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.