Arisi paruppu payasam | Traditional rice and dal-based payasam recipe, with jaggery and coconut milk. Arisi paruppu payasam recipe with full video and step-by-step pictures.
We usually make jaggery-based payasam for festivals or for Neivedyams. As we celebrate Tamil new year | Tamil Varusha pirappu tomorrow, I thought I will share this payasam recipe.
Arisi paruppu payasam is made using raw rice, moong dal and chana dal. We add dal in a very small quantity, just to give a creamy texture. We are adding jaggery to this payasam for sweetness. Alternatively, you can add brown sugar or nattu sakkarai too. Finally, I used coconut milk for this payasam but if you don’t have you can use milk.
This payasam tastes similar to sakkarai pongal but the addition of coconut milk gives a very nice taste and flavor to this. I used store-bought coconut milk in this recipe. But you can use homemade coconut milk for a more enhanced taste.
We make this payasam using raw rice | sona masoori rice. If you don’t get this in your place, you can use basmati rice or suruti kolam rice. If using basmati rice, just pulse this once ofter it is dry roasted.
Also check out, Arisi thengai payasam, paruppu payasam, parippu pradaman, kadala paruppu payasam. Also, check out our complete collection of Tamil New year recipes.
Arisi paruppu payasam
Ingredients
- ¼ cup raw rice
- 1 tbsp moong dal
- 1 tbsp chana dal
- ¾ cup jaggery
- ½ tsp cardamom powder
- 2 tsp ghee
- Few cashewnuts
- 2 cups of water
- 1/2 cup thick coconut milk
Instructions
- In a pan dry roast raw rice till it turns slight reddish color.
- Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.
- Transfer the rice and dal to a vessel and add 2 cups of water.
- Pressure cook this for 4-5 whistles.
- Once the pressure is released, take out and mash it well.
- In a pan add 2 tsp ghee and add the cashewnuts.
- Roast this till golden brown.
- In a pan add the jaggery and ½ cup water.
- Melt the jaggery and once it is melted, filter this and add it to the mashed rice dal mixture.
- Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.
- Mix well and let this cook for 5 minutes.
- Add cardamom powder.
- Switch off the pan and add ½ cup if thick coconut milk.
- Mix well.
- Add the roasted cashew nuts
- Arisi paruppu payasam is ready.
Notes
- The payasam tends to thicken after it is cooled, so check the consistency accordingly.
2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
3. Arisi paruppu payasam tastes similar to sakkarai Pongal.
- In a pan dry roast raw rice till it turns slight reddish color.
- Take it out and dry roast the moong dal and chana dal till it emits a nice aroma.
- Transfer the rice and dal to a vessel and add 2 cups of water.
- Pressure cook this for 4-5 whistles.
- Once the pressure is released, take out and mash it well.
- In a pan add the jaggery and ½ cup water.
- Melt the jaggery.
- In a pan add the jaggery and ½ cup water.
- Once this is melted, filter this and add it to the mashed rice dal mixture.
- Add little water to adjust the consistency. The payasam tends to thicken after it is cool down.
- Mix well and let this cook for 5 minutes.
- Add cardamom powder.
- Switch off the pan and add ½ cup if thick coconut milk.
- Mix well.
- Add the roasted cashew nuts.
- Arisi paruppu payasam is ready.
- The payasam tends to thicken after it is cooled, so check the consistency accordingly.
- You can add milk instead of coconut milk, if adding milk add once the payasam is cool.
- Arisi paruppu payasam tastes similar to sakkarai Pongal.
