DATES

    Only when I started living in Malaysia, I noticed that large batches of Dates were sold during Ramadan Season. The relevance never realized before and the significance of Dates during Ramadan fasting was a new learning for me then. Since the fruit was discovered, which can be traced back to almost 5320 BC., it has been known for its healing properties. Since then, Dates have served as a staple for people in the Indus Valley, Middle East and North Africa.  Mainly cultivated in these regions & in tropical regions.

    Dates are highly beneficial due to the innate composition of macronutrients and many other healthy elements.  Dates are known for their high content of natural sugars. It’s interesting to notice that dried dates have a higher calorie content when compared to the fresh fruit. The calorie content of Dates is one of the most important fact that makes this Middle East fruit a world favourite.

    It is said that Prophet Muhammad broke fast with three Dates and water. And from thereon Dates has been associated with Ramadan(Ramzan). The fruit is mentioned more than 20 times in the Quran. Muslims around the world, follow a religious tradition of serving Dates (Tmar) at their Ramadan Iftar table.  With many making it a point to break their fast with Dates. Dates are not only associated with Ramadan, but preferred by many Muslims for Tahneek, the tradition of rubbing something sweet into the mouth of a newborn.

    Apart from the tradition and cultural significance, the fruit provide a quick boost of energy for the meal to come. From the day-long fasting, your body may get deprived of energy and dehydrated. Low blood sugar, headaches and lethargy can be common manifestation of the fasting. In such a scenario, dates are the perfect way to break the fast as it activates the body to take in the inflow of food, by helping to secrete digestive juices. Also, being rich in natural sugars, dates provide an instantaneous energy boost. Dates are full of carbohydrates and fiber. Fiber gives the body a fuller feeling and prevents it from feeling hungry. The high fiber also keeps the bowel movements regulated, despite the drastic change in meal patterns.

 

"DATES - THE FRUIT OF THE PARADISE"

Names of Dates in other Languages:

Tamil -Perichampazham

Malayalam - Eendhapazham

Kannada - Kharjoora / Eachalu

Telugu - Kharjoora / Kharjoora Pandu

Tulu - Karjoora

Hindi - Khajur

Marathi - Khajur / Kharik

Gujarati - Khajur

Bengali - Khejoor

Konkani - Khajjoor / Kaajjuru

Oriya - Khajura / Khajuri

Punjabi - Khajur

Assamese -Khezur

Sinhalese -Rata Indhi

Arabic - Tamur(Tmar)

Bahasa Melayu -  Kurma

 

 

DATES - NUTRITIONAL VALUE & USES

 

    Dates are the fruit of the date palm tree, which is grown in the Middle East, North Africa & in many tropical regions around the world.  Mostly Dates are sold in dried form.  It can be eaten fresh too. A wrinkled skin indicates they are dried, whereas a smooth skin indicates freshness.  Dates have an excellent nutrition profile.

    Dates can be eaten fresh or dried, but it is mostly sold & eaten in dried form.  Dried Dates have higher calorie content than a fresh fruit.  Most of the calories in Dates come from Carbohydrates & a very small amount of Protein. Dates retain lots of Vitamins and Minerals.  It is also rich in antioxidants which help protect cells from damage. Dates are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and vitamin A, B, C & D. It is a good source of dietary fiber too. 
Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.

 

HEALTH BENEFITS OF DATES 

DATES

    Dates are rich in nutrients and hence are highly beneficial to health too. Dates have been used as a Food & as a Natural Medicine for years. 

 

Highly Nutritious:

    Dates are packed with essential Vitamins & Nutrients, which can be extremely helpful for our overall health.  Dates are also rich in Fiber & Carbohydrates which makes it one of the healthiest dry fruits.  High antioxidant content in Dates & with anti-mutagenic & anti-carcinogenic properties, it is believed to help prevent Cancer.

Rich in Vitamins:

    Dried or fresh dates are good source of Vitamins A, B1, B2, B3, B5, C & D.  These essential Vitamins ensure optimum health to our body.  The need for these Vitamins can be easily met by including Dates in our daily diet.

Rich in Antioxidants:

Dates are known for its high concentration of anti-oxidants.

• Carotenoids: Carotenoids are known for their ability to significantly reduce the chances of macular degeneration which can be highly beneficial for a Healthy Heart.

• Flavonoids: Flavonoids are known for their anti-inflammatory properties, and it is also known for helping to reduce the effects of Diabetes.  Flavonoids are also beneficial to your brain and also helps to reduce the risk for brain degenerative diseases such as Alzheimer’s.  Flavonoids can also help in reducing the risk towards certain types of Cancer too. 

• Phenolic Acid: Phenolic acid is  mainly known for its anti-inflammatory properties. It is believed in reducing the risk of developing cardiac issues and can also help in reducing the risk towards certain types of Cancer too.
  

Treats Anemia:   

    Dates are an excellent source of Iron & Folic Acid. Folic Acid helps the body to absorb Iron and helps in increasing the Red Blood Cell count. Dates are very helpful in treating and preventing Anemia and is also believed to treat Sickle Cell disease.

Regulate Blood Sugar Levels:

    Dates help to reduce the amount of glucose in the blood, as well as sugar & protein in the urine. Alternatively, increasing the hemoglobin levels. Dates affect insulin activity of the body and balance blood sugar levels helping to reduce some diabetic symptoms. Dates are successful at reducing lipid and glucose levels.  It helps in regulating oxidative stress in diabetic patients, which means it lowers blood sugar and cholesterol & also improves protection against cell damage.

Lowers Cholesterol:   

    Dates are a good source of antioxidants which helps to reduce LDL(bad cholesterol level) and triggers the increase of HDL(good cholesterol). Increase in HDL protects our body from heart disease and atherosclerosis.  Try to incorporate Dates in your daily diet.

Aids Weight Loss:

    Dates can be effective in reducing and controlling weight gain. Vitamin B present in Dates help with smooth and efficient digestion and can assist the body when converting food into energy, rather than storing it as fat. Daily consumption of Dates enhances digestion, reduces fat and cleanses the intestine helping in reducing excess weight.

Treats Bacterial Infections:     

    Dates are known for its antibacterial, antifungal, and antimicrobial properties, which helps combat infections caused by Salmonella, Rhizopus, E. coli & Pneumonia. Dates are helpful in preventing Microbial Infections.  Date Plant extract has also proven effective in reducing the side effects caused due to powerful medicines.  Dates have successful defensive capabilities against microbes.

Improves Brain Function:

    Consuming Dates helps reduce issues related to anxiety disorder and also helps in boosting memory.  It is also effective in preventing degenerative diseases such as Alzheimer's & also helps in the overall improvement of your brain function.  

Preventing & Treating Cancer:

    Presence of beta D-glucan in Dates has proven to be advantageous in promoting an antitumor activity within the body.  High concentration of antioxidants in Dates helps in reducing the activities of free radicals and thereby reduces the risk of Cancer and can significantly help in the reduction of occurrence of benign tumours too.

Help fight against Diabetics:

    Dates have the ability to increase the production of Insulin  & also help reduce the rate of absorption of Glucose from the intestine.  This helps to reduce Blood Glucose Level, which has proven to be beneficial for people suffering from Diabetics.

Promotes Bone Health:

     Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.  Regular consumption of Dates meets the need for these micro-nutrients & also ensures a good bone health.  It has also proven beneficial in treating bone conditions such as Osteoporosis. 

Strengthens the Nervous System:

    Dates are rich in nutrients like Potassium, and it has very low levels of Sodium, which makes it good for Neurological health.  Potassium in Dates makes communication between the nerve cell easier.  Low Sodium contents proves to be beneficial in lowering Hypertension.

Good Skin:

    Dates have high concentration of vitamin C & vitamin D which ensures a healthy skin.  It helps to keep skin well nourished and improves the elasticity of the skin. It also helps in maintaining a heathy balance of Melanin in skin.  Vitamin C & D also helps get rid of wrinkles and also helps you to get a healthy glowing skin.

Prevents Hair Loss:

    Dates are a good source of Iron, which makes it beneficial for your hair.  Rich Iron content in Dates ensures that the blood flow remains strong.  The increased flow of oxygen facilitates the growth of new hair, reduces the rate of hair fall and also keeps the scalp nourished.

Healthy Bowel Movements:

    High fibre content in Dates has proven beneficial for people suffering from irregular bowel movements.  Regular consumption of Dates also helps in reducing the Ammonia content in stools which alternatively helps in maintaining an overall health.

Eye Health:  

    Dates serve as a good source of vitamin A and with its Antioxidant properties. Dates help to improve eyesight helps to impart strength and rejuvenation to the eyes. It also curtails the development of Cataract. Dates may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction. 

Prevents Night Blindness:

    Dates are rich in vitamin A and regular consumption of Dates can ensure you with a healthy Eye & also can help you do not get affected by Night Blindness.  Dates are used as one effective home remedy for Night Blindness from time immemorial. And it is also recommended to heal problems that occur due to lack of vitamin A.

 

HOW TO SELECT DATES

    Most Dates are left to hang on the trees to “cure” and dry a little before being harvested, so they’ll last longer once picked. These are the “fresh dates” available at many grocery stores, and they are also absolutely delicious.

Here are a few tips on how to select & how to store Dates to make them last as long as possible.

• Fresh dates can be wrinkled, but they shouldn’t feel hard. 
• Look for fresh dates that are fleshy looking and have a slightly glossy appearance to their skin. 
• Avoid dates that have crystallized sugar on their skins, which means that they are not fresh.

HOW TO STORE DATES

    Although Dates are considered dry fruits, the ideal flavour is optimal when they have moisture and are stored properly. Dates can be stored at room temperature, in the refrigerator, or frozen indefinitely.  The best approach for handling dates, especially if large quantities are purchased, is to freeze them. 

• Dates taste best when they are able to retain their moisture, so storing them properly is critical. If you plan to eat your dates within a week, store them in an airtight container in your pantry. 
  

• Refrigerating is the next best thing to keep them fresh for up to 30 days. Keep in mind that after 30 days the dates do not go bad, they just do not taste as mouthwatering as they do fresh.

• Dates may be frozen in the container they were purchased in, and keep indefinitely.  Take them out a few hours before you are ready to consume to allow for thawing. When frozen and thawed out, none of the flavour is lost and the moisture stays intact.

    

HOW TO USE DATES

     Dates are most flavourful & they taste the best when moist. They can be enjoyed just as they are or sliced into cereals, salads and served with any meal, any time of day.

• Eat Dates as such.  Works perfect for an indulgent snack. 
• Stoned Dates can be stuffed with nuts like Almonds, Pecan, Walnut, Pistachios etc., or can stuff them with candied items, like oranges or ginger.
• Convert it into Juice/Smoothies/Milkshakes.
• Can make tasty Chutneys & Sauces with Dates.
  
• Make tasty Puddings, Panacotta, Parfaits or Ice creams.
• Convert Dates into Energy Balls or Bars with Dates & Nuts.
• Can make a wonderful Indian Sweet Khajoor Katri with Dates & Nuts.
  
• Use Dates in Cakes, Scones, Cookies, Doughnuts, Bread etc.,
• Dates can be added into Fruit Salad.
  
• Chocolate dipped Dates make a wonderful snack.
• Add Dates into your Oatmeal Porridge for a tasty breakfast.
• Can make Dates Syrup. It can serve as a good alternative for Sugar.
• Dates can be added while making Tea, it serves as a natural Sweetener.
• Dates are usually served along with Arabian Qahwa Coffee.
  
• Convert Dates into an indulgent Wine.
  
• Dates can be added into Salads to add a sweet note to it.
• Add Dates along with Lemon to make a Sweet & Sour Pickle.
• Dates serve as one main ingredient in Panchamirtham a popular Prasadham serve in Palani Lord Muruga Temple
  

______________________________________________________________________

DISCLAIMER:

 

 

SPICED APPLE TEA

    Coffee is my Poison of Choice & I am ultimately biased with it.  But when it comes to tea & when an occasion offer, I get easy with tea. Sulaimani Chai, Jasmine Tea, Chinese Tea & Apple Tea are a few to name.  It's only a few times I have tasted an Apple tea, and it was in the form of a ready to use tea bag kind.  As I had liked the taste of it, tried to make my own version with fresh ingredients & I liked the all soothing flavour of Apples & the warming effects of Spices in the drink.

    Spiced Apple Tea is one good drink which can serve you best for all the season, make it cold during the warmer months, and it can be made into a warm and comforting drink during colder months.  Something extremely simple, yet soothing with a note of Cinnamon & Star Anise.  Spiced Apple Tea is sweet, spicy & has a rich taste and aroma all filled in a warm cup or in cold glass.  The choice is yours.

    It’s sweet and spicy and a great way to quench your thirst.  With the upcoming Summer & Ramadan fasting, this one drink can best serve to be a start-up Iftar drink. Best of all, you need just a handful of ingredients to make it yourself.  This deliciously simple Spiced Apple Tea can be brewed with a handful of ingredients.  All you would need for a Spiced Apple Tea are - 

• Apple Juice, some recipes even call for Apple Cider Vinegar.  But I have used home-made Apple Juice. 
• Then  you would need a Tea Bag or Tea leaves.  Use your preferred Tea for this drink. I have used black Tea leaves in this recipe just a pinch of it for each glass of cold Spiced Apple Tea.
  
• And when it comes to Spices, what you would need are a few Cinnamon Sticks & a few Star Anise.  Can add Cloves, Allspice too.
• When it comes to Sweeteners, I have added honey in this recipe.  Can use White Sugar, Palm Sugar or Brown Sugar too. 
• Spiced Apple Tea is usually served with Apple Slices.  Can also add a few Mint Leaves for an added flavour.
• Some recipes even call for serving this Tea with a hint of Ginger or Lemon/Orange Juice in it.
  

    First the Apple Juice is simmered along with Cinnamon & Star anise in water until fragrant.  Once it boils you can drop in the tea leaves or the tea bags & left to steep. Add any sweetener of your choice & serve this Spiced Apple Tea with a few freshly sliced Apples & a Cinnamon Stick.  Serve Spiced Apple Tea hot or cold.  When serving it chilled, top it with a few ice cubes.

    You can always get easy with a store-bought Apple Tea, but with all the added flavours, I feel home-made Spiced Apple Tea is quite a justified version with all fresh ingredients. The taste is warm and inviting, with hints of sweet/tart apples and spices.  The smooth, mild taste of tea serves as a perfect blend with other robust flavours in this drink.

 

For more TEA RECIPES, Click here... 

 

Cuisine - Around the World
Recipe Type - Beverage
Difficulty - Easy
Author - SM   


Preparation Time - 5 Minutes
Cooking  Time - 8 - 10 Minutes
Brewing Time - 5 Minutes
 

For more recipes with APPLE, Click here... 

 

 HOW TO MAKE SPICED APPLE TEA - HOT/COLD

SPICED APPLE TEA

 

INGREDIENTS:

For Spiced Apple Tea:

Water - 2 Cups
Apple Juice - 1/2 Cup
Cinnamon - 2 Sticks
Star Anise - 1 Flower
Tea  - 2 Bags/  Tea Leaves - 2 Pinches 
Honey - To Taste

 

For Garnishing:

Apple Slices - a few
Cinnamon - a few Sticks

METHOD:

For Spiced Apple Tea:

• Boil 2 Cups of Water along with Cinnamon Sticks & a Star anise in a small sauce pan. 
• Stir in the Apple Juice.
• Leave this on a low flame for about 8-10 minutes or until heated through & fragrant.
• Now, switch off the flame & add Tea Leaves or Tea bags into it.
• Allow it to steep through. 
• Strain the Spiced Apple Tea & keep it aside.

For Serving:

Hot Spiced Apple Tea:

• Place a few freshly sliced Apples in a serving Mug.
• Add a Teaspoon of Honey.
• Pour in the Spiced Apple Tea into the Mug.
• Stir well & serve Spiced Apple Tea hot with a Cinnamon Stick.
  

Cold Spiced Apple Tea:

SPICED APPLE TEA

• Chill the serving glass in  the freezer for about 15-20 Minutes.
• Can mix this drink in a Boston shaker.
• Add a few Ice Cubes into the Boston Shaker. 
• Add a Teaspoon of Honey.
• Shake it well until well combined. 
• Alternatively, can simply mix it up in the serving glass.
  
• Place a few freshly sliced Apples into the glass.
• Pour in the Spiced Apple Tea into the chilled glass.
  
• Place a Cinnamon Stick into the glass.
• Top it up with a few more Ice Cubes & serve Spiced Apple Tea chilled.

 

NOTES:

 

RAW PAPAYA THORAN

    Raw Papaya fondly called as Pappanga, Kaplanga, Omakka colloquially in Malayalam is something you can get hold of, when you are in a mood for a different variety of Side Dish.  A Thoran or a Mezhukkupuratti or simply make a Salad out of it. 

    Raw Papaya has always been as deceiving as it is. Though not a common Vegetable used in most of the kitchens, it is always assumed to be some other vegetable unless otherwise mentioned, or if you are a food expert.  But I could never deceive my Son with this vegetable, smart enough eh?!!! When I make Raw Papaya Mezhukkupuratti, people at home had assumed it to be Potato & when I make a Thoran, it was thought to be Cabbage.  As is the deceiving nature of a Raw Papaya.  As a kid I have eaten these dishes always thinking it as Potato or Cabbage.  And have loved the mild sweetness from the Vegetable too.

    Growing up, revealed that it is a wonderful Vegetable with extraordinary medicinal values. And all the more the Papain in Raw Papaya helps to break down the tough Protein chains in meat, so it is widely used as a Meat Tenderizer. I store a few slices of Raw Papaya in the freezer, ready to be used as a Meat Tenderizer.

HEALTH BENEFITS OF RAW PAPAYA :

• Papaya is rich in Vitamins C & A and a good source of fibre.
• High vitamin C and Lycopene content found in Papaya can improve heart health and can also reduce the risk of heart disease.
• Fibre content acts as a perfect internal cleanser.
• It cleanses your digestive tract & colon and also helps to relieve constipation.
• Papaya is loaded with antioxidants.
• Antioxidants in Papaya may reduce cancer risk and can even slow down the progression of Cancer.
• Papayas are very high in Carotenoids that can reduce inflammation.
• Papayas are great for your skin too.       
  

 

     This Thoran recipe is a simple Kerala Style stir-fry prepared with finely chopped Raw Papaya 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 Raw Papaya/Pappanga Thoran can easily be squeezed into your long list of Sadhya items.

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 
• Chena Thoran/Chena Upperi
  

For more  SADHYA Recipes, click here...


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

HOW TO COOK RAW PAPAYA/PAPPANGA THORAN/STIR-RAW PAPAYA

RAW PAPAYA THORAN

 

INGREDIENTS:

Raw Papaya - 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
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.

METHOD:

RAW PAPAYA THORAN

 

• Peel, clean and wash the Raw Papaya.
• Cut it into halves and scoop out the tender seeds.
• Chop the Raw Papaya finely & keep it aside.
• Alternatively, can grate the Raw Papayas for this recipe.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
• Add chopped Raw Papaya/Pappanga along with a dash of Salt & a pinch of Sugar.
• Sprinkle some water, cover and cook until the vegetable turns soft.
• Cook briefly for about 5-7 minutes on a medium-low flame.
  
• Add in grated Coconut and mix well.
  
• Cook for a while on a low flame.
• Do not overcook the Raw Papaya.
• Serve Raw Papaya Thoran hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Thoran as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.
  

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.
  

Traditional Kadali Pazha Pradhaman Recipe – Rice & Red Banana Payasam

A Taste of Tradition: Kadhali Pazha Pradhaman Recipe

Fond Memories of Kerala Weddings

    When it comes to payasam or pradhaman, I’m transported back to the joyous weddings at my parents' home. The main debate was always whether the wedding feast would feature Vella (white) Payasam or Karuppu (black) Payasam, or perhaps both. These were the days when weddings were celebrated in the front yard of your ancestral home (Tharavadu), adorned with traditional decorations and a small pandhal (canopy) made from coconut fronds.

The Traditional Wedding Preparations

    Before the wedding day, preparations would commence with sourcing bamboo poles and coconut fronds for the Pandhal. The community would come together, weaving coconut fronds and tying them to the poles with skilful hands—no ropes needed, just the fronds themselves.  Those were the days the culture of Shamiyana (canopies made out of cloth) hadn't seeped in.

    In the bustling household kitchen, activities were in full swing. Tea, snacks, and lunch were prepared for the crowd of family, friends, and neighbours who filled the house with lively chatter. The large vats required for cooking, known as Sadhya Vattom—huge urulis, charakku (bronze pots), ladles, woks, and coconut graters—were sourced from the neighbourhood. These traditional bronze vats are not just cooking vessels but also add a decorative touch to modern homes.   

The Night Before the Wedding

    The night before the wedding was marked by a harmonious buzz of activity. With catering services then a rarity, the preparation of the Sadhya (traditional feast) involved a collective effort. Vegetables were procured, some from the neighbours' farms. The night before the wedding, neighbours, friends, and family would bring along a few urulis, utensils, ladles etc., for cooking, as well as kitchen knives and coconut graters (cherava) from their homes. This unspoken tradition ensured there were enough utensils and tools for cooking, cutting, and grating, reflecting a sense of camaraderie and communal support. These contributions were never explicitly requested, but were always anticipated, making the cooking tasks smoother and more manageable.The cooking scene gets vibrant, with men handling most of the cooking tasks, while women took on smaller chores and enjoyed some gossip.

    A head cook would oversee the event, delegating tasks such as grating coconuts—a crucial ingredient in any Kerala Sadhya. Vegetables were chopped, masalas were ground, and coconut milk (Idichu Pizhinju) was extracted. All this happened amidst fun, laughter, and the occasional sneaky drink (Minungal Paripadi). By early morning, the payasam/pradhaman would be ready, and the group eagerly anticipated the first hot cups of Choodu Payasam for a taste test.

Recreating the Tradition: Kadhali Pazha Pradhaman

    While preparing Kadhali Pazha Pradhaman, I couldn’t help but reminisce about those cherished times. Using my small bronze uruli, I found myself immersed in memories of the traditional Kerala wedding atmosphere.  I may not be able to come across such a scenario in future.  Although modern weddings and catering services have transformed the cultural landscape, and it's years since I attended a Kerala wedding. But the essence of these traditions lives on in every spoonful of such delicious dessert & in my memories.

 

Red Bananas (Kadali) – Key Ingredient for Kerala’s Unique Pradhaman

Kadhali Pazham: A Beloved Banana Variety

My Favourite Banana Variety

Kadhali Pazham, or Red Banana, holds a special place in my heart. Everyone in my family knows about my love for this particular banana variety. Whenever they spot Kadhali Pazham in the market, they make sure to buy a few just for me. My Dad and mother-in-law also keep some aside whenever I visit, knowing how much I cherish this fruit.

The Perfect Use for Excess Bananas

    Recently, my husband brought home a generous supply of Kadhali Pazham. Since I’m the only one in the household who enjoys this variety, I found myself with more bananas than I could eat. To make good use of them, I decided to prepare a classic Kadhali Pazham Pradhaman. This traditional dessert is made with raw rice and jaggery, and the aroma of ghee-roasted Kadhali Pazham makes it incredibly special and flavourful and best choice to serve for a Sadhya.

Why Kadhali Pazham Pradhaman Stands Out

    The ghee-roasted Kadhali Pazham adds a unique depth of flavour to the pradhaman, transforming it into a rich and delicious treat. The combination of the sweet, caramelized bananas with the earthy tones of jaggery and the smooth, nutty essence of ghee creates a dessert that is both aromatic and irresistibly tasty.

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

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

For an extensive range of Sadhya Recipes, explore my blog - Essence of Life - Food

 

Step-by-Step Method to Make Kadhali Pazha Pradhaman

KADHALI PAZHA PRADHAMAN

Ingredients for Kadhali Pazha Pradhaman

To make this delectable Kadhali Pazha Pradhaman, you will need:

• 3 tablespoons Ghee
• 4 teaspoons Coconut Pieces
• 3 Kadhali Pazham (medium-sized, ripe bananas)
• 4 teaspoons Raw Rice
• 1/2 cup Water
• 1 1/2 cups Thick Coconut Milk
• 1 1/2 cups Thin Coconut Milk
• 3/4 cup Jaggery
• 3-4 Cardamom Pods
• 1/2 teaspoon Dry Ginger Powder (optional)

 

Close-Up of Kadali Pazha Pradhaman – A Rich Dessert with Red Bananas, Rice, and Coconut

Method for Making Kadhali Pazha Pradhaman

Preparing the Ingredients

• Wash and Soak Raw Rice: Begin by washing the raw rice thoroughly. Soak it in water for 20–30 minutes to soften. After soaking, drain the rice and set it aside.
• Prepare Jaggery: Melt 3/4 cup of jaggery in 1/2 cup of water. Strain the melted jaggery to remove any impurities and keep it aside.
• Prepare Bananas: Peel and cut 3 medium-sized ripe Kadhali Pazham (red bananas) into small pieces. Alternatively, you can mash or grind the bananas for a smoother texture.
• Cardamom Powder: Grind 3-4 cardamom pods with a few teaspoons of sugar to make a fine powder. Set this aside for later use.

Cooking the Pradhaman

• Roast Coconut Pieces: Heat 3 tablespoons of ghee in a pan. Add 4 teaspoons of thinly sliced coconut pieces and roast them until they turn golden brown.   
• Cook Bananas: Add the prepared bananas to the ghee. Cook on a low flame until the bananas become fragrant and slightly dry.  
• Combine Ingredients: Add the soaked raw rice to the banana mixture, along with 1/2 cup of water and 1 1/2 cups of thin coconut milk. Cook the mixture on a low flame, stirring occasionally. Ensure the flame is low to prevent the rice from sticking to the bottom of the pan and burning.
• Add Flavours: Once the rice is soft, stir in the cardamom powder and dry ginger powder (if using). Mix well.
• Incorporate Jaggery: Pour the melted jaggery into the pan. Allow the mixture to boil gently on a very low flame for a few minutes.
• Finish with Coconut Milk: Finally, add 1 1/2 cups of thick coconut milk to the pradhaman. Stir well and cook on a low flame for a few more minutes, stirring occasionally. 
• Serve: Enjoy the Kadhali Pazha Pradhaman hot or cold, depending on your preference.

 

For a step-by-step guide on "How to make Coconut Milk", click here...

 

Close-Up of Kadali Pazha Pradhaman

Notes for Perfect Pradhaman

• Rice Options: You can use Unakkalari (raw rice) for this recipe. Alternatively, cook the rice separately with thin coconut milk and then add it to the banana mixture.
• Banana Preparation: You can cut the Kadhali Pazham into small pieces or mash it, depending on your texture preference. The same recipe can be made with Nendhra Banana for a different flavour.
• Aroma and Flavour: Sautéing the mashed bananas in ghee adds a wonderful aroma and extra flavour to the pradhaman.
• Consistency Adjustment: Adjust the consistency of the pradhaman to your liking. If you prefer a thicker or thinner consistency, modify the amount of coconut milk accordingly.
• Sweetness Level: Kadhali Pazham adds natural sweetness to the dish. Adjust the amount of jaggery based on your taste preference.
• Cooking Tips: Once you add the coconut milk, cook the pradhaman on a very low flame and stir occasionally to prevent curdling. Ensure that the flame remains low to avoid burning the rice and spoiling the taste.

Explore More Kerala Desserts

    If you enjoyed this Kadhali Pazham Pradhaman, you might also like these other delectable payasam, pradhaman, and kheer recipes:

• Ada Pradhaman: A Classic Kerala Dessert
• Paal Payasam: Creamy Rice Pudding
• Kadumpayasam: Divine Offerings
  

Discover More on Payasam, Pradhamans, and Kheers

Looking for more sweet treats? Browse our collection of Payasam recipes:

• Classic Payasam Recipes
• Authentic Pradhaman Variations
• Delicious Kheers for Every Occasion

 Reliving Cherished Memories with Kadhali Pazha Pradhaman

    Recreating traditional recipes like Kadhali Pazha Pradhaman not only honours these cherished memories but also connects us with our rich culinary heritage. As you make this delectable payasam, let the aroma and taste transport you to those simpler, joyful times.

   For more delicious and authentic recipes from Kerala and beyond, visit Essence of Life - Food and discover the true essence of traditional cooking!

PINEAPPLE PACHADI - KERALA STYLE

    Pachadi/Kichadi is a must-have item in the long list of side dishes served in a Kerala Sadhya or in a Vazhaiyilai Virundhu. A mixture of Raw vegetable or a fruit in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Pineapple Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  In this recipe, Pineapples are cooked along with Coconut Paste & Curd and tempered with mild spices. This is a quick recipe and can be added up into your long list of Sadhya Dishes.

    Pineapple Pachadi is a typical Kerala Dish, prepared with fresh or canned Pineapples.  It's best to use fresh pineapples, as they impart a wonderful flavour & the needed essence into this dish.  If you cannot get hold of fresh Pineapples, canned ones work best too.  Canned pineapples tend to get softer when cooked, so cook Canned pineapple briefly.

    When it comes to a Kerala Sadhya, Kichadi/Pachadi is a must-have item in the long list of dishes served in an elaborate Banquet or the so-called Sadhya.  Pineapple Pachadi or Kaithachakka Pachadi has taken a special place in Kerala Sadhya due to its mild sweet nature, it naturally imparts into the dish.  Overall, a Kerala Sadhya is served with dishes prepared to balance all taste notes & keeps in mind the ability to digest the food after an elaborate meal.  Not to spare this dish for a Sadhya alone, when you are in the mood for something tantalizing, this Pineapple Pachadi is sure to appease your taste buds.  For a simple Lunch Menu serve this Pineapple Pachadi with Rice.   


For more recipes for SADHYA, click here...

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

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


For more Recipes FROM GODS OWN COUNTRY - KERALA, click here...

HOW TO MAKE PINEAPPLE PACHADI - KERALA STYLE

PINEAPPLE PACHADI - KERALA STYLE

INGREDIENTS:

For Pineapple Pachadi:

Pineapple - 11/2 Cups
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup  

To Grind:

Coconut - 1/4 Cup
Green Chillies - 1 Nos.  
Mustard Seeds - 1/4 Tspn

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/8 Tspn
Dry Red Chillies - 1 No.
Curry leaves - 2 Sprigs


For more PACHADI/KICHADI RECIPES, Click here...

 

METHOD:

• Cut Pineapple into small cubes.
  
• Cook the cubed Pineapples along with Turmeric & a dash of Salt until soft.
• Meanwhile, grind the ingredients mentioned under "To Grind" into a fine paste.
• Pour the ground Coconut paste to the cooked Pineapples and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Cook this on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Adjust the Salt and add a Pinch of Sugar and mix well.
• Switch off the flame.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering over the Pineapple Pachadi and mix well.
• Serve Pineapple Pachadi with rice or serve it as one of the side dishes for Kerala Sadhya/Vazhaiyilai Virundhu.
  

NOTES:

• I have used Yellow Mustard Seeds while grinding the Coconut Paste.
• Adding Fenugreek is totally optional.
• Once you add Curd make sure to cook the Pachadi on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Even if you are reheating the Pachadi, reheat it on a low flame, stirring it all the while.
• Can use any cooking oil for tempering. But Coconut Oil gives an authentic flavour to the dish.
  
• Pour the tempering over the Pineapple Pachadi. 

APPLE THOKKU - APPLE PICKLE

     If you are a fan of Pickles like me, then this Apple Pickle or Apple Thokku is for you. I am so fascinated myself to try out different types of Pickles & anything in the name of Pickles. This is a spicy, tangy pickle prepared with grated Apples.  Apples suit best to be prepared into a Thokku style Pickle.  With its mild sweetness Apple Thokku is sure to tantalize your taste buds.  

    When you have loads of Apple, pickling it is one best way to use it up.  Look, who's saying this. As a Pickle lover, I may end up saying this for anything & everything.  I can see brows lifting.  Knowing me personally and if you have seen my refrigerator with lines & lines of home-made Pickles in all genres.  You can clearly understand my craze for Pickles.  As my pickle lore goes, I eat pickle as a side dish (a whole-lot) with every meal.  When it is a home-made Pickle, I can be careful enough not to add too much Salt & Oil in to it & all the time I keep the Pickles refrigerated.  And I make only a small batch at a time.  This way I am getting rid of my Guilt (I am sure I don't have any!!!) & sceptical(ANGRY BIRD) look from my daughter.

    Apple Thokku recipe is quite similar to Mango Thokku recipe.  I have just replaced Apples for Raw Mangoes & have used Red Apples in this recipe. Can use Green Apples too. Tart or Sour Apples, suits best for the recipe. Apple Thokku though it may seem to be an out-of-the-box recipe, it is certain to appease your taste buds with its spiciness, tanginess & with a mild note of sweetness.  Combine it up with Curd Rice for an utter delicacy.

For more PICKLE Recipes, Click here...


Cuisine - Tamil Nadu (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Cooking Time - 8-10 Minutes
Maturing Time - Immediate

 

For THOKKU STYLE PICKLES, Click here...

HOW TO MAKE APPLE THOKKU - RED APPLE PICKLE

APPLE THOKKU - APPLE PICKLE

INGREDIENTS:

For Apple Thokku:

To Dry Roast & Grind:

APPLE THOKKU - APPLE PICKLE

METHOD:

• Dry roast the Fenugreek Seeds on a very low flame until it splutters.
• Cool and powder it.
• Wash, Peel and grate the Apples and keep it aside(use them immediately).
• Heat the Sesame Oil in a pan.
• Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the grated Apples and sauté it on a low flame until it becomes soft & translucent.
• Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
• Add Tamarind Paste to the above and give a quick stir.
  
• Add Jaggery to the above.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow the Red Apple Thokku to cool down.
• Store it in clean & dry airtight bottles.

APPLE THOKKU - APPLE PICKLE

NOTES:

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra oil if you feel Apple Thokku is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Tamarind in the Pickle.
• Store the Apple Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the Apple Thokku.  It can stay good even with less oil and preservatives. 
• If stored properly, Apple Thokku can last for about 2-3 Months.

TEA KADAI MASAL VADAI

ANDHRA STYLE TOMATO PAPPU

    Anything in the name of Paruppu is devoured heads down at home. Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do.  The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal  Though it looked quite similar to Thalicha Paruppu Recipe which is a family favourite, the spices used in Andhra Tomato Pappu with the addition of extra Tomatoes gave a wonderful flavour & taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu.  As this recipe is cooked along with a good amount of Tomatoes, the recipe gets to be known as Tomato Pappu.

      Tomato Pappu served with piping hot Rice & a hearty drizzle of Ghee is an absolute treat. Combine it up with your choice of Stir-fries for a complete meal.  This Tomato Pappu is a traditional recipe from Andhra/Telangana prepared with Tuvar Dhal/Pigeon Pea Dhal.  Cooked Dhal is mashed & then it is mildly seasoned with Onions, Garlic & Tomatoes & then the dhal is tempered with spices which gives additional notes of flavours to this dish.

    I usually cook Dhal in a Pressure Cooker which makes the cooking faster. And all the more it is hassle-free & I feel lot more comfortable cooking Dhal in a Pressure Cooker.  Can soak the Tuvar Dhal for about 30 Minutes if you are cooking the Dhal in a regular Sauce Pan.  Soaking facilitates fast cooking and draining out the water used for soaking helps avoid the bloating caused by certain Pulses.  I have seasoned the cooked Tuvar Dhal first and then have cooked it for a few minutes which helps the flavours to get well infused into the Dhal before tempering the Tomato Pappu.

For more Recipes with DHAL, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes

For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...

HOW TO COOK TOMATO TUVAR DHAL - ANDHRA STYLE TOMATO PAPPU

ANDHRA STYLE TOMATO PAPPU

INGREDIENTS:

For Tempering Tomato Pappu:

• Heat Ghee in a separate Pan, splutter Cumin Seeds, Fenugreek Seeds, Dry Red Chillies & Curry Leaves in it.  Let the flame be at low.
  
• Once the above ingredients have spluttered, switch off the flame and add Turmeric Powder, Red Chilli Powder & Asafoetida.
• Give a quick stir and let it get roasted in the heat.
• Pour the tempering into the Cooked Dhal and mix well.
• Serve Tomato Pappu hot with Rice and a hearty drizzle of Ghee.

For HOME-MADE GHEE RECIPE, Click here...

 

NOTES:

• Andhra Style Tomato Pappu is cooked with Tuvar Dhal/Pigeon Pea Dhal.
• Can make the same recipe with Yellow Moong Dhal too.
• Cook the Dhal accordingly.
• Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
• Cook the Dhal well and mash it up before adding it along with the Seasoning or cook the Dhal Al dente to suit your preference.
• Adjust the consistency of Tomato Pappu to suit your preference.