The payasam is the main attraction of a sadya. There are many varieties and versions of payasam, but the one I love most is the simple basic paal payasam (Rice Kheer).
At my place, it’s always been a practice to make only one payasam, but many people make 3 or even 4 payasams for a sadya, esp. when preparing for Onam. My mother and brother make excellent paal payasam. They tend to the payasam with same love and care one does for a small child and its no wonder that it turns out perfect every single time!
Milk based payasam have more or less the same basic method. Cook the rice, ada, semiya or whatever grain in milk. Then add the sugar and let it boil till it reaches the correct consistency.
There are many other milk based payasams. This one has rice, another famous one is palada pradhaman. I was planning to make it this year, but changed my mind due to lack of time.
- pineapple payasam (can be milk/coconut milk based),
- Semiya payasam,
- Sago payasam,
- Aval (rice flakes) payasam
- and of course, Palada Pradhaman – and many more, which are all milk based.
Another popular kind of payasam is jaggery based. For this payasam, you need to melt the jaggery in a little bit of water and strain it to remove impurities. You then add the already cooked grain (at times the rice/ada may not cook properly if you add jaggery to it) and thin coconut milk (if the recipe demands it) and let it boil for sometime. When the grain is cooked completely, you add the thick coconut milk and you are done.
- Ada Pradhaman,
- Gothambu (wheat payasam) pradhaman,
- Sharkara payasam/nei payasam,
- Chakka (jackfruit) pradhaman,
- Parippu Pradhaman,
- Pazham pradhaman and many more which are jaggery based.
You need to check out my last year’s Sadya post for the paal payasam recipe.
P is also for Pappadam and pickle. Another two important items in a sadya. Pickle can be again 3 (or even 4) types. In my place, again, its just one. Inji curry/ Inji Puli/ Puli Inji is a must for Onasadya.
P is also for Pookkalam, the floral carpet/ flower rangoli. This is put in the front of the house, so as to welcome Mahabali when he comes to visit us for Onam. After about 20 plus years, I did a pookkalam this year.
The inspiration is from my friend, who put the pookkalam for all the ten days (I missed two days :( ) from Atham to Thiruvonam. The below (except the last one) are her creations. I missed two important ones – the one she put for Ganesh Chathurthi ( face of ganesha as pookkalam) and Uthradam (It was Oda Kuzhal – flute of Krishna).
Everyday, I would take my new dSLR(Canon 600D) and go to her place and click from all possible angles. Its almost like doing yoga in that corridor ;-)
Her corridor has absolutely no light and so I was never able to capture the full beauty of it…not to mention that I still haven’t figured out how to use the camera effectively :D.
Taken in poor light conditions by a struggling photographer, these pictures don’t do full justice to the beauty of the pookkalams. Hopefully I will be better next year, or may I can ask her to do it inside the house, where there is good light ;-).
Admire these pookkalams from Atham to Thiruvonam, (missed two days in between :D).
The last pookkalam was put by the residents as part of the Onam celebrations in our association complex.
- A – Avial, Ada Pradhaman, Achinga Payar – Chena Mezhukkupiratti
- B - Beetroot Kichadi, Beet root thoran, Beans Thoran
- C - Carrot Thoran, Cabbage Thoran
- D – Daal – Parippu Curry
- E – Erisseri – Chena & Mathan Vanpayaru
- F - Fruit Pachadi
- G – God’s Own Country – Kerala
- H – How to Serve a Sadya
- I – Inji Puli
- J - Jackfruit Payasam – Chakka Payasam
- K - Kalan & Koottu Curry
- L - Lemon Rasam
- M - Mambazha Pulisseri & Mathan Pachadi
- N – Neer Moru/ButterMilk
- O – Olan
- P – Paal Payasam and Pookkalam