Paruppu Payasam/Cherupayar parippu payasam was one of the sweet dish from Onam Feast. Cherupayar parippu otherwise moong dal is one for kind lentil.
Dal is fried lightly in ghee and cooked in coconut milk with jaggery (sharkara, then mixed with roasted coconut slices, nuts and raisins, then for that slight aroma ground dry ginger, jeera or cardamom. Perfect to make for any celebration. Instead of using coconut milk, normal milk.
Paruppu Payasam Recipe
- 2 tbsp. Clarified Butter/Ghee
- 1/3 cup. Moong Dal
- 2/3 cup Jaggery
- ¼ tsp. Cardamom Powder
- 1 cup Coconut Milk Thin
- 1/2 cup Coconut Milk Thick
- Cashew (chopped)
- Raisins Few
- Dry Coconut Flakes Finely Chopped
- Heat 1 tbsp of the ghee in a pressure cooker / heavy bottomed pan.
- Add the moong dal and roast until a nice aroma arises and turns slightly golden.
- Moong dal texture is important for the payasam.
- It should not be completely mashed out.
- To the roasted moong dal, 1 cups of thin coconut milk.
- Cook until the moong dal is just done.
- It should neither be mashed out nor undercooked.
- If needed, you can add additional water for cooking. .
- Melt the jaggery along with the remaining 1/2 Cup of water.
- Filter the jaggery using a fine metal strainer.
- Add it to the cooked moong dal.
- Stir well and cook until the jaggery syrup bubbles up and thickens a bit.
- Now add the cardamom powder and stir well.
- Add the thick coconut milk, stir well and cook for about a min or two.
- Turn off the flame
- Heat 1 tbsp. ghee and fry the cashew and coconut, raisins separately.
- Add the cashews, coconut and raisins along with the ghee to the payasam and mix well.