Papaya is rich in vitamin C and it can be eaten raw or ripe. I have read somewhere that papaya seeds are edible and can be used as substitute for spice in curries.In Kerala ,we make papaya thoran,papaya pickle and never tried payasam with papaya. For this vishu, I am going to share a sweet and yummy papaya payasam.
- Papaya/Omakka (ripe/cut into small cubes) – 1/2kg/2 cups
- Sago/chowari (soak in water) – 5 tbsp
- Jaggery (grated) – 1 cup
- Coconut Milk(2nd extracted Milk) – 11/2 cups
- coconut milk(1st extracted) – 1 cup
- Cardamom Powder – 1tsp
- Sugar – 4 tbsp or add according to your sweet taste.
- Milk Powder – 3 tbsp
- Cashews – 8
- Raisins – 10
- Ghee – 5 tbsp
- Papaya pieces – to Garnish
- Wash and peel off the outer skin of papaya.Discard the black seeds.chop papaya into small pieces.In a blender,Grind into a fine paste.
- Boil 1/2 cup water in a pan and melt jaggery till watery. then strain the impurities and keep aside.
- Soak sago in water for sometime.Boil 1/2 cup water and let sago turns translucent.
- Heat 2 tbsp ghee in a thick bottomed pan.Usually in Kerala we use Uruli for making payasams.
- Add papaya paste to it and saute till dry.Add jaggery water and sago to it and stir well.Instead of sago you can add Rice Ada.
- Once it starts to separate from pan, add 2nd extracted coconut milk .Add 1 tbsp of ghee to it and stir slowly.
- Add 4tbsp of sugar to it.
- Once it starts to boil,add milk powder mixed with little milk to it and mix well.Add1 more tbsp ghee to it.
- Once it starts to thicken, add first extracted milk to it and mix well.
- Add cardamom powder to it.Remove from fire. Don’t let the first extracted coconut milk to boil.
- Heat 1 tbsp ghee in a pan.Fry cashews and raisins and add it to payasam.
- Garnish with Papaya pieces.
- Serve hot or Chilled.
This kichadi is prepared using kovakka in coconut mix and it tastes great with rice and can be served in sadhya as side dish.
- Kovakka /Tindora(cut into round pieces) – 1 cup
- Grated coconut – /12 cup
- Cumin seeds/jeerakam – 1 tsp
- Green Chilly – 2
- Mustard seeds(crushed) – 1/4 tsp
- Curd – 1 cup
- Marinate kovakka pieces with salt for 10 mins.Then fry in oil till golden brown.
- Grind coconut,cumin,green chilly,crushed mustard seeds and curd into a paste.
- Transfer the paste into a bowl.Finally add fried kovakka pieces, salt to it.Mix well.
- Kichadi is ready to serve.
Puli inji is made with ginger,tamarind,jaggery in sweet and tangy sauce. This is a popular kerala sadhya dish and commonly served in sadhya during festivals like Onam,Vishu or wedding functions.I tried once and it didn’t came out good. Then I watched the youtube video of my blogger friend veena with detailed explanation and followed her recipe.Hope my readers will love this easy recipe and try at home.
- Ginger(finely chopped) – 150gms
- Green Chilly(cut into round pieces) – 4
- Tamarind – 3 lemon sized
- Jaggery cubes(make syrup) – 3 medium size cubes
- Mustard seeds – 1tbsp
- Dry Red Chilly – 3
- Red chilly powder – 1tsp
- Turmeric powder – 1/4 tsp
- Curry leaves
- Coconut Oil
- peel off the outer skin of ginger and cut into long pieces. Then finely grate into small pieces .Take water in a bowl, add sat to it and soak the ginger pieces in1 tbsp of salt water for 10 minutes.Drain the water using strainer and again soak in salt water for 10 minutes.Drain and repeat the same soaking process for 10 minutes. This is to avoid ginger getting sticky while frying.
- Soak tamarind in hot water for 30 minutes. strain the water.
- In a pressure cooker, Add tamarind water,red chilly powder,turmeric powder and salt. Mix well.cover and cook on low flame for 20 minutes.
- In a pan,melt jaggery cubes. take care not to let the syrup be thick.
- Heat oil in a pan.Roast ginger pieces on medium flame till crispy and light brown.Drain the ginger pieces.Crush half quantity of fried ginger pieces in a blender.
- Heat oil in a pan.Splutter mustard seeds,Dry red chilly,green chilly,curry leaves,tamarind water and stir well.Add 1/4 cup water,jaggery water(add according to sweetness),crushed ginger,remaining fried ginger pieces and mix well.Let it boil on medium flame till thick and reduced to half.
- Once it is cool, it will be more thicker.Transfer into a dry glass jar and store in refrigerator for a week or so.
- You can make this in advance for vishu or onam and can preserve it.
- injipuli tastes great with Rice.