Cherupayar parippu/Moong dal - 1/2 cup
Jaggery shavings - 1 cup
Coconut milk - 1 coconut (11 /2 cups third extract, 1 cup second extract, 1/2 cup first extract)
Ghee - 2 tbsp
Cashewnuts and raisins for garnish
Dry roast moong dal and cook well. Melt jaggery with water and reduce it to get a thick solution. Sieve it. Press ground coconut and divide it into first extract, second extract, and third extract. Now to the thick jaggery solution add cooked dal. When the dal and jaggery blend well and becomes thick, add third extract of coconut, let it absorb and thicken the mixture. Now add second extract, and allow it to thicken slightly. Now add first extract and allow it to heat, but not boil. Switch off the stove.
Heat ghee in a pan and fry cashewnuts and raisins. Pour it to the above payasam. Onam payasam is ready to be served with pappadam and pazham.