Ambalapuzha Paal Payasam - Divine Offering

       

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Ari Payasam

    Discover the rich and creamy delight of Ambalapuzha Paal Payasam, a traditional Kerala rice pudding that’s as simple as it is sublime. This iconic dessert, made with Kerala Rose Matta rice (also known as Unakkalari or Chembavu Ari), offers an authentic taste that sets it apart from its contemporaries.

    While many variations of rice kheer use Basmati rice, the classic Paal Payasam recipe adheres to tradition by using Rose Matta rice. This not only enhances the flavour but also contributes to the dessert’s signature pink hue and creamy texture. The secret to achieving this perfect blend of taste and texture lies in the slow-cooking method. Gently simmering the pudding on a low flame allows the rice to cook uniformly, absorbing the milky sweetness and transforming into a rich and velvety treat.

    Whether you’re a novice or an experienced cook, making Paal Payasam in your own kitchen is a rewarding experience. This dish isn’t just a treat for the taste buds; it’s a piece of Kerala’s culinary heritage, promising a taste of nostalgia with every spoonful.

Easy 3-Ingredient Paal Payasam Recipe: A Must-Try for Onam and Vishu

    Experience the simplicity and sweetness of Paal Payasam, a beloved Kerala dessert perfect for any festive occasion like Onam or Vishu. Made with just three basic ingredients—rice, milk, and sugar—this Payasam recipe is a quintessential dish in any Sadhya, (but only next to the prestigious Palada Pradhaman).

    For those who love a bit of texture and extra flavour, adding nuts and cardamom is optional but recommended. This version of Paal Payasam, also known as Vella Payasam or White Payasam, is uniquely prepared in a pressure cooker, simplifying the cooking process without compromising on taste.

    Whether you're celebrating a festival or just craving a sweet, creamy treat, this Paal Payasam recipe is sure to impress. It’s not only quick and easy but also ranks at the top of the list for most cherished festive desserts during major celebrations.

Discover the Divine Ambalapuzha Paal Payasam: A Culinary Gem from Kerala

    The legendary Ambalapuzha Paal Payasam is not just a sweet treat; it's a revered Naivedyam (offering) at the Sree Krishna Temple in Ambalapuzha. Known for its unique preparation and divine taste, this dish has a devout following.

    The secret to the unmatched flavour of Ambalapuzha Paal Payasam lies in its traditional cooking method. The recipe calls for milk, slowly reduced over six hours, combined with water drawn from the temple well and milk sourced directly from the temple's Goshala cows. Cooked in a traditional bronze Uruli, this method infuses the payasam with a heavenly essence that makes it more than just food—it's a taste of spirituality.

    While I have yet to experience this heavenly dessert first-hand, the storied reputation of Ambalapuzha Paal Payasam is enough to inspire any culinary enthusiast to try recreating it at home, bringing a piece of Kerala’s divine flavour into their own kitchen.

For more Payasam/Pradhaman/Kheer Recipes, Click here...

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

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

Ambalapuzha Paal Payasam Recipe: A Traditional Kerala Dessert

Ambalapuzha Paal Payasam - Divine Offering

Ingredients for Ambalapuzha Paal Payasam:

 

Method:

Preparing the Rice:

• Clean, wash, and soak the Kerala Rose Matta Rice in 1.5 cups of water for about 20–30 minutes.
• Once soaked, drain the rice and discard the soaking water.

Prepping Add-ons (if at all you're adding it!):

• Chop the cashew nuts into small pieces for later use.
• Optionally, grind the cardamom along with a few teaspoons of sugar into a fine powder for enhanced flavour.

Cooking Method in Uruli (Traditional Bronze Vessel):

• Heat the Uruli on medium-low heat and ensure it is clean and dry before use.
• Add soaked rice, sugar, and a small amount of milk to the Uruli, stirring constantly.
• Gradually add the rest of the milk and cook on low heat, stirring continuously to prevent sticking.
• Once the rice is cooked and the milk reduces to a creamy consistency, add cardamom powder and chopped cashew nuts.
• Continue cooking on low heat until desired thickness is achieved, stirring occasionally.

Cooking the Payasam in Pressure Cooker:

• Combine the soaked rice, sugar, milk, cardamom powder, and chopped cashew nuts in a clean pressure cooker.
• Secure the lid and cook on high heat until you hear the pressure release, then reduce to the lowest flame.
• Continue to cook on low heat for 30–45 minutes, ensuring the flavours meld beautifully.

Final Steps:

• After cooking, turn off the flame and allow the pressure cooker to naturally release steam and cool down completely.
• Once cooled, gently stir the Paal Payasam to mix all the ingredients well.

Serving:

• Serve your Ambalapuzha Paal Payasam hot or chilled, as preferred.

Explore More Sadhya Recipes here...

Additional Tips & Notes for Perfect Paal Payasam:

• Ensure the payasam is cooked on a very low flame to avoid any spills or burns.
• For a different variation, you can use Basmati rice, which requires less soaking and cooking time.
• Traditionally, this payasam is cooked in a bronze vessel (Uruli) for an authentic taste and texture.
• If using a normal pan, ensure consistent stirring to prevent the payasam from sticking to the bottom.
• Slow cooking is essential for achieving the rich, creamy texture and the signature pink hue of the Ambalapuzha Paal Payasam. 
• Adjust the sweetness and toppings according to your taste, and enjoy this heavenly dessert from Kerala's culinary repertoire.

Crafting Tradition in Every Spoonful

    Each spoonful of this delightful dessert isn't just about savouring its creamy richness; it's about embracing a cherished piece of Kerala's culinary heritage. Whether you choose the traditional slow-cooked approach in an Uruli or opt for the modern ease of a pressure cooker, this Paal Payasam is a testament to the timeless allure of Indian sweets.

    Perfect for any festival, family gathering, or a quiet moment of reflection, this Paal Payasam promises to transport you straight to the heart of Kerala with its authentic flavours and soothing texture. So, why wait? Dive into the divine experience of making your own Ambalapuzha Paal Payasam and let your taste buds revel in the symphony of simplicity and sweetness.

    For those enchanted by the flavours of Kerala and inspired to try more, my blog has a treasure trove of traditional recipes that are as fulfilling to cook as they are to eat. Explore Essence of Life - Food and transform your kitchen into a festival of flavours!

 

NENDHRA PAZHA PRADHAMAN

     Nendhra Pazha Pradhaman is a delectable concoction made with Coconut Milk and Jaggery (Cane Sugar) prepared with Banana as a base.  Nendhra Pazham or Etha Pazham is a variety of Banana commonly found in South India and Tropical Countries of South East Asia and Oceania.  It is a crowned possession in Kerala Cuisine due to its wide usage.  Raw Bananas are used to prepare snacks like Banana Chips, Sarkkara Upperi.  It is also used in dishes like Mezhukkupuratti(Stir Fry), Mor Curry, Kalan, Pachadi, Erissery etc., Ripe Bananas are used to prepare Banana Fritters(Pazham Pori), Unda Pori, Appam, Halwa and Pradhaman.  Steam-cooked plantains are considered a nutritious food for infants and the elderly, but make sure to remove the seeds before feeding it to an infant.
     This variety of Banana has a slightly firmer pulp and a deep yellow colour compared to other varieties .  Nendhra Pazham is steam cooked and mashed before adding it into the Jaggery Concoction. There are numerous varieties of Pradhamans like, Parippu Pradhaman, Palada Pradhaman, Ada Pradhaman, Gothambu Pradhaman, Mambazha(Mango) Pradhman, Nendhra Pazha Pradhaman, Chakka/Jackfruit Pradhaman etc.,  But Pradhamans prepared with fruits like Nendhra Pazham, Jackfruit or Mango, has a wonderful note of that fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic dessert of GOD'S OWN COUNTRY.

For more SADHYA Recipes, click here...


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

INGREDIENTS :

Ripe Nendhra Banana - 1 No (Big)
Jaggery - 200 - 250 Gms
Water - 3/4 Cup
Thick Coconut Milk - 11/2 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tbspn
Coconut Pieces - 3 Tspn
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamon - 6 Nos.
Dry Ginger Powder - 1/2Tspn (Optional)

METHOD :

• Add Jaggery into the 3/4 Cup of water, boil this on a high flame for few minutes.
• Lower the flame and boil for another 5-6 minutes until the Jaggery is melted.
• Remove from fire and strain for any impurities.
• Cut Nendhra Bananas into two or three or just draw lines on both the sides of the Banana and Steam cook them until soft.
• Allow it to cool and scoop out the seeds from the centre portion.
• Mash the steam cooked bananas into a smooth paste without any lumps.
• Heat Ghee in a heavy bottomed pan/Uruli.
• Add mashed Bananas and saute well.
• Cook this on a low flame until fragrant & the banana mix turns slightly dry.
  
• Gradually pour in the Jaggery Syrup and boil it on a low flame for about 8-10 Minutes.
• 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 minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and  Raisins.
• Add these to the Pazha Pradhaman and mix well.
• Serve Nendhra Pazha Pradhaman, hot or cold.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

NOTES :

• Can cook Nendhra Bananas in Pressure Cooker or in a Steamer.
• Alternatively and for fast cooking Microwave the Bananas in a microwave safe bowl for about 2-3 minutes.(Depending on the size of the Bananas).
• Sauteing the mashed Nendhra banana in Ghee makes this Pradhaman extra flavourful.
  
• Adjust the amount of Jaggery to suit your taste preference.

KADAI CHICKEN MASALA

     Kadai/Karahi Chicken is nothing but a rich gravy cooked and served in a utensil called Kadai/Wok.  Kadai/Karahi is a Deep, heavy bottomed Circular pans used for cooking in India, Pakistan, Bangladesh and Nepal.  Slightly shallow pans of the same genre are found in other Southeast Asian countries.
    This method of cooking Chicken/Lamb is most prevalent in North India and Pakistan. Whereas the Pakistan version of this dish does not add Capsicums, but North Indian version is loaded with Capsicums(Bell Peppers).  The flavour of Bell Peppers induces a wonderful taste to this traditional Chicken Masala.  Freshly ground spice powders enhance the overall flavour of the dish.
     Can adjust the consistency of the gravy to suit along with the dish it is served with.  While preparing as a side dish for Rotis I usually prepare it with some gravy and add Cashew Paste/Fresh Cream.  But for Rice dishes, I make it slightly thicker than the above. For an elaborate vegetarian twist, this recipe can be prepared with Paneer, Mushrooms or Green Peas.


Cuisine : North Indian, Pakistani
Course : Side Dish
Difficulty : Medium
Serves : 6
Author : SM

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

HOW TO COOK KADAI CHICKEN MASALA / KARAHI MURG

INGREDIENTS :

Chicken - 500 Gms
Onions - 2 Nos.
Ginger-Garlic Paste - 4 Tbspn
Green Chillies - 5-6 Nos.
Tomatoes - 3 Nos.
Turmeric Powder - 1 Tspn.
Oil/Ghee - 3 Tbspns.
Fenugreek Seeds - 1/2 Tspn
Cashew Nuts - 10-12 Nos.
Salt - To Taste
Sugar - 1/2 Tspn

 

For Spice Powder :

Coriander Seeds - 1 Tbspn
Green Cardamom - 6-7 Nos.
Cloves - 6-7 Nos.
Peppercorn - 1/4 Tspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi (Dried Fenugreek Leaves) - Few

METHOD :

• Clean and Cut Chicken into small pieces.
• Dry roast all the ingredients mentioned under the 'for the spice powder' until fragrant on a low flame and keep it aside.
• Grind the dry roasted spices into a fine powder.
• Puree the Tomatoes and keep them aside.
• Heat oil/ghee in a pan, splutter Fenugreek seeds.
• Saute Ginger-Garlic paste until fragrant.
• Add finely chopped Onions and fry them until translucent.
• Add 1/2 the amount of ground Spice powder, Turmeric, Red Chilli Powder, slit Green chillies and mix well.
• Add Tomato Puree to the above Mix and give a quick stir.
• Leave this on a low flame until raw flavour goes and oil separates from the curry.
• Now add Chicken pieces, salt and enough water for the chicken to cook. 
• Cover and cook until chicken turns soft and tender.
• Add Capsicum slices and cook for few minutes.
• Finally, add ground Cashew paste, Sugar into the gravy and leave it on a low flame for few minutes.
• Finally, sprinkle the remaining freshly ground Spice Powder and give a quick stir.
• Garnish it with Coriander Leaves and Kasuri Methi.
• Serve hot with any type of rice dishes like Pulaos, Biriyanis or Steamed Rice.
• Goes well with Roti, Naan, Kulcha, Parathas, Chappatis etc.,

NOTES :

• Can marinate the chicken pieces with turmeric, red chilli powder, coriander powder and 2 Tbspns of curd for 30 minutes.
• Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner) 
• Adding freshly ground Spice Powder gives an enhanced flavour to the dish.
• Adding Capsicum is optional.

VEGETABLE KURMA

     Kurma/Korma/Kuruma is a curry made with Vegetables/Chicken/Meat, along with spices, ground Coconut/Nuts Paste/Curd(yogurt). The taste of this curry is mainly from the spices and the ground coconut paste added to it.  Kurma as such differs with regions - every region has a different base, garnish or spice combination. North Indian Kormas are mostly prepared with meat braised in Ghee (clarified butter), Curd/Yogurt and Spices. It is finally laced up with the blanched nuts ground to a paste, some recipes add Cream/Malai instead of nuts. Whereas South Indian Kurmas are prepared with ground Coconut Paste or Coconut Milk.
     This Vegetable Kurma recipe is a South Indian version, like the one mostly served in local restaurants. The base for the South Indian Kurma is Coconut Milk and Grated Fresh Coconut.  Addition of Coconut changes the taste of the Kurma entirely and gives it a uniquely delicious flavour, different from the ones enjoyed in Pakistan and North India.The spices and condiments are sauteed in ghee to give this Curry a distinctive taste.
      If there is a curry with lots of vegetables and also if my kids eat it without any complaint... then it is Vegetable Kurma.  I love to add a lot of vegetables to the curry, I usually love to eat them as I can cut down a lot of Carbs by doing so.  This is a wonderful, flavour-filled, rich & creamy gravy.  The secret behind thick Vegetable Kurma is the Coconut mix ground along with Cashewnuts & Poppy Seeds into a fine Paste.
     Basically, vegetables like Carrots, Beans, Green Peas, Cauliflower, Beets, Potatoes, Turnips are the few ingredients used in Kurmas, a true vegetarian delight.  Also adding Turmeric is purely optional in this dish. Optional additions of ingredients to the Kurma may depend on one’s personal choice and taste.

Cuisine : South Indian
Recipe Type : Curry, Gravy
Course : Side Dish
Spice Level  : medium
Difficulty : Low
Serves : 3- 4
Author : SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

HOW TO COOK VEGETABLE KURMA

INGREDIENTS :

Vegetables :

Carrots - 1/2 Cup
French Beans - 1/4 Cup
Cauliflower - few Florets
Green Peas - 1/4 Cup
Potato - 1/2 Cup

To Saute :

Onion - 1 No.
Curry Leaves - 2 Sprigs
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Turmeric - 1/2 Tspn
Coriander Powder - 2 Tspn
Yogurt/Curd - 1 Cup
Salt - To Taste
Oil /Ghee - 2 Tbspn

For Masala Paste :

Onion - 1 No.
Garlic - 6-8 Cloves
Ginger - 1" Piece
Green Chillies - 6 Nos.
Tomato - 1 No.
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Cardamom - 2 Pods

For Coconut Paste :

Coconut -1/2 Cup
Cashew nuts - 10 -12 Nos.
Poppy Seeds(Khus Khus) - 2 Tbspns

To Garnish : 

Coriander Leaves - Few

METHOD :

• Clean, wash and dice the Vegetables into small pieces. 
• Grind the ingredients mentioned under 'For Masala' to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of warm water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  
• Saute Onions and Curry leaves on a low flame until onions turn translucent.
• Pour in the ground Masala Paste and saute it on a low flame until raw flavour goes.
• Add Turmeric and Coriander Powder to the above and fry for a while on a low flame until it turns fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Add diced Vegetables to the Kurma Masala along with Salt and a pinch of Sugar.
• Add enough water, cover and cook until vegetables are well-cooked.
• Open the lid and give the Kurma a quick stir.
• Pour in the ground Coconut Paste and mix well.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Remove from fire and garnish it with Coriander Leaves.
• Serve Vegetable Kurma hot with any dish of your choice.
• Vegetable Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• Vegetable Kurma is a good accompaniment for rice dishes like, Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can use any classic vegetables for this Vegetable Kurma.  
• Can use Turnips, Beets, few cubes of Paneer etc., along with vegetables mentioned above.
• Alternatively, can pre-cook the vegetables and then add it to the Kurma Masala.
• Cooking the vegetables in Kurma Masala gives more flavour filled Curry.
• Adding Yogurt is optional, but it gives a wonderful silky texture to the curry.
• Adjust the number of Green Chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar while cooking the vegetables is to retain the colour of the vegetables.
• For a richly flavoured Vegetable Kurma, saute the ingredients in Ghee.
• Add full-boiled eggs and convert this Kurma recipe into Egg Kurma.
• Can convert the same recipe into Chicken Kurma /Mutton Kurma.