Paruppu Payasam.
A vegan pudding or kheer with moong dal or yellow lentil. Coconut milk, roasted moong dal, fried cashew nuts and raisins, jaggery and cardamom made this payasam or kheer divine. This payasam is an Onam special recipe. Usually made for prasad or offering to deities in the temples of South India. It also made for special occasions.
And this pudding is sweetend with jaggery so its a healthy option to satisfy your sweet craving.
According to Wikipedia Tamil Nadu lies in the southernmost part of the Indian subcontinent and is bordered by the union territory of Puducherry and the South Indian states of Kerala, Karnataka, and Andhra Pradesh. Its capital and largest city is Chennai (formerly known as Madras).
The cuisine of Tamil Nadu deserves special mention because of the rich taste of the culinary items. Many items of Tamil Nadu cuisine are accredited internationally and are unique in their own ways.
A typical Tamil Nadu meal consists of steamed rice, lentils, grains and vegetables. This food is taken almost by every household member. But in special occasions there are special menu that are prepared with great care and concern.
To read more about Tamil Nadu cuisine click here.
If you are a regular reader of my blog then you know that I am a member of Facebook group Shhhhh cooking secretly challenge. And every month we share a recipe from different Indian States. This month sharing this recipe from Tamil Nadu cuisine.
Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.
This month my partner is very talented blogger Archana Gunjikar Potdar who blog at The Mad Scientist Kitchen.
Visit her space for different types of healthy and delicious recipes. Recently she posted a very interesting and mouthwatering recipe of Caramel apple and plum mini pizza.
Archana gave me ghee and cardamom as secret ingredients and I gave her pepper and cumin. Archana made a delicious rice dish with these ingredients. Check out the recipe here.
This moong dal payasam or paruppu payasam is very easy to make and taste heavenly. You can keep it in refrigerator and enjoy chilled. No sugar used so you can say it is a healthy option for dessert.
Recipe
Moong dal or yellow lentil – 1/2 cup
Jaggery – 1/2 cup + 2 tablespoon
Ghee – 1&1/2 tablespoon
Cashew nuts – 2 tablespoon
Raisins – 2 tablespoon
Grated fresh coconut – 1/4 cup, optional
Cardamom powder – 1 teaspoon
Coconut milk – 1 cup
Water – 2 cup + 1/4 cup
Method
1. Dry roast the moong dal or yellow lentil till aromatic.
2. Wash well and pressure cook with 1 cup water for 4 – 5 whistle or after 1 whistle reduce the heat and cook on simmer for 15 minutes.
3. Let the pressure settle down on it’s own.
Open the pressure cooker and mash the dal with a spoon or spatula. Add 1/2 cup water and mix well.
4. In a pan boil 1/4 cup water and jaggery till the jaggery dissolved completely. Strain the mixture if any impurity and keep aside.
5. Heat ghee or clarified butter in a pan. Fry the cashew nuts in it till light brown. Remove from ghee.
6. In the same ghee add raisins. When the raisins fluff up immediately remove from ghee.
7. In the same pan add the boiled dal, jaggery syrup and 1/2 cup water. Mix well and let it boil. Keep stirring.
When the mixture becomes thick, reduce the heat.
8. Add coconut milk and cook on simmer for 4 – 5 minutes. Don’t increase the heat. Cook on low heat to avoid curdling coconut milk.
9. Keep stirring to avoid sticking at the bottom.
10. Now add cardamom powder and fried cashews and raisins. Mix well and remove from heat.
11. Garnish with fried cashews and raisins.
Serve warm or room temperature or keep in the refrigerator and serve chilled.
Notes
1.You can use any milk instead of coconut milk.
2. Dried sliced and fried coconut can be used instead of grated fresh coconut. Or you can use both.
If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata
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We adore Paruppu Payasam! Mom makes this on festivals and other special occasions. You’ve totally nailed the recipe! 🙂
Thanks a lot Priya. Glad you liked it 😊
Tasty
Thank you so much!
Very well written recipe, with such clear instructions. I haven’t used coconut milk in paruppu payasam before, and I must try!
Thank you so much 😊
Very well written recipe, with such clear instructions. I haven’t used coconut milk in paruppu payasam before, and I must try!
Thanks a lot. I love the flavour and taste of coconut milk. Please do try, I am sure you will love the taste!
Paruppu payasam with coconut milk sounds absolutely delectable !
Thank you so much!
This look so rich and delicious.. I made it only once and used dairy milk in it. addition of coconut milk must have added a nutty flavour to this moong dal kheer(as I will like to call it:) )
Thanks a lot Swaty !
Paruppu payasam looks very delectable with creamy texture di. Adding coconut milk surely adds lipsmacking taste to payasam. Lovely recipe with inviting presentation 👌
Thanks a lot dear !
This is similar to moong dal halwa but different in ways.The consistency and its texture is different and the use of jaggery makes it more healthy. delicious share
Thank you so much Renu!
Paruppu payasam looks so delicious Sujata. Must admit, I haven’t tried making this awesome dessert at home. Adding coconut milk is a good suggestion as that would make it even more flavorful.
Thank you so much Mayuri. Glad you liked it!
An absolute favorite of mine .
As per old granny’s tips.. whenever jaggery is used for any paysam , coconut milk is the best combination and for sugar based paysam , diary milk needs to be used. Ever since I have learnt of this , I follow this tip religiously. You too have done 100% justice to the paysam and it looks super rich and creamy 🙂
I am not a sweet tooth person but this parupu payasam is one of my favourite payasam than others. And, now I am craving for this payasam after reading your post 🙂 Love the creamy texture of your payasam.. looks absolutely delectable.
Love the rich Paruppu Payasam (or as we call it Kadalai Paruppu payasam). we don’t add coconut milk, but normal cow milk.. this looks really good, sujata ..
Thank you so much Kalyani!
Paruppu payasam is delicious and will be part of any special occasion. Your paruppu payasam looks fabulous.
Thank you so much!
I haven’t had a parippu payasam in ages! This time when I went home, my SIL made them and I glugged down two cups at a go! Yours looks super tempting and delicious…
Thank you so much Rafeeda!
A very traditional recipe and is very commonly served in tamil marriages..i love this payasam
Thanks Priya!
Sujata you made such a delicious and yummy payasam! Simple yet delicious! I love it. Thanks for the shout.
Thanks a lot Archana. Glad you liked it!
Love this paruppu payasam, coconut milk does give a nice taste to it. It is commonly made at home.
Thanks Jayashree!
This is one of my favorite recipe and you have made it so delicious and tempting. Coconut milk makes it so tasty. with lot of nuts it would have tasted awesome
Thank you so much Narmadha!
When mil makes parippu payasam we all used to hog. She makes it so well and absolutely tasty each time. Your recipe remined me of that