Wednesday, October 14, 2009

Parippu Payasam

Sorry i have not posted anything in the last 2-3 days as it was a long weekend.

Parippu payasam is a must in our home on most of the occassions and my periamma makes YUM payasam.... I love this payasam on a plantain leaf after a BIG MEAL. This payasam is traditionally eaten with ripe banana.

Moong dal 1cup
Coconut milk 2 cup (Thick)
Jaggery 1 cup
Coconut sliced
Ghee - 4 tsp

Cooking Method
Heat a pan, and roast the moong dal on a low flame till u get a nice aroma. Add water and wash the dal well.
This procedure is very important as it removes the slimyness of the dal.
Cook dal till it is just done and not mashy.
Heat a kadai, add jaggery along with a cup of water. Once jaggery is melted add cooked dal. mix well for a couple of minutes, Mix in coconut milk slowly. Ensure you cook this entire mixture on a low flame.
In an other kadai, heat ghee, fry coconut pieces, cashew nut and raisins till golden brown (Fry them seperately). Add this along with the ghee to the payasam.
Adjust the consistency of the payasam as per your taste.
Serve with banana.

Serves : 5
Cooking time : 30 min

  • This payasam tend to solidify as it cools, to avoid this you can mix 2 tsp of custard powder in water or milk and add to the payasam. This way the payasam will remain in the consistency you desire for a long time.
  • You can also use normal milk and coconut milk in 1:1 propotion.

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