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.

 

For delectable delicacies from God's Own Country - Kerala Click here...

 

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.

Tangy Palakkadan Kaya Puli, a tamarind-based delight from Kerala.

"Palakkadan Kaya Puli – A Tangy Soupy Delight"

Kaya Puli - An all time Favourite

    When it comes to Kaya Puli, a true-blue Palakkadan speciality, it's a delightful tamarind-based soupy dish that resembles Rasam but carries its own unique charm. This simple yet flavourful dish features a tangy tamarind base tempered with an aromatic mix of mustard seeds, shallots, dry red chillies, and curry leaves.

Minimal Ingredients, Maximum Flavour

    What makes Kaya Puli so special? Its simplicity! With just a handful of ingredients and a cooking time of 2–3 minutes, you can whip up this concoction of tangy goodness—a culinary treasure passed down through generations in Palakkad homes.

    This recipe is a cherished part of my Amma and Achan’s repertoire, a humble yet iconic dish that holds a special place in our family’s heirloom collection. A taste of this dish is like taking a journey back to their roots, bringing alive the essence of Palakkadan cuisine.

Craving more Authentic Palakkadan Flavours? Discover more traditional recipes from Palakkad in our special collection—perfect for every home-cooked feast.

A Culinary Tribute to My Parents – Celebrating 50 Years of Love and Food

    I’ve been diving into a few cherished family recipes lately—specialities from my Achan and Amma’s repertoire—to commemorate their 50th Wedding Anniversary. These recipes are not grand delicacies but rather simple dishes that bring unparalleled comfort, warming your heart and satiating your mind and stomach all at once.

    There’s an indescribable nostalgia attached to these dishes, a feeling only those who’ve grown up with such food can truly understand. These recipes are history in their own right, a slice of our family’s culinary legacy filled with stories and fond reminiscences.

Explore More! For more recipes from our Family Repertoire, click here.

The Story Behind My Cooking Journey

    Unlike the common story of learning to cook from your mother, my experience was quite different. For my Amma, cooking was more of a necessity than a passion—a task amidst her long work hours with my Achan. Our everyday meals revolved around a simple rotation of Sambar, Upperi, and dinners often consisted of quick fixes like an Omelette or Mutta Chikki (Egg Bhurji), served with rice. It was practical, straightforward, and kept our family going through busy days.

    Interestingly, I became the weekday dinner cook once I learned to cook, much to my Amma’s relief. Even then, there were moments when I got tired of the repetitive menu and started experimenting with my own cooking preferences.

Rekindling Memories Through Food

    After years of marriage, parenting, and living far from family, I’ve found myself longing for the comfort of those dishes I once took for granted. Nostalgia hits, and I find myself calling my Amma and Achan for their recipes, trying to recreate the flavours of home.

    While I’ve attempted to perfect their cooking secrets, I’m convinced the missing ingredient isn’t just a flavour or spice—it’s the love and care they infused into every dish they made. And that’s what makes their food irreplaceable.

Authentic Kaya Puli, bursting with traditional flavours.

The Nostalgia of Kaya Puli

    When I think of Kaya Puli, it instantly takes me back to my childhood—a dish so tangy and delicious that it would always make me reach for an extra serving of rice. My love for tangy flavours is a whole other story, but Kaya Puli holds a special place in my heart for more reasons than its taste.

    One memory stands out vividly: Amma’s story about my Achan’s Cheriamma (his Mom's younger sister), Madavi. During one visit to her when I was just a toddler (barely 1 or 1½ years old), she was unwell but still insisted on making Kaya Puli for us. Despite being a little one, I ate it heartily—a testament to how irresistible this dish can be!

 

Do tangy dishes make you happy? Give Kaya Puli a try—you won’t regret it!

 

Passing Down the Tradition: Achan’s Secret to Perfect Kaya Puli

    Whenever I make Kaya Puli, it’s as though my Amma and Achan are right there with me in the kitchen, passing down their love for food. With both my Amma & Achan’s instructions resonating in my mind—'Enough, enough! Just the right amount of tamarind (puli), tempered with just these: kadugu (mustard seeds), ulli (shallots), vara mulagu (dry red chillies), and kariveppila (curry leaves). Nothing else.' And of course, pinne tempering in velichenna (coconut oil) is a must. That’s the secret to keeping it authentic and true to tradition.

What Makes Kaya Puli Special?

    If tangy flavours are your thing, Kaya Puli is guaranteed to be a treat for your taste buds. While it shares some similarities with Rasam, the uniqueness lies in its base, which is prepared with just tamarind.

The real magic happens during the tempering:

• Mustard seeds
• Shallots
• Dry red chillies
• Curry leaves
  

   

  Pro Tip: Temper in fragrant coconut oil to give it that authentic Nadan touch.

   

    This recipe is precisely how my Amma prepares it, and I stick to her style religiously. Every ingredient in this post is listed exactly as she explained it to me, ensuring the flavours stay true to her version.

 

Pro Tip: Pair Kaya Puli with hot Steamed Rice or traditional Palakkadan Matta Rice and any side dish of your choice.  My personal liking is a handful of Vadagam or a Pappadam for an unforgettable meal.

 

Why You'll Love This Recipe

• Authenticity: This is my Amma's recipe, a cherished family treasure from Palakkad.
• Simplicity: With just a handful of pantry staples, this recipe comes together in no time.
• Versatility: Enjoy it as a rasam-style soup or a side dish with rice.

   

  Want to try more cherished recipes from my Amma and Achan’s kitchen? Their time-honoured dishes bring the soul of Palakkad to your table. Click Here for Amma and Achan's Special Recipes!

      

Palakkadan Kaya Puli Recipe Overview:

• Cuisine: Palakkad, Kerala
• Recipe Type: Soup (Rasam)
• Course: Side Dish
• Difficulty: Easy
• Serves: 3-4
• Author: SM
  

 

Time Estimate:

• Preparation Time: 10-15 Minutes
• Cooking Time: 3-5 Minutes

 

How to Make Palakkadan Kaya Puli - Mulagu Varutha Puli

Nostalgic Kaya Puli/Palakkad's Mulagu Varutha Puli - perfect with steaming rice.

Ingredients for Palakkadan Kaya Puli

For the Tamarind Base:

• Tamarind Extract – 2 Tablespoons
• Water – 2 Cups
• Salt – To Taste
• Jaggery – A Small Piece (Optional)

For the Tempering:

• Coconut Oil – 2 Teaspoons
• Mustard Seeds – ½ Teaspoon
• Dry Red Chillies – 2 Nos (Snapped into pieces)
• Curry Leaves – 1 Sprig
• Shallots – 2 Nos (Sliced)
• Turmeric Powder – 1/8 Teaspoon

 

Hearty Kaya Puli – a soulful Palakkadan classic

Method: Step-by-step Guide on how to make Kaya Puli

Follow these simple steps to recreate this heirloom recipe:

Prepare the Tamarind Extract

• Soak tamarind in 1 cup of warm water for 10-15 minutes and extract the juice.
• Alternatively, mix tamarind paste directly in water. Add salt and keep aside.

Tempering for Flavour Boost

• Heat coconut oil in a pan and splutter mustard seeds.
• Add dry red chillies and curry leaves. Sauté briefly on low flame.

Aromatic Add-ons

• Add sliced shallots and sauté until translucent.
• Stir in turmeric powder and cook on low flame for a few seconds.

Bring it Together

• Pour in the tamarind extract and an extra cup of water. Mix well.
• Let it boil on medium-low heat until the raw tamarind smell disappears.
• Add jaggery (optional) and mix well.

 

Serving Suggestions: Make Your Meal Complete

Pair Palakkadan Kaya Puli with:

• Palakkadan Matta Rice or Steamed Rice
• Vadagam or Pappadam
• A Simple Stir-Fried Vegetable
  

   

  Looking for the perfect accompaniment to your Kaya Puli? Try my Amma's-special Koozh Vadagam Recipe, a crunchy, flavour-packed delight made with love and tradition!"

  
  

Rustic flavours of Kerala in every sip of Kaya Puli.

Notes and Tips

• Adjust the tamarind to suit your tanginess preference.
• Jaggery is optional but adds a balanced sweetness to the dish.
• For an authentic flavour, always use coconut oil for tempering.

FAQs

Can I substitute tamarind with lemon juice?

• Tamarind is key to achieving the authentic flavour of Kaya Puli, but in a pinch, you can use lemon juice for a tangy twist.

Can I skip jaggery? 

• Absolutely! Jaggery is optional and can be omitted if you prefer a purely tangy flavour.

Get Cooking Today!

    Recreate this nostalgic Kerala recipe and let the tangy, rustic flavours transport you to the heart of Palakkad. Don't forget to share your experience in the comments below!

    For more such heirloom recipes, subscribe to my blog for regular updates. Subscribe to Essence of Life - Food!

AMMA'S MURINGA CHEEREM PARIPPUM

      This is a simple Dhal Curry prepared with Moringa Leaves or Muringa Ela. This curry is more or less like Pacha Thenga Aracha Sambar because this Curry is prepared with freshly ground Coconut paste.  This is one Curry I like the most from my Mother's repertoire. The combination of Tuvar Dhal and Moringa Leaves, and there is yet another recipe prepared with Paruppu Keerai (Bathua/Chakkravarthi Keerai) is one best combination I love the most.  I still remember the taste of this Curry from my childhood days and recently (and that's nearly 27 years) I have never had an opportunity to taste this Curry from my Amma's Cooking, though I cook this often when cravings hit to the core.

    Murungai Keerai/Moringa Leaves are small leaves of Moringa/Drumstick Tree.  It is a common scene in any South Indian household to plant a Moringa/Drumstick Tree in their kitchen garden.  A Moringa/Drumstick Tree is a slender tree with drooping branches with small leaves, white flowers and long pods of drumsticks.  In ancient days there was a belief that the leaves, Drumstick(long pods of the tree), the Seeds from the pods, Moringa Flowers, Bark of the tree and the Resin can cure more than 300 ailments. And the tree sticks on to the belief to date. It is an exceptionally nutritious tree, catering its benefits both as a vegetable and as a medicine.  

AMMA'S MURINGA CHEEREM PARIPPUM

     Just cook the Dhal, add any preferred Greens/keerai.  Season it with Tomatoes and spices. Then boil the curry with coconut paste and finally temper the curry in Coconut Oil for a Nadan touch. If you have a handful of Greens/Spinach, then you can easily make this recipe, which is an absolute treat and a nutritious one.  This recipe is a quick & easy Curry, perfect to be served along with hot steaming Rice.  It serves best for a weekday Lunch Menu. Serve it along with a hearty drizzle of Ghee for an utter treat.

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 RECIPES WITH MORINGA LEAVES, Click here...

HOW TO COOK AMMA'S MURINGA CHEEREM PARIPPUM - DHAL & MORINGA LEAVES CURRY

AMMA'S MURINGA CHEEREM PARIPPUM

 INGREDIENTS:

To Cook Dhal:

AMMA'S MURINGA CHEEREM PARIPPUM

METHOD:

To Cook Dhal:

• Clean, Wash and Soak Tuvar Dhal in ample of water for about 20-30 minutes.
• Discard the water used for soaking the Dhal.
• Transfer the Tuvar Dhal into the Pressure cooker.
• Cut Tomato into small pieces and add it into the Tuver Dhal.
  
• Add 11/4 cup of water, Turmeric Powder, Red Chilli Powder, Coriander Powder along with 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.

AMMA'S MURINGA CHEEREM PARIPPUM

For Muringa Cheerem Parippum:

• Remove the Moringa Leaves and discard the stalks.
• Wash the Moringa Leaves through running water in a Colander. Leave it aside for the water to drain from the leaves.
• Grind the Grated Coconut along with Cumin Seeds adding little water into a fine paste and keep it aside.
  
• Once the Tuvar Dhal is cooked, add the Moringa Leaves along with a dash of Salt to the cooked Dhal and give a quick stir.
  
• Cook until the Moringa Leaves turn soft and cooked.
• 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.
• 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 Muringa Cheerem Pariuppum into the tempering and cook on a low flame for a few minutes.
• Serve Muringa Cheerem Pariuppum  hot with a drizzle of Ghee along with steaming hot rice & any preferred Poriyal/Thoran & Pappadam.
  

AMMA'S MURINGA CHEEREM PARIPPUM

 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 Moringa Leaves with any other Greens too.
• Do not temper the ingredients on a high flame, this will burn them and will give a bitter taste to the dish.
• This is a slightly thick Curry, adjust the consistency to suit your preference.
  

PALAKKADAN ERACHI KUMBALANGA CURRY

     It is one of our family recipes, followed for more than three generations.  This recipe is the same as my Dad's special curry "Achante Erachi Curry" - Dad's Mutton Curry.  An authentic native style of Palaghat region, Mutton Curry prepared with freshly sautéed and ground spices marinated & slow cooked which gives a wonderful aroma and flavour to this curry. The base of the Curry is a thick gravy and once cooked they add Ash Gourd and ground coconut to the curry which makes it slightly runny. I have seen this type of curry served in almost all of our relative's household in Palaghat. 

     I have always loved this curry, and it was one extra curry made on Sundays, with a portion of Erachi Curry made as a star stopper every week.  Whatsoever be it, Chicken or Mutton, the recipe is the same at home. I still remember our Monday Lunch during primary school, which were always this leftover Erachi Curry and Erachi Kumbalanga Curry.  Lunch at home, listening to AIR afternoon News by Saroj Narayanaswami followed by a set of Mellisai, a non movie based songs.  And it would be time for us to go back to school for our afternoon session.  In the midst of this short time, I would even shuffle my bag and transfer the books according to the timetable and carry just the ones needed for the afternoon session. Nostalgia hitting me - the wonderful days of childhood, the taste & memories which tightly holds the moments deep in our mind.  Reliving it, Re-livening it at a hint of a smell or a taste.

     Though I make Achante Erachi Curry often, I have made this Erachi Kumbalanga Curry just a few times & it could easily be numbered out. At home, It is always Chicken/Mutton/Beef mostly cooked along with Potatoes.  And in my in-law's side of the family, they are experts when it comes to cooking meats with tubers (starting with Potatoes, Tapiocas, Chinese Potato(Koorka) etc.)  My MIL regards this curry with abhor, a kind of regional discrimination loaded with loyalty to the region from where she is from, and says it is a watery curry.

     Well, in my opinion every region has its own speciality unique to the tradition and style.  And I hate to discriminate it in any sense.  As said, it is absolutely nothing like a watery Curry.  But if you are new to combining water based vegetable along with meat, you may feel it to be a weird combination.  But trust me, the Ash Gourds in hot and spicy curry does total justice.  And it is prepared with the whole idea of balancing the heat of the spicy curry and meat, especially chicken. These types of curries are quite common in Palaghat and Trissur region and are also served during a non-vegetarian feast.

PALAKKADAN ERACHI KUMBALANGA CURRY

HOW TO COOK PALAKKADAN ERACHI KUMBALANGA CURRY - MUTTON & ASH GOURD CURRY

PALAKKADAN ERACHI KUMBALANGA CURRY

 

METHOD:

To Sauté & Grind :

• Heat Coconut Oil in a Pan, Sauté Shallots, Ginger & garlic until Shallots turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry on a very low flame until aromatic.
• Add Cumin Seeds and Peppercorns and fry for a while.
• Switch off the flame and allow the ingredients to cool.
• Grind the sautéed ingredients into a fine paste and leave it aside.

PALAKKADAN ERACHI KUMBALANGA CURRY

 

For Erachi Kumbalanga Curry:

• Clean and remove the skin & seeds of the Ash Gourd and then cut them into cubes.
• Cut the Clean, wash & dice the Mutton into cubes and allow it to drain in a colander.
• Marinate the Mutton pieces with the ground paste and leave it aside for about an hour.
• Heat oil in a Pan/Pressure Cooker.
• Splutter Mustard seeds, immediately add Curry Leaves & Coconut slices into it and fry for a while on a very low flame.
• Sauté finely chopped Onions and Green Chillies, sauté the ingredients on a medium flame until Onions turn translucent.
• Add finely chopped Tomatoes and cook until the Tomatoes turn soft and oil separates.
• Now, add marinated Mutton Pieces along with a dash of salt and give a quick stir.
• Pour 1/2 a Cup of Water (or as required to cook Mutton).
• Cover the Pressure Cooker with the lid and cook until the meat turns tender and soft.
• Once the Meat is cooked, add the Ash Gourds and mix well.
• Cook this on a low flame until the Ash Gourds turn soft and cooked.  Do not overcook the Vegetable.
• Grind the Coconut into a fine paste.
• Pour it into the above Curry and mix well.
• Adjust the consistency by adding some water
  
• Let this boil on a low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame.
• Palakkadan Erachi Kumbalanga Curry goes well with Appam/Vellayappam, Idiyappam,  Dosa, Idli etc.,
• Or simply serve Erachi Kumbalanga Curry with steamed Rice or Palakkadan Matta Rice.
  

NOTES:

• Adjust the amount of spices to suit your preference.
• Sauté the ingredients on a very low flame, stirring continuously.
• Marinate the Mutton/Chicken pieces and leave it aside for at least 1/2 an hour. 
  
• This Erachi Kumbalanga Curry is prepared with Mutton/Lamb.  Cook the meat accordingly and then add Ash Gourd and ground coconut paste.
  
• Cook Mutton pieces along with Ash Gourd on a low flame for about 15-20 minutes.  This will help the flavour get infused into the meat & the vegetable.
• Can prepare the same Curry with Chicken/Beef too and the cooking method is the same.  Adjust the cooking time.
• Coconut Oil gives an authentic taste to the Curry, can use any other vegetable oil too.
• Adding Tamarind is purely optional.

ROSE LASSI

     Yet another refreshing drink, prepared with Rose Syrup, Yogurt/Curd and Milk.  With the richness of traditional Lassi comes along the redolent fragrance of Roses.  Rose Lassi is a delicious combination of a Milk Shake and a Smoothie with an authentic Indian touch.  Some recipes call for adding a pinch of Cardamom or Saffron to enhance the flavour of the drink. 

     Though believed to have originated from Punjab, Lassi can be seen in Gujarat, Rajasthan and even in parts of Pakistan.  A popular drink throughout the Northern States of India, are whipped up into many variations to bring a special note of the same drink throughout India. Lassi comes into limelight along with the arrival of sweltering summer.  Roadside shops and eateries cater this creamy drink during summer.  A sip of the Sweet Punjabi Lassi, topped with a dollop of Malai(fresh cream), is an utter treat and utmost delicacy.    

ROSE LASSI

     It is an astounding fact that Yogurt/Curd is an integral part of Indian Tradition and an unavoidable part of Indian Cuisine. Yogurt/Curd - Dahi/Dai as commonly called in North Indian languages and as Thayir/Perugu/Mosaru in the South Indian States.  Once an agricultural bound Nation, cattle rearing were a part and parcel of their life. Availability and use of Milk and milk products were a part of their daily life. So it's not a wonder that we all like Milk, Dahi/Curd (Yogurt -in our very own form).  All the more, we have a special place for it in our Pantry. And it is a daily routine to make fresh curd on a daily basis at home. We also knew wonderful techniques to convert it into tasty Desserts like Shrikhand, Mishti Doi & Bhapa Doi, healthy Drinks like Chaas, Sambharam and Lassi.  We love to accompany Raithas/Salads with Rice and Roti or make curries out of Yogurt/Curd.

    Lassi may taste like a treat, but it’s one that comes with health benefits! The yogurt in the lassi is full of probiotics that promote gut health, help digestion, and boost the immune system. It also provides protein and Vitamin-D, along with the beneficial properties of any additional fruits, herbs, or spices. Lassi is so refreshing.  

ROSE LASSI

     Rose Lassi is one best drink if you love the sensuous aroma of Rose. Serve it as a refreshing drink to quench your thirst during sweltering Summer days or as a Dessert to wash out the spicy dishes.  Lassi happily falls under the category of a dessert masquerading as a drink.
     Lassi - A popular drink throughout the Northern States of India, are whipped up into many variations to bring a special note of the same drink throughout India. Next to Mango Lassi, Rose Lassi is yet another variation which tops the popularity. A sip of the Sweet and Flavour filled Rose Lassi, is an utter treat and a sensuous delicacy.


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Cuisine - North Indian
Recipe Type - Drink
Difficulty - Easy
Serves - 1 Tall Glass
Author - SM  

Preparation Time - 10 - 15 Minutes

For HOMEMADE ROSE SYRUP, Click here...

HOW TO MAKE ROSE LASSI

ROSE LASSI

INGREDIENTS:

For Rose Lassi:

Optional Ingredients:

Fresh Cream - 2 Tablespoons
Cardamom Powder - 1/4 Teaspoon
Kewra Water/Essence - a few drops
Dried Rose Petals - for garnishing

ROSE LASSI

METHOD:

• Crush the Ice Cubes in a blender.
• Add Rose Syrup, Yogurt/Curd, Milk & Fresh Cream to the crushed Ice cubes and whip it up in a blender for a few minutes.
• Blend until all the ingredients are well combined.
• Pour Rose Lassi into a tall glass.
• Serve Rose Lassi Chilled, garnished with a few dried Rose Petals.
  

For a detailed Recipe on HOMEMADE CURD/YOGURT, Click here...

ROSE LASSI

NOTES:

• The Yogurt/Curd should not the sour.
• Can substitute Water for Milk.
• Adjust the sweetness to suit your taste preference.
• Rose Syrup I used has added sugar in it.  So I did not add Sugar in this Recipe.
  
• For thicker Lassi, add fresh cream, but it is totally optional.
• Can add a few drops of  Kewra Essence/Water, if you like the flavour in Rose Lassi. 
• Adding Cardamom Powder, Saffron etc., are purely optional.