Kitchenpostcards
  • Home
  • About Us
  • Contact Us
  • Newsletter
  • Podcast
  • Youtube
Desserts, Dips, vegetarian  /  April 6, 2021

Homemade Sadhya ~ Easy Payasam and Pulli Inji

by Sakshi Kapoor

A couple of years back when I was still new in Dubai, I went looking for a Sadhya meal on Vishu day and discovered that it was all booked. If one wanted to have an Onam or Vishu Sadhya at a restaurant, they had to reserve their place at the restaurant or book in for delivery well in advance. I had tasted Sadhya just once before then, at the time of my wedding and had instantly become a fan. And because of this lack of opportunity, I craved it even more until I went scavenging the internet for recipes and tied the apron strings!

And the rest as they say is history.

Well, actually, I shouldn’t boast as I am still learning and experimenting with south Indian cuisines and am far from being called an expert. A lot of advice comes from my mother-in-law who knows so many recipes that it amazes me. There are a few simple ones that I manage to conjure up on these festivals and it leaves me with a very satisfying feeling of having cooked a special meal for myself and loved ones.

For the uninitiated, Sadhya is an elaborate vegetarian meal that is served traditionally on a banana leaf and has a number of sweet, sour, salty, savoury, tangy dishes.

It is prepared on special occasions like Vishu: the Kerala new year, Onam: the Kerala Harvest festival and on weddings.

Vishu Sadhya
A Sadhya served on a banana leaf at a wedding

Payasam is also an integral part of the Sadhya meal and is a very versatile dessert. A simple Payasam can be made with vermicelli or rice with milk like kheer. There are other types of payasam made with moong dal and jaggery as well besides the many other types that I’m not even acquainted with yet.

I usually make the Vermicelli Payasam like the one in the image below as it is quicker. You can make it like a simple kheer by replacing the rice with toasted vermicelli. You can check out Kanika’s recipe for Kheer on the blog.

Here’s my quick Payasam recipe!

Ingredients for Payasam:

  • 1 cup vermicelli
  • 1 tablespoon of ghee
  • a handful of nuts (cashews and almonds would be great)
  • 1-2 cups water
  • half a litre of full fat milk
  • 1/2 cup or 6-7 teaspoons of sugar (or jaggery) -This can vary on your taste
  • 1-2 cardamom, crushed

Method:

In a sauce pan, I fry a cup of vermicelli in 1 tablespoon of ghee. I also add a few nuts at this stage. After gentle stirring on medium low heat for 5-7 minutes, the vermicelli turns golden brown. That’s my cue to add a cup of water followed by crushed cardamom. There are splashes so one has to be careful. After a good stir and boil, I add 2 cups or more of full fat milk and let the mix simmer till the vermicelli cooks and soaks up the milk. You will see that it grows in size in about 10 minutes. Once the vermicelli is cooked I add about 7-8 teaspoons of sugar or a few chunks of jaggery to sweeten. Simmer on low for 5 more minutes and serve warm or cold, depending on your preference.

You can also check out Kanika’s Sewiyan payasam recipe that is very well explained.

Easiest Payasam recipe
Payasam ~ The highlight of all Sadhya meals
Payasam - Vermicelli milk pudding
2019-04-14 08:57:17
Serves 3
A quick and easy milk pudding made of vermicelli.
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 cup vermicelli
  2. 1 tablespoon of ghee
  3. a handful of nuts (cashews and almonds would be great)
  4. 1-2 cups water
  5. half a litre of full fat milk
  6. 1/2 cup or 6-7 teaspoons of sugar (or jaggery) -This can vary on your taste
  7. 1-2 cardamom, crushed
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. In a sauce pan, fry a cup of vermicelli in 1 tablespoon of ghee.
  2. Add a few nuts at this stage. After gentle stirring on medium low heat for 5-7 minutes, the vermicelli turns golden brown.
  3. That’s your cue to add a cup of water followed by crushed cardamom. There will be splashes so one has to be careful.
  4. After a good stir and boil, add 2 cups or more of full fat milk and let the mix simmer till the vermicelli cooks and soaks up the milk.
  5. You will see that it grows in size in about 10 minutes. Once the vermicelli is cooked I add about 7-8 teaspoons of sugar or a few chunks of jaggery to sweeten.
  6. Simmer on low for 5 more minutes and serve warm or cold, depending on your preference.
Print
By Sakshi Kapoor
Kitchenpostcards https://www.kitchenpostcards.com/

What is Pulli Inji?

I have, in the past, tried making  Parippu dal curry, Ulli Theeyal, Avial, Payasam and Sambar as part of the Sadhya but I’m sharing a simple chutney recipe here that can really lift up an Indian meal with its complex flavours.

Pulli Inji is a chutney made of tamarind, ginger, green chilli and jaggery along with other spices. If reading the names of these ingredients didn’t make your mouth water, then the actual chutney definitely will.

Pulli means tamarind and Inji means Ginger. Easy to remember, right?

To me Puli Inji epitomises the Sadhya as it tastes sweet, tangy and hot, all at the same and it leaves an aftertaste that you crave even more. You can find two thoran recipes, an Ulli Theeyal recipe and a Parippu Dal curry recipe on our blog which are often a part of a Sadhya. If you have the time, then this Pineapple Pachadi and Ripe Mango Curry are great additions too!

Here’s my recipe for Pulli Inji~ Sweet tamarind and ginger pickle:

Ingredients for Puli Inji:

Simple and quick Puli Inji recipe
Ingredients for Puli Inji
  • 1 lemon sized ball of Tamarind or 2tbsp tamarind paste
  • 2tbsp chopped ginger
  • 2-3 fresh green chillies
  • 1/2 cup or a medium sized chunk of jaggery
  • Salt to taste
  • 2-3 tsp coconut oil
  • 1/4 tsp Fenugreek powder
  • 1/2 tsp mustard seeds
  • A sprig of curry leaves
  • Red chilli powder
  • A pinch of Asafoteda
  • 1/4tsp turmeric

(Statuary warning: The flavours are so strong that they may make you and others in the house sneeze, but trust me, it’s all worth it!) 😆

Easy Puli Inji

Method

Dry roast the fenugreek seeds and grind them. Chop the ginger and green chillies. Soak the tamarind in hot water and mash with a spoon after 5 minutes. Strain the tamarind water to be used later and you’re all set.

  • fenugreek seeds
    roasting methi seeds
  • methre; pulli inji recipe
    pounded methi seeds

Heat oil and add mustard seeds. Once they crackle, add the ginger, green chilli, curry leaves and salt.

  • easy Puli Inji pickle recipe
    Frying ginger
  • Puli Inji sadya recipe
    Ginger has cooked till brown
  • Ginger tamarind jaggery pickle Puli Inji recipe
    Adding jaggery

Fry till the ginger is cooked. Next, add the tamarind water, jaggery, red chilli powder, turmeric powder and let it cook on low heat till the oil separates. This is when it comes to a rolling boil and looks syrupy as the jaggery has melted and blended into the concoction.

  • Puli Inji easy recipe for Vishu Onam Sadhya
    Adding spices
  • Puli inji sadhya recipe

At the end add fenugreek powder and mix. Let the chutney cool and store in the fridge. This will stay good for at least a week. Serve with dal and rice and the rest of the sadya!

Puli Inji~ tamarind ginger jaggery chilli pickle
Puji Inji ~ Sweet Ginger and Tamarind pickle/sauce

Continue Reading Homemade Sadhya- Part 2: Parippu Dal Curry

Enjoy Pulli Inji and Payasam as part of your homemade Sadhya meal and share with your loved ones!

Pulli Inji - Tamarind and Chilly Relish
2019-04-14 08:43:18
Serves 4
A lip smacking relish made of Pulli meaning Tamarind and Ginger (Inji). Serve it with any dal chawal combo, with fried snacks or part of a Sadhya meal.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 lemon sized ball of Tamarind or 2tbsp tamarind paste
  2. 2tbsp chopped ginger
  3. 2-3 fresh green chillies
  4. 1/2 cup or a medium sized chunk of jaggery
  5. Salt to taste
  6. 2-3 tsp coconut oil
  7. 1/4 tsp Fenugreek powder
  8. 1/2 tsp mustard seeds
  9. A sprig of curry leaves
  10. Red chilli powder
  11. A pinch of Asafoteda
  12. 1/4tsp turmeric
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Dry roast the fenugreek seeds and grind them. Chop the ginger and green chillies. Soak the tamarind in hot water and mash with a spoon after 5 minutes. Strain the tamarind water to be used later and you’re all set.
  2. Heat oil and add mustard seeds. Once they crackle, add the ginger, green chilli, curry leaves and salt.
  3. Fry till the ginger is cooked. Add the tamarind water, jaggery, red chilli powder, turmeric powder and let it cook on low heat till the oil separates. This is when it comes to a rolling boil and looks syrupy as the jaggery has melted and blended into the concoction.
  4. At the end add fenugreek powder and mix. Let the chutney cool and store in the fridge. This will stay good for at least a week. Serve with dal and rice and the rest of the sadya!
Notes
  1. Statuary warning: The flavours are so strong that they may make you and others in the house sneeze, but trust me, it’s all worth it!) 😆
Print
By Sakshi Kapoor
Kitchenpostcards https://www.kitchenpostcards.com/

Like this:

Like Loading...

Related

Tags

  • banana leaf meal
  • chutney
  • dessert
  • Easy puli inji recipe
  • Indian food
  • Onam sadhya puli Inji
  • sadhya recipe
  • sweet tamrind ginger pickle
  • traditional sauce

Post navigation

Ripe Mango curry ~ Easy Mambazha Pulissery
Makhane ki Kheer

9 comments

  • taranjeet
    April 17, 2017

    good keep up the good work I enjoy reading and trying your recepies

    Loading...
    Reply
    • Sakshi
      April 17, 2017

      Thank you uncle! 🙂

      Loading...
      Reply
  • Attempts at a Sadhya- Part 2: Parippu Dal Curry | Kitchenpostcards
    April 18, 2017

    […] find this to be one of the most comforting and easy recipes in the Sadhya menu. Parippu Dal Curry is a moong dal curry with coconut blended into it. It has a lovely nutty […]

    Loading...
    Reply
  • Thoran stories | Kitchenpostcards
    April 20, 2017

    […] dishes that constitute a festive feast or Sadya prepared at the time of festivals like Onam and Vishu and also at the time of weddings. Coconut in various forms finds a place in a lot of dishes from […]

    Loading...
    Reply
  •  Puliyogare Masala Idli | Kitchenpostcards
    May 22, 2017

    […] there was no sambar or chutney (but you can find some here and here), the idlis had to be stand alone snacks. So began my quest to make them spicy and […]

    Loading...
    Reply
  • Make ahead Oats Idli mix | Kitchenpostcards
    June 18, 2017

    […] with raw mango chutney, gunpowder podi or any other chutney of your […]

    Loading...
    Reply
  • A Simple Sambar | Kitchenpostcards
    September 11, 2017

    […] course now, each state has it’s own style of making Sambhar. The Karnataka sambhar even uses jaggery to sweeten this spicy dish while another Kerala variety has coconut milk or grated roasted coconut […]

    Loading...
    Reply
  • Sweet Tamarind Chutney | Kitchenpostcards
    February 21, 2018

    […] Pulli Inji […]

    Loading...
    Reply
  • Pineapple Pachadi | Kitchenpostcards
    April 12, 2018

    […] Pulli Inji ~ Lipsmacking Tamarind and Ginger Chutney […]

    Loading...
    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search this site

Subscribe via email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Easy Homemade Hummus

Recent Recipes

  • The Dubai Dispatch: Farmers Market in Dubai
  • Bhuna Jeera ~ Toasted Cumin Powder
  • Chilli Coconut Dal Palak
  • Bharwan Karela – a no waste recipe!
  • Moongphali wali Patta Gobhi Sabzi – Stir Fried Cabbage with Peanuts

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
  • Cookie Policy
  • Privacy Policy
  • Contact Us
  • Subscribe
  • Elara by LyraThemes
  • © 2023 Kitchenpostcards – All rights reserved.
%d bloggers like this: