Onashamsakal & AdaPradhaman
Posted by Annita on August 27, 2007
Wishing you all a very happy and prosperous Onam
AdaPradhaman is an indispensable factor in a Kerala Sadya.As per the name Ada is the main ingredient here,it is very similar to pasta in texture and is made of rice or maida.Ada when cooked in milk and sugar is called Palada and when cooked in coconut milk and jaggery is AdaPradhaman.The traditional method of preparing Ada is very laborious and time consuming.But Ada is now easily available to us,even in Indian grocery stores outside India.
Back home,my mother-in-law uses Maida Ada for preparing Adapradhaman,and rice ada is used only for making Palada.But here I’ve used Rice Ada in my Adapradhaman as I couldn’t find any Maida Ada here.
Ada(Maida Ada is the best) – 1/4 kg
Jaggery(Sharkkara) – 1/2 kg
Sabudhana(Chowari) cooked – 1 cup
Ghee (Neyyu)- 1/2 – 1 cup
Thin Coconut milk (Randaam Paalu)- 3 cups
Thick coconut milk(Onnam Paalu) – 1 cup
Cardamom powder (Elakka Podi)-1/2 tsp
Broken Cashewnuts (Andiparippu)- as needed
Raisins (Unakka munthiri)- as needed
Coc0nut pieces chopped (Thengakkothu)- as needed
Cook Ada as per the directions on the packet,allow it to cool and drain.Melt jaggery adding 1/2 cup of water and strain it to remove any unwanted particles in the jaggery.Jaggery you get in U.S is very good and you might not want to do the straining part.Now heat a big vessel(preferrably Uruli if you have one),add the melted jaggery into it,stir well and add cooked ada into it.Continue stirring until you’ve attained a medium thick consistency,adding ghee in between to prevent it from sticking.Now add thin coconut milk,mix well and add cooked sabudhana into it.Allow it to simmer for 10- 15 minutes.Switch off the heat and add thick coconut milk,mix well and add cardamom powder into it.Stir again and keep it aside.
Heat ghee in a small pan and fry coconut pieces,cashewnuts and raisins.Now add these into the Payasam.Mix and serve hot or cold.