Pazham Pradhaman is cooked with ripe plantains knows as 'nendra pazham',jaggery and coconut milk. Traditionally it is cooked in a vessel called uruli. Cooking in uruli gives a better taste to the pradhaman.Nendra Pazha Pradhaman is very famous in Kerala and is a very tasty Delicacy served during Onam and Vishu as well as in the marriage functions etc.
Ripe plantains - 1 kg /3 big plantains
Jaggery - 1/2 kg
Ghee - 3tbs
Coconut pieces - 3tbs
Cashews - 2 tbsp
Raisins - 2 tbsp
Cardamom powder - 1 tsp
Coconut milk 2 cans Use one cup water to one can of coconut milk to dilute it.
Cook the ripe bananas after peeling the skin OR pressure cooker with little water. After it gets cooked remove the string and the black seeds in the middle. Mash it well either using mixi or by hand.
In a heavy bottomed vessel mix the mashed plantains with ghee and add jaggery. Keep stirring till it will stick to the bottom of the vessel. When it becomes thick add diluted coconut milk. When it starts to boil add the thick coconut milk and do not let it boil. Add cardomom powder.
Fry the coconut pieces, cashews and raisins in ghee and add it to the payasam.
Ripe plantains - 1 kg /3 big plantains
Jaggery - 1/2 kg
Ghee - 3tbs
Coconut pieces - 3tbs
Cashews - 2 tbsp
Raisins - 2 tbsp
Cardamom powder - 1 tsp
Coconut milk 2 cans Use one cup water to one can of coconut milk to dilute it.
Cook the ripe bananas after peeling the skin OR pressure cooker with little water. After it gets cooked remove the string and the black seeds in the middle. Mash it well either using mixi or by hand.
In a heavy bottomed vessel mix the mashed plantains with ghee and add jaggery. Keep stirring till it will stick to the bottom of the vessel. When it becomes thick add diluted coconut milk. When it starts to boil add the thick coconut milk and do not let it boil. Add cardomom powder.
Fry the coconut pieces, cashews and raisins in ghee and add it to the payasam.
No comments:
Post a Comment