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Cherupayar Parippu Payasam
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Cherupayar Parippu Payasam

Cherupayar Parippu Payasam Kerala Style – Moong Dal Payasam is a comforting, traditional Kerala dessert that celebrates the simple pleasures of roasted moong dal, rich coconut milk, fragrant cardamom, and the deep sweetness of jaggery. Whether served during Onam Sadya, Vishu, family gatherings, or festive celebrations, this delicious payasam brings authentic Kerala flavours to your table.
With a handful of pantry staples and a few simple cooking steps, you can create a creamy, aromatic dessert topped with golden cashews, plump raisins, and roasted coconut pieces. Serve it warm or at room temperature, and adjust the consistency to your liking for a truly satisfying finish.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Kerala
Servings: 6
Author: Shil

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.