Ingredients
Rice Ada - 200 gm
Jaggery - 350 gm
Thin Coconut Milk - 2 cup (randam pal)
Thick Coconut milk - 1 cup(onnam pal)
Cashews,Raisins,Coconut Slices - 2 tbsp each
Cardamom - 2
Dry ginger powder(chukku podi)- 1/2 tsp
Cumin Powder- 1/2 tsp
Ghee - 2-3 tbsp
Directions
1. Boil 2 cups water in a vessel and add the rice ada into it.Cook it for 15-20 minutes.Make sure the ada is well cooked and then drain the excess water and rinse with cold water and drain .Keep aside.
2. Melt jaggery in 2 cups of water and then strain it to remove the impurities
3. Heat 1-2 tsp ghee in an uruli or any thick bottomed vessel, add the ada and saute for a few seconds.
4. Now add the melted jaggery and stir in between on medium heat.
5. When it thickens,add thin coconut milk and stir until it thickens.
6. Now add thick coconut milk and switch off the stove.
7. Add crushed cardamom,dry ginger powder and cumin powder and mix well
8. Mean while fry the cashew nuts,raisins and coconut slices. Use this to garnish the payasam.Close with lid and keep for 15-30 minutes.Serve hot or cold.
Ingredients
Pine apple - 1 cup, chopped into very small pieces
Ripe Plantain - 1/4 cup ,chopped into small pieces
Grapes - 5-6 no:
Cashew nut - 5-6 nos
Grated coconut - 1/2 cup
Turmeric powder- 1/4 tsp
Chilly powder- 3/4 tsp
Sugar/Jaggery - 1/4 -1/2 cup
Mustard
Coconut oil
Curry leaves
Red chillies
Directions
1. Cook the chopped pineapple and ripe plantain in enough water with salt ,turmeric powder and chilly powder.
2. When water starts evaporating, add cashew nuts and sugar/jaggery and mix well.
3. Meanwhile crush coconut and mustard together in a mixer.
4. When the pachadi starts thickening ,remove from heat and add the crushed coconut .and grapes.Mix well.
5. Heat oil in a pan,splutter mustard seeds add red chillies and curry leaves .Pour this over curry
Serve with rice
Ingredients
Vegetables - 2 cups cut into 1 inch size pieces,lengthwise (Yam,Cucumber,Snake gourd,Plantain,Drumstick,Carrot,Long beans,Brinjal etc.)
Grated coconut - 1 cup
Raw mango - cut lengthwise 1/4 cup OR 1/4 cup curd OR tamarind juice(adjust according to sourness)
Turmeric powder- 1 tsp
Cumin -3/4 tsp
Shallots - 2-3
Coconut oil -3-4 tbsp
Curry leaves -1 /4 cup
Salt
Directions
1. Heat coconut 2-3 tbsp oil in a deep vessel with some curry leaves.Then add cut vegetables,green chillies,turmeric powder,and salt.Mix well and cook in medium heat keeping the lid closed.
2. Cook for 5-8 minutes with occasional stirring and when the vegetables are 3/4 cooked add the mango pieces/curd/tamarind juice.Add 1/4-1/2 cup water and allow it to dry.
3. Crush the grated coconut ,cumin and shallots together in a mixer.
4. Make sure the vegetables are fully cooked and soft,then add the crushed coconut and mix well.Adjust salt .
5. When everything is cooked and mixed well to a smooth form pour 1-2 tbsp of coconut oil and crushed curry leaves.Switch off the stove and keep closed and allow it to remain for 15-30 minutes.
Serve with Rice
Note : You can use lauki, ashgourd,koorkka,jack fruit seeds etc in aviyal
Yam -Chena
Cucumber - Vellarikka
Snake gourd - Padavalanga
Plantain - Vazhakkaya
Drum stick - Muringakka
Long beans - Achinga Payar
Brinjal - Vazhuthananga
Lauki - Bottle gourd
Ash gourd - Kumbalanga
Jack fruit seeds- Chakkakkuru
