“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
A different payasam for a grand Onam Sadhya
Published On: 31 Aug 2006
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
for more details, click the name of the ingredient
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
English: Dry Ginger
telugu: Sonti / Allam
kannada: Shunti / Ona Soonti
hindi: Sonth / Sattah / Adrak
Bengali: Sonth / Ada
Konkani: Sunt / Soontti
Marathi: Sunt / Suntih
Tulu: Shunti / Ona Shunti
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Lightly fry the aval in a pan (preferably Urali).
Boil water in a vessel.
When it starts to boil, add aval.
Dissolve jaggery in a pan and strain to get rid of the unwanted stuff.
When the aval gets cooked, add the filtered jaggery solution and mix well.
Add ghee in between and stir continuously.
:- See to it that it doesn¦t get stuck to the bottom of the pan.
Grate the coconuts and extract 2 cups of thick coconut milk, 4 cups of thin coconut milk and 8 cups of very thin coconut milk.
When the aval mixture gets reduced, add 8 cups of very thin coconut milk and mix well.
When it gets reduced, add the 4 cups of thin coconut milk and mix well.
When it too gets reduced and thickens, add the 2 cups of thick coconut milk.
Add dry ginger powder, cumin powder and powdered cardamoms and mix well.
Heat it through.
:- Do not boil.
Fry the coconut pieces, cashews and raisins in ghee.
Add it to the payasam and mix well.
This is a very unique recepie. i tried it and came out very well. Keep up the good work!!
I tried it for onam and everybody liked it. keep the good work up. it was truly yummy!
Banana(Vazhakka) chips - recipe from scratch...
Fried Plantains(Vazhakka) coated with jaggery and mild spices ...
Saboon ari payasam also known as sago seed payasam is a easi...
Pumpkin kheer is a very popular traditional dessert.Thos is ...
Pineapple payasam is different from normal payasams.Pine app...
This is a traditional prelaration of paayasam in malabar sid...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements