It is Sunday morning, but woke up early. Breakfast was already planned, so just needed to cut the vegetables and get things ready. My fuel for the day starts with a cup of hot filter coffee, so sipping coffee and simultaneously chopping onions.
Suddenly thoughts of my promise to contribute a recipe for a surprise twist (watch this space for more details very soon).
Since Onam is two weeks away, thought why not make a payasam now when the house is quite and everyone yet asleep. Was actually planning to make it either this afternoon or the next day.
I was pretty excited, for I decided to use foxtail millet, the healthy grain that I am familiar with. In Tamil Nadu, the foxtail millet or thinnai is very widely used in villages and small towns. Now with the widespread awareness of its health benefits, people in cities too have started using this grain.
In Malayalam, foxtail millet is called thinna. Since it is for Onam, a typical payasam of the region is called for. Rich and delectable among the varieties of payasams made in Kerala for the wedding sadya (elaborate lunch spread) and Onasadya (elaborate food preparations during Onam festival), is the pradhaman that is slow cooked using jaggery and coconut milk in a traditional brass pot called ‘urali’.
A thick-bottomed pan or pot can be used instead of the ‘urali’. The payasam or pradhaman turned out creamy and thick. More milk may be added if you prefer it that way.