Today I am sharing an absolutely delicious recipe of moong dal Payasam / Parippu payasam recipe. Parippu Payasam is a one among the many varieties of payasams (dessert) in south India, especially popular in Kerala and Tamilnadu, served for festivals such as Onam, Vishu etc. I love all jaggery based payasams. Usually I prepare it with milk. Occasionally I use coconut milk instead of milk. Using coconut milk gives the payasam a special taste and also makes it rich.
Last time I shared rice kheer recipe, and for now I tried pasi payasam with moong dal, jaggery and coconut milk. this payasam can also be made with kadala parippu(chana dal). Although kadala parippu payasam is also a favorite, I decided to go with cherupayar (moong dal or pasi paruppu) this time.
So let’s get started…..
Prep time : 15 minutes
Cooking time : 30 minutes
Total time : 45 minutes
Servings : 4
Category : Payasam, Dessert
Cuisine : Kerala, South India
1/2 Cup yellow moong dal ( split moong dal)
1½ Cups more or less of grated jaggery
3 Tablespoons of ghee
1 Cup of thick coconut milk (onnaam paal)
2 Cups of thin coconut milk (rendaam paal)
4-5 Cardamom pods, crushed
10 Plain, unsalted cashewnuts
A few of raisins
- Roast the parippu in a dry pan until it turns golden brown.
- Wash and pressure cook dal with water (just enough water to cover the dal) until soft. Mash it slightly.
- To make a thin coconut milk (rendaam paal), combine 1 cup of coconut milk along with 1 cup of water in a deep bowl, mix well and keep aside.
- Heat 1/2 cup of water, dissolve jaggery in it and filter it to remove impurities.
- Fry cashew nuts and raisins until golden brown in ghee separately.
- Take a heavy bottomed pan, add in the cooked dal, filtered jaggery water and the second thin coconut milk (rendaam paal) .
- Bring it to boil and then simmer until it reduces to half the quantity. Keep stirring all the time to prevent the dal from sticking to the bottom of the pan.
- Now, add the 1st coconut milk (onnaam paal) and cook on a medium heat flame for a minute, while stirring continuously.
- Add cardamom powder, fried cashew nuts and raisins to the payasam.
Delicious Cherupayar Parippu payasam is ready to be served.
- Don’t mush up the dal too much, leave some bits whole for some added texture.
- I used canned coconut milk so I think it was thicker than I expected. My payasam turned out thicker and tasted exactly like mom’s preparation. I couldn’t sense any difference in flavor.