Mélange

Of Flavours & Tastes…

Unakkalari Payasam / Ari Payasam ~ Another method of making it from Kerala !

This is another addition to my payasam saga.Ari Payasam,to be more specific.If someone ask me why I am posting varieties of Rice desserts here,It’s my love,it’s my nostalgia.Among the umpteen varieties of payasams I have tasted,from temples and at home,it’s been rice I have found more addictive.The very usual Ari payasam and divine Idichu pizhinja payasam here at my space brought me most visitors.I guess there are more rice lovers out there who are in search of nostalgia,away from home.This is for them.

This payasam is a classic among the ari payasams we have in Kerala.Since we use the broken par-boiled brown rice,it’s easy compared to the whole ones.The cooking time will be less and the resultant payasam absolutely flavorful.Check and experience yourself..


Ingredients
1 heaped cup broken matta rice / par-boiled brown rice *
500 gm jaggery
1 cup thick coconut milk,extracted from 3 medium sized coconut pulp
1ltr semi-thick coconut milk
1.5 ltr thin coconut milk
1 tsp cumin powder, roasted
1 tsp cardamom powder
1 tsp dry ginger powder /chukku podi/sonth
1 kadali pazham / small ripe banana, chopped (optional)
handful of cashew nuts,roasted in ghee to garnish
1/2 cup chopped coconut,roasted in ghee to garnish
1/2 to 3/4 cup ghee – depends on your taste
pinch of salt
Method
In an uruli or a heavy bottomed vessel,cook the washed rice in thin coconut milk.Once boiled you may reduce the heat to medium.Meanwhile prepare a jaggery syrup by boiling the jaggery adding 1/4 cup water.Let it boil for 2-3 minutes and switch off.Strain the syrup and keep.By the time rice is 3/4 done add the jaggery syrup and mix well.Add 1-2 tsp ghee as well and let it simmer till thick.Meanwhile add the cumin,dry ginger and cardamom powders to the semi-thick coconut milk and keep ready.Once the jaggery-rice mix turn thick,pour this semi-thick milk and let it boil.Mix well till this turn slightly thick.Add a pinch of salt at this stage.Now reduce the heat and add the thick coconut milk.Mix well and don’t allow it to boil.Switch off the stove and add the chopped or crushed banana to this.Garnish with cashew nuts and coconut.Keep it closed for sometime to have a better flavor.This payasam tastes even better with time.Enjoy!
*Broken rice (podiyari) from Kerala is available now in almost all grocery stores.Many brands are competing to reach you.Find yours.
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21 comments on “Unakkalari Payasam / Ari Payasam ~ Another method of making it from Kerala !

  1. Priya
    October 24, 2012

    Well presented, cute bowls..Am missing those fresh flowers too..

    Wonderful looking delicious payasam.Even i love very much rice payasam than the other ones.

    Like

  2. Leelagovind
    October 24, 2012

    yummicious sweet payasam!wah i get the good smell of jasmine!

    Like

  3. Swathi Iyer
    October 24, 2012

    Aripayasam looks delicious.

    Like

  4. divya
    October 24, 2012

    ahaaa…looks absolutely yummy!

    Like

  5. radha
    October 24, 2012

    Delicious payasam. Looks creamy and rich. I like the addition of ginger powder.

    Like

  6. Julie
    October 25, 2012
  7. Gauri
    October 25, 2012

    Ohh you have added 'soonth' to this am sure it has given a very different flavour to the whole dish 🙂
    Love the idea and very well presented!

    Like

  8. Reshmi Mahesh
    October 25, 2012

    Yummy looking aari payasam…Nice presentation…

    Like

  9. Kaveri Venkatesh
    October 25, 2012

    Love yhe new look of your space Dhyuthi.
    Delicious Payasam and lovely payasam

    Like

  10. anilkurup
    October 25, 2012

    In your recipe is this made more like paste or with more diluted?
    Sure have had this as prasdam from temples. And they too have been like syrup and not paste.

    Like

  11. Vimitha Anand
    October 25, 2012

    Neat presentation. Loved that pot.. Nice n yummy payasam

    Like

  12. Mélange
    October 25, 2012

    It's not like paste Anil.It's semi-thick and the rice well-cooked.Prasadam usually have more ghee and there may be color difference as well.I don't get such 'sarkkara' here..

    Like

  13. devangana
    October 25, 2012

    Have had this payasam many times.. But your recipe tempts to try this once.

    Like

  14. Vrinda
    October 25, 2012

    Adipoli payasam, Amma makes it very often,yummy clicks…

    Like

  15. PT
    October 26, 2012

    beautiful presentation and nice preparation..

    Like

  16. Nitha
    October 26, 2012

    lovely clicks and delicious payasam..

    Like

  17. Manju
    October 26, 2012

    Wow That looks so good and u have such amazing props!! 🙂

    Would you like to take part in my giveaway?
    Go here: http://manjuseatingdelights.blogspot.com/2012/10/giveaway-checkerboard-cake-pan-set.html

    Regards,
    Manju
    http://manjuseatingdelights.blogspot.com

    Like

  18. Saraswathi Tharagaram
    October 29, 2012

    Beautiful and neat presentation..love the props you used for this clicks..

    Like

  19. Divya Pramil
    October 30, 2012

    Lovely presentation dear 🙂 Looks like a great treat and loved that cute pots 🙂
    Today's Special – Tomato Halwa / Thakkali Alwa – No Ghee Recipe
    60 Days to Christmas – Event & Giveaway

    Like

  20. Suja Manoj
    November 1, 2012

    Neat presentation dear,looks so so yummy..love it

    Like

  21. Hima bindu
    November 2, 2012

    Delicious payasam.. fantastic presentation 🙂
    Beautiful space here.. happy to follow you..
    http://indianrecipegalleri.blogspot.in/

    Like

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This entry was posted on October 24, 2012 by in kerala food, payasam, Sadya (സദ്യ), Sweets.

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