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Parippu Pradhaman (Paasi Paruppu Payasam)

 Published 2012-Aug-23   Updated 2019-Sep-17

- Submitted by Raji Ramakrishnan on 08-22-2012

(Moong Dal Kheer, Yellow Lentil Pudding, Paruppu Payasam)

  

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Parippu Pradhaman, also known as Paruppu Payasam is another traditional dessert from South India. Here lentils are cooked in coconut milk and jaggery syrup. The whole thing together is creamy, rich and has the nutty taste of the lentils. It is my personal favorite payasam.

Parippu Pradhaman is served often as part of the Sadhya during Onam, Vishu, weddings etc. At our home, we make during festivals often. There are two versions of parippu pradhaman. The most common one is made with yellow lentils (moong dal) which I will be sharing today. Another version is made with channa dal, known as the Kadala Paruppu Payasam.

Parippu Pradhaman is made with jaggery which makes it healtier than the kheer varieties made with white refined sugar. The colour of the final payasam depends on the quality of the jaggery used. However, the taste would be the same.

Recipe for Parippu Pradhaman

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 - 3

Ingredients

  • Moong dal (Paasi Paruppu, Cherupayaru Parippu) - 1 cup (200 gms)
  • Kadala Parippu or Javarisi - 1/4 cup (50 gms)
  • Coconut  - 1 big (grate and keep aside for extracting coconut milk) 
  • Jaggery - 400 gms
  • Sliced coconut bits - 2 or 3 tbsp
  • Cashewnuts - as needed
  • Raisins - as needed (optional)
  • Cardamom powder - 1 tsp
  • Ghee - 3 to 4 tbsp
  • Water - 3 cups
  • Velchi banana - for serving

Method

  1. Add 1 cup water to the grated coconut, pulse it in the mixer for 3-4 seconds. Extract the 1st coconut milk (thick milk) and keep aside. 
  2. Add 2 cups of water to the squeezed coconut meat and pulse the mixer for 4-5 seconds. Extract the second milk (thinner milk). Keep it aside. Your first and second coconut milk is ready.
  3. Wash and drain both the dals. Only moong dal (paasi parippu) can be used to make the pradhaman. Channa dal (kadala paruppu) or javarisi is added to give a texture variation in the payasam which I personally love.
  4. Roast the moong dal and channa dal in 1 tbsp of ghee till it becomes golden brown (do not burn).
  5. Add 3 cups of water and cook the dals till soft. You can also pressure cook the same for one whistle.
  6. The dals will be cooked soft. Mash it slightly with the back of a spoon.
  7. Add the second milk (thin coconut milk) to the cooked parippu and boil for 10 minutes.
  8. In the meantime, melt the jaggery with little water (1/2 cup), strain it to remove the impurities and add to the boiling mixture.
  9. Cook for another 5-10 minutes till it is blended nicely. 
  10. In another small pan, roast the cashews and raisins in some ghee. Remove it and keep aside.
  11. In the same pan, fry the coconut bits till it becomes golden brown.
  12. By now payasam will get a nice thick consistency. Add the first coconut milk extract (thick milk), cardamom powder and remove from gas. After adding first coconut milk, do not boil.
  13. Garnish with toasted cashews, raisins and coconut bits fried in ghee. 

Serving Parippu Pradhaman

  • Serve the pradhaman hot or cold as you wish with Velchi Banana pieces.

Tips

  • Please note that over a period of time, the kheer will thicken. Add some cow's milk to bring to the right consistency.

More Payasam Recipes

Ada Pradhaman Ada Pradhaman Chakka Pradhaman Chakka Pradhaman Kadalai Paruppu Payasam Kadalai Paruppu Payasam Chena Kilangu Payasam Chena Kilangu Payasam
See more...

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Comments (2)

Person   ()
Thank you for a great recipe. I made about four times the recipe for an Onam party, and it turned out very well. I used light and normal coconut milk cans (one each), and coconut palm sugar instead of jaggery, but the substitutions worked.
Person   ()
Thats great to hear that you enjoyed the pradhaman. Thanks for sharing about your substitutes. It will be useful to many.

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 Published by on and last updated on 2019-09-17.