https://www.subbuskitchen.com
  • Recipe Index
  • Categories
  • Recipe Collection
    • Paneer Recipes
    • Oats Recipes
    • Millet Recipes
    • Lunch Box Recipes
    • Lunch Menu Ideas
    • Bachelor Recipes
    • Toddler Recipes
  • Video Recipes
  • About Us
  • Contact Us
  • Recipe Index
  • Categories
  • Recipe Collection
    • Paneer Recipes
    • Oats Recipes
    • Millet Recipes
    • Lunch Box Recipes
    • Lunch Menu Ideas
    • Bachelor Recipes
    • Toddler Recipes
  • Video Recipes
  • About Us
  • Contact Us
  • Home
  • All Recipes
  • Pasi Paruppu Pradaman | Moongdal Coconut Milk Payasam

Pasi Paruppu Pradaman | Moongdal Coconut Milk Payasam

Posted on Jan 13th, 2021
by Sowmya Venkatachalam
Categories:
  • All Recipes
3.84 from 6 votes
A Payasam variety rich in Coconut milk and garnished with Fried Coconut pieces!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Jump to Recipe Print Recipe

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:

Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam
Pin Recipe

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.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

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!

(Visited 325 times, 1 visits today)

Related Posts:

  • Ada Pradaman Recipe | Palada Pradaman RecipeAda Pradaman Recipe | Palada Pradaman Recipe
  • Moongdal Payasam | Paythamparuppu Payasam | பயத்தம்பருப்பு பாயசம்Moongdal Payasam | Paythamparuppu Payasam |…
  • Sakkarai Pongal / Sweet Rice PongalSakkarai Pongal / Sweet Rice Pongal
  • Pasi Paruppu Ladoo | Moong Dal Laddu | Nei UrundaiPasi Paruppu Ladoo | Moong Dal Laddu | Nei Urundai
  • Chakka Varatti Recipe | How to make Jackfruit HalwaChakka Varatti Recipe | How to make Jackfruit Halwa
  • AdhirasamAdhirasam
  • Paruppu Purana Poli | Dal Poli RecipeParuppu Purana Poli | Dal Poli Recipe
  • Arisi Thengai Payasam (Rice Coconut Kheer)Arisi Thengai Payasam (Rice Coconut Kheer)

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!

3 Comments Hide Comments

Fiona Manoon says:
April 9, 2019 at 12:48 pm

Healthy and tasty drink.
Great post !! Thanks for sharing recipe.
Keep Posting !!

Reply
Mona Narayan says:
April 25, 2020 at 3:13 am

Growing up in Fiji this dish pysum is cooked different way at least my grandma and mom moong dhal instead of rice we used sago or tapioca Pearl’s and we didn’t have jaggery .but today I tried this recipe and turned out good love it and the serving is perfect for small family thank you I enjoy your cooking

Reply
Sowmya Venkatachalam says:
April 26, 2020 at 12:53 am

Glad to hear Thanks Mona

Reply

Add Your Comment Cancel reply

Recipe Rating




About Us

About Us

We love Cooking & Blogging. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. The objective of this blog is to Inspire to Cook.

Categories

Breakfast Dishes

Breakfast Dishes

Indian Bread

Indian Bread

Kuzhambu

Kuzhambu

Rasam

Rasam

Rice varieties

Rice varieties

Snacks

Snacks

Sweet Varieties

Sweet Varieties

Veg Gravies

Veg Gravies

Popular Posts

  • Kerala Style Appam with Kadala CurryKerala Style Appam with Kadala Curry (7,444)
  • Upma Kozhukattai | Kara Pidi KozhukattaiUpma Kozhukattai | Kara Pidi Kozhukattai (3,176)
  • Keerai Molagootal Recipe | Spinach Lentil Curry RecipeKeerai Molagootal Recipe | Spinach Lentil Curry Recipe (2,587)
  • Tomato Dosa Recipe | Thakkali Dosai RecipeTomato Dosa Recipe | Thakkali Dosai Recipe (2,463)
  • Potato Podimas | உருளைக்கிழங்கு பொடிமாஸ்Potato Podimas | உருளைக்கிழங்கு பொடிமாஸ் (1,956)

Subscribe to our mailing list

* indicates required

Archives

Popular Tags

Accompaniment (24) Bachelor Recipes (184) Beat the Heat (37) Christmas (25) Desserts (30) Dinner Recipes (28) Diwali (35) Diwali popular sweets (29) Diwali Snacks (37) Diwali Sweets (79) Dosa Recipes (25) Dry Curries (49) easy Diwali Sweets (28) Easy Sweets and Snacks (25) Evening Tiffin (24) Festival Recipes (33) Healthy Recipes (158) Kids Lunch Box Recipes (43) Lunch Box Recipes (42) Lunch Menu Ideas (41) Milk Sweets (24) Millets Recipes (33) Navrathri (33) Neivedhyam Dishes (50) No Onion No Garlic Recipes (116) NorthIndian Dishes (70) Onam Special Recipes (33) Paneer Recipes (42) Party Recipes (43) Party Snack (28) Payasam (24) Potato Recipes (23) Potluck rice varieties (41) Quick and Easy Diwali Sweets & Snacks (29) Quick Breakfast Dishes (46) Restaurant Style Recipes (33) Sidedish for Breakfast (44) Signature Recipes (41) Spinach (29) Tea Time Snack (43) Traditional Breakfast Dishes (33) Traditional Diwali Recipes (24) Traditional Recipes (181) Travel Recipes (28) Video Recipes (253)

Tags

Accompaniment Bachelor Recipes Beat the Heat Christmas Desserts Dinner Recipes Diwali Diwali popular sweets Diwali Snacks Diwali Sweets Dosa Recipes Dry Curries easy Diwali Sweets Easy Sweets and Snacks Evening Tiffin Festival Recipes Healthy Recipes Kids Lunch Box Recipes Lunch Box Recipes Lunch Menu Ideas Milk Sweets Millets Recipes Navrathri Neivedhyam Dishes No Onion No Garlic Recipes NorthIndian Dishes Onam Special Recipes Paneer Recipes Party Recipes Party Snack Payasam Potato Recipes Potluck rice varieties Quick and Easy Diwali Sweets & Snacks Quick Breakfast Dishes Restaurant Style Recipes Sidedish for Breakfast Signature Recipes Spinach Tea Time Snack Traditional Breakfast Dishes Traditional Diwali Recipes Traditional Recipes Travel Recipes Video Recipes

Categories

  • Privacy Policy
  • About Us

SUBBUSKITCHEN | ALL RIGHTS RESERVED | © 2018 | MANAGED BY HOST MY BLOG

  • 1