Sunday, August 26, 2012

Parippu payasam/Moong dal payasam for Onam Sadhya


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.


  1. wow...that looks sensational...well done..:)
    Tasty Appetite

  2. Delicious payasam :) I love all payasams especially this one and the vermicelli payasam :)

    Today's Recipe - Mutton Kulambu / Lamb Curry
    You Too Can Cook Indian Food Recipes

  3. hey beena that's my favourite.....

  4. delicious

  5. Delicious Payasam. Love to try this for sure.

  6. Tasty and healthy payasam...

  7. wow.... parcel me some please.. beena wish you and you family a wonderful and tasty onam



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