Tuesday, 15 April 2014

I wish all my dearest readers a very happy vishu :) Its been always fun that I spent with my family in India for Vishu and I miss those days. Next to vishu kani, comes the sadya, the last and the best dish served in the sadya would be a perfect Payisam, and if its a Ada pradaman then it makes the day fulfilled. Its a little tedious not with the ingredients but with the time it takes. Either you could try with a readymade palada or you can make it at home too. Readymade adas are nowadays available in markets and it makes it easy.

Always remember to soak the palada for at least 10 mins in hot water so that it cooks well. Other ingredients includes just the jaggery and the coconut milk and you are all set for the making. Ada pradaman is actually made with two different kinds, one with the jaggery and the other one with milk and sugar. The recipe which I made is by the jaggery and soon will catch you with the milk recipe too which is named as palada pradaman. As like other payisam you have to first set with the three kinds of coconut milk which is onnaam paal(1st extract), rendaam paal(2nd extract) and then the munaam paal(3rd extract) which is very important. Here you go with the making. 


  • Ada - 1 Cup
  • Sabudana(Soaked for 2- 3 hours) and pressure cooked- 1 Cup
  • Coconut Milk as follows
  • Thick coconut milk-Onaam Paal(1st extract)- 1 Cup
  • Rendaam paal(2nd Extract)- 1 Cup
  • Muunaam Paal(3rd Extract)- 1 Cup
  • Jaggery-250 grams
  • Cashews and Raisins- 1/4 Cup
  • Ghee- 5 Tspn


  • Cook the readymade ada in the water until it turns soft. Filter it and keep aside.
  • In a big heavy bottomed vessel, add the ghee once it becomes hot, add the jaggery and stir well until it becomes thick.
  • Add the cooked ada to that and stir again to combine well.
  • Add the muunam paal and stir occasionally until it becomes thick.
  • Now add the rendaam paal and again stir occasionally until it becomes thick.
  • Add the cooked sabudana and add the onnaam pawl and stir continuously until it becomes thick.
  • In a separate pan, add little ghee and roast the cashews and raisins and add those to the payisam.
  • Add the crushed cardamom and serve.

"After adding the 1st and 2nd milk stir occasionally, however be careful not to burn at the bottom and thats why we use a uruli( a thick bottomed vessel used in kerala for making payisam).

If you need more sweet, then you can add it in any point to the payisam while cooking.

Always use fresh coconuts for making payisam and its better if you do not use the frozen or packed coconuts."



Post a Comment