Take one coconut and extract thengapaal thrice. Keep aside the first seperately.300 grms of Sarkara to be made a pani by putting it is small qty of water and boil. Pazham two numbers either palayamkodan or any other pazham, Chukku podi(dry ginger) half teaspoon, Jeerakappody quarter teaspoon, Aripody avashyathinu or Rice to be soaked in water and then without any oil fry in a cheenachatty and it will become small size malar and then powder it in mixie, Kurissola. Second, third pal and sarkara pani to be cooked for five or ten minutes and then add kurissola,pazham and first milk and aripody. Aripody to be mixed with thalapal and then only to be added to the other milkBefore it boils remove from the fire and it should be a thick concoction. Add chukkupodi and jeerakappody before removing from the fire. or after removing. It does not make much difference.This is the paal and after dinner cut the appam or bread and eat this after prayers. A word of caution, Before preparing this u should take bath and clean the kitchen. In the olden days it was necessary to finish off the paal on the same day but with the advent of Fridge u can keep it and take it nextday and it will be really good. If anyone at home feels hungry in the night they can quietly open the fridge in the night preferably after midnight and finish it off to the utter dismay of others who preferrd to sleep.I used to do this in my youngerdays and u can also try it out for the sheer thrill of it. |
