Recipe: Delicious Parippu Pradhaman

Recipe: Delicious Parippu Pradhaman Delicious, fresh and tasty.

Parippu Pradhaman. So the recipe for today is 'Parippu Pradhaman/Kerala Parippu Payasam' - a part of the sadya recipes. Onam truly evokes a sense of togetherness and unforgettable sweet memories. Like most of you one of my best Onam celebrations was during my childhood.

Parippu Pradhaman is a popular payasam variety made in Kerala for Onam sadya.

I have tried making channa dal payasam in Kerala style.

Kerala Style Parippu Payasam has a special place in Onam Sadhya feast, it tastes so yummy with small bits of coconut bits.

You can cook Parippu Pradhaman using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Parippu Pradhaman

1. It’s 1 cup of Split Moong Dal /Cherupayar Parippu.

2. It’s 2 cups of Jaggery.

3. You need 1 cup of Semi Medium Thick Coconut milk - 2nd extract.

4. You need 1/2 cup of Thick Coconut milk.

5. Prepare 1/4 tsp of Cardamom powder.

6. Prepare 1/4 tsp of Ginger powder /Chukku Podi.

7. Prepare 1/4 tsp of Cumin powder.

8. Prepare 1 tbsp of Coconut Pieces (cut into very small bits).

9. You need 10-15 of Cashew nuts.

10. You need 1 tbsp of Raisins.

11. You need 2 tbsp of Ghee /Clarified Butter.

It is similar to the Moong Dal Kheer / Pasi Paruppu Payasam from the Tamilnadu cuisine but here we use only coconut milk, which is the main difference.

Parippu pradhaman recipe - A creamy and delicious kerala style payasam made during special occasions like onam,vishu etc.

It is also called as Cherupayar parippu payasam.

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

Parippu Pradhaman step by step

1. Heat ghee in a heavy bottom pan. First fry the coconut pieces until brown and drain on to a paper towel and set aside. Fry the raisins until plump and drain. Add in the cashews and fry until golden brown and set aside.

2. Add the split moong dal and fry for couple of minutes until they turn a little golden brown. Now add 3 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done.

3. Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat and keep on stirring till it is fully melted and reaches 1 string consistency.

4. Transfer the cooked mashed dal to a wide-mouthed heavy bottomed pan. Strain the jaggery syrup and add to dal. cook for a few minutes over medium heat..

5. Add the semi thick coconut milk ; mix well and boil again stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens..

6. Finally add the Thick Coconut milk and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is incorporated. Note: Do not boil the coconut milk.

7. Switch off, add cumin powder, dry ginger powder and cardamom powder. Mix well..

8. Finally add the fried cashews, fried raisins, coconut bits and 1/2 tsp ghee.Serve warm or cold.

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

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 model parippu pradhaman -Jaggery primarily based moong dal payasam cooked in coconut milk- Recipe with full video and step-by-step photos.

Parippu Pradhaman is a well-liked payasam selection made in Kerala for Onam sadya.

I've tried making channa dal payasam in Kerala model.