Website of the Year India 2015



Kerala Style Parripu (Moong Dal) Paayasam Recipe

Kerala Style Parripu (Moong Dal) Paayasam is a popular Indian Dessert
Author :
 
On :
Wednesday, 25 May, 2016
Category :
Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Medium
Servings :
2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Split Moong Dal – 1 cup
  • Water – 4 cup
  • Jaggery – 1 cup
  • Coconut Milk – 2 cup
  • Ghee – 4 tbsp
  • Cashew – 1 cup
  • Coconut Slices – 1 cup
  • Cardamom powder– ¼ tsp
  • Salt – a pinch
  • How to Make Kerala Style Parripu (Moong Dal) Paayasam:

    1. Wash and allow the moong dal to dry completely
    2. Melt jaggery with just enough water on low heat. Strain though a fine sieve and keep aside.
    3. Take ½ of the coconut milk and dilute in the same amount of water, this becomes the 2nd quality milk.
    4. Heat ghee in a pan – fry coconut slices on medium flame till it is light golden brown, remove using a slotted spoon.
    5. Repeat process for Cashew-nuts.
    6. In the same ghee add the drained and dried moong dal and fry till all edges are sealed well.
    7. Transfer moong dal to a pressure cooker, add water and cook to a baby food consistency (bring to 1 whistle on high heat, reduce heat and simmer for 20 minutes). Allow the steam to exit before opening.
    8. Heat a deep bottomed pan with ghee in it, add dal and melted jaggery and cook for about 10 minutes till it comes to a boil.
    9. Add diluted coconut milk (also known as 2nd Milk) and cook on low heat for about 5 more minutes.
    10. Add the 1st milk and stir in again.
    11. Add the toasted cashew and coconut pieces and stir for another 2-3 minutes.
    12. Add a pinch of salt and cardamom powder.
    13. If you planning to serve it hot – then you are looking for a consistency which is pourable like a thick soup, not like a batter for pancakes



     

    Bawarchi of the Week

    Hazeena Seyad

    Hazeena Seyad

    A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

    know more