PRAWN GHEE ROAST

     Mangalore is famous for its vibrant Cuisine, which reflects combined cooking styles of Tuluvas, Saraswat Brahmins, Mangalorean Catholics, Beary Muslims along with Udipu Cuisine. The usage of local spices and ingredients clearly reflects the coalescence. Like all coastal communities, fish is an indispensable part of an everyday meal. The Mangalore famous fish curry – Pulimunchi, Prawn Ghee Roast, as well as other classic dishes like Neer Dosa, Kori Roti, Kadubu, Haldikolyanche Patholi, Goli Baje are few other popular dishes from Mangalore Cuisine.
      This Prawn Ghee Roast is a distinctive recipe which makes you crave for more. An extremely fragrant dish prepared with marinated Prawns roasted in ghee along with freshly ground masala paste. The extensive use of homemade Ghee and freshly ground masala paste makes this Prawn Roast significantly unique. The fiery colour of this dish comes from Dry Red Chillies and the wholesome credit of wonderful aroma goes to homemade Ghee, and spices like Fenugreek, Cumin & Coriander Seeds. This Prawn Ghee Roast is cooked with a perfect balance of taste and flavour, it is equally spicy, tangy and uniquely fragrant.





Cuisine - Mangalore(South India)
Course - Side Dish
Spice Level - Moderate-High
Difficulty - Medium
Serves - 3-4
Author - SM



Preparation Time - 10 - 15 Minutes
Marination Time - 8-10 hours/Overnight
Cooking Time - 30-45 Minutes

HOW TO COOK MANGALORE STYLE PRAWN GHEE ROAST

PRAWN GHEE ROAST

INGREDIENTS:

To Marinate the Prawns:

Salt – To Taste

For the Masala Paste:

Fenugreek Seeds - 1/2 Tspn

For Prawn Ghee Roast :

Tamarind Paste – 1 Tbpsn

For Garnishing:

Lemon Wedges

 

METHOD :

For the Masala Paste:

• Dry Roast the spices mentioned under For the Masala Paste one by one.
• First dry roast the Dry Red chillies on a low flame until it fluffs up, remove and keep it aside.
• Next, dry roast the Coriander Seeds on a low flame until it turns fragrant.
• Add Fenugreek Seeds and Cumin Seeds and dry roast it on a low flame until the spices splutter.
• Dry roast all the ingredients on a very low flame. Care should be taken not to burn the ingredients.
• Switch off the flame and allow the ingredients to cool.
• Heat 1 Tbspns of Oil in a pan, saute Onions on a medium flame until it turns into light brown in colour.
• Add Garlic cloves and saute it along with onions on a low flame for few minutes.
• Switch off the flame and allow it to cool.
• Combine all the ingredients and grind it into a fine paste and keep it aside.

To Marinate the Prawns:

• Clean, wash & de-vein the Prawns.
• Marinate the Prawns with the ingredients mentioned under 'To marinate.'
• Leave it aside for about 8-10 hours/overnight in the refrigerator.

For Prawn Ghee Roast:

• Heat the remaining Oil and 2 Tbspns of Ghee in a pan.
• Shallow fry the marinated Prawns on a low flame until cooked.
• Remove the Prawns and keep it aside.
• In the same Oil & Ghee, saute the ground paste on a low flame until the raw flavour goes and until oil separates from the masala.
• Add Tamarind paste and give a quick stir.
• Pour in the marinade(if any left) along with a dash of salt and cook for another few minutes on a low flame.
• Add shallow fried Prawns to the Masala and fry on a low flame until the masala is well coated to each Prawn.
• Drizzle the remaining Ghee and roast the Prawns on a very low flame for few more minutes or until you get the desired consistency.
• Switch off the flame and garnish the Prawn Ghee Roast with finely chopped Coriander Leaves.
• Serve Prawn Ghee Roast hot along with a Lemon wedge.
• Prawn Ghee Roast goes well with both Roti & Rice.
  
  

NOTES:

• Big Sized Prawns taste best in the recipe.
• Can prepare the same recipe with Chicken. Cook accordingly.
• Dry roasting the spices brings out the essential oil & makes it aromatic and flavorful. 
• I have sauteed an Onion until brown and ground it along with the Spices & garlic.
• Can substitute Onions with Browned Onion Paste or fried Onions.
• Freshly ground Masala Paste gives an authentic taste to this Mangalorean style Prawn Ghee Roast.
• Cooking the Prawns in ample of Ghee gives the authentic taste to the dish.  The name of the dish suggests so. 
• Cooking the recipe with Oil may not bring out the best of its flavours.
• Shallow frying the marinated Prawns will help to bring out the flavours and also makes the Prawns Juicy & succulent.
• Alternatively, if you add the marinated prawns into the sauteed masala, it tends to ooze out water which will totally alter the taste and texture of this Prawn Ghee Roast.

DINDUGAL THALAPAKATTI MUTTON BIRIYANI RECIPE

     Dindigul Thalapakatti Biriyani is a simple restaurant chain which specializes in home-style biriyani which has its origin in Dindigul. Dindigul district in Tamilnadu was carved out of the composite Madurai District which was under the rule of the famous Muslim Monarch, Tipu Sultan.  A place mainly considered as Land of Locks & Tannery and for foodies, Dindigul is famous for its Thalapakkatti Biriyani.  This Dindigul Thalapakatti Biriyani Recipe is a replica of the same, which yields more or less a similar taste to the original recipe.
     I had a chance of eating at the original Thalapakatti Restaurant in Dindigul once. It was a routine site visit with my husband to Madurai and way back to CBE, we stopped at Dindigul for the famous Thalapakatti Biriyani.  My love for Biriyani is self-proclaimed and anything in the name of Biriyani is devoured heads down.  At one point of time it was a routine that on Sundays, my husband's friends travel all the way to Dindigul just for eating Biriyani at Thalapakatti Restaurant and way back they used to buy loads of Parcel Biriyanis for all at home. In recent times, whenever we visit Kuala Lumpur, we always make sure to eat at Dindigul Thalapakatti Biryani Restaurant at Brickfields, Kuala Lumpur.  A craving for authentic South Indian style Biriyani gets surely satiated eating at the place. 
     Tamilnadu style Biriyanis, all have quite the same type of ingredients, mostly a one-pot dish prepared with Meat of your choice, rice & spices.  But what makes every Biriyani special and unique to the region, is the style of preparation.  The order of adding the ingredients, quality and amount of spices, type of Rice, meat all can convert and give a new dimension to specific Biriyanis.Thalapakatti Biriyani is one Recipe which falls under a unique category which has made this type of Biriyani a benchmark in midst of Biriyani lovers around the world.
     Thalapakatti Biriyani is popular for its wonderful texture, mild flavour and everlasting taste.  The texture of this Biriyani solely lies on the type of Rice used - Jeerakasamba Rice colloquially called Parakkum Sittu.  The usage of Spices and the style of cooking leaves an everlasting note of taste and flavour. Though it is a thumb rule to use Basmati Rice in Biriyanis,  Jeerakasamba Rice is commonly used to cook Biriyanis & Ghee Rice(Nei Choru) in Tamilnadu and Kerala.  Jeerakasamba Rice is a fragrant, short-grained variety of Rice.  The size of the rice is very small and looks like a Cumin Seed and hence the name (Cumin - Jeera).  Jeerakasamba has a distinct taste and yields a wonderful texture when cooked.  Biriyanis cooked with this type of rice is soft and light.


Cuisine - South Indian (Tamilnadu)
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes

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HOW TO COOK DINDUGAL THALAPAKATTI MUTTON BIRIYANI

DINDUGAL THALAPAKATTI MUTTON BIRIYANI RECIPE

For Dindigul Thalapakatti Biriyani:

Jeeraka Samba Rice - 3 Cups
Onion - 1 No.
Tomato - 2 Nos.
Turmeric Powder - 1/2 Tspn
Water + Mutton Stock - 41/2 Cups
Mint Leaves  - a handful
Coriander Leaves - a handful
Lime Juice - 2 Tbspn
Ghee - 3 Tbpsn
Oil - 3-4 Tbpsn

To Cook Mutton:

Mutton - 500 Gms
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Curd/Yogurt - 1/2 Cup
Ginger - a small Piece
Garlic - 4-5 Cloves
Water - 2 Cups

For Biriyani Masala:

Cinnamon - 4-5 Sticks(1" sized)
Cloves - 5-6 Nos.
Cardamoms - 4-5 Pods
Nutmeg - a small piece
Mace - 1 small petal
Shallots - 15-20 Nos.
Garlic - 10-12 Cloves
Ginger - 1" piece - 2 Nos.
Green Chillies - 6-7 Nos.

 

METHOD:

To Cook Mutton :

• Clean, wash and cut the Mutton pieces.
• Crush or coarsely grind the Garlic cloves and Ginger.
• Add crushed Ginger- Garlic, Turmeric Powder, Red Chilli Powder, Curd and Salt to the Mutton pieces and mix well.
• Pour in 2 cups of Water.
• Cook Mutton in a Pressure cooker until it turns soft and cooked.
• Switch off the flame and allow the pressure to release.
• Once the pressure is released, check whether the Mutton is well cooked.
• Remove the cooked Mutton Pieces from the stock and keep it aside.
• Measure the remaining Mutton stock. I had about 11/2 Cups of Mutton stock.
• Save the Mutton Stock and keep it aside.

To cook Dindigul Thalapakatti Biriyani:

• Clean, wash & soak the Jeerakasamba Rice for at least 20-30 Minutes.
• Dry Roast Nutmeg & Mace on a very low flame until fragrant.
• Grind the ingredients mentioned under "For Biriyani Masala" along with dry roasted Nutmeg & Mace into a fine paste and keep it aside.
• Heat Oil & Ghee in a Pressure cooker.
• Saute finely chopped Onion on a medium flame until onions turn translucent.
• Pour in the Biriyani Masala and saute it on a low flame until Oil separates from the mix.
• Add Turmeric Powder and fry it on a low flame for few minutes.
• Add finely chopped Tomatoes to the above and cook on a low flame until tomatoes are well cooked.
• Add cooked Lamb pieces to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Biriyani Masala and mix well, fry this on a low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour Lemon Juice, adjust the Salt and give a quick stir.
• Meanwhile, boil the saved Mutton Stock and Water in a separate pan. (I have used 11/2 Cups of Mutton Stock + 3 Cups of Water).
• I have used 1:11/2 Cups of Rice: Water Ratio.  
• Cover the lid of the pressure cooker and cook for one full whistle.
• Lower the flame(to the lowest) and cook for another 20 - 25 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
• While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 25 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Thalapakatti Mutton Biryani and fluff-up the rice gently.
• Serve Thalapakatti Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Well-seasoned Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Can also use Basmati Rice for this Biriyani.
• Soaking the rice helps in getting perfectly cooked rice.
• Use the water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Can Substitute 1 Cup of water with Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice from getting sticky.

For the Dhum Effect : 

• Keep a preheated Chapati griddle below the pressure cooker to give a dhum effect.
• This also helps the biriyani not to get burnt at the bottom of the pressure cooker.

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in contact with Papain.
• Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have to soften and tenderizing effects on Red meat.

HEALTH BENEFITS OF BANANA

     This should have been my first post in this collection of Sadhya recipes I had been writing for this year's Onam. First served item in a Banana Leaf Meal. Banana an unavoidable piece of item in a South Indian Banana Leaf Meal.  The tradition of serving a Banana is customary in South India when it comes to a Virundhu/Sadhya. Usually, a ripe Banana is served during the Sadhya/Virundhu. Banana is one fruit which has a ubiquitous presence in a Sadhya/Virundhu. In Kerala Sadhya Banana is served as such or sometimes in cooked form.  Least to mention the Sadhya items prepared with Raw Plantains.
     Almost every part of a Banana Tree is useful. Bananas, the Stem and Banana Blossoms can be eaten, Banana Leaf can be used to serve, cook and decorate food & the Bark of the Banana Tree is used to make threads and papers. The stealer of the show is always Banana, for which the plant is cultivated.  You can find Bananas throughout the world and it is one fruit which is cultivated and consumed in large.
     Bananas - Guilt-free Sugar treats.  A versatile fruit which can be eaten as such or converted into wonder desserts & snacks. Banana is a sacred plant in Vedic lore. Fresh, ripe Bananas are considered to be Earth's pure nectar.  It helps to keep your body cool & replenish fluids, refreshing and energizing your entire body. Bananas are the ideal delight for restoring electrolytes, its natural sugars will restore your energy levels as well.

BANANAS ARE POWERHOUSE OF NUTRIENTS

     Banana is loaded with Nutrients, Anti-oxidants, Vitamin  B6 & Vitamin C & Minerals such as Potassium, Calcium, Manganese, Magnesium, Iron, Folate, Niacin, Riboflavin which contribute to keeping us healthy.

Vitamin B6 in Bananas helps your body to

• Produces Red Blood Cells.
• Metabolize Carbohydrates & Fats, turning them into energy.
• Metabolize Amino Acids.
• Remove unwanted chemicals & toxins from your liver and kidneys.
• Good for pregnant women as it helps in the development of the foetus.
  
• Maintains a healthy nervous system.

Vitamin C in Bananas helps to

• Protect your body against cell and tissue damage.
• It helps your body absorb Iron.
• It helps in the production of Collagen - the protein which holds your skin, bones and body.
• Vitamin C in Bananas support brain health by producing Serotonin - a hormone that affects our sleep cycle, moods, experiences of stress & pain.
  

Manganese in Bananas helps your body to make collagen and protects your skin and other cells against free radical damage.

Potassium in Bananas helps your body maintain a healthy heart.

Low Sodium & high Potassium content in Bananas helps to regulate blood pressure.

 

HEALTH BENEFITS OF BANANAS

Bananas can aid digestion and help beat gastrointestinal issues

     Banana has a combination of a sweet and sour taste. The sweetness in it brings a sense of fullness and the sourness stimulates the digestive juices.  Hence supporting digestion and building up metabolism. Banana is loaded with fibre, both soluble and insoluble. The soluble fibres help to slow down digestion and helps you to keep you full for a longer time. Eating foods that are high in fibre, supports normal bowel movements. Bananas are described as a laxative fruit too.  This helps to relieve constipation, benefits regular bowel movements and also keep our gut healthy and safe from harmful bacterias.

 

Bananas are Energy Boosters:

     Bananas contain three natural sugars – Sucrose, Fructose and Glucose.  It is a fat and cholesterol-free source of energy.  Natural Sugars in Banana will keep you cool & replenish fluids, refreshing and energizing your entire body. Bananas are the ideal delight for restoring electrolytes, its natural sugars will restore your energy levels as well.

 Prevents Colon Cancer :

High Mineral Content :

     Bananas are loaded with Minerals like Potassium, Calcium, Manganese, Magnesium, Iron, Folate.  The Iron and other minerals help in raising the level of Oxygen in blood and helps in increasing the Metabolism.

Lowers Hypertension/Blood Pressure:

 

Healthy Heart:

HOW TO SELECT & STORE BANANAS

• Bananas stay good for about 2-3 days at room temperature, but they will continue to ripen if stored at room temperature.
• Avoid keeping it in a plastic or paper bag as the gases they emit stimulate further ripening.
• Bananas when kept along with other fruits, tend to speed up the ripening process of other fruits too.
• Avoid putting Bananas in the refrigerator, it will quickly turn brown. 
• Remove the Bananas into individual pieces from the Bunch keeping its tip intact.  This way we can avoid it falling off from the stalk when ripe ( A trick I learnt from Winnie Aunty).
• Store it at room temperature lined up on a sheet of Paper, preferably. 
• Keeping down the stalk tip portion in a bowl of water helps to slow down the rapid ripening of the fruit.

• If kept in the fridge, the enzymes that cause them to ripen are deactivated. Instead, you might find the skin blackens quickly. 
• If you prefer an underripe Banana you can very well keep it in the fridge.

_______________________________________________________________________________

DISCLAIMER:

KALAN RECIPE

     Kalan is a traditional Kerala dish specially prepared for a Sadhya.  It is usually prepared with Raw Plantain preferably Nendhra Kaya or Elephant Foot Yam or Taro.  But when serving for a Sadhya Kalan is preferably not prepared with Taro.  The preparation of Kalan is quite similar to Moru Curry/Pulissery with the only difference that the dish is thick & dry, slightly sour & spicy and it is served as one of the side dishes and not as an ozhichu curry/koottaan.  It is even colloquially called as Kurukku Kalan or Katti Kalan as the dish is thick in consistency.
     Kalan is a slightly dry side dish usually prepared with Raw Plantain/Yam, Coconut paste and Yogurt/Curd.  This Curry has a combined taste of Sour and Spicy nature.  Raw Plantain/Yam pieces are cooked with a hint of Turmeric & Red Chilli Powder until soft and then laced with ground coconut paste, Curd/Yogurt and finally tempered with local spices undoubtedly in Coconut Oil.  This gives the Kalan a typical Nadan Ruchi. Freshly dry roasted & ground Fenugreek seeds add a wonderful aroma to this Kalan.
     It is an easy recipe which can be prepared with any type of Tuber root vegetable or Raw Plantain. Kalan though goes unnoticed in the long list of side dishes in a Sadhya it is sure to grab your taste buds with its wonderful combination of taste & flavours. Kalan is a slightly dry side dish compared to Avial or Moru Curry and thus it can last longer when stored.  And some regions of Kerala add few peppercorns in Kalan Recipe which distinguishes it from Pulissery/Moru Curry. Serve this Kalan Recipe with steamed rice or Kerala Matta Rice and a Curry for a complete lunch or serve it as one of the side dishes in the long list of Sadhya Items.

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Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low- Moderate 
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes


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HOW TO COOK KALAN

INGREDIENTS :

To Cook Raw Plantain :

Raw Plantain(Nendhra Kaya) - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

To Grind :

Coconut - 1/2 Cup
Green Chillies - 2 Nos.
Cumin Seeds - 1/2 Teaspoon
Peppercorns - 4-5 Nos.

For Seasoning :

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 1 Nos.
Curry Leaves - 2 Sprig

For Kalan Recipe:

Yoghurt/Curd - 1 -11/2 Cups
Fenugreek Seeds Powder - 1/4 Teaspoon
Jaggery - a Small Piece

METHOD :

• Dry Roast the Fenugreek Seeds on a very low flame until it splutters.
• Grind the dry roasted Fenugreek Seeds into a fine powder and keep it aside.
• Clean, peel and dice the Raw Plantain(Nendhra Kaya).
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Raw Plantain(Nendhra Kaya) pieces.
• Add 1/2 Cup of Water and cook until Raw Plantain(Nendhra Kaya) pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine & thick paste adding very little water while grinding.
• Add the ground Coconut paste to the cooked Raw Plantain(Nendhra Kaya) pieces and allow it to boil on a low flame until the raw flavour goes.
• Whisk the Curd/Yogurt and pour it into the Raw Plantain(Nendhra Kaya)-Coconut Mix.
• Add Jaggery to the Kalan and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Let the Kalan become thick and let the Raw Plantain(Nendhra Kaya) pieces get well coated with the Coconut-Curd Mixture.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering to the Kalan and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve Kalan hot with steamed rice or Kerala Rose Matta Rice, or as one of the side dishes in the long list of Sadhya Items.

NOTES :

• I have used the Raw Plantain(Nendhra Kaya), in this Kalan recipe.
• Can also prepare Kalan with Elephant Foot Yam/Chena, Taro/Chembu. 
• Can also use a combination of both Raw Plantain and Yam in Kalan.
• Use slightly sour Yogurt/Curd for the recipe.
• Instead of adding powdered Fenugreek Seeds can also splutter whole fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Adding Peppercorns & Jaggery are purely optional.
• Kalan is a slightly thick dish.  Adjust the consistency to suit your preference.

PADAVALANGA THORAN/STIR-FRIED SNAKE GOURD

     
      Snake Gourd is a vine plant with narrow, twisted, elongated fruit. An age-old vegetable originally domesticated since ancient times in India, and the wild form of the species is native to Southern, Eastern & South-East parts of Asia. Snake Gourds belong to Pumpkin family.  The shoots, tendrils and leaves of the plant can also be eaten.   The taste of the vegetable is bitter with an unpleasant odour, but this often disappears when cooked,  But when the vegetable is ripe, the bitterness is difficult to be eliminated. 
      Snake Gourd is widely used in Indian cooking. It is called as Podalanga in Tamil, Padavalanga in Malayalam, Padwal/Chichinda in Hindi. Snake Gourds can be used in curries, stir-fries or sometimes converted into fritters.  This vegetable is commonly cooked as Kootu along with Dhals.
    Snake Gourd contains a wide variety of Nutrients, Vitamins & Minerals with high levels of dietary Fiber & Protein.  It is rich in Vitamin A, B, C, & Minerals like Manganese, Magnesium, Calcium, Iron, Potassium & Iodine.  The vegetable is loaded with health benefits.

• It has the ability to reduce fever
• Hydrate the body
• Detoxifies the body
• Improves Digestion
• Relieves Constipation
• Strengthens the Immune System
• Helps to reduce the risk of DIabetics.
• Aids in Weight Loss 
• Improves & strengthens the Hair

     Padavalanga/Snake Gourd Thoran is a simple Kerala Style stir fry prepared with finely chopped Snake Gourds, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Padavalanga/Snake Gourd Thoran can easily be squeezed into your Sadhya item.


Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran
  

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Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes


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HOW TO COOK PADAVALANGA THORAN/STIR-FRIED SNAKE GOURD

 

INGREDIENTS :

Snake Gourd - 2 Cups
Shallots - 4-5 Nos.
Ginger - a Small Piece(Optional)
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch

For Tempering :

Mustard Seeds - 1 Tspn
Bengal Gram/Urad Dhal - 1 Tspn(Optional)
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD :

• Clean, wash & cut the ends of the Snake Gourd.
• Scrap and remove the white coloured coating over the skin.
• Cut the vegetable into halves, remove the white portion at the centre with seeds.
• Chop the snake gourd into tiny cubes and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds, Bengal Gram/Urad Dhal and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add chopped Snake Gourds along with a dash of Salt & a pinch of Sugar.
• Cover and cook briefly.
• Add in grated Coconut and mix well.
• Cook for a while on a low flame.
• Snake Gourd/Padavalanga Thoran can be served along with Rice & Curry or as one of the side dishes in a Sadhya.

NOTES :

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 

     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

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...

 PALADA PAYASAM/PRADHAMAN

PALADA PAYASAM/PRADHAMAN

     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...

AMBALAPUZHA PAAL PAYASAM/ARI PAYASAM

AMBALA PUZHA PAAL PAYASAM/ARI PAYASAM

ADA PRADHAMAN

ADA PRADHAMAN

For ADA PRADHAMAN RECIPE, Click here...

GOTHAMBU PAYASAM - BROKEN WHEAT PAYASAM

GOTHAMBU PAYASAM - BROKEN WHEAT PAYASAM

      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

PARIPPU PRADHAMAN

     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 

VERMICELLI PAYASAM/SEMIYA PAYASAM

      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

JAVVARI PAYASAM/SAGO PAYASAM

     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 PAYASAM/TENDER COCONUT PAYASAM

ELANEER PAYASAM/TENDER COCONUT PAYASAM

     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...

 

NEYPAYASAM

NEYPAYASAM

     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...

CHAKKA PRADHAMAN/JACKFRUIT PAYASAM 

CHAKKA PRADHAMAN/JACKFRUIT PAYASAM

     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...

JACK FRUIT & RICE PAYASAM - PONSA GHARAI

JACK FRUIT & RICE PAYASAM - PONSA GHARAI

      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...

MAMBAZHA PRADHAMAN/MANGO PAYASAM

MAMBAZHA PRADHAMAN/MANGO PAYASAM

    

    Mambazha Pradhaman/Mango Payasam is a delectable concoction made with Mango as a base in Coconut Milk and Jaggery (Cane Sugar).  This dessert yields an extraordinary flavour and aroma unique to Mangoes.  Pradhamans prepared with fruits like Mango, has a wonderful note of flavour unique to the fruit in it enhancing the overall flavour and taste of the dessert. This is one of the most unique and classic desserts of GOD'S OWN COUNTRY.
     Mambazha Pradhaman/Mango Payasam comes into limelight when Mangoes are in season.  Commonly this Pradhaman is prepared during Vishu when Mangoes are in season.  If you can get hold of Mangoes, then this Mambazha Pradhaman would be a tasty addition in your Sadhya.


For MAMBAZHA PRADHAMAN/MANGO PAYASAM RECIPE, Click here...

 

NENDHRA PAZHA PRADHAMAN 

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 it is a crowned possession in Kerala Cuisine due to its wide usage. This variety of Banana has a slightly firmer pulp and a deep yellow colour compared to other varieties which makes it suitable for converting it into wonderful dishes & desserts.
     Nendhra Pazham is steam cooked and mashed before adding it into the Jaggery Concoction & Coconut Milk.  Pradhamans prepared with fruits like Nendhra Pazham 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 desserts of GOD'S OWN COUNTRY.

For NENDHRA PAZHA PRADHAMAN RECIPE, Click here...

 

MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS

MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS

     Mathanga Pidi /Sweet Pumpkin Dumplings are nothing but dumplings made out of a mixture of steam-cooked Pumpkins/Squash, grated Coconut & Wheat Flour.  Then these small dumplings are cooked in a Coconut Milk & Jaggery Base and flavoured with Cardamoms.  These tiny pumpkin dumplings are so soft and succulent & taste great.
     Though this is an authentic recipe from Kerala Cuisine, a family recipe, this dessert doesn't come under classic Payasam recipes served in a Sadhya. If you are literally in the mood for a twist in a Payasam recipe, then this Mathanga Pidi is sure to appease your taste buds.

For MATHANGA PIDI - SWEET PUMPKIN DUMPLINGS RECIPE, Click here...

AVAL PAYASAM WITH ROCK SUGAR

AVAL PAYASAM WITH ROCK SUGAR

    

     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 PAYASAM/KHEER

CARROT PAYASAM/KHEER

     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

THENGA PAAL PAYASAM

     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...

FIRNI

FIRNI

     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...

    Let's celebrate this Onam with the undoubtful combination of Payasam, Pappadam & Pazham.

DELICIOUS PAYASAMS FOR A SADHYA

"Ellavarkkum Ente Hridhayam Niranja Onasamsagal."

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