Kadalaparuppu Pradhaman Recipe (Channadal Pradaman)
Kadalaparuppu Pradaman is one of the traditional pradaman variety made in the state of Kerala and also in southern part of TamilNadu. It is one of the delicious payasam variety rich in flavour of coconut milk.
Servings: 4 people
Calories: 200kcal
Ingredients
- 3 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 Cup Grated Coconut
- ¼ teaspoon Cardamom Powder
- 5-6 Cashews
- 1 tablespoon Chopped Coconut
- 1 teaspoon Ghee
- ½ Cup Grated Jaggery
Instructions
- 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.
- Dry fry the channa dal till it turns golden brown color. Pressure cook the chann dal and take it aside
- If the cooked channa dal has water, then drain it. Add the drained channadal to the mixer and grind it to a smooth powder
- 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.
- 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
- When the pradaman begins to boil, add the 1st coconut milk along with cardamom powder and mix well and switch off the flame.
- 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
- The delicious Kadalaparuppu Pradhaman (Channadal Pradaman) is now ready to serve!
Video
Notes
- Do not boil the payasam after adding thick coconut milk
- We can use regular milk instead of coconut milk. But if you are planning to add regular milk, switch off the flame and then add the milk once the payasam cools down
- Ghee-Fried Coconut pieces are so yummy but its optional. We can only use fried cashews
Nutrition
Serving: 250ml | Calories: 200kcal | Carbohydrates: 41g | Protein: 8g | Fat: 1g