Kadalaparuppu Paayasam

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Kadalaparuppu Paayasam Kadalaparuppu Paayasam

Topic started by shoba (@ fplanet.singnet.com.sg) on Fri Feb 20 04:15:15 EST 2004.
All times in EST +10:30 for IST.

This is in response to R's request...

To serve 4:

Kadala Paruppu 100gms
(aka Bengal Gram or Channa dal)

Jaggery 150gms

Fresh Milk (we actually use coconut milk) 250lit

Cardamom powder 1/4-1/2 teaspoon or, 7 or 8 pods, powdered
(if you buy a packet and powder it and store it in a freeezer, you wont have to bother crushing the pods everytime you want to make sweets)

Cahew nuts 30gms, fry on low flame to get an even golden colour

Optional (for the ultimate sinful paayasam!)

Grind to a smooth paste 2 teaspoons of rice with 4 teaspoons of coconut. Crucial to get it into smooth paste

Method:
Cook dal in just enough water (do not pressure cook)until done, but not mashed up or broken. Remove from fire, and wash nicely till the water is clear. (Add water and swirl the container, instead of using your hands to wash)

Boil slightly more than half a litre of water, and to it add the cooked dal. Keep the flame on medium always.

When the dal begins to break up and mixes with water, add jaggery. Keep stirring till all the pieces of jaggery dissolves. Do not mash the dal at any point in time.

Now add milk, 100 liters at a time. Keep stirring to avoid milk from frothing up. Everytime the volume of liquid reduces, add another 100 litres...and repeat until all of the milk is used up. The reason for adding milk in instalments is to give the paayasam more body..otherwise it'll become too runny, and the ingredients tend to stay separate.

Stir in cardamom powder, without leaving any specks floating.

Add fried cashew nuts and continue stirring.

Add the ground paste of rice & coconut, and once the consistency is creamy, remove from fire and serve.

This paaysam is light brown in colour (depending on the quality of jaggery used), and the dal is broken and not mashed up.

Note: R, it's faux pas to add sago to 'speciality' paayasam. It's sometimes done to give volume, like at weddings and such...but a definite no,no if the chef wants the guests to taste the flavours of the dal and milk and jaggery etc., And for this paayasam, no raisins as well. The sourness clashes with the 'roundedness' of dal, milk, jaggery etc.,

Well, happy paayasam making!

Shoba

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Responses:

From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Feb 20 06:23:15 EST 2004

Thank u so much, Shoba.

Another request-about chakkai pradhaman, I saw people are doing in different ways like w/w.o moong dhal. Do u have the recipes or any other recipes for Chakkai pradhaman?

Thanks for ur time.
From: shoba (@ pcproxy2.singnet.com.sg) on: Fri Feb 20 11:18:17 EST 2004

Hello R, you're most welcome!

The chakka (jack fruit) pradhaman we make do not have any kind of dals. The base is coconut milk, chakka pulp and jaggery.

Here's the recipe:

1. For the chakka pulp:

Ripe jackfruit pieces chopped 450gms
Water 750ml

Boil water, and add the jack fruit pieces and cook well. Use a churner to mash the fruit once cooked. Dont use a blender coz you need that 'neither here nor there' pulpy look! Once mashed, keep aside.

Pradhaman

Milk (or coconut milk) 250-300 ml
[If you're using cocnut milk, then take the first extract with 100ml warm water, and the second & third extract with 75ml each warm water.]

Jaggery 650gms
Cardamom powder 1/4-1/2 teaspoon
Cumin powder (yes, cumin!) Just a pinch (must be very fine powder)
Ghee 50-100gms

Method:

Boil a portion of the milk, just enough to cover the pulp (if coconut milk, then use the 3rd extract first)

Stir well so that the pulp mixes well, and then add jaggery.

Add ghee and keep stirring and now add another lot of milk or, the second extract. Add cardamom & cumin powder.

As the volume keeps reducing keep adding more milk-remember, kack fruit doesnt require much liquid to cook.

When the contents begin to thicken, add the final lot of milk, or, the first extract of thick coconut milk. You could actually do a combo of milk and coconut milk, where by you reserve the thick extract for the final stage.

Pradhaman should have bits of the fruit. Fried cashew nut is a recent addition...it should not be added to all and sundry paayasams and pradhamans!!! Also, make sure the added ghee doesnt leave a layer of film floating on top. The trick is in the constant stirring and keeping the fire at medium-low.

Hope I've answered your query!

Shoba
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Feb 20 16:52:44 EST 2004

Yes, u did. Also, thanks a lot for the prompt reply.

Will try and let u know the result.

Bye
From: Madras Mami (@ wbar1.sjo1-4-4-002-228.sjo1.dsl-verizon.net) on: Mon Feb 23 00:48:49 EST 2004

Making chakka pradhaman in US is very easy. THe recipe is

1 canned Jackfruit
1 canned coconut milk
1 1/2 tin jaggery
cardamom powder 1 tsp
ghee 1 tbsp
coconut (shreaded or cut in to small pieces) 1 tbsp

Drain the Jackfruit and grind it in a blender coursely. (Don't throw the sugar syrup). Add jaggery to it and boil it for 10 mins. Now add the coconut milk and cardamom powder. Let it boil for 5 more mins. Add the sugar syrup now and boil and stir for about 2 mins. Once the gravy thickens add ghee fried coconut pieces to the pradhaman and serve hot.
From: Swetha (@ pcp0010126177pcs.alxndr01.va.comcast.net) on: Mon Aug 23 09:05:37

Thanks shobha this is a nice recipe. i am going to try it out on this onam
From: Kamakshi (@ c-24-0-243-149.client.comcast.net) on: Mon Aug 23 12:30:07 EDT 2004

Madras mami, can you please tell me where u get this canned jackfruit and canned coconut milk and all in good quality. Because i unknowingly
bought 6 tins of delmonte mixed fruits from sams club and trashed everything since it was smelling bad.

Thanks and Regards
Kamakshi
From: Sivani (@ cache218.156ce.maxonline.com.sg) on: Mon Oct 4 01:19:13

Hi Shoba,
For Kadala payasam, is the dal cooked as such, or fried in ghee before cooking?
From: Seema (@ 138.238.5.209) on: Mon Oct 4 15:23:58 EDT 2004

You can get canned jack fruit and cococnut milk in asian stores.
Some times in asian food section in american grocery stores also
From: Kamakshi (@ c-67-164-133-229.client.comcast.net) on: Mon Oct 4 21:50:02 EDT 2004

Thanks Seema for the info. will check it out
From: Shoba (@ fmoon.singnet.com.sg) on: Thu Oct 7 05:33:27 EDT 2004

Hi Sivani!

Sorry for the delay...You dont need to fry the kadala in ghee prior to cooking.

Swetha, so did you make the paayasam for Onam this year?

Regards,
Shoba
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Fri Oct 22 17:26:28

Hi Shoba,

Prepared kadalaparuppu payasam for saraswathi pooja and really, I loved it very much. This is just what I had at my friend's place.

Thanks a lot..

When you find time, can u tell me the flower decoration the Keralites use to make for Onam(?)in land as well as in the broad vessel with water?

Bye.
From: Kamakshi (@ 195.229.241.186) on: Sat Oct 23 02:12:27 EDT 2004

Hi Shoba,

Is it the correct measurement for milk in the payasam recipe ---- 250 litres, my God, way tooo much, can you please clarify if it is 2.5 litres maybe?
And what should be used, fresh milk or coconut milk?
From: Shoba (@ fmoon.singnet.com.sg) on: Sat Oct 23 10:10:05 EDT 2004

Hi Kamakshi,

:-) it's ml and not lit (yes, 2.5 lit)! hmmm, sorry for that!

R,

Actually the aththapookkalam is the floral version of the maa-kolam, in that, you draw a pattern (if your door way is cemented or titles; back home the ground is prepared with cow dung) and fill it up with flowers of your choice. Only diff is that, during the 10 days leading to Thiruvonam, the kalam has a clay figurine of Mahaabali in the center.

Regards,
Shoba
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Sat Oct 23 11:59:08 EDT 2004

That is nice to hear, Shoba. Shd I remove the stem completely; otherwise, it cant sit, right?

So, are u not putting those flower in the vessel with water, only on the ground?

For karthigai deepam, would like to give a try..so, will let you know, ok.

Bye.
From: Shoba (@ fcomet.singnet.com.sg) on: Sat Oct 23 22:41:39 EDT 2004

Oh yes, the the huge uruli filled with water and flowers. It's surprising how creative one can get with flower designs in water! Yes,do remove the stem, otherwise they wont sit-ground as well as water. Also, for water, dont choose flowers with too soft a petal...and do keep an eye on water contamination & mosquito breeding...so changing water has to be done regularly. Back home it's done on a daily basis.

Hope this helps :-)
Shoba
From: Suma (@ ) on: Thu Nov 18 15:18:14

Please note, the quantity of milk required to prepare 4 servings of Kadala paruppu payasam should be read as 250ml and not "Liters"!
From: Dev (@ cache35.156ce.maxonline.com.sg) on: Sun Nov 21 00:39:32 EST 2004

Hats off to u Shoba!!!... I tried Kadala paruppu payasam & it's just Yummy...I've never tasted such gud payasam in my life...Thanks a lot...

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