I am neither a Keralite nor a Malayali but the place I come from celebrates Onam to the core... Yeah I hail from Nagercoil which can be described as an extension of Kerala. Originally it was a part of Kerala and was ruled over by the Travancore Maharajas but then I am not sure of the exact year, the place was brought under Tamil Nadu. Can you believe that when we were in school, we were given a holiday for this happening??? Good Ol' schooldays...
Nagercoil is just as serenic as Kerala, experiences the showers of both Kerala and TN (i.e., South-west and North-east monsoons) and is a cultural mix of both the states. We celebrate Onam and we donot forget Pongal. So the traditional athapookalam and onam sadya is followed in most of the households. (Want to read more about the place: click here)
The huss opposes everytime I say that I am gonna make the traditional Onam Sadya recipes to celebrate Onam (..since marriage). But I just cant give up celebrating it. So here I am this time with the traditional Chakka Pradhaman... Made from the Jack fruit that was shipped "trained" over by Dad when Mom came down here. "Oh how I love eating the ripened cholas from the fruit of our very own tree"... The jack fruit back home is overly sweet by itself and hence I decreased the addition of jaggery but 1/4 cup by what I have given here is the correct quantity for normal fruits.
Traditionally Chakka Pradhaman is made from Chakka varatti ~ an halwa made out of mashed jackfruit and jaggery and ample amount of ghee... This is then thinned out using coconut milk and then used in the pradhaman. This varatti has a long shelf life and hence the Keralites prepare this when jack fruits are in abundance(..it being a seasonal fruit)... But the recipe given here is a fool-proof one with no chakka varatti and can be made with ripened cholas.
How I Made it:
Pressure cook the jackfruit pieces with required water for 2 whistles or until soft. Cool, drain water and then grind to a fine paste. Set this aside. Heat ghee and fry cashews till golden brown.
Mix jaggery with 1/4 cup water, bring it to a boil so that the jaggery melts completely, cool and strain. In a pan, heat the remaining ghee, add the jackfruit paste to this and fry for 1 min. Add the jaggery syrup, mix well and heat till it comes to a boil. Cook till it becomes thick and then add coconut milk and give a quick stir. Add the fried cashews and cardamom and give it a stir. Switch off flame.
** My Notes:
** If you want it to be thin then add the thin coconut milk before adding the thicker one, allow it to boil and then add the thick coconut milk and give it a stir and then remove from flame. However this pradhaman is best when served thick.
** If you boil the mixture after adding the thick coconut milk, the mixture will curdle so be careful on this part.
Serve it warm or cold!!!
So thats it Folks...
With Love,
Signs off!!!
Nagercoil is just as serenic as Kerala, experiences the showers of both Kerala and TN (i.e., South-west and North-east monsoons) and is a cultural mix of both the states. We celebrate Onam and we donot forget Pongal. So the traditional athapookalam and onam sadya is followed in most of the households. (Want to read more about the place: click here)
Traditionally Chakka Pradhaman is made from Chakka varatti ~ an halwa made out of mashed jackfruit and jaggery and ample amount of ghee... This is then thinned out using coconut milk and then used in the pradhaman. This varatti has a long shelf life and hence the Keralites prepare this when jack fruits are in abundance(..it being a seasonal fruit)... But the recipe given here is a fool-proof one with no chakka varatti and can be made with ripened cholas.
~*What U Need*~ Jaggery - 1/2 cup Thin coconut milk - 1/4 cup(optional) Thick Coconut milk - 3/4 cup Ghee - 3 tsp Cashewnuts - 3 tsp, broken Cardamom powder - a pinch / Crushed cardamom - 2 pods |
How I Made it:
Pressure cook the jackfruit pieces with required water for 2 whistles or until soft. Cool, drain water and then grind to a fine paste. Set this aside. Heat ghee and fry cashews till golden brown.
Mix jaggery with 1/4 cup water, bring it to a boil so that the jaggery melts completely, cool and strain. In a pan, heat the remaining ghee, add the jackfruit paste to this and fry for 1 min. Add the jaggery syrup, mix well and heat till it comes to a boil. Cook till it becomes thick and then add coconut milk and give a quick stir. Add the fried cashews and cardamom and give it a stir. Switch off flame.
** My Notes:
** If you want it to be thin then add the thin coconut milk before adding the thicker one, allow it to boil and then add the thick coconut milk and give it a stir and then remove from flame. However this pradhaman is best when served thick.
** If you boil the mixture after adding the thick coconut milk, the mixture will curdle so be careful on this part.
Serve it warm or cold!!!
With Love,
Signs off!!!
0 komentar:
Posting Komentar