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Parippu Pradhaman recipe

by Jeyashri suresh
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Parippu pradhaman

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

Parippu Pradhaman recipe

Parippu pradhaman

Parippu pradhaman recipe

Jeyashri suresh
Popular Kerala style payasam recipe
No ratings yet
Course Dessert, Festival recipes,
Cuisine Indian

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.

Video

Notes

  1. The jaggery quantity was perfect for this payasam, if need sweeter increase little more.
  2.  I used store-bought coconut milk, you can use homemade coconut milk as well.
  3.  Roasted coconut bits enhances the taste of the parippu pradhaman.
Keyword Festival recipes, Onam sadhya recipes
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  • In a pan add 1 tsp ghee and add 1/3 cup coconut bits.
  • Roast till golden brown and keep aside.
Parippu pradhaman
  • 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.
Parippu pradhaman
  • 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.
Parippu pradhaman
  • 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.
Parippu pradhaman
  • The payasam tends to thicken once it is cool.
Parippu pradhaman
  1. The jaggery quantity was perfect for this payasam, if need sweeter increase little more.
  2. I used store-bought coconut milk, you can use homemade coconut milk as well.
  3. Roasted coconut bits enhances the taste of the parippu pradhaman.

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