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Parippu Pradhaman

seemasatheesh's picture
This is another classic from the Kerala cuisine. It is a kheer made from split moon dal, jaggery and coconut milk. It gives a very different flavor and at the same time is very traditional.
Ingredients
  Split moong dal 1 Cup (16 tbs), roasted
  Jaggery 1 1⁄2 Cup (24 tbs) (to taste)
  Salt To Taste
  Coconut milk 1 Cup (16 tbs)
  Cardamom powder 1 Teaspoon
  Ghee/Butter 1 Tablespoon
  Cashew nut 15 Medium, sliced
  Raisins 2 Tablespoon
Directions

GETTING READY
1. In a pressure cooker put the roasted split moong dal. Add water and cook it on high for 2 whistles. Reduce the heat to low and continue to cook for another 20 minutes. Turn off the heat and let the pressure die down. Open the lid.
2. In a pan, put the jaggery and heat on medium low heat. Stir frequently till melted. Turn off the heat.

MAKING
3. Strain the melted jaggery into the pressure cooker through a thin holes strainer to remove any impurities. Add salt and stir well till combined. Turn on the heat to medium and cook for another 15 minutes while mashing the dal (do not mash it completely and homogeneously. Let it remain a little chunky). Pour water (second coconut milk-see the tips) if necessary if the payasam appears too thick. Stir continuously.
4. After 10 minutes add the cardamom powder, stir and pour the coconut milk. Stir well and continue to cook for another 5 minutes or till it is heated through. Turn off the heat.
5. In a frying pan, heat the butter/ ghee. Add the cashews and raisins and fry them till the raisins puff up and cashews turn brown. Pour it into the payasam and close with the lid.

SERVING
6. In a serving bowl or banana leaf serve the payasam as dessert.

TIPS
If coconut milk is made from grated coconut, then the second milk is used to cook the dal after adding jaggery. That enhances the taste. After the thick milk is extracted from the grated coconut, it is again transferred into the blender with water and blended again. This second batch of thinner milk is the second coconut milk.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Kerala
Course: 
Dessert
Taste: 
Sweet
Method: 
Simmering
Dish: 
Kheer
Occasion: 
Onam, Vishu
Specialty: 
Sadya
Restriction: 
Vegan
Ingredient: 
Split Mung Dal
Interest: 
Traditional
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6
Story
Onam is just over and we have not yet recovered from the hangover of the sadya. With so many recipes to gorge on and savour, my favorite though was the last thing on the menu. The desert of course! It was the Split moong dal payasam that is called as Pradhaman in Malayalam. Usually every sadya has 2 or 3 payasams depending on how much one want to flaunt, but I settled for just this one this time. Traditionally this payasam is served in the banana leaf itself after the meal. It is enjoyed by mashing up ripe banana in it and by licking off the inji curry or pickle from the fingertip, as a side! YUM! One cannot imagine how tasty it is this way unless tired...It is said that if this payasam is eaten this way one can eat a lot, when compared to the bowl and spoon. Even today sometimes during sadyas some people love to enjoy it the traditional way!Make it at home and try it...you will never complain...

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Nutrition Rank

Nutrition Facts

Serving size

Calories 550 Calories from Fat 186

% Daily Value*

Total Fat 22 g33.9%

Saturated Fat 12.3 g61.6%

Trans Fat 0 g

Cholesterol 6.7 mg2.2%

Sodium 123 mg5.1%

Total Carbohydrates 82 g27.4%

Dietary Fiber 6 g24.1%

Sugars 51.2 g

Protein 13 g26.9%

Vitamin A 5.3% Vitamin C 2.7%

Calcium 12.9% Iron 20.7%

*Based on a 2000 Calorie diet

Parippu Pradhaman Recipe