Happy's Cook

Sunday, September 07, 2014

Ada Pradhaman| Rice Ada Jaggery Payasam| Onam Sadya Recipes

Happy Onam to all my friends and their families. Hope everyone is enjoying the Onam!!! I wanted to post the complete sadya today, but some or the other I missed it. Maybe next year I would love to post that. To celebrate this special occasion, I am posting Ada Pradhaman which I tried yesterday. I have had this pradhaman at my hometown in wedding feasts. This is one of my favorite pradhaman. I asked dad to bring this ada from hometown and this occupies a place in appa's large bundle during the last visit:) I tried it and it came out very well, even Jany who doesn't like payasam had it. Happy and I finished the rest of the payasam:)  Let's go for the recipe:

Rice Ada - 1 Cup 
Thick coconut milk - 1 cup 
Thin coconut milk - 2 cups 
Cardamom/Dry ginger powder(Chukku powder) - 1/4 tsp
Ghee - 2 tbsp 
Jaggery - 1 Cup 
Cashews - few 
Coconut pieces - few 
Raisins - few
1. Get ready with the coconut milk and all the other ingredients. In a pan add some ghee and then fry the coconuts till golden brown or dark brown. Remove it and keep aside. Similarly, fry the cashews and raisins one by one.
2. Meanwhile, soak the ada in hot water for 30 mins till it is soft and tender.(I used store bought ada). In the same pan, dissolve the jaggery with 1 cup water and strain it to remove impurities.
3. Now bring the jaggery syrup to rolling boil and add the Ada. After few mins add the thin coconut milk and cook the ada. Sprinkle the cardamom and ginger powder.
4. Finally, add the thick coconut milk and add the fried cashews, coconut bits, and raisins. Switch off the flame before it starts boiling.
Serve it warm or chilled. Enjoy the pradhaman for this grand Onam feast.

Points to remember:
  • Soaking the store brought ada in hot water is a must before proceeding with the pradhaman. Else it will not be cooked properly after adding with jaggery.
  • I am yet to prepare the homemade Ada and I will update the post sooner with that results.
  • I used urundai vellam for this pradhaman, using Kerala Jaggery gives the darker color.
Warm Regards,
Happy's Cook - Divya


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