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Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam
A Traditional Payasam for any Festival!

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Ingredients

Adjust Servings:
3 Tablespoon Moong Dal
5 Tablespoon Raw Rice
1 Cup Thin Milk Coconut Milk
0.5 Cup Thick Milk Coconut Milk
0.5 Cup Grated Jaggery 1 Cup - 250 ml
0.25 Teaspoon Cardamom Powder
1 Teaspoon Ghee (Clarified butter)
10 Cashew
2 Tablespoon Finely sliced Coconut

Nutritional information

1 Cup
Serving
260
Calories
10 g
Fat
63 g
Carbs
13 g
Protein
14 g
Sugar

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

Ingredients

Directions

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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.

Video making of Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam

Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam

Notes:

  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.

 

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Steps

1
Done
15 mins

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

2
Done

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.

3
Done
15 mins

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

4
Done
5 mins

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

5
Done
5 mins

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

6
Done

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

7
Done
5 mins

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.

8
Done
2 mins

Garnishing Time

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

9
Done

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!

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