A Payasam variety rich in Coconut milk and garnished with Fried Coconut pieces!
Pasi Paruppu Pradhaman (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.
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
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
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.
Garnish the yummy Moongdal Coconut Milk Pradhaman with cashews and coconut pieces
Serve the mouth-watering Pasi Paruppu Pradhaman (Moong dal Coconut milk Payasam) hot and enjoy this delicious drink!