Pesaha Paalu

April 07, 2009, by: Libi Sam Pesaha Paalu
Pesaha Paalu serve with Indari Appam/Pesaha Appam
Servings: 4	Time Needs: 15minutes	Category: Other
Ingredients 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
Instructions 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

Roast cumin seeds on a warm griddle before dry grinding to get a better flavour and grind faster.