Ada pradhaman

Yummy rich Ada pradhaman

IMG 20170814 075621 1200x890 - 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. IMG 20170814 061426 300x222 - Ada pradhamanPour sufficient water, a level above the surface of the Ada. Cover and cook till the cooker whistles twice.
  3. IMG 20170814 061517 300x222 - Ada pradhamanMeanwhile, make the jaggery syrup by taking jaggery in a non stick pan with 1/2 cup water.
  4. IMG 20170813 202902 300x222 - Ada pradhamanLet the jaggery melt completely. 
  5. IMG 20170813 203309 300x222 - 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. IMG 20170813 213900 300x222 - Ada pradhamanKeep the strained jaggery syrup aside till further use.
  7. IMG 20170813 214111 300x222 - 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. IMG 20170814 063252 300x222 - 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. IMG 20170814 064541 300x222 - Ada pradhamanTake a deep pot (Uruli if available). Add Ghee, and once heated roast the raisins.IMG 20170814 065230 300x222 - Ada pradhamanIMG 20170814 065317 300x222 - Ada pradhaman
  10. Remove the raisins and add cashews to the ghee. Once roasted, remove and keep aside for garnishing.
  11. IMG 20170814 065408 300x222 - Ada pradhamanIMG 20170814 065614 300x222 - Ada pradhamanNow to the same ghee, add the melted jaggery and bring to a rapid boil.
  12. IMG 20170814 065859 300x222 - Ada pradhamanIMG 20170814 070136 300x222 - Ada pradhamanIMG 20170814 070250 300x222 - Ada pradhamanTo the boiling jaggery syrup, add the cleaned Ada and mix thoroughly.
  13. IMG 20170814 070357 300x222 - Ada pradhamanIMG 20170814 070428 300x222 - Ada pradhamanCook till the syrup thickens and coats the Ada uniformly.
  14. IMG 20170814 070701 300x222 - Ada pradhamanIMG 20170814 072027 300x222 - Ada pradhamanNow add the thin coconut milk and cook for another 5-10 mins., till the payasam starts thickening.
  15. IMG 20170814 072146 300x222 - Ada pradhamanIMG 20170814 072932 300x222 - Ada pradhamanFurther add half of the medium thick coconut milk and cook for another 5 mins.
  16. IMG 20170814 073001 300x222 - Ada pradhamanIMG 20170814 073149 300x222 - Ada 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. IMG 20170814 073327 300x222 - Ada pradhamanFinally add the thick coconut milk, give a quick stir and switch off the flame. IMG 20170814 073614 300x222 - Ada pradhamanIMG 20170814 073713 300x222 - Ada pradhaman
  18. Garnish with roasted cashews n raisins.
  19. IMG 20170814 073731 300x222 - Ada pradhamanLet the Ada pradhaman rest for a good 1 – 1 1/2 hrs. before serving. This will help in developing the flavours.IMG 20170814 075621 300x222 - Ada pradhaman

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