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Main Course

Paal Urappichathu

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

½ kg Husked wheat
1¼ litre Milk
700 g Sugar
15 nos Cloves (Grambu)

Preparation

Step 1
Soak the wheat in water for 2 hours.
Step 2
Grind it to a fine paste.
Step 3
Set aside undisturbed for 12 hrs.
Step 4
Remove the excess water that rises in the batter.
Step 5
Add half the milk and sugar to the batter and Stir everything together thoroughly.
Step 6
Strain the above mixture.
Step 7
Place it on low heat and give it a good stir.
Step 8
Add the remaining milk in between.
Step 9
When it really thickens, add the cloves and take it off the heat.
Step 10
Pour it on a wide plate and allow it to cool.
Step 11
Cut it into desired shapes.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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