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|Subject: Ada Prathaman Mon Aug 02, 2010 11:27 am|| |
Ada - 2 cups
Ghee - 4 tbsp
Pearl tapioca (sabudana or chauvari) - 1/4 cup
Cashew nuts - 50 gm
Raisins - 50gm
Jaggery syrup - 3 cups
Coconut milk II extract (thin) - 3 cups
Coconut milk I extract (thick) - 2 cup
Cardamom powder - 1 tsp
Roasted cumin powder - 1/2 tsp
Dry ginger powder - 1/4 tsp
1)Wash and soak chauvari (sabudana) in some water.
2)After few minutes, drain it and cook by adding hot water.
3)When it is cooked well (it becomes transparent), remove from fire and keep aside.
4)Boil some water in a pan and transfer ada into that boiling water.
5)When it is cooked well, drain it and pour some cold water (normal water) over the ada and Keep it aside.
6)Heat ghee in a heavy bottom pan and fry cashew nuts and raisins, drain it and keep aside.
:- I prefer nonstick pan because when we saute ada and chauvari, it has a tendency to stick to the pan.
7)In the remaining ghee, add the cooked ada and saute for 10 minutes in a low flame.
8)Add the jaggery syrup along with cooked chauvari/sabudana and mix well till ada and chauvary absorbs the syrup well and reaches a thick consistency.
9)Now add the 2nd extract of coconut milk, mix well and cook on low heat.
10)When it starts thickening, add the Ist extract of coconut milk, mix well, keep it in a low flame for 5 minutes and remove from fire.
:- If you are using fresh coconut milk, make sure the dish does not boil after adding the Ist extract of coconut milk. This is not applicable if we are using instant coconut milk powder.
11)Sprinkle cardamom powder, roasted cumin powder dry ginger powder, fried cashewnuts and raisins over the payasam.
:- Mix well and serve hot.
Ready made Rice ada is available in stores selling South Indian provisions.