Pasi Paruppu Pradaman | Moongdal Coconut Milk Payasam

Pasi Paruppu Pradaman (Moongdal Coconut milk Payasam) is one of the most common and traditional Payasam variety most of us have a practice of making for any festivals and auspicious occasions. Unlike the Tamilnadu style payasam, where we use jaggery with cooked moong dal and finally add milk once the jaggery payasam cools down completely, Kerala Style Moong dal payasam is enriched with coconut milk instead of plain milk. Also they call it as “Pradhaman” as we call as Payasam. Generally for any payasam, we garnish with fried cashews and raisins, but in this delicious payasam, along with fried cashews, we also need to garnish with fried chopped coconut.

Kerala is famous for Coconut Trees. Most of their food have coconut as their mandatory ingredient. From sweets to main courses, they use coconut. As my MIL is from Nagercoil which is nearly border of trivandrum, my MIL also uses lots of coconut in many recipes. She always prepare Pradhaman instead of Tamilnadu Style Payasam. The biting the bits of coconut makes this Pasi Paruppu Pradhaman even more delicious.

Most of us have a tradition to make dal payasam with jaggery for any festivals. My Grandma always tell me that sugar based payasam is not a best offering to God. So she always advice me to make jaggery based dal payasam. Also only Bengal gram dal (Kadalaparuppu) and Moong dal are used for payasam. Kadalaparuppu (Channadal) Payasam, Arisi Thengai Payasam, Arisi Paruppu Payasam, Ada Pradhaman, Chakka Pradhaman, Aval Payasam, Sago(Javvarasi/sabudana) Payasam are some traditional Payasam Varieties.

Tips for making Pasi Paruppu Pradaman:

1. Adjust the sweetness as per your need. We can add sugar and adjust the sweetness
2. We can also garnish fried raisins
3. Always switch off the flame after adding the thick coconut milk. The payasam should not boil after adding thick coconut milk
4. If you want to make a simple payasam with moong dal, then you can skip adding coconut milk. Once the jaggery is boiled, add the mashed rice+dal mixture and stir well and then boil for 5 mins and switch off  the flame. Once the payasam is cooled off, add 1 cup of boiled and cool milk and mix well
5. Adding coconut pieces enhances the taste but they are optional.

Recipe Card for Pasi Paruppu Pradaman | Moongdal Coconut Milk Payasam:

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Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam

Course: Festival, Payasam/Kheer

Cuisine: Indian, Kerala, Tamilnadu

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 people

Calories: 260kcal

Author: Sowmya Venkatachalam

A Payasam variety rich in Coconut milk and garnished with Fried Coconut pieces!

Print Recipe

Ingredients

• ▢ 3 tbsp Moong Dal
• ▢ 5 tbsp Raw Rice
• ▢ 1 cup Coconut Milk Thin Milk
• ▢ 0.5 cup Coconut Milk Thick Milk
• ▢ 0.5 cup Grated Jaggery
• ▢ 0.25 tsp Cardamom Powder
• ▢ 1 tsp Ghee (Clarified butter)
• ▢ 10 Cashew
• ▢ 2 tbsp Finely sliced Coconut

Instructions

Preparation of Coconut Milk

• ▢
  Take 1 Coconut, Cut in half, grate the coconut. Take the grated coconut in a mixer jar and add 1 cup of warm water and grind the coconut to a paste. Squeeze out the ground coconut and extract out the thick milk and strain it and keep it aside
• ▢
  Again take the squeezed coconut scrapings to mixer jar and add 1 cup of warm water and grind it again and squeeze out coconut milk. This milk is thin in consistency. If you are using store bought coconut milk, Take 2/3 of the milk and add 1 cup of water and dilute the milk. Keep the rest of the 1/3rd cup of coconut milk aside.

Cooking Dal & Rice

• ▢
  Dry fry the moongdal till it becomes red colour. Mix the fried moong dal and rice and rinse it and add 1.5 cups water and pressure cook for 3-4 whistles. Take the pressure cooked dal+rice and mash it and keep it aside.

Melt Jaggery

• ▢
  In a pan, add jaggery and add water to soak the jaggery. Keep the flame high and let the jaggery melts completely in water till it dissolves. Take this jaggery juice aside.

Preparing Garnishing Ingredients

• ▢
  Heat a teaspoon of ghee and fry the cashews till golden color and take it aside. In the same pan, add the sliced coconut pieces and fry till golden brown and take these aside. The fried cashews and coconut pieces are for garnishing the Pradhaman.

Prepare Pradhaman

• ▢
  In a heavy bottomed pan, strain the jaggery juice and allow it to boil for 5 mins. Then add the mashed dal+rice mixture and stir well so that there are no lumps.

Enrich with Coconut milk

• ▢
  Add thin coconut milk and let the pradhaman gets boiled in medium flame for 5 mins. Add cardamom powder to enhance the aroma. After 5 mins, add the thick coconut milk and switch off the flame. After adding thick milk, do not keep the payasam on flame.

Garnishing Time

• ▢
  Garnish the yummy Moongdal Coconut Milk Pradhaman with cashews and coconut pieces.

Serving Time!

• ▢
  Serve the mouth-watering Pasi Paruppu Pradhaman (Moong dal Coconut milk Payasam) hot and enjoy this delicious drink!

Nutritional Info

Nutrition Facts

Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam

Amount Per Serving (1 Serving)

Calories 260 Calories from Fat 90

% Daily Value*

Fat 10g15%

Carbohydrates 63g21%

Sugar 14g16%

Protein 13g26%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES

PREPARATION OF COCONUT MILK

• Take 1 Coconut, Cut in half, grate the coconut. Take the grated coconut in a mixer jar and add 1 cup of warm water and grind the coconut to a paste. Squeeze out the ground coconut and extract out the thick milk and strain it and keep it aside
• Again take the squeezed coconut scrapings to mixer jar and add 1 cup of warm water and grind it again and squeeze out coconut milk. This milk is thin in consistency. If you are using store bought coconut milk, Take 2/3 of the milk and add 1 cup of water and dilute the milk. Keep the rest of the 1/3rd cup of coconut milk aside.

COOKING DAL & RICE

• Dry fry the moongdal till it becomes red colour.

• Mix the fried moong dal and rice and rinse it and add 1.5 cups water and pressure cook for 3-4 whistles.

• Take the pressure cooked dal+rice and mash it and keep it aside

MELT JAGGERY

• In a pan, add jaggery and add water to soak the jaggery. Keep the flame high and let the jaggery melts completely in water till it dissolves. Take this jaggery juice aside

PREPARING GARNISHING INGREDIENTS

• Heat a teaspoon of ghee and fry the cashews till golden color and take it aside.

• In the same pan, add the sliced coconut pieces and fry till golden brown and take these aside. The fried cashews and coconut pieces are for garnishing the Pradhaman

PREPARE PRADHAMAN

• In a heavy bottomed pan, strain the jaggery juice and allow it to boil for 5 mins.

• Then add the mashed dal+rice mixture and stir well so that there are no lumps

ENRICH WITH COCONUT MILK

• Add thin coconut milk and let the pradhaman gets boiled in medium flame for 5 mins.

• Add cardamom powder to enhance the aroma.

• After 5 mins, add the thick coconut milk and switch off the flame. After adding thick milk, do not keep the payasam on flame.

GARNISHING TIME

• Garnish the yummy Moongdal Coconut Milk Pradhaman with cashews and coconut pieces

SERVING TIME!

• Serve the mouth-watering Pasi Paruppu Pradhaman (Moong dal Coconut milk Payasam) hot and enjoy this delicious drink!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!