Thursday, June 21, 2012
PAAL PAZHA PAAYASAM
Our native place lies on the lap of Akhanda Kaveri in a major banana growing area in Trichy district. Invariably we found ourselves loaded with bananas, bananas and bananas, after a short visit to our village. We almost went bananas when we were left with a bonanza even after sharing the precious yield with our neighbours and near and dear ones.
And then - our kitchen started incessantly raining banana dishes !
Ripe but firm bananas - 3
Milk - 4 cups
Crushed jaggery - 1 1/2 cups
Fresh coconut gratings - 1 cup
Rice flour - 1 tbsp
Cardamom powder - 1 pinch
Ghee - 2 tbsps
Cashew nuts and raisins - for garnishing
1. Cut the ripe bananas with the peel intact into 1 inch rings.
2. Steam the cut bananas for ten minutes in a pressure cooker.
3. Grind coconut gratings and rice flour together into a smooth paste adding little water.
4. Dissolve jaggery in one cup of warm water and filter.
5. Boil the jaggery water till it slightly thickens and gives out a pleasant aroma.
6. Peel the steamed banana rings, blend one table spoon of the fruit in milk and keep aside.
7. Add the remaining banana rings to the jaggery syrup.
8. Stir in the coconut paste and cook for two or three minutes.
9. Add the milk and fruit blend and switch off flame when the paayasam starts boiling.
10. Add cardamom powder, and raisins and cashew nuts fried in ghee.
Relish the flavoursome Paal Pazha Paayasam while it is warm.