Cheruparippu Pradhaman | Kerala Parippu Payasam

A Kerala sadya is incomplete without a payasam or pradhaman. Pradhaman is a traditional dessert of Kerala, made with coconut milk and jaggery whereas a payasam is made with milk and sugar. There are many varieties of pradhamans like ada pradhaman, parippu pradhaman, chakka pradhaman etc. A classic Kerala sadya will have atleast one variety of pradhaman. 

Today I’m sharing the classic parippu pradhaman recipe made with split yellow moong dal. As this dessert is made with lentils, coconut milk and jaggery, it’s quite healthy. Traditionally, the pradhaman is cooked in a uruli, a heavy round vessel made of bell metal, but now a days we use pressure cooker or any heavy bottomed vessel. To get the authentic taste, you must use freshly squeezed coconut milk for this recipe. I have tried with coconut milk powder and though it tastes good, it can’t match the taste when made with fresh coconut milk. The coconut bits fried in ghee is one of the highlights of this pradhaman. Try this pradhaman for this Onam sadya and enjoy with your family.

Wishing all my friends and readers a very Happy and Prosperous Onam!!!

Cheruparippu Pradhaman

South Indian dessert with yellow moong dal, coconut milk and jaggery

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Servings 4

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Ingredients

• ½ cup cheru parippu / yellow moong dal
• 1 cup jaggery grated
• 2 ½ tsp ghee
• ½ cup thick coconut milk / onnam paal
• 1 cup medium thick coconut milk / rendaam paal
• ½ tsp cardamom powder
• ¼ tsp dry ginger powder
• 1 tsp ghee
• 2 tbsp coconut bits / thenga kothu
• 1 tbsp broken cashew nuts

For coconut milk

• 1 medium-size coconut grated

Instructions

To make coconut milk

• For thick coconut milk:  Add the coconut, ½ cup warm water in a blender/mixer and blend for 30-45 seconds. Squeeze well and extract the coconut milk.
• For medium thick coconut milk: Add 1 cup warm water to the coconut and blend again. Squeeze well to extract the coconut milk.

To make pradhaman/payasam

• Dry roast the dal in medium flame until it turns golden. The dal should not turn brown. Let the dal cool slightly.Wash the dal and drain well.
• In a uruli or heavy bottomed vessel, add ½ tsp ghee and add the dal. Fry for a minute and then add 1 ½ – 2 cups of water.
• Cook the dal in medium heat until it has absorbed all the water and is completely cooked, about 20-25 minutes. Mash the dal well.
• In a saucepan/kadai, add jaggery and ¼ cup water. Melt the jaggery completely. Strain the jaggery to remove any impurities.
• Add jaggery to the cooked dal and mix well. Once it starts to boil, add 2 tsp ghee and mix well.
• When it starts to thicken, add medium thick coconut milk, cardamom powder, dry ginger power and mix well. Cook till the payasam thickens.
• Remove from heat and add the thick coconut milk. Do not boil after adding thick coconut milk.
• In a pan heat ghee and fry the coconut bits and cashews separately until golden. Add to the payasam with the ghee.

Notes

• You can also use coconut milk powder instead of fresh coconut milk. Use 1 ½ tbsp to make thick coconut milk and 2 tbsp to make medium thick coconut milk.
• If using thick canned coconut milk, take ½ cup coconut milk and add ½ cup water to make medium thick coconut milk.
• Add more water if required to cook the dal.
• Add the jaggery only after the dal is completely cooked. Mash the dal well before adding jaggery syrup.
• The color of the payasam depends on the jaggery used. Use slightly dark color jaggery.
• Do not boil the payasam after adding the thick coconut milk, otherwise the payasam will curdle.
• Raisins are not usually added in this payasam.

Course: Dessert

Cuisine: Indian