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Main Course

Sharkkara (Jaggery) Paayasam

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 4 servings

250 g Raw Rice preferably Unakkallari (Pachari)
5 To Jaggery Sharkara
2 tsp Ghee
10 nos Dried Grapes
3 To Cardamom
20 nos Cashewnut pieces
1 small Coconut — grated

Preparation

Step 1
Make Cardamom powder (preferably after removing the skin of cardamom) and set aside.
Step 2
Wash the Rice and cook it in medium flame.
Step 3
When the Rice is cooked, add Jaggery into the cooked Rice and stir it well and allow to cook the mix for about another five minutes time.
Step 4
Next, add the grated Coconut into this mix.
Step 5
Also add Cardamom powder, stir the mix and set aside.
Step 6
Heat Ghee in a Frying Pan (Cheenachatti).
Step 7
Heat/fry the dried Grapes and Cashew-nut pieces in the Ghee till their colour turns into golden.
Step 8
Add the fried Grapes and Cashew-nut into the already cooked Rice with Jaggery (before serving the Paayasam, please stir it well).

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Sharkkara (Jaggery) Paayasam

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 4 servings

250 g Raw Rice preferably Unakkallari (Pachari)
5 To Jaggery Sharkara
2 tsp Ghee
10 nos Dried Grapes
3 To Cardamom
20 nos Cashewnut pieces
1 small Coconut — grated

Preparation

Step 1
Make Cardamom powder (preferably after removing the skin of cardamom) and set aside.
Step 2
Wash the Rice and cook it in medium flame.
Step 3
When the Rice is cooked, add Jaggery into the cooked Rice and stir it well and allow to cook the mix for about another five minutes time.
Step 4
Next, add the grated Coconut into this mix.
Step 5
Also add Cardamom powder, stir the mix and set aside.
Step 6
Heat Ghee in a Frying Pan (Cheenachatti).
Step 7
Heat/fry the dried Grapes and Cashew-nut pieces in the Ghee till their colour turns into golden.
Step 8
Add the fried Grapes and Cashew-nut into the already cooked Rice with Jaggery (before serving the Paayasam, please stir it well).

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Side Dish

Moringa Thalippu | Nutritious Drumstick Leaves Soup

Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple in...

10 min|2 servings|5

Main Course

Malabar Kada Roast | Quail Fry | Malabar Quail Roast

The rich and spicy Malabar Kada Roast, also known as Quail Fry or Malabar Quail Roast, a dish full of character.

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Malabar Beef Samosa | Kerala Beef Samosa

Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourit...

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