Sunday, October 13, 2013

Palada Pradhaman and Ethakka Pradhaman (Banana Pradhaman) for the Onam Sadya

I make it a point to cook the onam sadya I mean the whole thing alright... which are 1.Rice....2...Cherupayyar Parippu... 3...Sambhar 4... Kalan 5...Olan 6.... Errisery 7.... Pachhadi 8.... Kichhadi 9....Inji -Puliyyum 10....Palalada Payasam 11,,,, Ethakka Payasam 12.... Avial 13... Pappad 14...Uppe 15.......Upperi 16....Sharakkara Perittiyathu 17....Pickle 18.....Neiyye 19..... Pazham  and for the 20.....we had naadan beef olathu (kerala style beef ) yup a non vegetarian Onam for a change! So let's get on with the recipes for the Payasams.

Palada Pradhaman
Instant Ada - 250 gms
Butter - 1 1/2 dsp
Milk - 8 cup
Condensed Milk - 1 tin
Sugar - 1 cup (you could decide to add more or less depending on the sweetness level)
Rice Flour - 1 dsp
Cashewnuts - 1/4 cup, sliced and fried in ghee
Cardamom Powder - 1/2 tsp

Pressure cook the ada in about 6-8 cups of water till soft and done. Drain the ada and pour cold water over it and keep aside. Into a large pot, melt the butter and add the cooked ada. Stir on a low flame gently taking care the ada does not break. Add in all the milk leaving behind a cup to be mixed with the rice flour, condensed milk and sugar. Stir the remaining milk and rice flour together and add to the pot. Stir the mixture continuously and allow the mixture to simmer and thicken. Take off the stove and add in the fried cashews and the cardamom powder.

Ethakka Pradhaman

Boiled and mashed Banana without seeds - 2 cups (The Kerala Banana)
Molasses - 400gms
Coconut Milk - 4 cups
Sago - 2 dsp
Cardamom Powder - 1 tsp
Fried Cashewnuts - 1/4 cup

Mix in the molasses with a little water and bring to a boil until it turns into thick syrup, strain several times before use because of the impurities.
Next into a large heavy based pot, mix in the mashed bananas and the molasses together till well combined and mixed well. Add in the thin coconut milk little by little stirring constantly. Add the sago to the mixture. As the mixture starts to thicken, add in the thick coconut milk and lower the flame, stir until the payasam is warmed through. Add in the cardamom powder and take off the heat. Tip in the fried cashews and serve warm with pappad and pickle!


  1. oh... both the payasams look awesome... yum...

  2. I like the concept of thin coconut milk. I think fried cashews and the cardamom powder will increase the taste. I will utilize such combination for indian food recipe ideas and prepare new variety.


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