Festival RecipesParippu Pradhaman recipe

Parippu Pradhaman recipe

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
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Parippu pradhaman recipe

Popular Kerala style payasam recipe
Course Dessert, Festival recipes,
Cuisine Indian
Keyword Festival recipes, Onam sadhya recipes
Author Jeyashri suresh

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

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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.
  • 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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