KADHALI PAZHA PRADHAMAN

    When I talk about Payasam or Pradhamans, I have fond memories of several Weddings at my Mom's & Dad's place. A major discussion whether the Wedding is serving Vella(white) Payasam or Karuppu(black) Payasam, or both?  It was those days that the Weddings happened in the front yard of your House(Tharavadu).  

    With a small Pandhal, with all due decorations and the whole Muttom or the front yard would be covered with Pandhal made of Coconut fronds.  Those were the days the culture of Shamiyana (canopies made out of cloth) hadn't seeped in.  The days before the special day are filled with chores like sourcing the Bamboo Poles & Coconut Fronds for the Pandhal, and a few men/women would be sitting around weaving out the Coconut fronds & skilfully tying it up to the poles(no ropes as such).  They use the frond ends and knot it up into the poles.

     All these time the household kitchen would be bustling with activities.  Readily catering Tea, snacks & lunch for the people.  Keep in mind the whole neighbourhood would be buzzing around in & out of the house.  So were the scenes.  I cannot forget mentioning, sourcing massive Vats for preparing the delicacies or the so-called Sadhya Vattom - huge Urulis, Charakku, Ladles, Woks, Cherava(Coconut grater), Utensils etc., from the neighbourhood. Charakku & Urulis are nothing but large bronze vats used in Kerala for cooking purposes & nowadays for decoration purposes too.

    Well, the night before the wedding is when the activities speed up with a harmonic buzz - a group preparation of Sadhya Vibhavangal for a wedding. Those were the days when Catering was not quite so prevalent.  The Cooking scenario for the big day begins by procuring vegetables for the Sadhya.  Some vegetables would also be sourced out from neighbour's farm.    The scene of the evening before the Wedding day would be like, all men gathered around in the cooking area. The speciality of the eve is, women folks can get around with small chores & gossiping. Most of the cooking is done by the members of the family, relatives and neighbours - but commonly men carry out the show when it comes to such events. A head cook assigned for the occasion delegates the jobs.  The scenario starts along with, grating the Coconuts. A Kerala Sadhya without Coconut - unimaginable!  Then cutting the vegetables, grinding the masala, extracting Coconut Milk(Idichu Pizhinju) etc., & etc., All happens around with a whole lot of fun, laughter, gossips, and least to mention the MINUNGAL PARIPADI (silently sneaking out for Drinks).  And by early in the morning the items for Sadhya gets ready one by one. Mostly the first thing which gets ready would be the Payasam/Pradhaman.  Hot cups of (Choodu)Payasam would be catered immediately around in the name of tasting, is one thing the whole group anticipates.

    While I was making this Kadhali Pazha Pradhaman, I was reminded of all these events and I went along making it my small Bronze Uruli.  Memories took me a long way & I may not be able to come across such a scenario in future.  With Weddings happening in Wedding halls & the catering facilities, all have changed the cultural feel of a Kerala Wedding in recent times.  And all the more it's years I attended a wedding too.

KADHALI PAZHAM/RED BANANA

     Well, Kadhali Pazham or the Red Banana is one of my favourite Banana varieties & all at home knows my love for it.  Whenever they see this Banana variety in the market they are sure to buy a few for me.  Same goes to my Dad & my MIL, whenever I am at home they would have a few Kadhali Pazham saved up specially for me.  Recently my husband bought a whole lot of Kadhali Pazham & being the only person who likes this variety, I was forced to gobble up more than what I could eat.  So finally decided to make this classic Kadhali Pazham Pradhaman with the idea of finishing up the batch.  I have made this Pradhaman along with Raw Rice & Jaggery.  The aroma of Ghee roasted Kadhali Pazham makes this Pradhaman extra special & flavour filled.  Least to mention the wonderful taste it imparts into this Pradhaman.

For more PAYASAM/PRADHAMAN/KHEER RECIPES, Click here...

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 15 - 25 Minutes
Cooking Time - 30 - 45 Minutes

For more SADHYA Recipes, click here...

 

HOW TO MAKE KADHALI PAZHA PRADHAMAN

KADHALI PAZHA PRADHAMAN

INGREDIENTS:

For Kadhali Pazha Pradhaman:

Ghee - 3 Tbspn
Coconut Pieces - 4 Tspn
Ripe Kadhali Pazham - 3 Nos. (medium-sized)
Raw Rice - 4 Tspns
Water - 1/2 Cup
Thick Coconut Milk - 11/2 Cups
Thin Coconut Milk - 11/2 Cups
Jaggery - 3/4 Cup
Cardamom - 3-4 Nos.
Dry Ginger Powder - 1/2Tspn (Optional)

 

KADHALI PAZHA PRADHAMAN

METHOD:

• Wash and Soak the Raw Rice for about 20-30 Minutes.
• Once soaked, drain the rice and keep it aside.
• Melt Jaggery in 1/2 Cup of Water, strain for any impurities and keep it aside.
• Peel & cut the Bananas into small pieces.  Alternatively can mash/grind the Bananas.
  
• Grind Cardamoms with a few teaspoons of Sugar into a fine powder and keep it aside.

• Heat Ghee in a Pan, roast thinly sliced Coconut Pieces until it turns into golden brown.
• Then add mashed Bananas to the Ghee and cook it on a low flame until fragrant. 
• Cook until the Bananas turn slightly dry.

• Now add soaked Raw Rice along with 1/2 a Cup of Water & 11/2 Cups of Thin Coconut Milk.
• Cook the rice on a low flame, stirring occasionally.
• Make sure the flame is low and the rice doesn't stick to the bottom and burn.
• Once the rice turns soft, add the cardamom powder, dry ginger powder and give a quick stir.
• Pour in the melted Jaggery to the above and allow it to boil for a few minutes on a very low flame.
• Finally, pour in the Thick Coconut Milk to the Kadhali Pazham & Rice Pradhaman and mix well.
• Cook this on a low flame for a few minutes, stirring occasionally.
• Serve Kadhali Pazha Pradhaman, hot or cold.

For HOW TO MAKE COCONUT MILK, Click here...

 

KADHALI PAZHA PRADHAMAN

NOTES:

• Can use Unakkalari/Raw Rice for the recipe.
• Can cook the soaked Rice separately and then add it into the Banana Mix.
• If cooking separately, cook it along with thin coconut milk.
  
• Can cut the Kadhali Pazham into small pieces.  Alternatively can mash it up too. 
• Can make the same recipe with Nendhra Banana too.
• Sautéing the mashed Bananas in ghee gives out a wonderful aroma & adds an extra note of flavour into this Pradhaman.
  
• Adjust the consistency of the Pradhaman to suit your preference.
• Kadhali Pazham(Red Bananas) imparts a natural sweetness into the Payasam, adjust the amount of Jaggery to suit your sweet tooth.
• Once you add the Coconut Milk, start cooking it on a very low flame and stir occasionally, otherwise, it may curdle.
• Make sure the flame is at low and the rice doesn't stick to the bottom and burn, which will spoil the taste to the Pradhaman.