Kerala, a beautiful state in South India, attracts thousands of tourists every year for various reasons. Kerala’s backwaters, beaches, wildlife, temples, Ayurvedic treatment and traditional Kerala delicacies have conquered the hearts of visitors who become addicted to the beauty of this state and return with everlasting memories.
Hot, spicy and tasty Kerala food is a main attraction. Whether vegetarian or non-vegetarian, the dishes in this state are truly delicious. The traditional Kerala Sadhya, a vegetarian meal consisting of rice and many types of side dishes served on a banana leaf, can be ordered at any hotel. They are also available on houseboat tours through the backwaters of Kerala. Traditional Sadhya dishes include dishes like boiled rice, ghee and parippu, sambar, pachadi, kichadi, kalan, avial, thoran, pulisseri, olan, puliinji, pickles, pappadam, shakara uperi, banana, kaya uperi, rasam, moro and the Sadhya. it is not complete with the most delicious payasam which is served in small cups these days, although in ancient times it was served on the banana leaf and consuming the payasam by hand, without the payasam spilling out of the leaf was a chore A bit difficult .
Payasam, which is a sweet dessert, is a favorite among Keralites and apart from weddings, payasam is also done at temples or at home for special occasions, especially for Onam, which is a major festival in Kerala.
There are varieties of payasams made in different ways either with milk, coconut milk, sweet or jaggery. Payasam can also be made with some fruits, such as banana or jackfruit. Now let us see some varieties of payasams like Ada Pradhaman, Semiya Payasam, Parripu Payasam and Wheat Payasam.
The most popular payasam is the Ada Pradhaman. This is a Malabar dish made during the Onam festival and also for marriages. This payasam is made from ada, coconut milk and jaggery. The special flavor of this payasam is due to the fact that it is made in an open container called ‘Urli’ made of bell metal. Ada are rice flakes, which were made at home in ancient times. But now you get it in stores which makes the ada pradhaman process easier. But there are still many houses where we find that anything is done. Similarly, coconut milk extracted from the scraped coconut is also available in packets. Jaggery is melted with a little water and filtered. The ada is boiled then jaggery is added and stirred and when it is done the coconut milk is added. It is then garnished with cardamom, cashew and raisins fried in ghee. People in Kerala wait for Onam and marriages to enjoy this delicious desert.
Semiya payasam is made from noodles, milk, and sugar. The noodles are first fried in ghee, boiled with a little water, and when softened, milk and sugar are added. When ready, add the cardamom powder and a pinch of saffron. Season with cashew nuts and raisins fried in ghee.
Parripu payasam is made from cherupayar parripu, brown sugar, and coconut milk and Wheat payasam is made from cracked wheat, brown sugar, and coconut milk. Another type of payasam found mainly in temples is the Palppayasam, made from rice, milk, and sugar. The palppayasam served at the Sri Krishna temple at a place called Ambalapuzha is famous among Keralites.
Payasam, is easy to make and tastes delicious when served hot, and you can be sure you’ll never stop for a cuppa!
