Ada pradhaman

Yummy rich Ada pradhaman

Yet another porridge recipe from Kerala – The Ada pradhaman . This is a stand out one amongst the numerous varieties and is rightly called a Pradhaman meaning “the one that holds the utmost importance in a traditional luncheon/sadya.

I have previously posted the recipe for Palada payasam, which is a variation of the Ada pradhaman. While the former is made using milk and sugar, the Ada pradhaman is made with coconut milk and jaggery. This is a take on the payasam recipe by Pazhayidam Mohanan Namboothiri – A renowned caterer from Kerala. I have just given few tweaks to make the otherwise extensive process a simpler one.

With the festival of colours – Onam, just a couple of weeks ahead, here goes the recipe for the exotic “Ada pradhaman.” Wishing one n all a Very Happy Onam in advance…

Ada pradhaman recipe:

Ingredients:
(Have taken 1cup=250 ml)

  • Rice Ada – 200 gms.
  • Jaggery – 600 gms.
  • Water – 1/2 cup (To melt jaggery)
  • Thick Coconut milk – 1 cup
  • Medium thick coconut milk – 1 cup
  • Thin coconut milk – 2 cups
  • Ghee – 4 tbsp.
  • Cashews – 50 gms.
  • Raisins – 10 gms.
  • Dry ginger powder – 1/4 tsp.
  • Jeera powder – 1/4 tsp.
  • Green cardamom powder – 1/4 tsp.
  • Oil – 1 tbsp.
  • Salt – 1/4 tsp.

Method:

  • Take the Ada and add to a pressure cooker.
  • Pour sufficient water, a level above the surface of the Ada.
  • Add 1/4 tsp. salt and 1 tbsp. oil into the cooker.
  • Cover and cook till the cooker whistles twice.
  • Meanwhile, make the jaggery syrup by taking jaggery in a non stick pan with 1/2 cup water.
  • Let the jaggery melt completely. 
  • At this point, take off the heat and keep aside till it comes to room temperature.
  • Now strain the syrup to remove any impurities in the jaggery.
  • Keep the strained jaggery syrup aside till further use.
  • By now the Ada should be ready in the cooker. Take the cooker off the heat and let it come to room temperature.
  • Once cool, open the lid and transfer the Ada onto a colander and thoroughly clean under running water. This is needed to wash off all the starch remaining on the Ada.
  • Keep the cleaned Ada aside, on the colander to drain any remaining water.
  • Take a deep pot (Uruli if available).
  • Add Ghee, and once heated roast the raisins.
  • Remove the raisins and add cashews to the ghee.
  • Once roasted, remove and keep aside for garnishing.
  • Now to the same ghee, add the melted jaggery and bring to a rapid boil.
  • To the boiling jaggery syrup, add the cleaned Ada and mix thoroughly.
  • Cook till the syrup thickens and coats the Ada uniformly.
  • Now add the thin coconut milk and cook for another 5-10 mins., till the payasam starts thickening.
  • Further add half of the medium thick coconut milk and cook for another 5 mins.
  • Add the dry ginger, jeera n cardamom powders to the remaining medium thick coconut milk, and give a mix.
  • Now pour this into the payasam and stir to bring everything together.
  • Finally add the thick coconut milk, give a quick stir and switch off the flame.
  • Garnish with roasted cashews n raisins.
  • Let the Ada pradhaman rest for a good 1 – 1 1/2 hrs. before serving. This will help in developing the flavours.

Note:

  • Traditionally Ada is cooked with sufficient water in an open pot for about 1-1 1/2 hrs. I have used pressure cooker method to shorten the process. As a result, thorough cleaning under running water is required once the Ada is cooked.
  • After adding the final thick coconut milk, the pot should be taken off the heat, as further heating could split the coconut milk.
  • The jaggery syrup could be made beforehand and stored refrigerated in an airtight container.

Recipe steps:

  1. Take the Ada and add to a pressure cooker with 1/4 tsp. salt n 1 tbsp. oil.
  2. Ada pradhamanPour sufficient water, a level above the surface of the Ada. Cover and cook till the cooker whistles twice.
  3. Ada pradhamanMeanwhile, make the jaggery syrup by taking jaggery in a non stick pan with 1/2 cup water.
  4. Ada pradhamanLet the jaggery melt completely. 
  5. Ada pradhamanNow take off the heat and keep aside till it comes to room temperature. Strain the syrup to remove any impurities in the jaggery.
  6. Ada pradhamanKeep the strained jaggery syrup aside till further use.
  7. Ada pradhamanBy now the Ada should be ready in the cooker. Take the cooker off the heat and let it come to room temperature.
  8. Ada pradhamanOnce cool, open the lid and transfer the Ada onto a colander and thoroughly clean under running water. This is needed to wash off all the starch remaining on the Ada.
  9. Ada pradhamanTake a deep pot (Uruli if available). Add Ghee, and once heated roast the raisins.Ada pradhamanAda pradhaman
  10. Remove the raisins and add cashews to the ghee. Once roasted, remove and keep aside for garnishing.
  11. Ada pradhamanAda pradhamanNow to the same ghee, add the melted jaggery and bring to a rapid boil.
  12. Ada pradhamanAda pradhamanAda pradhamanTo the boiling jaggery syrup, add the cleaned Ada and mix thoroughly.
  13. Ada pradhamanAda pradhamanCook till the syrup thickens and coats the Ada uniformly.
  14. Ada pradhamanAda pradhamanNow add the thin coconut milk and cook for another 5-10 mins., till the payasam starts thickening.
  15. Ada pradhamanAda pradhamanFurther add half of the medium thick coconut milk and cook for another 5 mins.
  16. Ada pradhamanAda pradhamanAdd the dry ginger, jeera n cardamom powders to the remaining medium thick coconut milk, and give a mix. Pour this into the payasam and stir to bring everything together.
  17. Ada pradhamanFinally add the thick coconut milk, give a quick stir and switch off the flame. Ada pradhamanAda pradhaman
  18. Garnish with roasted cashews n raisins.
  19. Ada pradhamanLet the Ada pradhaman rest for a good 1 – 1 1/2 hrs. before serving. This will help in developing the flavours.Ada pradhaman
 

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