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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!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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