Serve the Paruppu Payasam Recipe Recipe with an Onam Sadhya made of Chickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed Rice and Elai Vadam. When it starts to boil, reduce flame to low and cook until thick, approx 4-5 minutes. This is a wonderful and easy recipe. The Paruppu Payasam is a very traditional South Indian payasam/kheer recipe made from moong dal and chana dal, coconut milk,cardamom and dark jaggery. Here are some other traditional Payasam/ Kheer Recipes that you can make at home: To begin making Paruppu Payasam, first heat ghee in a small pan on low heat,  add in the cashew nuts and roast on low heat until golden and crisp. Once done, transfer the dals to a heavy bottom pan, add in the  milk, coconut milk, coconut, jaggery and cardamom powder. Wash the moong dal. © 2007 - 2020 Archana's Online Media & Publishing Services LLP, Paruppu Payasam Recipe - Stewed Dal Coconut Milk Payasam, Paruppu Payasam Recipe - Stewed Dal Coconut Milk Payasam Video, Last Modified On Tuesday, 06 August 2019 10:29, © Archana's Online Media & Publishing Services LLP, Sweet Recipes (Indian Mithai / Indian Dessert), Variety Rice (Mixed Rice/ Flavoured Rice Recipes), Breakfast Recipes (Indian Breakfast Ideas), Indian Homemade Masala Powder & Chutney Powder Recipes, Traditional Indian Homemade Pickle Recipes, Continental Party Appetizer & Starter Recipes, Thai Recipes,Malaysian & East Asian Recipes, Chemba Arisi Thengai Paal Payasam Recipe- Red Rice Payasam, Pachai Payaru Payasam Recipe - Green Moong Dal Payasam, Little Millet Payasam Recipe- Kutki/Sama Payasam, Semiya Payasam Recipe - Vermicelli Kheer Recipe, Puliyodharai / Puliyogare Recipe (using Millets), Karnataka Style Obbattu Saaru Recipe - Sweet & Spicy Rasam Recipe, Ada Pradhaman Recipe With Homemade Ada- Kerala Special Payasam Recipe, काबुली चना सुंदल रेसिपी - Chickpea Sundal Recipe, Mavinakayi Chitranna Recipe - Spiced Raw Mango Tempered Rice, Baked Egg With Quinoa & Tomato Sauce Recipe, Goan Kaju Curry Recipe (Spicy Goan Cashew Nut Curry), Konkani Style Southe Koddel Recipe-Mangalore Cucumber in Coconut curry, Apple Vanilla Whole Wheat Pancakes Recipe, ढाबा स्टाइल अंडे की करी रेसिपी - Dhaba Style Egg Curry. Turn off heat and leave it idle to let pressure comes down naturally. Check out how to make this simple pasi paruppu payasam … Turn off flame and transfer it to a serving bowl. The flavour combination of the payasam is so good that you cannot stop at just one bowl. However, you can also cook it without using pressure cooker. A traditional kheer/payasam with moong dal or split yellow mung beans popularly known as pasi paruppu payasam or payatham paruppu payasam in Tamil! It is a one of many varieties of payasams in south India, especially popular in Kerala and Tamilnadu. Payatham Paruppu payasam is a very common payasam made in Tamil Nadu. foodviva.com All rights reserved. Open lid of a pressure cooker carefully and mash moong dal with the help of large spoon or spatula. Good and easy recipe even for the beginners. The only thing to pay attention to is the consistency of cooking the moong dal. It is a one of many varieties of payasams in south India, especially popular in Kerala and Tamilnadu. The cooked moong dal and coconut milk adds a nice bit of creaminess to the payasam. I tried this payasam, it came out so delicious. The flavour combination of the payasam is so good that you cannot stop at just one bowl.  The Paruppu Payasam is a nutritious and a high protein dessert  that can … the coconut milk recipe Tasted better. Heat remaining 1-teaspoon ghee in same pan and roast moong dal until light brown. Mash the dals coarsely and keep aside. Take a bowl and add in the washed 1/3 cup moong dal and 1 cup water. The use of pasi paruppu (moong dal) in its preparation makes it even healthier and delectable. Serve this payasam as a dessert for a party or any festival like Onam, Tamil New Years Day or Varamahalakshmi. This payasam is very quick to make and is very flavorful. Cook roasted moong dal in a steel/aluminum pressure cooker (3-liter capacity) with 3/4 cup water for 3-whistles. The use of pasi paruppu (moong dal) in its preparation makes it even healthier and delectable. After that transfer it to pot in step-5 and continue following from there. Using pressure cooker for cooking requires prior knowledge of how to use it and you must be knowledgeable on the capacity and time required to cook in your pressure cooker. I tried it once with milk and the other time with coconut milk. If you are not comfortable with using pressure cooker from start till end, then use it only for coking moong dal. It will take approx 3-4 minutes to turn light brown on medium flame. If you get that right, there is nothing else you would need to worry about. Add jaggery syrup, milk and cardamom powder and cook over medium flame. Kadalai Parupu Payasam | Pongal Special with Easyday Club Pongal is a harvest festival of Tamil Nadu. If you do not want to use pressure cooker, then boil dal in a pan until soft. The Paruppu Payasam is a very traditional South Indian payasam/kheer recipe made from moong dal and chana dal, coconut milk,cardamom and dark jaggery. Good one and easy to cook and delicious. Since this payasam has coconut and coconut being auspicious, the payasam is served as an offering to the gods during the festivals like Onam and Tamil New Year. Serve the Paruppu Payasam Recipe Recipe with an Onam Sadhya made of Chickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed Rice and Elai Vadam. Transfer them to a plate. Paruppu Payasam Recipe is a delicious payasam made with a blend of coconut milk and dal. Coconut milk, lentils and the very mild flavor of cardamom and ghee makes the payasam sublime. Use medium flame to pressure cook roasted moong dal. Would like to know more such different diversity. Stir it continuously to avoid sticking and burning of dal on the bottom and sidewalls of cooker. It is a very traditional payasam and made for several auspicious and festive occasions. The Paruppu Payasam is a nutritious and a high protein dessert  that can be served for parties or even as a snack for children. Add small amount of warm milk if consistency of payasam turns thick after cooking and chilling. Strain it through strainer and discard any impurities it may have. Its really good. Heat 1-teaspoon ghee in a small pan and fry cashew nuts until light brown. Payasams are generally made during any auspicious festivals. Turn off the heat and allow the pressure to release naturally. Hot water ( use of pasi paruppu payasam recipe is a very common payasam made in Nadu... It is a one of many varieties of payasams in south India, especially popular in Kerala and Tamilnadu it... Festival like Onam, Tamil New Years day or Varamahalakshmi mixture until the dissolves! 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