Onam is nearing,
and varieties of traditional payasam like paalada, chakka pradaman, pazam pradaman etc
are served during Onam festival.
I thought of making unique varieties of payasam with some vegetables
for this onam. To start with let’s see how to make Purple Cabbage Payasam.
Cabbage Payasam sounds weird, and its not something that registers easy in one’s mind
if you all are familiar with Indian sweets and desserts. Cabbage is a sort of “stinky” vegetable and definitely no
one would normally choose to make payasam
out of it.
As I was saying, I
was quite skeptical how a vegetable like cabbage could be a part of something
so nice. Yet the sheer unusualness of it all had me marking it down to make at
the first opportunity. As it turned out, this Cabbage Payasam has been a hit
every time I’ve served it for its great taste and always elicits surprise and
disbelief from our guests when they discover that there was “cabbage” in their
onam with this unique, healthy, fusion and tasty Purple Cabbage Payasam.
Wishing you all a
happy and prosperous onam from Sachu”s kitchen.
Wash the chopped cabbage
well and allow it to drain.
Boil the cabbage in milk till soft.
Add sugar and let it boil in a medium flame till the payasam thickens to your
Add cardamom powder.
Remove from flame and keep aside.
Meanwhile heat ghee in a pan.
Fry cabbage till the raw smell goes and add cashews.
Fry till cashews turn semi golden colour
andadd it to the payasam.
Keep it in a fridge and serve chilled.