From Inji Thairu to pookkalam cake
Onam sadya has undergone several makeovers these past years. The latest to face the white heat on the culinary anvil is payasam. TNIE brings you the latest changes and how Malayalis view them. Chenathandum Cherupayar Thoran, Dragon Fruit Nurukku Gothamb Payasam and Zucchini Olan. Chenathandum Cherupayar Thoran By Vijayalekshmi Sarang, a former school teacher from and food enthusiast from Attappadi Ingredients Elephant yam stem: 1 stem (washed and cleaned well) Green gram (soaked overnight): 1 ½ cup Chopped shallots: ½ cup Grated coconut: 1 cup Rice: for spluttering Dry chilli: 2 Curry leaves: as required Salt: as required Turmeric powder: 1 teaspoon Green chillies: 4 (slit and seeds removed) Method of preparation Cook the soaked green gram and drain the water, and keep it aside. In a pan, pour coconut oil and splutter a few rice grains in it, then add dry red chili pieces and curry leaves. Add the sliced shallots ...