Pesaha Paalu

Pesaha Paalu serve with Indari Appam/Pesaha Appam

Category : Other
Rating :
Total Votes : 0
Contributed By: Libi Sam
Serving :4
Cooking Time : 15minutes
Cusine Type : Kerala


Jaggery (Sharkkara)- 1/2 kg

Coconut milk thin (Randam paalu)- 2 cup

Coconut milk thick (Onnam paalu)- 1 cup

Raw rice - 1/2 cup (Rosematta rice (Kuthari) / Parboiled rice is the best)

Dry Ginger(Chukku) - a small piece

Cumin seeds(Jeerakam) - 1/2 tsp

Cardamom (Elakka)-2


Break the jaggery into small pieces, add 1 and 1/2 cup water into it and boil it slowly until it is completely melted. Drain it, and discard any soild particles in the jaggery. Dry roast the raw rice till it crackle,and turn brown in color.
Grind together roasted rice, ginger, cumin seeds and cardamom into a fine powder and mix it with the thick coconut milk and keep it aside.

Add thin coconut milk into the jaggery syrup and let it come to a slow boil. Now add the ground spices mixed in thick coconut milk into the jaggery and allow it to boil again.

Stir continuosly for 2-3 minutes or until thickened. Remove from the heat.

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Tips of the day
For soft idlies like a sponge do not stir the batter after it has got fermented. Pour the batter as it is.