Parippu pradhaman recipe – A creamy and delicious kerala style payasam made during special occasions like onam,vishu etc. It is also called as Cherupayar parippu payasam.It is made with split yellow moong dal which is called cherupayar in malayalam.
This parippu pradhaman is a popular payasam in kerala made with moong dal,jaggery and coconut milk as main ingredients.This gives nice volume and easy to cook too so best when serving for a crowd.
More onam sadya recipes here. Check out more payasam recipes here.
Parippu pradhaman recipe a creamy and delicious kerala style payasam made during special occasions like onam,vishu etc.
- 1/2 cup split yellow moong dal
- 2 cups water
- 1 cup jaggery
- 1/3 cup thin coconut milk
- 1/2 cup thick coconut milk
- 1/8 tsp dry ginger powder
- 1/8 tsp jeera powder
- a pinch cardamom powder
- 5 nos cashews (broken)
- 1.5 tbsp coconut pieces
- 1 tbsp melted ghee
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In a pressure cooker heat a tbsp of ghee - first add cashews fry till golden brown, set aside.Then add coconut pieces and fry till golden brown,set aside.Now add moong dal and roast for few mins until fragrant, do not let it brown.
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Add water and pressure cook for 2 whistles in low medium flame.Switch off.
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Let the pressure release by itself, now open and mash it up well with a laddle.Now place it in flame and add jaggery syrup, mix well.
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Extract coconut milk.First add thin coconut milk and let it boil and cook for 5mins in low flame.
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Cook until the payasam is slightly thick.Now add thick coconut milk.mix well.
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Add jeera powder,dry ginger powder and cardamom powder, roasted cashews and coconut pieces, mix it and switch off.
- Do not cook in high flame after first coconut milk is added.Also do not boil and cook for more time after thick coconut milk is added, just mix and switch off.
- You can also fry raisins in ghee and add it.
- The payasam gets thicker with time so switch off accordingly.If the payasam is thick while serving, add little hot milk or hot water to thin it.
Steps to make Parippu pradhaman recipe:
- Measure jaggery and add it in a pan, add water and Heat it up for 2mins just for the jaggery to get dissolved.Strain to remove impurities.Set aside.
- Add water and pressure cook for 2 whistles in low medium flame.Switch off.
- Let the pressure release by itself, now open and mash it up well with a laddle.Now place it in flame and add jaggery syrup, mix well.
- Extract coconut milk.First add thin coconut milk and let it boil and cook for 5mins in low flame.
- Cook until the payasam is slightly thick.Now add thick coconut milk.Mix well.
- Add jeera powder,dry ginger powder and cardamom powder, roasted cashews and coconut pieces, mix it and switch off.
Garnish with fried cashews ,coconut pieces and Serve hot or warm.
Enjoy this creamy and delicious parippu pradhaman.
Hi….How many coconuts should i use for taking out coconut milk.
May be half shell