Kerala style Parippu Pradhaman, Parippu Payasam, Cherupayar Parippu Payasam

Initial Preparation:

1. Clean and wash the split moong dal. Drain the water completely.
2. Spread the washed dal on a kitchen paper towel or a clean and dry cotton cloth until the dal is almost dry.
3. Add jaggery and water in a pan, allow to boil on medium heat until the jaggery is completely melted. Stir occasionally.
4. Then strain the syrup through a mesh sieve to remove the impurities and set aside.

Payasam Preparation:

1. Heat 2-3 tablespoons of ghee in a heavy bottomed pan.
2. Fry the coconut pieces and cashew nuts until slightly golden in color on low-medium heat.
3. Add in the raisins and fry until the raisins are puffed up on low-medium heat.
4. Transfer the fried coconut pieces, cashew nuts, raisins to a bowl and set aside.
5. Then add in the split mung dal into the same pan.
6. Fry until the dal becomes slightly golden brown on medium heat.
7. Add in 3 cups of water and mix well. Cover and cook until the dal is cooked well on low-medium heat.
8. Mash the cooked mung dal with the back of a spoon.
9. Add in the jaggery syrup, stir well and cook for about 3-4 minutes on medium heat.
10. Add the medium thick coconut milk, mix well and cook for about 8-10 minutes or until the mixture thickens on medium heat. Stir occasionally.
11. Now add in the dry ginger powder, cardamom powder, cumin powder and combine well.
12. Lower the heat, add in the thick coconut milk and cook for 1-2 minutes by stirring continuously on low heat.
13. Remove from heat, add in the fried coconut bits, cashew nuts, raisins and mix well.
14. Serve warm.

Notes:

• You can also use pressure cooker to make the payasam. If you are using a pressure cooker, cook the dal for one whistle.
• Remove from heat, allow the pressure to be settled down.
• Then continue with the recipe directions.