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Idichu Pizhinja Pradhaman 
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Featured Recipes for Idichu Pizhinja Pradhaman
Kerala Cuisine : From the Kitchen of a Kerala Pattar.
"Yenna, Konjam Inge Varela?" That was my wife from the kitchen.
"Yaen, Enna Venum? Naan Computerle Recipe Ezhuthikondirukkiren !"
"Illai, Intha Thegai Paalai Konjam Pizhindu Tharanam".
That was it!! Early in the morning, after the Ganga Snanam, my task was to help my wife to extract the milk from the Paal Thenghai for the Thenghai Paal Pradhaman!!!
Even though we call it the Idichu Pizhinja Payasam, we normally use the Sumeet Mixie for the extraction of the coconut milk and not the Ural and Ulakkai.
After the coconut is broken into two clean halves, it it grated on the Thenghai Thuruvi, taking care that the final brown layer is left behind in the coconut shell.
We used two Paal Thenghais. The kernal was unusually thick, and yielded a good quantity of the first milk.
The procedure is very simple. Fill the larger jar of the Sumeet Mixie with this shredded coconut, and give it a few turns. Take a fresh and clean Thorthu, and pour the mixied shredded coconut on it and twist it on both ends and wring, just like wringing wet clothes. Collect this thick milk in an utensil and repeat this procedure two more times.
The second time, add a little water, and when mixied, it will give milk of a thinner consistency. Collect this milk in another utensil and keep it separate.
The third time put the the same shredded coconut as before in the Mixie but add a cup of hot water, and spin it for a little longer time. Again spread the result on the thorthu, and wring it with greater vigour and what you get is a very thin watery coconut milk.
Here the most important thing is the power of the biceps. Strong hands, good grip and the technique to twist and press will generally yield good results.
TIP: It is advisable to keep a tube of MOOVE, to remove the after-pain from the arms and shoulders.
The ingredients are raw rice washed and cleaned of all its impurities, half a normal tumblar, Jaggery about four times the rice and a couple of tablespoons of Pure Cow's Ghee.
After the rice is washed, put it in a thick gauged utensil, [a normal thick Stainless Steel Adukku] would do and cook it in the third coconut milk, which is the thinnest variety.
In the meantime, melt the jaggery in half a cup of water, and once melted, remove from the fire, and strain it to remove the sand and other impurities.
Next, transfer the cooked rice to a thick bottomed wide mouthed vessel [the bottom portion of a ten litre Aluminium Prestige Pressure Cooker ?] Add the melted jaggery and boil until the rice and the melted jaggery become a cohesive unit. At this point the raw jaggery smell will disappear. Pour the two tablespoonfuls of ghee and thoroughly mix the payasam.
Now add the second coconut milk. Cook for another five minutes. You will notice that the Payasam is getting thicker. Most important: Use your judgement as to the thickness of the final end product.
If and when satisfied (time duration is about five to seven minutes of cooked time) add the first coconut milk (the thick first milk) and DO NOT STIR. Switch off the flame. After the flame is switched off, continue to stir the payasam for a few more minutes, so that the coconut milk last added is well integrated with the payasam. This also prevents encrustation.
Garnishing? Copra. Cut to small pieces, and fried in pure ghee, till it becomes brown. Top up the payasam, and leave it on the surface. Before serving to your family stir the garnishing, and serve medium hot [recommended], in a cup with a spoon, and the taste and feeling is Paramasukham and Parmanandam.
Enjoy!!!
PS : After the preparation of this Pradhaman I performed my Panchayathana Puja, and offered this Neivedhyam to the Gods, and distributed the same as Prasadam.
PPS: The pleasure/pain of a thin morsel of the copra garnish getting enbedded, between two teeth, is to be experienced to be believed!
Regards.
Rajaputhran.
Rajaputhran.
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