Parippu pradhaman @ Cherupayar Parippu payasam is one of the most important Kerala payasam recipes served in Onam sadya. Last year I shared Ada pradhaman and palada payasam recipes. So this year I tried Pasi paruppu pradhaman with moong dal, jaggery and coconut milk in pressure cooker. In Malayalam, it is known as Cherupayar Parippu payasam (Moong dal kheer in English). I referred many blogs for this recipe and tried it. It came out very well.
This payasam can also be made with Kadala Parippu (Chana dal). In Tamil nadu, we make Paruppu payasam with jaggery and cow’s milk. We add very little quantity of coconut milk at the end whereas this payasam is completely made with coconut milk (Thenga paal) which is the highlight of this dessert recipe. Ok, Now lets see how to make Kerala style Paruppu payasam in detail.
Check out my other Payasam varieties too !
Paruppu pradhaman recipe – Kerala Parippu payasam
Kerala style parippu payasam – Paruppu pradhaman recipe for Onam sadya
Cuisine: Kerala
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup – 250ml
- Moong dal/ Pasi paruppu/Cherupayar – 1/4 cup
- Water – 1 cup ( Use thin coconut milk instead of water)
- Thin coconut milk – 3/4 cup
- Thick coconut milk – 1/2 cup
- Grated jaggery – 1/3 cup ( Use 1/2 cup for more sweetness)
- Water – 1/3 cup ( to melt jaggery)
- Sliced coconut bits – 2 tbsp
- Ghee or coconut oil – 1 tbsp
- Cardamom powder + dry ginger powder – 1/2 tsp
|
HOW TO MAKE PARIPPU PRADHAMAN – METHOD
- Grind 1 cup of grated coconut adding 1/2 cup of water and take the thick coconut milk. Set aside. Again add 1/2 –3/4 cup of water and grind it smooth. Take the thin milk and keep aside.
- In a pressure cooker base, add ghee or coconut oil and roast the coconut bits. Remove it. In the remaining ghee, roast the moong dal till it turns golden brown. Add water or thin coconut milk and pressure cook for 2 whistles in very low flame. I cooked in water and added thin coconut milk later. You can do as per your wish.
- After the steam is released, open the cooker and mash the dal well with a ladle or whisk. Melt jaggery in a wide bowl adding enough water and strain the syrup through a metal strainer. If your jaggery is pure, no need to filter it.
- Add the jaggery syrup to the cooked dal and mix well. Give a boil and add second coconut milk ( Thin coconut milk). Let it roll boil for few minutes. Once it starts to thicken, add the first coconut milk( thick coconut milk) and give only one boil in low flame. Do not boil for more time because it may curdle.
- Switch off the flame and add the crushed cardamom+ dry ginger( sukku) powder. Mix well and lastly garnish with fried coconut bits or cashew nuts. Serve hot or warm. This payasam tends to thicken over time. So adjust the consistency by adding little milk as per your need.
Enjoy !
|
Note
- Adjust the quantity of jaggery as per your taste. As per the original recipe, Dal : jaggery is 1:2. But I added 1:1.5 ratio.
- Add more thick coconut milk ( first extract) for richness.
- Do not boil the payasam for long time after adding thick coconut milk.
- Adding dry ginger powder gives a punch to the dish. So add it if you have in hand.
- If the payasam is too thin, refrigerate it for a while to thicken. If its too thick, add some plain boiled milk to bring the consistency.
|
Enjoy this creamy, Kerala style Parippu payasam at home during this Onam festival !
Technorati Tags:
parippu pradhaman,
parippu pradhaman kerala recipe,
parippu payasam,
Parippu payasam recipe,
parippu pradhaman recipe kerala style,
parippu pradhaman recipe,
parippu payasam recipes,
how to prepare parippu payasam,
parippu payasam recipe,
cherupayar parippu payasam,
cherupayar parippu payasam kerala style,
payaru parippu payasam,
cherupayar parippu payasam kerala recipe,
cherupayar parippu payasam recipe
