Onam was not very grand this year. I just made a simple lunch of parippu, sambhar and aviyal and papadums. Here's a picture, will post recipes later...
We had another sadya, an Onam potluck last Friday with friends and that was more fun. I madePulisseri and Parippu Pradhaman. I was making it for the first time. After elaborate instructions from mom, it turned out really well. So here's the recipe...
250 gms chana dal
450 gms jaggery
2 cups thin milk
1 cup thick milk
6 cardamoms, remove the shell and crush the seeds
2 tbs ghee
raisins n cashew nut pieces
Wash the dal and pressure cook till well done.
Drain the excess water and mash the dal. Do not mash it into a smooth paste, but into a coarse mixture with bits of dal.
Take the mashed dal in a heavy bottom pan and add the jaggery. Heat over medium high flame for about 10-15 mins till it forms into a thick paste.
Add the thin coconut milk and cook over medium flame for 5 mins.
Remove from heat and add the thick coconut milk and crushed cardamom. Place the pan back on very low heat and cook for a few mins. Do not let the mixture boil. Turn of the heat,
Fry the raisins and cashews in the ghee till golden and add to the payasam. Mix well and serve warm.
The payasam will thicken as it cools. You can thin it by adding some warm milk.