Cherupayar Parippu Payasam is a traditional Kerala recipe and an Onam special dish. Moong dal payasam Kerala style is a delicious dessert where roasted moong dal is simmered with coconut milk and jaggery and topped with coconut slices, raisins and cashews. Onam is incomplete without Cherupayar Parippu (split moong dal) Payasam.
Ideally payasams are served slightly warm, after the main meal. During the course of a traditional sadhya, payasam is often served right on the plantain leaf.
Cherupayar Parippu Payasam Kerala Recipe:
Kerala Cherupayar Payasam is a sweet delight. Cherupayar payasam Kerala style is made by combining roasted and cooked moong dal, coconut milk and jaggery and garnishing it with coconut slivers, cashewnuts and raisins.
- To make Parippu Payasam, firstly grate two coconuts. Then add half a cup of warm water and grind the coconut mixture on medium speed for 1 minute.
- Now extract the thick coconut milk and set aside.
- Next put the grated coconut mixture back into the grinder once more. Add a cup of warm water and grind it for 1-2 minutes.
- Extract the thin coconut milk and keep it separately.
- Now roast the moong dal (without oil) till it starts to brown and a fragrant aroma fills the kitchen.
- Cool completely, wash well and pressure cook the moong dal till done. Then mash lightly with the back of a spoon and set aside.
- Heat water in a pan and add the jaggery to it. Once the jaggery melts, add it to the cooked dal mixture and blend well.
- Simmer the dal-jaggery mixture on a low-medium flame for 3-4 minutes. Keep stirring in-between to prevent the dal from sticking to the bottom of the pan.
- Now add the thin (diluted) coconut milk and continue to cook for a couple of minutes.
- Next add the thick coconut milk extract, mix well and remove from stove immediately, otherwise it will curdle.
- Heat ghee in a pan and fry the cashews, raisins and coconut pieces until golden brown.
- Lastly, sprinkle the dry fruits on top of the payasam.
- Serve Cherupayar Parippu Payasam Kerala style with papad and banana.
If you are searching for more mung dal recipes, then do try out Yellow Lentils Dal.
Kerala Moong Dal Payasam Recipe details below:
Cherupayar Parippu Payasam
Cherupayar Parippu Payasam Kerala style is a traditional dessert made with moong dal, jaggery and coconut milk. Kerala Moong Dal Payasam is usually served with banana and papad. This easy and heavenly tasting Kerala coconut payasam is a favourite of family and friends.
Servings: 6
Ingredients
- Split moong dhal- 1 ½ cup. 250 gms
- Coconut milk- 2 cups thick, 2 cups (dilute)
- Cashew nuts, raisins, dry coconut pieces (50 gms each)
- Ghee – 3-4 tbsp for frying the nuts. raisins and coconut.
Instructions
Preparing coconut milk
- Grate 2 medium sized coconuts.
- Add about ½ a cup of warm water and grind it on medium speed for about a minute.
- Pour the mixture through a filter and press the ground coconut to get coconut milk. Keep this separate.
- Put the coconut back into the grinder. Add 1 cup of warm water and grind it for about 1-2 minutes.
- Repeat the process to extract coconut milk. Keep it aside. Do not mix it with the first set of coconut milk.
Payasam
- Roast the moon dhal until it turns brown.
- Wash and pressure-cook it for about 10-15 minutes on a medium flame. Do not overcook it.
- Slightly mash the cooked moong dhal and keep aside.
- Heat 1½ cups of water and add the jaggery. Let the jaggery melt.
- Add this mixture to the cooked moong dhal. Cook the mixture for about 3-4 minutes on a medium-low flame.
- Keep stirring to avoid the mixture sticking on the bottom of the vessel.
- Add the second set of coconut milk and keep stirring for about 2 minutes.
- Add the thick coconut milk to the mixture, stir well and switch off the stove. Do not bring this mixture to boil or leave it over the flame for longer after adding the thick coconut milk.
- Fry the cashew nuts, raisins and coconut pieces in ghee. Add to the payasam.
- Serve Kerala Moong Dal Payasam with mashed bananas and pappadam.
Notes
* To spice up the dish, you can add some dried ginger powder, roasted cumin powder and cardamom powder to the payasam.
