KERALA ADA PRADHAMAN

Ada Pradhaman is a Kerala delicacy. It is made with flattened rice strips that are cooked with jaggery syrup and finished off with thick coconut milk. Ada Pradhaman is. apart of marriages or as a part of the Onam Sadhya meal. There are a lot of ways to make this Kerala Ada Pradhaman. Some people add cumin powder and sukku/ dry ginger powder to the pradhaman. However, I have used it only with cardamom powder. In this recipe, I have used store-bought rice ada. Traditionally, the rice ada is made at home by steaming paper-thin rice pastes over a banana leaf. This steamed rice ada is dried and used to make Kerala Ada pradhaman in the same way. Try this Ada pradhaman for the sadhya meal or as a part of the festive meal. https://youtu.be/aoHp5GS3qpI
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Ingredients
  • 1/2 cup Rice Ada
  • 1/3 cup Jaggery Powder
  • 1/2 cup Coconut milk
  • 1/4 tsp Cardamom Powder
    • Tempering Ingredients
  • 1 tsp Cashews
  • 1 tsp Ghee
  • 1 tsp Chopped Coconut Bits
Instructions
  1. Wash 1/2 cup of rice ada and soak them in water for 5- 10 mins.
  2. Heat one cup of water in a pan. When it comes to boiling stage, add the soaked rice ada to the water and cook until they turn soft.
  3. In another pan, dissolve 1/3 cup of jaggery powder into water. Let it dissolve. Filter them for imputrities.
  4. Add the jaggery syrup to the cooked rice ada. Let them combine together and cook for 8- 9 mins.
  5. Once they are cooked, add half a cup of thick coconut milk to the pan. In a low flame, mix them and cook for 3- 4 mins until creamy. Add cardamom powder for flavoring.
  6. Heat ghee, and roast chopped coconut pieces and cashews. Once they turn golden brown, transfer them to the adai pradham and serve.
Recipe Notes

  • Always soak the rice ada if you are using store bought Ada. They make the ada soft and also quickens the cooking process.
  • If you like, you can also add sukku/dry gingre powder and a pinch of cumin powder to theis pradhaman.
  • After cooking the pradhaman , it will thicken. Hence make sure it is in a pourable consistency before turning off the stove.