Easiest Way to Summer At Home Parippu pradhaman / Chana dal payasam

Easiest Way to Summer At Home Parippu pradhaman / Chana dal payasam Delicious, fresh and tasty.

Parippu pradhaman / Chana dal payasam. Make Your festive special lunch grand with this alluring Parippu Pradhaman as a dessert and relish it with your kith and kin on a special day. Parippu Pradhaman recipe, Kerala style parippu pradhaman -Jaggery based moong dal payasam cooked in coconut milk- Recipe with full video and step by step pictures. Parippu Pradhaman is a popular payasam variety made in Kerala for Onam sadya.

This is not a standard practice for traditional Kerala celebrations.

The same recipe can be used with other dals - kadala parippu payasam or chana dal (split peas) is very popular as well.

If chana dal is not properly cooked before adding it to jaggery syrup, dal will remain thick even after payasam is done.

You can have Parippu pradhaman / Chana dal payasam using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Parippu pradhaman / Chana dal payasam

1. Prepare 1 cup of chana dal.

2. It’s 2 1/2 cup of water.

3. Prepare 400 gm of jaggery.

4. You need 1 1/2 cup of thick coconut milk.

5. Prepare 3 cup of thin coconut milk.

6. Prepare 1/4 tsp of Elaichi(cardamom) powder.

7. Prepare 1/2 tsp of Roasted jeera(cumin) powder.

8. It’s 1/4 cup of coconut bits.

9. You need 8-10 of Cashew nuts.

10. Prepare 8-10 of Raisins.

11. It’s 4 tbsp of Ghee.

12. It’s to taste of Salt.

It is also called as Cherupayar parippu payasam.

It is made with split yellow moong dal which is called cherupayar in malayalam.

This parippu pradhaman is a popular payasam in kerala made with moong dal,jaggery and coconut milk as main ingredients.

This Onam we are sharing an absolutely delicious recipe of Moong Dal Payasam / Parippu payasam recipe.

Parippu pradhaman / Chana dal payasam instructions

1. Wash and drain the chana dal and roast on low flame till you get a nutty aroma.It took almost 10mins for me.then pressure cook it adding 2.5 cups of water and wait for 4whistles.Once pressure releases mash dal a bit If u want u can mash them completely but I like the bite in them..

2. Melt jaggery by adding water.once melted completely strain them and pour on to the dal.let it cook nicely and become a thick mixture.

3. Now pour thin coconut milk and wait till it reduces to half the quantity..

4. Pour thick coconut milk and now tip in elaichi powder and cook for 3mins.Tip in roasted jeera powder and a pinch of salt and cook for 2 more mins..

5. Heat 3tbsp ghee in a pan and roast cashewnuts and raisins once done remove keep aside.In the same ghee roast coconut bits till golden brown in colour on low flame…

6. Tip in the fried cashewnuts,raisins and coconuts along with ghee and mix nicely and swicth of the flame..

7. Now add a tbsp of ghee and serve hot or chilled ac to ua preference..

Parippu Payasam is a one among the many verities of payasams (puddings) in south India, especially popular in Kerala and Tamilnadu, made with milk & rice on festivals such as Onam, Vishu etc. chana dal payasam recipe

senaga pappu payasam with detailed photo and video recipe. an extremely popular south indian dessert recipe made with chana dal, sabudana, jaggery and coconut milk. the recipe is known for its creamy and subtle sweetness taste due to coconut milk and jaggery combination. it is ideally made as part of the celebration feast.

Transfer the cooked mashed mung dal/ parippu to a uruli (Kerala style shallow kadai used for making payasam) or a wide-mouthed heavy bottomed pan.

Strain the jaggery syrup and cook for a few minutes over medium heat.

This chana dal payasam also known as Kadalai paruppu payasam is a delicious payasam variety made with coconut milk, chana dal, jaggery and cardamom powder.