includes Milagu Pongal, Khara Pongal and Puli Pongal.

    I have made Ven Pongal with Millets(Samai) in this Mini Tiffin Menu.  You can make the same recipe with Raw Rice or Semolina or any other Millet of your choice.  When perfectly cooked Ven Pongal is a dish to be devoured.  The fuming hot Ven Pongal served along with Sambar and Coconut chutney is one perfect combination.  

For more VEN PONGAL RECIPES, Click here...

 

Instead of Ven Pongal, you can also serve Upma or Rava Kichadi in this mini Tiffin Menu.

BROKEN WHEAT UPMA

RAVA KICHADI

 

SAMBAR

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - TIFFIN SAMBAR

 

    Usually two different versions of Sambar, one version is the one suitable for serving along with Rice and the other one goes along with Tiffin Items.  But you can get easy with your preferred method to serve in this Mini Tiffin Menu.  I have made Tiffin Sambar, which is a quick version and also goes well with Pongal and Vadai.

    The consistency of Tiffin Sambar should be slightly thin compared to the Sambar prepared to go along with Rice.  Tiffin Sambar is colloquially called Hotel Sambar in South India, as Hotel is a common term used for a Restaurant.

For more SAMBAR RECIPES, Click here...

 

COCONUT CHUTNEY

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - COCONUT CHUTNEY

 

    There are quite a variation of Chutneys and Coconut Chutney is one which comes to our mind on the first hand.  A quick version to suit almost all South Indian Tiffin and Snack items, this is one universal Chutney which goes along with most of the dishes.   This chutney is a default side dish in any South Indian Restaurant.
     This Coconut Chutney is  prepared with freshly grated coconuts.  Coconuts are ground to paste along with Roasted Bengal Gram Dhal(Pottukadalai) for a nutty flavour along with spices like Green Chillies, Ginger/Garlic/Shallots. A hint of tamarind can also be added to this Chutney.  It is tempered with Mustard Seeds, Urad dhal, Dry Chillies and Curry Leaves to enhance the overall flavour of Chutney, but tempering is purely optional, as they taste great as it is.  To make a thicker version (Getti Chutney) grind them with very less water.  Grinding them in Ammikkal (Stone Mortar and Pestle) gives a brighter note to this chutney.
 

For more CHUTNEY RECIPES, Click here...

 

FILTER COFFEE

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - FILTER COFFEE

 

    There are many ways a coffee is made throughout the world.  But when it comes to my personal favourite I would always vote for a freshly brewed Filter Coffee.  South Indian filter coffee is a strong, milky coffee with decoction that’s made using a coffee filter, and served in a traditional Dabarah and Tumbler. Filter Coffee is one best combo, which goes hand in hand with a South Indian Breakfast Menu.  

For a detailed recipe on HOW TO MAKE FILTER COFFEE, Click here... 

    If you do not prefer or cannot get hold of this type of Coffee, get easy with any type of Instant Coffee, Black Coffee or any other preferred version of Coffee of your choice to finish off your Mini Tiffin Menu.  And Ya, if you are a Tea person then go ahead with your preferred Chai to team up with this Mini Tiffin.

MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU

    A wonderful combination of simple South Indian Tiffin items for a great Breakfast/Dinner Menu. Just a bit of time, preparation and cooking, there you go with a heart contending & wholesome meal.

 

NENDHRA PAZHAM PULISSERY

      Nendhra Pazham Pulissery is a wonderful Curry prepared with Ripe Nendhra Pazham, Coconut paste and Yogurt/Curd.  This Curry has a combined taste of Sweet, Sour and Spicy nature.  Nendhra Pazham pieces are cooked with a hint of Turmeric & Red Chilli Powder until soft and then laced with ground coconut paste, Curd/Yogurt and finally tempered with local spices undoubtedly in Coconut Oil.  This gives Nendhra Pazham Pulissery a typical Nadan Ruchi. 

    Pulissery is a dish, unique to Kerala cuisine.  It is an easy recipe which can be prepared with Kerala's own Banana - Nendhra Pazham alias Etha Pazham.  You can use over ripe or slightly under ripe Nendhra Pazham in this recipe.  Over ripe Nendhra Pazham tends to get mushy when cooked.  So cook accordingly.  This Nendhra Pazham Pulissery is sure to grab your taste buds with its wonderful combination of taste & flavours.  

    When it comes to the dishes prepared for a Sadhya, you can see extensive use of Local fruits and Vegetables.  Fruits like Mangoes, Jackfruit, Pineapple, Nendhra Pazham, Grapes, Dates & Apples are used in a variety of dishes. Pulissery is served as one of the Ozhichu Curries or as Koottans in a Sadhya. Try preparing different types of Pulissery for each day of Onam or just prepare it as curry for Lunch. It can be prepared with Vegetables like Ash Gourd(Kumbalanga), Cucumber(Vellirikka), Elephant Yam(Chena), Ethakka(Raw Nendhra Banana), Chembu(Taro) and with fruits like Nendhra Banana, Pineapple for Pineapple Pulissery or Ripe Mango for Mambazha Pulissery.  But when it prepared with Ripe local fruits like Pineapple, Mango or Nendhra Pazham, this subtle curry goes to the next level.  

    Serve this Nendhra Pazham Pulissery with steamed rice or Kerala Matta Rice and Veggies for a complete lunch. Or serve it as one Ozhichu Curries in Sadhya.

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

For more PULISSERY/MORU CURRY RECIPES, Click here...

 

HOW TO COOK NENDHRA PAZHAM PULISSERY/ETHAPAZHA PULISSERY

NENDHRA PAZHAM PULISSERY

 

INGREDIENTS:

To Cook Nendhra Pazham:

Nendhra Pazham - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Green Chillies - 2 No's.
Cumin Seeds - 1/2 Teaspoon

For Tempering:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 1 No's.
Curry Leaves - 2 Sprigs

For Nendhra Pazham Pulissery:

Yogurt/Curd - 1 -11/2 Cups
Fenugreek Seeds Powder - 1/4 Teaspoon
Jaggery - a Small Piece

METHOD:

For Nendhra Pazham Pulissery:

• Dry Roast the Fenugreek Seeds and grind it into a fine powder and keep it aside.
• Clean, peel, and dice the Nendhra Pazham.  Cut it into thick slices and then can cut it into two or fours.
  
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Nendhra Pazham pieces.
• Add 1/2 Cup of Water and cook until Nendhra Pazham pieces turn soft. Do not overcook.
  
• Grind the ingredients mentioned under 'To Grind' with some water into a fine paste.
• Add the ground Coconut paste to the cooked Nendhra Pazham pieces and allow it to boil on a low flame.
• Beat the Curd/Yogurt and pour it into the Nendhra Pazham-Coconut Mix.
• Add Jaggery to the Nendhra Pazham Pulissery and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempered ingredients to the Nendhra Pazham Pulissery and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve Nendhra Pazham Pulissery hot with steamed rice or Kerala Rose Matta Rice.

For more Recipes FROM GODS OWN COUNTRY, Click here...

NENDHRA PAZHAM PULISSERY

 NOTES:

• I have used the ripe Nendhra Pazham, in the recipe.
• Can also use overripe or slightly under ripe Nendhra Pazham.
• Use fresh Yogurt/Curd(Not sour) for the recipe.
• Instead of adding powdered Fenugreek Seeds, can also splutter whole fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Nendhra Pazham on its own adds a tinge of sweetness to this Pulissery.
• Adjust the amount of Jaggery to suit your taste preference.
• Can prepare the same recipe with Pineapple  for Pineapple Pulissery or Ripe Mangoes for Mambazha Pulissery.

 

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

 

Today is Thiruvonam, yet another Onam Season - Onakkaalam!!!

    Yet another Onam with yet another Classic Payasam - Kalyana Payasam.

    'Payasam Culture' has a special place in Indian Cuisine. Payasam/Pradhaman has been an essential dish throughout the history of the Indian culinary heritage.  No Banquet/Feast would be considered complete without this delectable classics. It is commonly served during Festivals, Ceremonies, Feasts and Celebrations. This Payasam is uniquely served in a Wedding Banquet and is predominant in Tamil Brahmin Weddings.  The concept of this Payasam is blending two types of Dhals, which commemorates the earthly ceremony of match made in heaven of two individuals in a Marriage. So this type of Payasam is served in Tamil Brahmin Weddings.  The uniqueness of this Payasam is the blending of two types of Dhals -  Pasi Paruppu(Moong Dhal) & Kadala Paruppu(Bengal Gram Dhal) which needs individual cooking time. 

    Recently while watching a movie, an anthology there came a short film based on popular Tamil writer, Thi.Janakiraman's short story - 'PAYASAM'.  A story which goes along with the depiction of a person's hatred towards his nephew.  The backdrop goes along in a typical Tamil Brahmin wedding scenario    and there they show few scenes on Wedding cooking.  The cook explains about this Kalyana Payasam or Paruppu Payasam and the speciality why this Payasam is served in Weddings.  But the irony of the story is that the whole Vat of this wonderful Payasam is poured out by the person who hates his nephew.  An imbecile act of an individual to bring  a bit of worry to his opponent.  

     More than the story or the movie, what impressed me was this Payasam.  I immediately went along searching for the story, which I had long forgotten.  But as such the story doesn't specially crown the Payasam though. There is no mention of any speciality of this Payasam in the story which is otherwise mentioned by the cook in the movie.  But whatsoever I got fascinated by the Payasam and here it is with all glamour and glow.  Yet another recipe, for the love of books & reading.

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here...

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

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

For more SADHYA RECIPES, Click here...

HOW TO COOK KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

 

INGREDIENTS:

For Kalyana Payasam - Kadala Paruppu & Pasi Paruppu Payasam

Moong Dhal(Pasi Paruppu) - 1/3 Cups
Bengal Gram Dhal(Kadala Paruppu) - 1/4 Cups
Jaggery - 200 Gms
Water - 3/4 Cup + 11/4 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Cardamom - 6 Nos.
Dry Ginger Powder - 1/2Tspn
Ghee - 2 Tbspn

For Garnishing:

Ghee - 2 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.

METHOD:

For Kalyana Payasam - Kadala Paruppu & Pasi Paruppu Payasam:

• Add Jaggery into the 3/4 Cup of Water, boil this on high flame for few minutes.
• Lower the flame and boil for 5-6 minutes and strain for any impurities.
• Dry Roast the Moong Dhal in a low flame until aromatic for a few minutes.
• Cook Moong Dhal in 11/4 Cups of water until it turns soft.
• Allow it to cool and mash it up slightly.
• Soak Bengal Gram Dhal for about 1 hour.
• Once soaked, drain and discard the water used for soaking.
  
• Cook Bengal Gram Dhal in 1-11/2 Cups of Water until it turns soft and cooked.
• Once cooked, mash Bengal Gram dhal well.
• Alternatively, can pulse it up in a mixer-grinder briefly.
• Now, heat Ghee in a wide heavy bottomed pan or bronze Uruli.
• Add in the mashed Bengal Gram Dhal and sauté it on a low flame until the raw flavour goes.
• Then add the cooked Moong Dhal and sauté it on a low flame for a few minutes.
  
• Pour in the Jaggery Syrup to the above and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook on a low flame for a few minutes.
• Finally, add Thick Coconut Milk and leave it on a low flame for a few more minutes, stirring it continuously or until it reaches the desired consistency.
  
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add the fried Coconut slices, cashews and nuts to the Kalyana Payasam and mix well.
• Serve Kalyana Payasam hot or cold.  

KALYANA PAYASAM - KADALA PARUPPU & PASI PARUPPU PAYASAM

 

NOTES:

• Dry Roasting the Moong Dhal gives a wonderful flavour to the Payasam.
• Moong Dhal can be cooked in a pressure cooker.  Cook on a high flame for a Whistle and then lower the flame and cook for another 2 whistles or for five minutes. 
• Mashing the cooked Moong Dhal is optional, Can leave the dhal as such too.
• I mash half of the Dhal and leave the rest as such.
  
• Soaking the Bengal Gram Dhal speed up the cooking process.
• Bengal Gram Dhal can be cooked in a pressure cooker.  Cook on a high flame for 2-3 Whistle and then lower the flame and cook for another 4-5 whistles or for about 8 minutes. 
• Once cooked mash the Dhal well.  Alternatively, can pulse it in a Mixer briefly.
  
• Frying the mashed dhal in Ghee gives a wonderful aroma and removes the raw flavour from the Bengal Gram Dhal.
  
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder is totally optional.

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.

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.

    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.

Paal Payasam Recipe Overview

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

Time Estimate

• Preparation Time - 15–25 Minutes
• Cooking Time - 30–45 Minutes

Temple Style Ari Payasam - Paal Payasam

 

Ingredients For Paal Payasam/Ari Payasam:

• 4 tbsp Basmati Rice/Raw Rice
• 10 tbsp Sugar 
• 2 litres Full-fat Milk 
• 1 tsp Cardamom Powder (Optional)
• Cashew Nuts - Few (Optional)

 

Method - Step-by-step Guide to make Paal Payasam

Preparation

Steaming Pink Paal Payasam in Pressure Cooker

Cooking Paal Payasam in Pressure Cooker

• In a clean pressure cooker, add the soaked rice, sugar, milk, cardamom powder, and chopped cashews. Mix well.
• Close the lid and cook on high flame until pressure begins to build.
• Reduce the heat to the lowest setting and cook for 30–45 minutes.
• Switch off the heat and allow the pressure to release naturally. Do not open immediately.
• Once fully cooled, open the lid and gently stir the Paal Payasam.
• Serve it hot or cold. 

 

Serving Suggestions

• The Traditional Banana Leaf Experience: For an authentic Kerala Sadhya feel, serve the warm Pink Paal Payasam on a fresh, clean banana leaf, soon after the Sadhya. The slight heat from the Payasam releases a subtle, earthy aroma from the leaf that elevates the entire tasting experience.
• Payasam, Pappadam & Pazham: In many Kerala households, a spoonful of Paal Payasam is paired with a small, ripe Palayankodan (Mysore) Banana and a crispy Pappadam. Crushing the Pappadam into the creamy rice pudding provides a delightful salty crunch that balances the intense sweetness.
• Warm vs. Chilled: While the traditionalists prefer it warm (especially when it’s freshly made in an Uruli), this Ari Payasam tastes equally divine when chilled. Refrigerating it for a few hours allows the milk to thicken into a custard-like consistency—perfect for a hot summer afternoon.    

Creamy Texture of Pink Paal Payasam

Pro Tips & Notes - The Secret to the Perfect Pink Paal Payasam

• The Magic of Slow Cooking: The absolute secret behind achieving that iconic pink, rich, and creamy Paal Payasam is patience. Slow-cooking the milk allows it to caramelize naturally with the sugar, creating a deep, velvety texture without any artificial thickeners.
• Pressure Cooker: For a hassle-free version, cook on a very low flame for at least 15–20 minutes. Crucial Tip: Ensure the pressure does not release (whistle) during this time, as the milk can splatter, creating a mess and ruining the consistency.
• Resting Period: Once the heat is off, leave the pressure cooker untouched for at least 30 minutes. This "resting phase" allows the residual heat to deepen the colour and marry the flavours perfectly.
• Rice Variations (Unakkalari):  If you are using traditional Kerala Matta Rice (Unakkalari), soak the grains for 30 minutes before cooking. Increase the pressure cooking time to 30–45 minutes to ensure the rice is perfectly tender.
• Traditional Bronze Vessel (Uruli): For the most authentic flavour, a wide-mouthed Bronze Uruli is the gold standard. If using a heavy-bottomed pan or Uruli, be prepared for a longer simmer (30–45 minutes) to reach that desired rosy hue. 
• Vigilance: When cooking in an open vessel, never leave the Payasam unattended. Stir occasionally on a medium-low flame to prevent the milk from scorching at the bottom, which would impart a burnt taste.
• Minimalist Touch: Traditionally, an authentic Ari Payasam requires only four humble ingredients: Rice, Sugar, Milk, and Water. While cardamom powder and nuts are popular, they are entirely optional if you want to stay true to the temple-style original.
• Should we add Ghee? While many South Indian desserts demand fried cashews and raisins, this specific recipe's speciality is its simplicity. I prefer skipping the ghee-fried garnish to keep the milky aroma pure, but feel free to add them if you fancy a bit of crunch!

 

FAQs 

Q: Can I use any rice for Paal Payasam? 

Q: Why does Paal Payasam turn pink? 

• The magic lies in Maillard reaction and gentle caramelisation. When milk and sugar are slow-cooked for an extended period, the sugars caramelize, transforming the stark white milk into a gorgeous, natural pink hue with a deep, smoky sweetness.

Q: Can I make this without a pressure cooker? 

• Absolutely! In fact, traditionalists prefer a heavy-bottomed pan or a Bronze Uruli. It requires more patience and frequent stirring (about 30–45 minutes) on low heat, but the depth of flavour achieved through open-pot slow cooking is unparalleled.

Q: Can I reduce the sugar? 

• Yes, you can adjust the sweetness to your preference. However, keep in mind that the sugar is essential for the caramelisation process that creates the pink colour. If you reduce it significantly, the hue may remain paler.

Q: Is it necessary to add condensed milk? 

• Not at all. A traditional Ari Payasam relies solely on the reduction of full-fat milk. While condensed milk speeds up the thickening, it alters the authentic flavor profile of this ancient recipe.

Q: How do I prevent the milk from burning at the bottom? 

• If cooking in an open vessel, use a heavy-bottomed pan and maintain a medium-low flame. Stirring occasionally is vital to ensure the milk solids don't stick and scorch, which would ruin the delicate aroma.

PACHA THENGA ARACHA SAMBAR

    
      This is a simple Dhal Curry prepared with any local vegetables like Drumstick, any Gourd variety, Eggplant/Brinjal, Okra, Potatoes or mixture of the above Vegetables.  This curry is called as Pacha Sambar at home or colloquially Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  Whereas a traditional Kerala Sambar is prepared with roasted coconuts.    

     Just cook the Dhal, add any preferred vegetable to it(and that too is optional).  Season it with Onions, Green Chillies. Tomatoes and a clove of  Garlic. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch.  Usually Varutharacha Sambar or Sadhya Sambar would be the first preference when it comes to a Sadhya.  But when it comes to Onam, you can give a try with different versions of Sambar for each day of Onam.

      Pacha Thenga Aracha Sambar is one  quick & easy Curry perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu & also is suitable to be served in a Sadhya.  Serve it along with a hearty drizzle of Ghee for an utter treat. It can also be served along with Dosa, Idli, Uthappam etc., 

 

For more Recipes with Dhal/Pulses, Click here...    


Cuisine - Kerala, South India
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 15 -30 Minutes
Cooking Time - 25-30 Minutes


For more SAMBAR RECIPES, Click here...

HOW TO COOK PACHA THENGA ARACHA SAMBAR - KERALA STYLE

PACHA THENGA ARACHA SAMBAR

INGREDIENTS:

To Cook Dhal:

Tuvar Dhal - 1/2 Cup
Turmeric Powder - 1/2 Teaspoon
Ghee/Oil - 1/2 Teaspoon
Water - 11/2 Cups
Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 2 No's.
Curry Leaves - a Sprig

METHOD:

For Pacha Thenga Aracha Sambar:

• Clean, Peel and wash the Ash Gourd and Bottle Gourd, cut into Cubes and leave it aside.
• Can use vegetables like Potatoes, Eggplant(Brinjal), Okra, Radish,  Drumstick, Spinach or any preferred Gourd varieties.
  
• Grind the Grated Coconut along with Garlic Cloves and Cumin Seeds adding little water into a fine paste and keep it aside.
• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 Minutes.
• Discard the water used for soaking the Dhal.
• Add  11/2 Cups of water, Turmeric Powder and half a teaspoon of Ghee and cook the Tuvar Dhal in a Pressure Cooker.
• Cook on a high flame for 2 Whistles, lower the flame and cook for another 2-3 whistles.
• Allow the  pressure to release.
• Once the Tuvar Dhal is cooked, add diced Ash Gourd & Bottle Gourd into it along with finely chopped Tomatoes & Green Chillies slit into two.
• Add Red Chilli Powder, Coriander Powder and a dash of Salt to the cooked Dhal and give a quick stir.
• Cook until the vegetables turn soft and cooked. Alternatively, can cook in a pressure cooker for a whistle.
• Once both the Dhal and vegetables are cooked, add ground Coconut Paste and mix well.
• Cook this on a low flame until raw flavour goes, and you get the desired consistency.
• Pour in the tamarind extract and boil it for a few more minutes.
  
• Add water if necessary at this stage.
• Heat Oil in a separate pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves on a very low flame.
• Pour in the cooked Pacha Thenga Aracha Sambar into the tempering and cook on a low flame for a few minutes.
• Serve Pacha Thenga Aracha Sambar hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran.

 NOTES:

• Can substitute Yellow Moong Dhal instead of Tuvar Dhal in this recipe.
• Soaking Tuvar Dhal makes cooking faster. 
• Adding butter or ghee while cooking dhal will speed up the process and also adds a nice flavour to the dhal.
• Do not add salt while cooking dhal, once the dhal is cooked add salt and mix well before tempering.
• Can substitute Red Chilli Powder with Dry Red Chilli Flakes.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.

LEMON RASAM

      LEMON RASAM - yet another Rasam Recipe which can be a fancy addition in the long list of Rasam Varieties catered in South India.  Convert your favourite Rasam into an alluring delicacy by just adding a few teaspoons of Lemon Juice into it.  The citrusy flavour & tanginess from the Lemon along with the spicy & tangy note from the Rasam adds a wonderful taste with a refreshing aroma to this Lemon Rasam.
      You can be easy with any basic Rasam Recipe while preparing this Lemon Rasam. What you have to keep in mind is to reduce the amount of Tamarind in this Rasam recipe.  The tanginess from the Tamarind and Lemon can get overwhelming, so make sure to adjust it to your preference. I have converted a basic Paruppu Rasam into this Lemon Rasam recipe.  We can also convert the same recipe into a variety of Rasam Recipe by simply adding your favourite fruit juice into Orange Rasam, Water Melon Rasam, Pineapple Rasam etc., and even into an exquisite variety of Rasams with various other fruits.
     This Lemon Rasam takes the show with its standalone flavour and aroma. Make sure to add the Lemon Juice at the final stage. I love the Citrusy note in the Rasam and realized that reheating is not a good idea, which can turn the Rasam slightly bitter.  But trust me, this a wonderful Rasam with a cool and refreshing aroma. Serve it along with steaming hot rice and a Veggie, or serve it along with a lost list of dishes in a Vazhaiyilai Virundhu/Sadhya.
 

For more RASAM RECIPES, Click here...


Cuisine - South India
Recipe Type - Rasam/Soup
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 8-10 Minutes
Cooking Time - 25 - 30  Minutes

For more SADHYA ITEMS, Click here... 

 

HOW TO MAKE LEMON RASAM

LEMON RASAM

INGREDIENTS:

For Lemon Rasam:

Tomato - 1 Nos.
Tamarind Paste - 1/4 Tspn
Tuvar Dhal - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Curry Leaves - a Sprig
Lemon Juice - 11/2 Tbspn
Water - 2 Cups
Salt - To Taste
Jaggery - a Small Piece

Roast & Grind - Rasam Powder:

Ghee - 1 Tspn
Coriander Seeds - 2 Tspn
Tuvar Dhal - 2 Tspn
Dry Red Chillies - 1 No.
Peppercorns - 1 Tspn
Cumin Seeds - 1/2 Tspn(do not roast)

For Tempering:

Ghee - 1 Tspn
Mustard Seeds - 1 Tspn
Asafoetida - a Pinch
Garlic - 2-3 Cloves
Dry Red Chillies - 2 Nos.
Curry Leaves - Few

To Garnish:

Coriander Leaves - Few
Curry Leaves - 1 Sprig

LEMON RASAM

METHOD:

FOR RASAM POWDER:

Roast & Grind:

• Heat Ghee in a pan, roast all the ingredients except Cumin Seeds on a very low flame.
• While Roasting make sure that

                         - Tuvar Dhal turns golden brown.
                         - Coriander seeds turn fragrant
                         - Dry Red Chillies fluff up.
                         - And do not add Cumin Seeds while roasting the ingredients.

• Switch off the flame and allow the ingredients to cool down.
• Finally, add the Cumin Seeds and grind the ingredients into a fine powder.

FOR LEMON RASAM :

• Soak and Cook Tuvar Dhal with enough water.
• Once cooked, mash the cooked Tuvar Dhal and keep it aside.
• Peel, wash & Crush the Garlic cloves and keep it aside.
• Grind the Tomato in a mixer grinder/blender into a fine purée along with the Tamarind Paste. 
• Mash the cooked Tuvar Dhal, add Two cups of Water and mix well.
• Pour in the Tomato Tamarind Purée to the above and mix well.
• Add a Sprig of Curry Leaves along with a dash of Salt & Turmeric Powder and allow it to boil.
• Allow the Tomato Tamarind mix to boil until the raw flavour goes.
• Let it boil on a low flame for about 5-7 minutes.
• Finally, add the freshly roasted and ground "RASAM POWDER" along with some Jaggery and give a quick stir.
• Boil until the Rasam froths up and switch off the flame.
• Finally, pour in the Lemon Juice and mix well.
• Heat ghee/oil in another pan, splutter Mustard seeds in it.
• Immediately add Crushed Garlic, Dry Red Chillies, Curry Leaves and Asafoetida. 
• Fry this on a low flame briefly.
• Switch off the flame & pour the tempering into the Rasam.
• Garnish Lemon Rasam with fresh Coriander and Curry Leaves.
• Cover the Rasam bowl immediately.
• Serve Lemon Rasam hot with steamed rice or as a Soup.

LEMON RASAM

NOTES:

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Can add some extra water while cooking the Dhal for Rasam.
• Roasting and Tempering the ingredients in Ghee gives a nice flavour to the Rasam, but it is truly optional.
• Can use any other vegetable oil too.
• Adding Jaggery is purely optional, but it helps to balance the overall taste of this Lemon Rasam.
• Covering the Rasam bowl immediately after the tempering is to retain and infuse the flavours into the Rasam.
• Add the Lemon Juice at the final stage, just before garnishing.
• Once the Lemon Juice is added, do not boil it.