Parippu Pradhaman recipe, Kerala style parippu pradhaman -Jaggery based moong dal payasam cooked in coconut milk- Recipe with full video and step by step pictures.
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 pradhaman
- Palada pradhaman
- Chakkavarati
- Olan
- Chakka payasam
- Erissery
- Kerela paal payasam
- Kadala paruppu payasam
- Kerela style aviyal
Parippu Pradhaman recipe
Parippu pradhaman recipe
Ingredients
- ½ cup yellow moong dal
- 1 cup jaggery
- 2 cups water
- ½ tsp cardamom powder
- ½ tsp Dry ginger powder
- ¾ cup Thin coconut milk
- ½ cup thick coconut milk
- 1 tsp ghee
- 7 cashew nuts
- 1/3 cup coconut bits
Instructions
- 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.
- Add the jaggery syrup back to the pan and boil for 5 minutes.
- Add the cooked moong dal to this and mix well.
- 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 in Kerala parippu pradhaman.
- Mix well and add roasted coconut bits and cashew nuts.
- The payasam tends to thicken once it is cool.
Notes
- The jaggery quantity was perfect for this payasam, if need sweeter increase little more.
- I used store-bought coconut milk, you can use homemade coconut milk as well.
- Roasted coconut bits enhances the taste of the parippu pradhaman.
- 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.
- The jaggery quantity was perfect for this payasam, if need sweeter increase little more.
- I used store-bought coconut milk, you can use homemade coconut milk as well.
- Roasted coconut bits enhances the taste of the parippu pradhaman.
