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Cherupayar Parippu Payasam (Onam Special)

When it is Onam time, making a Payasam is a must! Cherupayar Parippu or the split yellow moong dal Payasam is traditionally made in Kerala and is usually a part of the Onam Sadya. But then we don’t make this payasam just for Onam – any important occasion in the family needs to be celebrated with a payasam..:) And the varieties of payasams (kheer) that is made in Kerala are just so many.. This is just one of them.

The traditional way of making this Payasam is using freshly extracted coconut milk. But for those who do not want to do that or don’t have the time, I am sharing with you the recipe of how you can make it in a much simpler manner.

Few things to keep in mind

  • Coconut Milk: I am using the readily available coconut milk here. This makes the process of making the payasam much simpler and quicker. However, if you are using freshly extracted coconut milk, please read the recipe and watch the video to understand which stage coconut milk has to be added when.
  • Jaggery: Once the jaggery is melted, make sure you sieve the syrup to remove any impurities.
  • Coconut Bits: Cut coconut bits add a beautiful flavour and texture to the payasam. However, if you do not have that, you can skip this. And add only the fried cashews and raisins.

Recipe

Ingredient List

  • Split moong dal (yellow lentils) – 200 gms (about ¾-1 cup), washed and drained
  • Water – 2 cups
  • Salt – a pinch
  • Jaggery – 400 gms (2 cups when crushed/powdered)
  • Water – ¼ cup
  • Coconut milk – 2.5 cups (tetra pack milk)
  • Ghee – 3-4 tbsp (as needed)
  • Dry Ginger Powder – ½ tsp
  • Coconut bits – a handful
  • Cashews – a few
  • Raisins – a few

Step by Step Process

  1. Add the washed and drained moong dal in a pressure cooker with the 2 cups of water and a pinch of salt and cook for a single pressure.
  2. In a separate vessel, add the jaggery with ¼ cup of water and bring it to a boil – till the jaggery melts completely. If there are impurities, strain the syrup before continuing with the next step.
  3. In another deep pan, fry the coconut bits, cashews and raisins in ghee and keep it separately.
  4. In the same pan, leaving any remaining ghee in it, add the cooked dal and mix it well. To this, add the jaggery syrup and let it cook till the dal absorbs the flavours of the jaggery.
  5. Next add 1.5 cups of coconut milk (if using freshly extracted coconut milk, then add the second and third stage of milk at this time. Since tetra pack coconut milk is thick, we are using only 1.5 cups. For freshly extracted second and third stage of coconut milk, you may add 3-4 cups and cook the dal and jaggery in it).
  6. Let it boil for about 10 min till the flavours of coconut milk are well infused in the dal and jaggery. If using fresh coconut milk, you may have to boil it longer till the payasam thickens a little.
  7. Next,
  1. Add the washed and drained moong dal in a pressure cooker with the 2 cups of water and a pinch of salt and cook for a single pressure.
  2. In a separate vessel, add the jaggery with ¼ cup of water and bring it to a boil – till the jaggery melts completely. If there are impurities, strain the syrup before continuing with the next step.
  3. In another deep pan, fry the coconut bits, cashews and raisins in ghee and keep it separately.
  4. In the same pan, leaving any remaining ghee in it, add the cooked dal and mix it well. To this, add the jaggery syrup and let it cook till the dal absorbs the flavours of the jaggery.
  5. Next add 1.5 cups of coconut milk (if using freshly extracted coconut milk, then add the second and third stage of milk at this time. Since tetra pack coconut milk is thick, we are using only 1.5 cups. For freshly extracted second and third stage of coconut milk, you may add 3-4 cups and cook the dal and jaggery in it).
  6. Let it boil for about 10 min till the flavours of coconut milk are well infused in the dal and jaggery. If using fresh coconut milk, you may have to boil it longer till the payasam thickens a little.
  7. Next, add the remaining 1 cup of coconut milk (if using freshly extracted coconut milk, use the first stage of thick milk here), the fried coconut bits, cashews and raisins along with the ginger powder and stir well. Let it come to a single boil and turn off the heat.
  8. The payasam will thicken further as it cools down. This payasam can be served hot as well as cold. You can also keep some of the fried items to be added as garnishing while serving!

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