Parippu Pradhaman Recipe | Kerala Style Parippu Payasam

Parippu Pradhaman Recipe | Kerala Style Parippu Payasam with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel.  This payasam has a special place in Onam Sadhya feast, it tastes so yummy with small bits of coconut bits. It is similar to the Moong Dal Kheer / Parippu Payasam with cow milk from the Tamilnadu cuisine but here we use only coconut milk, which is the main difference. Furthermore, the addition of jeera powder, dry ginger powder is the highlight of this payasam, which lends an extraordinary aroma and helps in the digestion of the food items served in the Sadhya menu. If interested check my Onam Recipes and 100+ Lockdown Recipes.

Check my other Onam Sadhya Recipes like
1. Ada Pradhaman
2. Gothambu Payasam / Broken Wheat Kheer
3. Palada Pradhaman
4. Chakka Pradhaman / Jackfruit Kheer
5. Sarkara Varatti / Shakara Upperi
6. Nei Appam

Parippu Pradhaman Recipe

Parippu Pradhaman Recipe | Kerala Style Parippu Payasam

Priya Santhamohan

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

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Dessert, Onam/Sadhya Recipes, Payasam / Kheer Recipes

Cuisine Kerala, Indian

Servings 6 People

Calories

Equipment

• Pressure Cooker

Ingredients

  

• 1 Cup Moong Dal
• 3 Cups Water
• 2 Cups Jaggery
• ½ Cup Thin Coconut Milk
• 1 Cup Thick Coconut Milk
• 2 tbsp Ghee Link for Homemade Ghee
• 10 Cashews
• 4 Pods Cardamom
• 3 tbsp Coconut Pieces
• ¼ tsp Roasted Jeera Powder
• ¼ tsp Dry Ginger Powder / Sukku

Instructions

 

• Extract 1 cup of thick and 1/2 cup of thin coconut milk. Then, measure and keep the jaggery, jeera powder, and dry ginger powder. Break the cashews, crush the cardamoms and slice the coconut thin to fry in ghee.
• In a pressure cooker, heat 2 tsp of ghee, then add the cashews, cardamom, and coconut pieces. Fry everything till golden color.
• Keep everything on a plate separately.
• To the same ghee, add the moong dal and fry for 1 minute to get a nice flavor. Then, pour 3 cups of water.
• Pressure cook for 3 whistles. Once the pressure subsides by itself, open the lid.
• Mash the dal slightly with the ladle or a potato masher.
• To a pan, add 2 cups of jaggery and 1/2 cup of water.
• Heat till the jaggery dissolves completely, no string consistency is needed.
• Filter the jaggery directly over the mashed moong dal. Stir well and continue boiling for 2 minutes.
• Simmer the flame completely and pour the thin coconut milk. Don't add coconut milk when the flame is high, as there is a chance to get curdled. Mix till everything blends well and give a boil for another 2 minutes.
• Now, pour the thick coconut milk.
• Add the fried cashews, cardamoms, and coconut bits. Then, add the jeera powder and dry ginger powder. Mix well and switch off the flame.

  Try this Parippu Pradhaman Recipe for this coming Onam festival.

Video

Notes

Tips for Parippu Payasam Recipe

1. Roasting the moong dal lends a nice flavor. But for a quick version, it can be used directly.

2. Pressure cook the dal thoroughly and mash it slightly, to get a creamy Parippu Pradhaman Recipe.

3. Adjust jaggery as per sweetness required. Always filter the jaggery to remove the impurities.

4. The colour of the payasam varies according to the type of jaggery used.

5. I used freshly extracted coconut milk, but you can use readymade coconut milk or coconut milk powder too.

6. Always simmer the flame and then add the coconut milk, else there is a chance of curdling.

7. Don’t skip to add coconut bits which give nice crunchy taste to the Kerala Style Parippu Payasam.

8. The addition of jeera powder and dry ginger powder lends a nice flavour and helps in the digestion of Sadhya feast.

Keyword Parippu Payasam, Parippu Pradhaman Recipe

Parippu Payasam Recipe

Method for Kerala Style Parippu Payasam

1. Extract 1 cup of thick and 1/2 cup of thin coconut milk. Then, measure and keep the jaggery, jeera powder, and dry ginger powder. Break the cashews, crush the cardamoms and slice the coconut thin to fry in ghee.

2. In a pressure cooker, heat 2 tsp of ghee, then add the cashews, cardamom, and coconut pieces. Fry everything till golden color.

3. Keep everything on a plate separately.

4. To the same ghee, add the moong dal and fry for 1 minute to get a nice flavor. Then, pour 3 cups of water.

5. Pressure cook for 3 whistles. Once the pressure subsides by itself, open the lid.

6. Mash the dal slightly with the ladle or a potato masher.

7. To a pan, add 2 cups of jaggery and 1/2 cup of water.

8. Heat till the jaggery dissolves completely, no string consistency is needed.

9. Filter the jaggery directly over the mashed moong dal. Stir well and continue boiling for 2 minutes.

10. Simmer the flame completely and pour the thin coconut milk. Don’t add coconut milk when the flame is high, as there is a chance to get curdled. Mix till everything blends well and give a boil for another 2 minutes.

11. Now, pour the thick coconut milk.

12. Add the fried cashews, cardamoms, and coconut bits. Then, add the jeera powder and dry ginger powder. Mix well and switch off the flame.

Try this Parippu Pradhaman Recipe for this coming Onam festival.

Kerala Parippu Pradhaman