Today is Onam, a festival which is celebrated in the South Indian state of Kerala.
It is the state my father comes from, full of lush green trees and endless backwaters.
Long ago, the king of Kerala Mahabali was there. To honour him, Onam is celebrated, where we lay out a flower carpet to welcome him, and cook yummy good food. I’m not the best flower carpet maker, or Kerala food cooking person, but today, my domestic help and I succeeded in making some stuff at home.
I’m giving you one of the recipes here, for an amazing sweet dish called jaggery payasam. Payasam is a word for sweet pudding in Malayalam, or maybe other languages too not sure. Sini, help!
I’ve veganized the recipe, the original called for ghee (clarified butter) and milk. I subbed with oil and coconut milk.
It also involves some lovely lentils 🙂
The source is : here
VEGAN JAGGERY PAYASAM
What you need:
One fourth cup of lentils
Six cashew nuts, roughly chopped
Two tablespoons of coconut milk
Three medium sized pieces of jaggery, melted in hot water (obvs)
Oil as needed
What to do:
1. Dry roast the lentils with two teaspoons of oil.
2. Pressure cook the lentils for three whistles with approx a cup of water.
3. While that is happening, fry the cashews in two tablespoons of oil and umm keep aside.
4. Melt the jaggery in hot water and keep aside. Yes.
5. By now, hopefully, the lentils would be done.
6. Remove the lid of the pressure cooker, and add the milk and melted jaggery.
7. Bring to a boil, take off the gas, and serve. Oooh yeah.
Also someone take me to Kerala. Like ASAP.