Parippu Payasam
A delicious pudding made with yellow split moong , jaggery and coconut milk and topped with fried coocnut bits, dry fruits
Servings: 8
Calories: 505kcal
Ingredients
- 2 cups moong dal split yellow
- 2 cups coconut grated
- 2 cups jaggery add more if you prefer sweeter (5-6 small blocks)
- ¾ cup coconut bits
- 10-12 cashews
- 10-12 raisins
- 5-6 cardamom
- ¼ tsp dry ginger powder optional
- ¼ tsp cumin powder optional
Instructions
- Take 2 cups of grated coconut and 1 cup of warm water and blend n a blender.
- Strain the contents in a strainer and the extract called the first milk can be strained into a bowl which is quite thick.
- Next, take the coconut from the strainer add a cup of water and blend again.
- Strain the contents again and extract the second milk into another bowl which is a little thinner than the first milk.
- Repeat this process and extract the third milk into another bowl, this is the most diluted milk compared to the other two extractions.
- Keep all of it aside and ready before the dish preparation.
- Dry roast the split yellow moong dal beans in a pan till you get a nice brown color.
- Once roasted , cool and wash it.
- Next cook it with a cup of water, along with the third coconut milk extracted either in a pressure cooker for one whistle or in a deep-bottomed vessel.
- When it is half cooked, add jaggery with a pinch of salt.
- Next, add the second coconut milk that was extracted.
- Cook for about 10 -15 minutes till it is almost well cooked and mushy.
- Next, add the powdered cardamom seeds. Optionally you can also add the cumin and dry ginger powder.
- Finally, add the first extracted coconut milk which is thick and creamy.
- Heat for another 2 minutes and switch off the flame.
- Take 2 - 3 tsp ghee and fry the coconut pieces, cashews, and raisins
- Add it to the payasam.
Notes
- Roast the lentils well till they get a nice golden brown color.
- It is also important that the moong dal cooks well. However, it should not get completely mushed up or remain uncooked.
- I normally pressure cook the lentils for one whistle or cook them on a stove top till the desired consistency is obtained.
- The lentils are first cooked in the third milk extract, and the rest of the milks are added at a later stage as described in the recipe.
- Use Jaggery with a dark brown color if available to get an authentic dark color for the dish.
- Fry the coconut bits and nuts in ghee till brown.
- Some folks also skip the coconut milk extraction step to simplify the cooking and substitute it with canned unsweetened coconut milk. You can dilute the milk from the can by adding water as necessary for the extracted first milk, second milk, and third milk, and it turns out good as well, but I haven't tried that.
Nutrition
Serving: 55g | Calories: 505kcal | Carbohydrates: 88g | Protein: 14g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 129mg | Fiber: 8g | Sugar: 54g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 3mg
