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.
Popular during Onam, Vishu, temple offerings, and festive Sadya meals, this delicious Kerala moong dal payasam recipe is a wonderful alternative to milk-based puddings. Its nutty flavour, velvety consistency, and natural caramel-like sweetness make it a favourite among lovers of traditional Indian desserts.
Whether you’re preparing an authentic Kerala Sadya, planning a festive feast, or craving a homemade jaggery dessert, this easy cherupayar parippu payasam recipe lets you recreate the magic of Kerala’s culinary heritage in your kitchen.
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.
What is Cherupayar Parippu Payasam?
Cherupayar Parippu Payasam is a traditional Kerala sweet pudding made with split yellow moong dal, jaggery, coconut milk, and aromatic spices. The name refers to a payasam prepared with cherupayar parippu, or split moong dal. It is closely related to the Kerala-style parippu pradhaman, a beloved festive dessert often served during Onam Sadya.
The preparation begins by gently roasting the dal to bring out its nutty aroma. It is then cooked until tender, combined with melted jaggery, and simmered with coconut milk until rich and creamy. Cardamom adds fragrance, while ghee-fried cashews, raisins, and coconut pieces provide a delicious finishing touch.
Unlike rice-based payasam, this moong dal payasam with jaggery has an earthy, nutty flavour balanced by the sweetness of jaggery and the richness of coconut milk.
Health Benefits of Moong Dal
- Plant-based protein: Helps support normal muscle maintenance and body tissue repair.
- Dietary Fibre: Promotes healthy digestion and helps you feel fuller for longer.
- Folate: Helps the body make DNA and form healthy red blood cells.
- Iron: Helps transport oxygen throughout the body and supports overall health.
- Potassium and magnesium: Supply minerals involved in normal muscle, nerve, and other bodily functions.
- Versatile nutrition: Moong dal can be used in savoury dishes and sweet recipes, making it easy to include in a varied diet.
Cherupayar Parippu Payasam Kerala Recipe:
Cherupayar Parippu Payasam Kerala Style – Moong Dal Payasam is a traditional Kerala dessert that brings together the comforting goodness of roasted split moong dal, the rich sweetness of jaggery, rich coconut milk and the enchanting fragrance of cardamom. Finished with golden-fried cashews, raisins, and fragrant coconut pieces, this classic payasam is a celebration of South Indian flavours in every spoonful.
- 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 enjoy this traditional payasam, discover other Moong Dal Recipes to add variety to your menu, like this comforting Yellow Lentils Dal.
Serving Suggestions for Cherupayar Parippu Payasam
- 🍌 For Onam Sadya: Serve a small bowl for the traditional banana-leaf feast.
- 🎉 For Vishu celebrations: Include this sweet pudding in your festive menu.
- 🪔 For religious occasions: Serve as part of a traditional offering or celebratory meal, following your family’s customs.
- 🥥 Garnished with fried coconut: Add extra golden coconut pieces for authentic Kerala-style flavour and texture.
- 🌰 With roasted nuts: Cashews add crunch and contrast with the creamy dal.
- 🍵 As a special dessert: Serve warm or at room temperature after a South Indian lunch or dinner.
Variations for Kerala Moong Dal Payasam
- Traditional coconut milk payasam: Use freshly extracted coconut milk and plenty of fried coconut pieces for a rich, traditional flavour.
- Creamier moong dal payasam: Mash a small portion of the cooked dal before adding the coconut milk to create a thicker, silkier consistency.
- Cardamom and dry ginger variation: Add a pinch of dry ginger along with cardamom for a warm, aromatic flavour.
- Milk-based moong dal kheer: Replace the coconut milk with dairy milk for a different style of moong dal pudding. This variation is less traditional than Kerala parippu payasam.
- Extra coconut garnish: Increase the fried coconut slivers for a deeper roasted flavour and a satisfying texture in every spoonful.
Tips for Perfect Cherupayar Parippu Payasam
- ✅ Roast the dal gently: Light roasting enhances its nutty flavour and gives the payasam a lovely aroma.
- ✅ Cook until completely soft: The dal should mash easily for a creamy, traditional texture.
- ✅ Strain the jaggery syrup: This helps remove unwanted impurities before adding it to the dal.
- ✅ Adjust sweetness gradually: Start with ¾ cup of jaggery and add more to suit your taste.
- ✅ Add coconut milk in stages: Use thin coconut milk first and thick coconut milk towards the end for a rich finish.
- ✅ Avoid vigorous boiling: Once thick coconut milk is added, heat gently to help preserve its creamy texture.
- ✅ Fry the garnish separately: Golden cashews, raisins, and coconut pieces add the signature finishing touch.
- ✅ Check consistency before serving: Payasam thickens as it cools. If the mixture thickens too much, stir in a little warm water or coconut milk to achieve your desired consistency.
- ✅ Use a heavy-bottomed pan: Stir regularly to prevent the dal and jaggery mixture from sticking to the bottom.
- ✅ Store safely: Refrigerate leftovers promptly in an airtight container and reheat gently. Use within 3–4 days, provided they have been handled and refrigerated safely.
You Might Also Love
- 🥥 Gothambu Ada: A popular Kerala dish made with wheat flour, jaggery, and coconut.
- 🍚 Notun Gurer Payesh: A Bengali rice pudding with the distinctive sweetness of date palm jaggery.
- 🥭 Mango Kulfi: A creamy, fruity frozen treat for mango lovers.
Kerala Moong Dal Payasam Recipe details below:
Cherupayar Parippu Payasam
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
🥥💛 Sweeten your day, one spoonful at a time! Loved this creamy Cherupayar Parippu Payasam? 🍮✨ Don’t forget to share, comment, and follow Seasonal Flavours for more traditional recipes and festive treats straight from the heart of Indian kitchens! 🌴🌼
