Let us make this Onam a bit different by making Payasam/Pradhaman using vegetables from the kitchen. Elephant yam is an integral part of Kerala sadya and are used to prepare vegetarian side dishes and curries. What if, it’s used to prepare a sweet dish and served for this special occasion? Some time back, backyards and agricultural lands of Kerala were filled with yams, and it was used to prepare several traditional dishes. But with the disappearance of green and land, yams are very rare to find in backyards. Let us bring those glorious days back by using yams to prepare several common dishes. I shall give you a simple sweet recipe that suits well for the occasion, published in Mathrubhumi Nagaram on August 30. 2017.
Ingredients for Chena Adapradhaman (Elephant Yam – Ada Pradhaman):
1. Elephant yam, cut into pieces- 250 gm
2. Jaggery – 1 ¼ cups
3. Palada – ½ cup
4. Cardamom powder – ½ tsp
5. Coconut milk third extract – 3 cups
6. Coconut milk second extract – 3 cups
7. Coconut milk first extract – 1 cup
8. Small pieces of coconut (sliced thin) – To decorate
9. Cardamom – 2
10. Ghee – 4 tsp
How to prepare Chena Adapradhaman (Elephant Yam – Ada Pradhaman)?
1. Cook yam pieces in a pressure cooker, adding sufficient water.
2. Cook palada in the third extract of coconut milk.
3. When it is well done, add cooked yams to the palada.
4. Melt jaggery in half a cup of water, boil it, and filter.
5. Now add jaggery solution to the palada-yam mixture.
6. Mix the mixture well, add the second extract of coconut milk, and cook again on a low flame.
7. When your pradhaman thickens, add the first extract and cardamom powder. Turn the flame off.
8. Heat ghee in a pan. Fry coconut pieces and cardamom till they turn golden brown.
9. Now spread it over your Chena Adapradhaman.
Also read a few more payasam and pradhaman recipes. Here is the page link. Click on the images in the gallery to read.
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