Parippu Payasam
Veg
Vegan
A thick, amber-coloured payasam of split chana dal (kadala parippu) slow-cooked in coconut milk and dark jaggery, fragrant with cardamom and dry ginger, finished with fried coconut slivers and cashews in ghee. A staple second payasam at the Onam sadya alongside ada pradhaman.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Dessert
Lunch
Recipe
Prep: 10 min
Cook: 40 min
Total: 50 min
2-3 servings
Ingredients
| 1/2 cup | moong dal (yellow split gram) |
| 1 cup | thick coconut milk |
| 1 cup | thin coconut milk |
| 1/2 cup | jaggery, grated |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | ghee |
| 2 tablespoons | cashew nuts |
| 2 tablespoons | raisins |
| — | pinch of salt |
Instructions
- 1 Rinse the moong dal thoroughly under running water.
- 2 In a heavy-bottomed pan, dry roast the moong dal on low heat until it turns golden brown and aromatic.
- 3 Add the thin coconut milk to the roasted dal and cook on medium heat until the dal becomes soft and mushy.
- 4 In a separate pan, melt the grated jaggery with a little water to form a syrup. Strain to remove impurities.
- 5 Add the jaggery syrup to the cooked dal and mix well. Let it simmer for a few minutes.
- 6 Pour in the thick coconut milk and stir continuously on low heat. Do not let it boil.
- 7 Add cardamom powder and a pinch of salt to enhance the flavors.
- 8 In a small pan, heat ghee and fry the cashew nuts until golden brown. Remove and set aside.
- 9 In the same ghee, fry the raisins until they puff up. Remove and set aside.
- 10 Garnish the payasam with the fried cashew nuts and raisins before serving.
Tips
For a richer taste, you can add a few saffron strands soaked in warm milk to the payasam.