Recipe for May : Thulli Payasam

Its the second month and we see so many members already!!!Exciting...

As Madhu mentioned , I am currently trying out the Kerala food and i have been finding a better occasion to try out this dish. I got a perfect chance now.
This is one of the Keralite delicacy that they make for Onam. I have heard of it before but not tasted it till now.

Before we get to the recipe,for those who dont know what we are talking about : Thulli payasam(Kheer made of banana drops) is made of Banana and coconut milk. It is a sweet dish which is usually served warm.

Here is the recipe that I am going to follow.
http://arcthomas.blogspot.com/
Ane below is the recipe that i copied from the blog:

Rice flour - ¾ cup
Bananas, ripe – 3nos
Ghee – 2 tsp
Brown sugar/jaggery – 2 cups
Coconut milk – thick and thin a cup each
Ghee toasted Cashew nuts and raisins or chopped coconut – to garnish
Dried ginger powder ( Chukku) – 3 pinches

In a blender puree 2 bananas with ¼ cup of water, add ghee and rice flour, blend till a thick batter is formed, adding more water if necessary. Keep it for 10 minutes. Boil water in a large sauce pan and drop the prepared batter in to it through a slotted spoon to make drops ( thulli, hence the name ) When the batter drops are cooked it will raise to the top. Whisk the cooked drops with a slotted spoon and spread on a plate. Repeat till all the batter is over.

Finely chop a banana. Heat ¼ cup water in a thick bottomed vessel and add banana. Cook till the pieces are tender, adding more water if necessary. When the pieces are completely cooked, add brown sugar, 1 tsp ghee, cooked thulli, and cook for another 5 minutes with constant stirring. Add thin coconut milk (mix canned coconut milk with equal quantity of water to make thin C milk), ½ cup of water and cook for 5 minutes. Add thick coconut milk and cook for 2 more minutes. Turn off the heat. Keep the vessel covered for the next five minutes. Add ginger powder, ghee toasted cashew nuts and raisins or toasted silvers of coconut. Payasam is now ready to serve.


I am going to try the payasam this month and going to post my experiences on May 27th.