How to Refreshing Eating on a Dime Parippu Pradhaman Payasam

How to Refreshing Eating on a Dime Parippu Pradhaman Payasam Delicious, fresh and tasty.

Parippu Pradhaman Payasam. 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.

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, 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.

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

Ingredients of Parippu Pradhaman Payasam

1. Prepare 1 1/2 cups of Cherupayar parippu (mung dal).

2. You need 500 gm of Jaggery.

3. Prepare 2 cups of coconut milk Second   thick.

4. Prepare 1/2 cup of Coconut milk.

5. You need 1/4 tsp of Cardamom powder.

6. It’s 1/4 tsp of ginger Dry powder.

7. It’s 1/4 tsp of Cumin powder.

8. Prepare 1 tbsp of Coconut pieces.

9. It’s 10 nos of Cashew nuts.

10. You need 1 tbsp of Raisins.

11. Prepare 4 tbsps of Butter ghee or.

I have tried making channa dal payasam in Kerala style.

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 Payasam step by step

1. Heat the ghee in a heavy bottom pan. First, fry the coconut pieces until brown and drain. Then fry the cashew nuts until golden brown and drain on paper towel..

2. Now fry the split mung  dal for approx 2 minutes till it turn to a light golden in color. Add 5 cups of water and transfer it to a pressure cooker and cook for two whistle..

3. Melt the jaggery with 2 cups of water in a heavy bottomed pan or uruli for approx 15 minutes and add mung dal to the jaggery syrup and cook for a few minutes over medium heat..

4. Add second coconut milk, mix well and boil again stirring constantly over medium heat for about 15 minutes or until the mixture is thickened..

5. Finally add the thick coconut milk and cook for a few minutes at low heat and switch off the flame (do not boil the coconut milk)..

6. Add cumin powder, ginger powder, cardamom powder and mix well..

7. Finally add the fried coconut, cashew nuts and raisins..

8. Delicious pradhaman is ready to serve..

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

Parippu Pradhaman/ Parippu Payasam is a sweet delicacy from Kerala, made of Mung Beans lentils (cherupayar parippu), Jaggery and Coconut Milk.

The "traditional Kerala Sadya", is a grand vegetarian feast spread on Banana leaves, during festivals and special occasions.

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.

Fry the coconut pieces and cashew nuts until slightly golden in color on low-medium heat.