Kadalaparuppu Pradhaman Recipe (Channadal Pradaman)

We can use the same procedure and make Moong Dal Pradhaman too. The main difference in Payasam and Pradhaman is the coconut milk. For traditional payasam, especially for festivals, we make it with jaggery instead of sugar. Sugar is not recommenced as it is more processed than jaggery. So generally we make dal payasam with jaggery for festivals and other auspicious occasions. We can’t boil jaggery and milk together that will make the milk split and curdle. So we first cook the dal and then add jaggery and boil  it and then after switching off the flame and the payasam is cooled off, then we can add boiled and cooled milk and we will be done with payasam.

For Pradhaman, we add coconut milk. We need to first grate fresh coconut and then take the grated coconut in a mixer jar along with warm water and grind it to paste and then squeeze out the thick milk and set it aside. Then we can grind the paste again with 2 cups of warm water and grind it to thin coconut milk. Set this 2nd consistency aside. Again grind with 1 cup of warm and squeeze out and extract the very thin milk. This is the 3rd batch. We should use the thick coconut milk only after we are finished with the pradhaman. We can add the 3rd batch of coconut milk with jaggery and we can boil it. The flavor of coconut milk is the main uniqueness in this Pradhaman. Now lets get on the recipe…

1. 1. Take 1 piece of coconut and slice it to fine pieces and keep it aside. Grate the coconut and grind it by adding 1 cup of water. Squeeze the ground coconut to extract the milk and keep it aside. This is the thick coconut milk. Again add 1 cup of water and grind it to a paste. Squeeze the ground coconut to extract the milk and keep it aside in another bowl. This is the 2nd coconut milk which is little thinner in consistency. Again add 1 cup of water and grind it to a paste. Squeeze the ground coconut to extract the milk and keep it aside in another bowl. This is the 3rd coconut milk which is much thinner in consistency.
   2. Dry fry the channa dal till it turns golden brown color. Pressure cook the chann dal and take it aside

1. 1. If the cooked channa dal has water, then drain it. Add the drained channadal to the mixer and grind it to a smooth powder

1. 1. Heat a heavy bottomed pan, add the mashed dal along with grated jaggery. Boil the mashed dal and jaggery for 10 minutes till the raw smell of jaggery goes off. Now add the 3rd coconut milk and stir it well and allow it to boil for 5 minutes.

1. 1. Now our pradaman has boiled for 5 minutes, its time to add the 2nd coconut milk. Keep in low flame and boil for couple of minutes

1. 1. When the pradaman begins to boil, add the 1st coconut milk along with cardamom powder and mix well and switch off the flame.

1. 1. In a separate pan, add ghee and when the ghee becomes hot, add broken cashews, and slashed coconut pieces and fry them till they are golden brown color. Add the fried cashews and coconut pieces to the pradaman and mix well

1. 1. The delicious Kadalaparuppu Pradhaman (Channadal Pradaman) is now ready to serve!

Kadalaparuppu Pradhaman Recipe (Channadal Pradaman)