Onam season is here. We are all waiting for Onathappan's arrival.
You make so many types of payasams. Which is your favorite payasam?
Good morning. Wish you all an Onam filled with hopes.
If you have faith and hope, love and happiness will automatically follow.
This year we are visiting Club FM studio for Onam.
We are going to their studio in Alappuzha for being their guest RJ.
Then we will go to a place where we can see making of payasam. We can taste it too.
This is what you will see in our Onam special video.
I am definitely nervous. Let us go and try to become a RJ. I am trying this for the first time.
Hello everyone. Onam is here. We are waiting for the arrival of Onathappan.
When we say Onathappan, we are reminded of his big tummy, moustache, umbrella, and boat-like footwear.
In the last two years, Onathappan came to visit us in a boat because there was floods in Kerala.
Coming by boat was the only option available for Onathappan.
This year we are not troubled by floods.
So this year Onathappan does not need a boat.
But his big tummy and mustache are not to be seen.
He has covered his entire body in a suit.
He has a mask too, that covers his face and mustache.
He has sanitizer in his hands. This year's Onam is very different.
I am Ebbin Jose, a small-time food vlogger.
I share food videos and talks with people on Instagram, Youtube and Facebook.
Today is Thiruvonam day. Today I am with you as Club FM RJ.
Tons of happiness, music, and fun.
While talking as RJ, I told that I am going to have tasty payasam and sadya.
Namitha told me, Ebbin bro..you can't tempt us like this.
She said there is a sadya is Club FM as well. She invited me for their sadya.
So I am going to taste Club FM sadya with Namitha.
Afterwards, we will go to taste payasam.
I like to start the sadya with the sharkaravaratti (jaggery-coated chips).
Take a piece of sharkaravaratti and bite it. Start the sadya with a sweet taste.
Namitha, what would you prefer first in a sadya? Sweets or sambar?
I like to start and end with sweets.
Yes, that is the best way.
I started with sharkaravaratti.
Let us move on with sambar.
Before starting, let us see what all are there in this sadya.
Here we have banana, papadam, chips and sharkaravaratti.
There are 4 varieties of pickles and thoran.
We have beans, erissery and chickpeas curry.
All these are the dishes in Club FM sadya.
Let us start with sambar.
After the RJ activity, the next day we have come here.
If we ask for the best payasam in Kottayam, everyone will suggest Sankar & Sankar.
Payasam has to be from Sankar & Sankar.
You have catering services too, right? Is that also named as Sankar & Sankar?
It is named Sankar & brothers Catering service.
We are four brothers. All of us are involved in this.
But this is very old, right?
It is from my father's time. He carried on this business from 1940 to 1967.
From 1990, we took over this.
Normally, sadyas have great demand during Onam season.
But this year, our celebrations have reduced a lot.
Your sadya will also be affected, right?
This year, there is practically nothing.
Yesterday, we made for 30 people. Today we are making for 50 people.
They have received orders for sadya. But it is on a small scale.
Olan and aviyal for 50 people are being prepared here.
Let us watch all this and go.
This Onam we are having some radiogiri and a little chat with you.
So here we have sadya for 85 people kept ready here.
It is packed properly in containers. Now those who ordered can enjoy this sadya.
The cooks were also enjoying while cooking this.
If the chefs cook happily, the guests will also be happy while eating.
Yes, cooking is an art.
Shall we taste some payasam?
Swami has made this payasam and served me with his own hands. Let me taste it.
This is dark payasam, not the white one. Here this is what we taste first.
In Kottayam, dark payasam is more in demand.
In Thrissur area, Palada is more in demand.
This is payasam made of split yellow gram.
In this, we don't normally add cashew or raisins.
There might be people who add those when they make at home.
This is a payasam made in the traditional manner.
Fried coconut bits are added to this. That is done last.
Shall we taste this? You also join us for this Onam.
The taste of jaggery and ghee with the taste of split yellow grams that melt in the mouth!
Taste of coconut bits fried in ghee,  this is what enhances the taste of this payasam.
When the taste of jaggery and ghee mixes, it is a special feel.
That is surely present in this.
This is superb.
The most important factor is to select the best quality jaggery which doesn't have salty taste.
Taste of payasam depends on the quality of jaggery used.
Some jaggery will have a salty taste.
We can understand that when we taste payasam.
You make so many types of payasams. Which is your favorite payasam?
This is like asking who among your children is your favorite.
We make a payasam named Ambalappuzha palppayasam.
Some people object to using that name.
Then we ask them, are the soaps which are named Ganga made with water from Ganga river?
We make Ambalapuzha payasam in the same way they make in Ambalappuzha.
According to me, Ambalapuzha palpayasam is the best payasam.
It is also about the way in which it is made. Palpayasam is the best.
But today it is the one with least demand.
My next favorite is the one with rice and lentils.
These 2 were the only payasams in old times. Now we have many more varieties.
Both these varieties have less demand today.
Even today, old people will love palpayasam and rice lentils payasam.
This is your opinion too.
My favorite payasam is Adapradhaman.
I believe that it is the best among pradhamans. I love it a lot.
There was a hotel Ananda Bhavan.
They used to serve Adapradhaman after sadya.
They had banana leaf meals.
I used to go there just for this Adapradhaman.
That is a hotel that serves good meals on banana leaf even to this day.
After dark payasam, it is time for white payasam.
This is Palada payasam.
This has cashews fried in ghee added to it.
For making this payasam, milk has to be boiled and thickened for more than 2 hours.
Everything should be in the correct ratio. We have to add water or sugar if needed.
We have to take care of the payasam as if it was a small kid.
Palada payasam is also good.
But I love the taste of jaggery more than this.
It is my personal preference. You may not be like that.
Swamy says he loves Ambalapuzha palpaysam more.
That is a white payasam without jaggery.
I love payasams with jaggery.
I pray that your life be filled with many more happy Onams.
Let us end this Onam day special video with the sweetness of paysam.
Wish you all a happy Onam.
