“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.
Payasam with Ripe plantains(Nenthrapazham)
Published On: 21 Apr 2005
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
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
Extract thick(first) and thin(second) milk from the 2 coconuts and keep them aside.
: Or you can use canned coconut milk.
In a food processor/chopper, chop the ripe plantains finely.
:- It shouldn¦t have any lumpsa
Heat ghee in a thick bottomed pan.
Fry the finely chopped plantains.
Add crushed jaggery and fry well.
Add the second extract of the coconut milk and boil well.
When it thickens, remove from fire and add the first extract.
Fry the coconut pieces, cashews and raisins in ghee.
Add it to the above payasam.
:- 1) If u r using canned coconut milk, avoid the two steps of extracting milk
Use one cup of water for one tin of coconut milk to dilute it, but u can use more or less according to the thickness and quality of the milk.
After adding the jaggery, check the level of sweetness and add, if reqd.
Use only extra ripe plantains. Don¦t worry if u don¦t get ripe plantains in U.S. You will get good raw plantains in all grocery stores. Buy it and keep it in the container in which you keep rice. The plantains will turn very ripe within 2 - 3 days.
Today being my birthday tried out this recipe.my husband just loved it..I never knew that pazhapradhaman was this simple.Thanx a lot...
Thanks my friend, very helpful for NRIs like us.
I was a bit pessimistic about its outcome when I started making .But that turned out to be wrong
valare nannayittundu...assal kerala pradhman..we r just craving to have it agin......my family gives this recipe a five star rating...
Hot and Spicy Kerala Fish Curry will give a sumptuous treat to your taste buds. A variant from the u...
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