Parippu Pradhaman/ Parippu Payasam
Parippu Pradhaman/ Parippu Payasam is a sweet delicacy from Kerala, made of Mung Beans lentils (cherupayar parippu), Jaggery and Coconut Milk. The “traditional Kerala Sadya“, is a grand vegetarian feast spread on Banana leaves, during festivals and special occasions. ‘Sadya” has a variety of dishes like Thoran, Koottukari, Olan, Parippu curry, Aviyal, Pineapple Munthiri pachadi, Sambar, Pachadi, kalan, Papad, Kaduku Manga pickle, crisps etc. served with rice and accompanied by two or three varieties of Payasams/ Pradhaman/ Kheer as dessert. Sadya is considered incomplete without varieties of Payasams and Pradhaman. Many varieties of Pradhaman are prevalent in Kerala; Ada Pradhaman, Pazham Pradhaman, Chakka Pradhaman, Kadala Parippu Pradhaman etc.
Although, Palada Payasam is my favorite, I like all varieties of Payasam. I have already added the Palada Payasam in my recipe collection. You should also try my original recipes- Mathanga Aval Payasam, a scrumptious payasam prepared with Pumpkin and Beaten rice and Sweet Potato Payasam, a refreshing sweet delight. Parippu Pradhaman/ Cherupayar Parippu Payasam is another must have Kerala Style Payasam! The Moong lentils and sweet Jaggery blended with rich, creamy coconut milk makes this Payasam extremely irresistible and delicious. The combination of Parippu Pradhaman/ Payasam, Pappad and Banana is simply superb! Yes, don’t get alarmed; that is the best way of having this Parippu Pradhaman. Mash the pappad, Banana and mix with Payasam and have. It is the best way to end a delicious sadya!
Wishing all my friends a very happy and prosperous Onam 2016! May God bless you and your family abundantly with all good things in life and keep you all in perfect health!!
Ingredients for Parippu Payasam:
|Mung Beans Lentils/ Moong Dal||: 250 gms|
|Jaggery (Marayoor Sharkkara)||: 750 gms – 800 gms|
|Ghee||: 75 gms|
|Coconut||: 2 nos.(for milk and garnishing)|
|Sago/ Chowary||: 3 Tbsp|
|Cardamom||: 4-6 nos.|
|Dry Ginger||: 1 piece (small)|
|Cashewnuts||: 50 gms|
|Kismis/ Raisins||: 50 gms|
|Small Coconut strips||: ½ cup|
Wash and drain the lentils. Melt the Jaggery adding 1 ½ cups of water. Once it is fully melted, sieve through a strainer to remove the impurities and keep aside. Grind the coconut and extract coconut milk. The first milk or Thalapaal must be made adding 1 cup water. The second milk or Randaam Paal must be made using 3 ½ cups of water. Keep it aside. Toast the Cardamom and dry ginger (chukku) in a pan and powder it. Wash the sago and soak in hot water for sometime and drain.
Heat a pan (preferably non-stick pan), add the lentils and dry roast for some time, (3 -4 minutes) stirring continuously. Boil 3½ cups of water and cook this toasted lentils in a pressure cooker along with drained sago, adding 2 tsp of ghee. Cook till the first whistle, and switch off the flame. Once the pressure is completely gone, check the lentils. It should be cooked perfectly and you may slightly mash it to get a thick consistency.
Transfer to a big pan (or Uruli), and slowly add the Jaggery and stir well to combine. Slowly add the Second Milk/ Randaam Paal (check the consistency) and stir well. Add the finely powdered dry ginger and cardamom and mix well. Add half of the ghee to this mixture and stir for some time to thicken it.. Finally, add the Thalapaal/ first milk. Mix and switch off the flame.
Heat the rest of the ghee in a pan. Fry the cashews first, then the raisins. Finally, fry the coconut strips till slightly brown. Garnish the Payasam with these and serve with Banana and Papad or have it in a glass as per your liking! Enjoy!
- I have used Marayoor Jaggery / Sharkara for the Payasam as it has deep rich brown color and tastes better.
- You can melt the Jaggery the day before to save time.
- Coconut strips should be from dry coconut preferably.
- Adjust the measure of Jaggery as per your sweet level.
- You may fry the mung beans in little ghee before cooking. I prefer dry roasting and adding some ghee to the water while cooking to make it softer.
- Sago pearls add some Zest as well as thickness to the Payasam. You may add more if you like the transparent pearls.
- You should have a thick consistency, so care should be taken while adding Coconut milk (Randaam Paal).
Enjoy the delicious Parippu Pradhaman/ Parippu Payasam. Your feedback and comments would definitely encourage me. So, do put in your comments or share with your friends through the buttons on the side. God Bless!!
The payasam looks heavenly!
Thank you so much. 🙂
Yes. Indeed. Thank you!
I tried the recipe and it was delicious. Thank you Beena and Meemis recipe!
Thank you Marsha for trying out my recipe. Very happy to know you liked it. Thank you for your positive feedback. Keep visiting!
I’m from Pune
I tried your recipe it was a super
thank you so much
For this delicious recipe in
Very happy to hear from you. Glad you liked this recipe. Keep visiting!
Hi Meena. So excited to try this recipe. I tried this payasam at a Kerala restaurant years ago in Singapore, and been craving it ever since. It is by far my favorite type of payasam.
A few questions:
1. Can you use coconut milk (store bought) instead of extracting from a fresh coconut.
2) Are there versions of this dish with coconut pulp in it? I vaguely remember tasting that when I tried it that one time. Would you recommend that as an alteration?
Hi Nabeela, Coconut milk is better than coconut pulp. Coconut pulp will make the Payasam thicker and will also affect the taste and consisitency. You can use stor bought ones as well, but for authentic taste you need to add fresh, creamy coconut milk. Hope this helps.