Pachoru

Pachoru is an ancient Christian delicay. It is usually made during Church Festivals. In olden days, when one's wishes come true, people used to make Pachoru and take it to the church and distribute it to the devotees, on the festival day. It is served with melted jaggery and can be eaten as a snack or a dessert. Kids will love it too!

Velankanni is a famous pilgrim centre in Tamil Nadu. The church is dedicated to Our Lady of Health. It is one of the most visited pilgrim places in India. The festival is celebrated on September 8th every year. Mother Mary is lovingly known as 'Annai Velankanni' throughout Tamil Nadu. You can read more about Velankanni here.

What you need:

Raw rice -1 cup
Grated coconut -1 cup
Water -6 cups
Cumin seeds -1 tsp, crushed
Salt -as required
Melted jaggery -as required

Method:

Cook the rice along with 4 cups of water in a pressure cooker for 7 minutes. Grind the coconut to a fine paste. Open the cooker and add the ground coconut paste, salt and 2 cups of water. Mix well and simmer it for about 5 minutes till it is thick. Finally add crushed cumin seeds and mix well. Transfer it to a serving dish and let it cool. Cut it into pieces and serve topped with melted jaggery. It can be served chilled or at room temperature.

Chakka Varatti and Aval Pradhaman

This is a special payasam made with chakka varatty (jackfruit jam) and aval (rice flakes). When you add jaggery and coconut milk, the payasam is called pradhaman. My husband had brought me three packets of Sara's precooked chakka varatti from Kochi. I had some aval at home, so here came the idea of making this delicious pradhaman! You can also make it using canned jackfruit. Cook the jackfruit, mash it and add to aval. But do not forget to add more jaggery.

What you need:

Aval -250gms
Chakka varatty -250gms

Jaggerry -1\2 kg

Thin coconut milk -2 cups + 2 cups

Thick coconut milk -2 cups

Cardamom -10 powdered
Water -3 cups
Salt -to taste
Ghee -5 tbsp
Coconut pieces -1\4 cup
Sesame seeds -1 tsp
Cashewnuts -2 tbsp
Raisins-2 tbsp

Method:

In a pan, add 1\4 cup of water to the jaggery and melt it on medium flame. Keep aside. In a non stick pan, add 1 tbsp ghee and roast the aval to light brown color. In a large heavy bottomed pan or pressure cooker, boil 3 cups of water and add the aval. Cook it on a medium flame. Then add the jaggery and 3 tbsp ghee and keep stirring till it becomes thick. Add the chakka varatty,2 cups of thin coconut milk and salt. Mix well and let it boil. Keep on a medium flame and let it simmer for 15 minutes. Stir occasionally. It should not stick to the bottom of the pan. Now add 2 cups more of thin coconut milk. Allow it to boil. Finally, add the cardamom powder and the thick coconut milk. Mix well and when it is about to boil, put off the fire. In a small pan, heat 1 tbsp ghee, add the sesame seeds. When it splutters, add the coconut pieces. When it turns light brown, add the cashewnuts. Also add the raisins. Pour all these ingredients into the pradhaman and mix well. Enjoy!