Today is Onam - Thiruvonam. A year-long wait, when the King comes knocking the doors of God's Own Country. The land gets ready to welcome the King - Mahabali. A festive mode clings along with a 10 day long celebrations starting from Atham and Thiruvonam is the next big day.
Indian festivals are all about food, new clothes and cultural activities. But always the highlight being the food and the delicacies attached to the traditions play a big role in all festivals. Onam is
no exception to the fact. The grand feast served on a Banana Leaf is appealing not only to our eyes but also delectable to our taste buds.
Sadhya is a grand affair with a huge number of vegetarian delicacies ranging from 5 to 12 items or sometimes 16 to 24 preparations on the menu. Traditionally the number of items served ranges in multiples of 8, utmost up to 64 items on the whole. The dishes are prepared with a perfect balance to appeal all six tastes - Sweet, Salty, Spicy, Sourness, Bitterness and Pungency. But the highlight of any Sadhya is the Payasam which is served as the last item.
DELICIOUS PAYASAMS FOR A SADHYA
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| DELICIOUS PAYASAMS FOR A SADHYA |
LETS TALK ABOUT PAYASAM...
Payasam is served as a last item in a Kerala Sadhya, a long spread of food in a Banana Leaf catering a long list of
Sadhya Vibhavangal depending on the grandeur of the banquet/Sadhya. Though Last served, Payasam reigns the Sadhya undoubtedly as a King, appeasing & satiating our taste buds. The taste of a Payasam lingers in our taste buds prolonging too longer and staying there for ever. Without a Payasam, a Sadhya is considered to be incomplete.
After eating such an elaborate meal, would you have a little space to accommodate the Payasam? My Dad says, just a lick of Pickle or Inji Curry can help you do the job. And that is true. I have done the trick so many times to gobble up a bowl of Payasam in a Sadhya. So is the importance and speciality of a Payasam in a Sadhya.
Sadhya is ubiquitous to Onam and Vishu & Payasam/Pradhaman is ubiquitous to a Sadhya. Traditionally it is served on a plantain(banana) leaf. The rich heritage and tradition are indigenous to these Payasam. Sadhya is finished with Pradhaman or Payasam. It is usually mixed along with Pappadam and Pazham.
Pappadam, Pazham & Payasam are considered as the 3 important dishes in a Sadhya. Even the poorest of families in the days of yore make sure to at least prepare the simplest of a Payasam to commemorate the event and serve it with Pappadam and a Banana(Pazham). So Payasam, how simple it may be, is a
must in a Sadhya.
When talking about Payasam & Pradhaman a Classic dish of any Sadhya is usually misinterpreted. Not many know the difference between pradhaman and payasam. It is often confusing and referred to as the same dish by many. Even I am not sure with the difference between a Payasam & a Pradhaman. From what I know, Single cooked is Payasam, where as Double-cooked is Pradhaman. Pradhaman involves cooking twice, like for Ada, first the Ada is cooked and then it is added into a sweet concoction to convert it into a Pradhaman. A payasam which involves double cooking becomes a Pradhaman. Pradhaman is thicker and involves twice the work. Commonly Payasam is prepared in Temples to appease Gods. As Pradhamans involve double cooking like for cooking Ada or Fruits, Pradhamans are not served for God.
Whereas a dessert of the same genre is Kheer, the North Indian sibling of Payasam & Pradhaman. Kheer differs from many Indian desserts because it has two quite distinct origins. The first is the ancient Indian tradition of
'Payas', which survives to this day in South India as
'Payasam'. And the second is the Middle Eastern
'Sheer' brought to India by Arabs in the medieval age.
I have tried to gather up some traditional South Indian Payasams & Pradhamans which can be easily prepared for a Sadhya or as a simple dessert, whenever a sweet tooth pops up.
For more
PAYASAMS, PRADHAMANS & KHEERS, Click here...
When it comes to Payasam and Pradhamans, Palada Payasam/Pradhaman is one of the most traditional desserts of '
GODS OWN COUNTRY' and it is called as the
King of Desserts in Kerala. When talking about Payasam, Palada Pradhaman/Payasam can never skip the thought.
Palada Pradhaman/Payasam is prepared with Cow's Milk and sweetened with Sugar.
Palada Pradhaman/Payasam is a delectable concoction made with Cow's Milk and Sugar with a special ingredient 'Ada'(Rice Flakes) as a base. Ada gives a delicate texture and special flavour and taste to this wonderful
'Palada Pradhaman/Payasam'. Slow cooking is one method which would yield a light Pink coloured Palada Pradhaman/Payasam, which converts this tasty dessert into a visual treat.
For
PALADA PAYASAM RECIPE, Click here...
Paal Payasam/Ari Payasam/Rice Payasam is the best and the simplest payasam ever. The most delicious AMBALA PUZHA PAAL PAYASAM literally is a dessert prepared with Rice in a Milk base. This authentic Paal Payasam sticks on to the traditional rule of using Kerala Rose Matta Rice/ Unakkalari which gives an authentic taste and flavour to the dessert. The trick behind perfectly cooked Paal Payasam is slow cooking on a very low flame which yields a pink colour to the Paal Payasam, it gives a perfect texture to the rice and makes the Payasam Rich and Creamy.
This is one of the most common Payasam served in a Sadhya & Paal Payasam or
Palada Payasam tops the list during
Onam/Vishu Sadhya. Most of all, if it is Paal Payasam then it is undoubtedly Ambalapuzha Paal Payasam. This dessert is a famous Naivedyam/Prasadham at Sree Krishna Temple in Ambalapuzha(Kerala). This Paal Payasam is served as a Naivedyam - the so-called Ambalapuzha Paal Payasam is a speciality and all the more Divine with an unbeatable taste.
Ada Pradhaman is one of the most traditional desserts of GODS OWN COUNTRY and it is called as the King of Desserts in Kerala. When talking about Ada Pradhaman, Ada is a tiny square-shaped Rice Flake. Ada the basic ingredient used for this type of pradhaman is prepared with Unakkalari(a type of Raw Rice) Powder. Ada Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) with a special ingredient 'Ada'(Rice Flakes) as a base. Ada gives a delicate texture and special flavour and taste to this wonderful 'Ada Pradhaman'.
For
ADA PRADHAMAN RECIPE, Click here...
Gothambu Payasam/Pradhaman is a Classic Payasam prepared with Broken Wheat/Nurungu Gothambu in a delectable concoction made with Coconut Milk and Jaggery & flavoured with Cardamoms & Dry Ginger. The Broken Wheat/Nurungu Gothambu in this Pradhaman is slightly bigger than the Samba Gothumai Rava/Broken Wheat/Dhalia we use for Upmas. This Broken Wheat/Nurungu Gothambu has a wonderful texture when cooked. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.
Though there is a debate on whether Gothambu Payasam comes under Pradhaman or Payasam, as it does not involve double cooking of the ingredients. Mostly it is categorized under Payasam.
For
GOTHAMBU PAYASAM RECIPE, Click here...
Parippu Pradhaman is a classic Kerala style Payasam prepared with Moong Dhal/Cheru Payar Parippu in a delectable concoction made with Coconut Milk and Jaggery. All the more the Parippu (lentil) for this Pradhaman is Cheru Payar/Moong Dhal/Pasi Paruppu, an easily digestible lentil. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.
Even this payasam is often confused and debated whether Parippu Payasam comes under Pradhaman or Payasam, as it does not involve double cooking of the ingredients. Mostly it is categorized under Payasam. But some say as it involves dry-roasting the Cheru Payar before making Payasam it can be categorized as Pradhaman.
For
PARIPPU PRADHAMAN RECIPE, Click here...
Vermicelli Payasam/Semiya Payasam is one of the Classical Indian Dessert/Pudding prepared with roasted Vermicelli, Milk and Sugar. Semiya Payasam as it is called in South India and as Seviyan Kheer in North India and Sheer Khurma in Pakistan, Afghanistan and Arabian countries, are the same versions of Vermicelli pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishings and flavourings. If there is one quickest dessert, then it is none other than Semiya/Vermicelli Payasam. This is a version of Persian Sheer Khurma which converted itself palatable to South Indian Cuisine.
For
VERMICELLI PAYASAM/SEMIYA PAYASAM RECIPE, Click here...
Javvari Payasam/Sago Payasam is another Classical Indian Dessert/Pudding prepared with roasted Tapioca Pearls/Sago, Milk and Sugar. Javvari Payasam as it is called in South India and as Sabudhana Kheer in North India, are the same versions of Tapioca Pearl pudding with slight variations in texture and consistency along with varied garnishes used. Though the base ingredients remain the same, it can be converted into a rich dessert with its variations in garnishing and flavourings.
Javvari Payasam/Sago Payasam can be prepared by soaking the Tapioca Pearls/Sago/Javvarisi or alternatively it can also be prepared by roasting the Tapioca Pearls/Sago/Javvarisi in ghee. This is the easiest method and also gives a better texture to the Javvari Payasam/Sago Payasam. Sago/Tapioca Pearls can also be combined up with Vermicelli to make Javvarisi-Semiya Payasam. Another version of Sago Payasam with Jaggery and Coconut Milk is also prevalent in and around South India.
For
JAVVARI PAYASAM/SAGO PAYASAM RECIPE, Click here...
Elaneer/Karikku Payasam - Tender Coconut Payasam is a delectable concoction prepared with Tender Coconut Shavings as a base in Tender Coconut Water, Cow's Milk & it can be sweetened with Sugar/Rock Sugar. It has a mild texture with extraordinary aroma of fresh Coconut Shavings. This is a simple and mildly sweet dessert. If you are craving for something light but flavourful dessert, then this Payasam is sure to appease your senses.
An authentic Payasam from
Kongu Cuisine which is famous for its extensive use of Local Produce, subtle use of spices and cooking with fresh ingredients.
For
ELANEER PAYASAM/TENDER COCONUT PAYASAM RECIPE, Click here...
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. Neypayasam is served in Temples to appease the Gods. Raw Rice/Unakkalari slow-cooked in a copious amount of Ghee and Jaggery, which gives its name - Neypayasam. This utter sweet & thick concoction is meant to be eaten only little at a time, unlike other Payasams.
For
NEYPAYASAM RECIPE, Click here...
In this
Chakka Pradhaman - Jackfruit Payasam recipe I have used fresh Jackfruit pieces. Ground Jackfruit pieces are cooked along with Jaggery syrup and flavoured with Cardamoms & Dry Ginger Powder. This Chakka Pradhaman is extensively laced with fresh homemade Coconut Milk, which makes this dessert a delectable delicacy. Chakka Pradhaman can also be cooked with Chakka Varattiyathu (Jackfruit pieces cooked and preserved in Jaggery syrup). The fragrance from Jackfruit gives a special note to this Chakka Pradhaman. This classic dessert is unique to itself. When the fruit is in season this Payasam would be an added gradeur to a classic Sadhya.
As this Jack Fruit Payasam involves double cooking, may be cooking the Jackfruits in Jaggery or as converting it into Chakka Varattiyathu and then preparing it into a Payasam, this dish is commonly termed as Chakka Pradhaman. Lore attached to it makes it as a commonly served Payasam in a Wedding Sadhya.
For
CHAKKA PRADHAMAN/JACKFRUIT PAYASAM RECIPE, Click here...
Jackfruit and Rice Payasam is a tasty dessert prepared with Jackfruit slices, Rice, Coconut Milk/Milk & Jaggery/Sugar, flavoured with Cardamoms and garnished with Cashews & Almonds. Authentic Chakka Pradhaman/Jackfruit Pradhaman is the one which is quite prevalent and popular Pradhaman prepared with Jackfruit in Kerala Cuisine.
But this type of Payasam is unique to
Udupi/Konkani Cuisine and it is called
'PONSA GHARAI'. This Jackfruit Rice Payasam recipe has a wonderful texture from Jackfruit slices and soaked Rice with a unique aroma synonymous to Jackfruit.
For
JACK FRUIT & RICE PAYASAM - PONSA GHARAI RECIPE, Click here...
Aval Payasam is a simple Payasam recipe prepared with Beaten Rice/Poha/Avalakki. This Payasam can be incorporated within a few minutes. Toasted Aval is cooked in milk and sweetened with Rock Sugar (Kalkandu). The main ingredients in this recipe are
Aval/Poha/Flattened Rice, Milk and Rock Sugar. Rock Sugar is considered to have therapeutic properties, but it is higher in calories compared to white sugar. Aval Payasam can also be made with Refined Sugar/Jaggery. The texture of Aval is awesome that they turn so soft and succulent when added to milk.
This is a common Payasam made for Gokulashtami/Krishna Jayanthi to commemorate Lord Krishna's love for this payasam and to proclaim the lore of Krishna & Sudama(Kuchelan).
For
AVAL PAYASAM WITH ROCK SUGAR RECIPE, Click here...
Carrot Kheer/Carrot Payasam is a classic North Indian style Kheer, where Carrots serve as a basic ingredient along with Milk and Sugar, with a note of Ghee. This Carrot Kheer is garnished with roasted Nuts. Grated Carrots are sautéed in Ghee and then slow-cooked in Milk and Sugar until it reaches a perfect texture.
For
CARROT PAYASAM/KHEER RECIPE, Click here...
Thenga Paal Payasam is a traditional Tamil style dessert prepared uniquely on the first day of the Tamil month Aadi. So this Thenga Paal Payasam is called as Aadi Paal. This is a simple concoction made with Coconut Milk & Jaggery with a mild note of Cardamom in it. Though it is a norm to add a
base ingredient in any of the Payasams, this Thenga Paal Payasam is just a concoction made with Coconut Milk & Jaggery. A simple delicacy usually prepared as an Offering to God(Naivedhyam) on the first day of the month of
Aadi.
For
THENGA PAAL PAYASAM RECIPE, Click here...
Thanks to the Mughals for introducing yet another delicacy into Indian Cuisine. Rich & tasty -
Firni. A simple dessert prepared with soaked and coarsely ground Basmati Rice cooked in Milk and sweetened with Sugar. Firni is copiously garnished with Nuts & Saffron.
The origin of the dessert is believed to be Middle Eastern, but can also be seen in Persian, Lebanese, Moroccan & Afghani Cuisine. A lot of innovative variations are found with this recipe these days, the Badam-Pista Firni, Mango, Rose, Kesar(Saffron) etc., & etc., This Firni is the basic authentic recipe of the dessert.
For
FIRNI RECIPE, Click here...
