Friday, September 13, 2013

Paruppu Pradhaman - Chana Dal Payasam - Kadalai Paruppu Payasam Recipe

Paruppu Pradhaman Recipe
Onam is fast approaching and I wanted to post a payasam recipe so made this quick payasam few days back......As I have already posted moong dal payasam I made this payasam for onam special.I have one more onam sadya recipe to be posted which I will post on Monday.
A little busy this weekend as I am here in Chennai for a short 3 day vacation.....Chennai welcomed us this time with great showers.Looking forward for meet ups with friends and shopping too.....:)
Chana Dal Payasam Recipe

Paruppu Pradhaman Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Dessert | Recipe Cuisine: South Indian
Chana Dal Payasam

Chana dal - 1/2 cup
Powdered Jaggery - 1/2 cup
Thick Coconut Milk - 1/2 cup
Milk - 2 tbsp
Cashews - 7 broken
Edible camphor / Dry ginger powder - a small pinch
Ghee - 2 tsp


  1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked) It should be of idli batter consistency.Strain and keep aside.How to make paruppu pradhaman - Step1
  2. Dry roast chana dal until it turns golden brown.In a pressure cooker add chana dal with water till immersing level and pressure cook for 3-4 whistles, dont make it too mushy,Set aside.Heat ghee in a pan add cahews and fry till golden brown, set aside.How to make paruppu pradhaman - Step1
  3. Heat jaggery syrup for 2mins until it starts thickening(no need to check for any consistency)....add chana dal at this stage.Mash it up with a laddle.Once jaggery syrup is well combined with the dal, add coconut milk.How to make paruppu pradhaman - Step2
  4. Once it starts to boil,  add dry ginger powder / edible camphor, milk and give a quick stir. Switch off and add ghee fried cashews.How to make paruppu pradhaman - Step3
Serve hot / cold as per your preference.

My Notes:

  • Dont boil for more time after coconut milk is added else it will start to curdle.
  • Adjust jaggery as per your sweet level, we liked ours a bit sweeter.
  • After you add dhal to jaggery syrup do the whole process in low flame and keep stirring.
  • As with any payasam it thickens with time so switch off a bit runny.
  • Adding dry ginger powder gives a great flavour. I have tried with edible camphor and it tasted great too.
Kadalai Paruppu Payasam

Written by: SHARMILEE J


  1. payasam looks fabulous beautiful pictures my favourite is moong dal payasam :)

  2. This payasam with coconut milk looks yummy. I am sure to try this. I love your blog! Keep the good work going. Thanks

  3. This payasam with coconut milk looks yummy. I am sure to try this. I love your blog! Keep the good work going. Thanks

  4. A perfect payasam recipe for onam. Looks yummm...

  5. all your Onam Sadya recipes, You are awesome and appreciate your effort and dedication towards blogging...great! Paruppu payasam looks so delicious!

  6. Looks great Sharmilee. I usually prepare this Payasam by adding the ground coconut instead of coconut milk. Will give your version a try sometime. Thanks


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