Saturday, September 29, 2007

Parippu Pradhaman


This was the prize winning recipe at the Colorado Keralites, Onam function. I was surprised that I won the first prize. For the onam sadhya each member brings a dish for about 20 people, so 4 members might bring Aviyal for 20 people and so forth. I was asked to bring payasam as they did not have enough volunteeers signed up for this dish. When I took the payasam for the sadhya, that's when I realized that there was a payasam competition. I didn't think much of it because I never win anything, so it was a pleasant surprise to hear Vinod call out my name as the winner. Anyway I think I have blabbered enough here is the recipe. Onam by the way was in the beginning of Sept our community celebrated it today due to other commitments and time constraints.


The quantities are more as this was for a sadhya for about 20 people, you can halve it if cooking for a smaller group or triple it if need be.




Recipe:




Yellow moong dal - 2 cups


Jaggery - 2 lbs


Coconut milk canned- 2


Cardamon pods - 11 peeled and powdered


Ginger powder-1/4 tsp


Cashews chopped- 1 cup


Raisins - 1 cup


Fresh coconut slivered into small pieces - 1/4 cup


Ghee- 4 tbsps




Dry roast the moong dal in a pressure cooker pan, till a nice aroma comes out.


Wash and rinse the moong dal.


Add 5 cups water and cook the dal under pressure for 1 whistle.


Meanwhile cook Jaggery with 3 cups of water.


Add the cooked dal to this mixture and cook till well blended.


Add the coconut milk to the above mixture, and spice powders, cook on medium heat.


Keep stirring for about 10 minutes or so tll you see a low boil then remove from heat.


Heat ghee add coconut slices, and fry till golden, then fry the cashews and raisins separately add to payasam.


Serve warm or at room temperature.








5 comments:

Kitchen Queen Victoria said...

I just love the recipes here!

Am I correct that you live in Colorado? And do you grow a curry plant in a container? I use curry leaves and would like to use my own. Please tell me if this is a difficult/ temperamental plant to grow.

Thank you!

Vicci

Sheela said...

Hi Vicci,
I was surprised to get your mail, like you said I'm one of the lesser know blogs, but my blog is more for me then the world. thanks for the wonderful comments though.
Yes I live in denver colorado. I do have a curry plant in a container, which is dying again, hopefully it will revive itself in spring. These plants can be very tempermental, but I have had one for four years now.
Sheela

Ani said...

Hi Sheela,
Nice writeup. Can I use karupetty instead of jaggery?

Thanks
Ani

Sheela said...

Ani,
I'm not sure,about using Karipetty, try it maybe in a small quantity and see how it turns out.

TBC said...

I made this today for Vishu after scaling down the proportions a bit. It worked really well.
Thank you so much for the recipe!