Ada Payasam | Praveen

For as long as I can remember, our home was always a place that created a sense of community in the neighbourhood. On the days leading up to Diwali or Onam, my mother would make wonderful delicacies to be packed and shared with neighbours, friends, and family. One such dish was Ada Payasam, a recipe I learnt from my mother. It was the first dish I made during my first Onam away from home, which is why it holds a special place in my heart.

Ada Payasam

Method:

If using fresh coconut, blend the flesh of a coconut with 3-4 cups of water. Use a strainer or cheesecloth to strain out the milk. This is known as the first extract, or thick coconut milk. Repeat the process to get the second and third extracts. The third and second extracts are used in this recipe.

1. Add the third extract to a pot, add the rice ada, and bring it to a boil.
2. Add a pinch of salt, and cook until the ada is soft.
3. Add 1 tablespoon of ghee, then add the jaggery, coating the ada, and cook for a few minutes.
4. Add the thick coconut milk and cook to the desired consistency, adding a little water whenever the payasam mix appears too dry.
5. Add the crushed cardamom pods and mix well.
6. Fry the cashews in 1-2 tablespoons of ghee until golden, then add to the payasam as a garnish.

Enjoy hot. If reheating, add a tablespoon or two of milk to make it easier to reheat.

Watch this recipe here – Ada Payasam

Growing up, food was always a way for Praveen to create a sense of community. He loved hosting friends and family at home. Now living in Sweden, he wants to recreate that same sense of community and share his stories and experiences with food. Since starting Food Rhapsodies, Praveen has been able to reach a wider audience, meet amazing people, and share his love for food with the community.

^{Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.}