Скачать или смотреть Sabarimala Irumudi Ritual & Aravana Payasam | A Sankranti Village Story

As Sankranti approached, our day began at the temple.
Maami and I witnessed Sabarimala Swamis performing the Irumudi ritual before their sacred journey — a quiet, powerful moment of faith, discipline, and devotion.

Back home, we carried that calm into the kitchen.
Together, we prepared Aravana Payasam, the traditional Kerala-style prasadam associated with Sabarimala — slow-cooked, simple, and deeply comforting.

By evening, we shared the payasam with our farm workers and later sat together to eat, talk, and celebrate — just like a festival day should feel.

This video captures Sankranti, village life, faith, food, and togetherness — moments that don’t need explanation.

About the Dish

Aravana Payasam is known by different names across regions:
Aravana Payasam (Kerala)
Akki Payasa (Kannada)
Bellam Payasam (Telugu)
Rice Payasam / Jaggery Payasam

Ingredients

• Raw rice (boiled rice / red rice) – 1 cup
• Jaggery – 2 cups
• Fresh coconut pieces – 1/4 cup
• Cardamom powder – 1 tbsp
• Dry ginger powder – 1.5 tbsp
• Ghee – 4 tsp
• Salt – 1/2 tsp
• Water – 6 cups

Method

Melt crushed jaggery with 1 cup water, strain, and keep aside.
Fry coconut pieces in 2 tsp ghee until golden. Set aside.
Roast raw rice lightly in the same kadai.
Add 4 cups water and cook on low flame until rice is almost done.
Add remaining ghee and mix well.
Pour in jaggery syrup and mix gently.
Add salt, cardamom, and dry ginger powder.
Add fried coconut pieces and allow it to boil once.
Turn off the stove and let it rest for 5 minutes.
Aravana Payasam is ready to serve.

Makara Sankranti is celebrated across India under different names — Sankranti, Pongal, Uttarayan, Maghi, Bihu — but the feeling remains the same.

Timestamps:
00:00 Sabarimala Irumudi rituals
05:00 Cooking Aravana Payasam
10:46 Serving Payasam for workers
12:29 Eating Payasam

Join us as we explore, learn, and share the beauty of our roots—one journey at a time.

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