Parippu Pradhaman is a popular payasam variety made in Kerala for Onam sadya. I have tried making channa dal payasam in Kerala style. I have posted few recipes for Onam in Jeyashri’s kitchen. Kerala payasams are mostly jaggery based and generous amount of coconut milk is used in the payasams. I actually wanted to posted a jackfruit pradhaman recipe which i learnt from my friend’s mom in Singapore. But I couldn’t find jackfruit in the market yesterday. I will share that recipe once i find the jackfruit in the market. This parippu payasam turned out so yum and flavourful and I added generous amount of thengai kothu | coconut bits to enhance the taste of the payasam. Do give this a try and check out my other Onam special recipes
Ada pradhamanPalada pradhamanChakkavaratiOlanChakka payasamErisseryKerela paal payasamKadala paruppu payasamKerela style aviyal
Parippu Pradhaman recipe
In a pan add 1 tsp ghee and add 1/3 cup coconut bits.Roast till golden brown and keep aside.
Roast cashew nuts till golden brown and keep aside.Add ½ cup yellow moong dal to the pan.Roast for 2 minutes in low flame.
Transfer to a vessel.Cook for 3 whistles with 1 cup water and mash the dal well.
In the pan add 1 cup of jaggery and add 1 cup of water.Boil and melt the jaggery.
Filter the impurities.Now add the jaggery syrup back to the pan and boil for 5 minutes.
Add the cooked moong dal to this and mix well.
Now let’s add ¾ cup thin coconut milk. I used store-bought coconut milk.So I diluted ¼ cup thick coconut milk with ½ cup of water.Boil for 7 minutes.
Now add ½ cup thick coconut milk.Let it come to one boil.Do not boil much after adding thick coconut milk. It will get curdled.Switch off the flame.Add ½ tsp dry ginger powder and ½ tsp cardamom powder.Usually, little jeera powder is added to Kerala parippu pradhaman.Mix well and add roasted coconut bits and cashew nuts.
The payasam tends to thicken once it is cool.
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