Cherupayar Parippu Pradhaman ~ Kerala Moong Dal Kheer

5- Cherupayar PradhamanPin

 

Last week, I happened to read this article. As soon as I started reading it, I related it to myself. I always have doubts about how I am doing, what am I doing, and so on and so forth. Each and every word seemed to just point at me and the checklist in that article, SubhaAllah, was a total eye opener. I would suggest my dear readers to go through it too, maybe it will answer a lot of questions for you, just like it did for me, Alhamdulillah… JazakAllah Khair to that sister who did the post… πŸ™‚

 

It is not that I always crave for cakes and desserts… sometimes I crave for our humble payasam. Somehow, I don’t make the best payasams… I am more confident when it comes to baking or making continental desserts, but if someone asks me to do a payasam, I somehow get very nervous. I really don’t know why but that is the fact. The consistency of a payasam is very important. You cannot make it so thick that you need a spoon to scoop it out or too thin that only the fluid comes up and everything else remains in the glass. Such an embarrassment it is, right? Hehe… Among all payasams, I love cherupayar parippu pradhaman. The lentil gives it a nice thickness and the flavors of coconut milk and jaggery are just so much to handle. I have already posted a kadalaparippu pradhaman, this is just a variation of it… Off to the recipe…

 

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3.5 from 2 votes

Cherupayar Parippu Pradhaman

A delicious payasam made with split moong dal and coconut milk
Course Payasam/ Kheer
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Rafeeda

Ingredients

  • 3/4 cup cherupayar parippu/ split moong dal
  • 3 cup thin coconut milk
  • 250 gm jaggery melted in little water
  • 1 cup thick coconut milk
  • For tempering:
  • 1 tbsp ghee
  • 4-5 tbsp cut coconut peices
  • 10-15 cashew nuts
  • 15-20 raisins

Instructions

  • Heat a pressure cooker. Dry roast the split moong dal for a couple of minutes.
  • Add in the thin coconut milk and close the cooker. Cook on low flame for 30 minutes, not allowing the pressure to escape, as it may mess up your stove top with all the milk flutters!
  • Switch off and allow the pressure to go off completely.
  • Open the lid and give a nice mix. You would have all the dal mashed up into the coconut milk.
  • Add in the melted jaggery and keep the mixture on simmer.
  • Cook till it thickens.
  • Now add the thick coconut milk, warm and switch off. Do not allow it to boil.
  • Heat ghee in a deep saucepan. Fry the coconut bites till almost done.
  • Then add the cashewnuts and fry them. Add the raisins and let it puff up.
  • Switch off and add into your pradhaman!
  • Enjoy warm or cold...

Notes

Add upto 1 and 1/2 cup of thick coconut milk depending upon how thin you would like your pradhaman to be.

Join the Conversation

  1. wow! tempting presentation.. Love it

    1. Rafeeda AR Author says:

      Thank you so much Veena…

  2. Healthy and delicious!

    1. Rafeeda AR Author says:

      Thanks a lot Priya…

  3. Woooowwww drooling here… soo tempting πŸ™‚

    1. Rafeeda AR Author says:

      Thanks a lot Priya… πŸ™‚

  4. My kind of sweet stuff/dessert. Lovely combination of ingredients.

    1. Rafeeda AR Author says:

      Thank you so much Nava…

  5. I’m not a fan of payasams but this is one payasam I started liking lately. Looks delicious and love the way u have presented it.

    1. Rafeeda AR Author says:

      Thank you so much Sona…

  6. can we use whole mung dal here? Nice pic! I like that idea.. rustic.. πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Fami… πŸ™‚

  7. My all time fav payasam. Your looks very delicious

    1. Rafeeda AR Author says:

      Thank you so much Beena…

  8. Looks tempting
    Never tried before, gonna give it a go. Thanks for sharing.

    1. Rafeeda AR Author says:

      Thank you so much Zara…

  9. Would love to give this is a try, plus its healthy too!

    1. Rafeeda AR Author says:

      Thank you so much Umme Hafsa…

  10. Huuum !! never had that before but you make me want to try it !

    1. Rafeeda AR Author says:

      Thank you so much Maryam….

  11. The payasam looks yummy as well as healthy… Thanks for sharing the recipe… πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Shahneela… πŸ™‚

  12. looks delicious. I need to try it

    1. Rafeeda AR Author says:

      Thanks a lot Fazeelah…

  13. Love oayasam this s protein rich tasty delight

    1. Rafeeda AR Author says:

      Thank you so much Vidya…

    1. Rafeeda AR Author says:

      Thanks a lot Binjal…

  14. Cherupayaru payasam looks delicious, my favorite.

    1. Rafeeda AR Author says:

      Thank you so much Swathi…

  15. I had tasted it for the first time in a Malabar restaurant and since then it has become a favourite of me and Hubby .love your presentation. ????

    1. Rafeeda AR Author says:

      Thank you so much Nusrath… πŸ™‚

  16. Urakathil ninne vilichueppichu chodichallum njan parayum…this is my favorite payasam…love it…what a great way to present it in the coconut shell… I too keep preserving those shells everytime I buy coconut …life of a blogger I say

    1. Rafeeda AR Author says:

      Hehe… that’s nice… Thank you so much Anupa…

  17. I am a big fan of parippu payasam. Lovely presentation πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Revathi… πŸ™‚

  18. I really love this payasam!an tempting presentation too!

    1. Rafeeda AR Author says:

      Thank you so much Shazia…

  19. I love dhal curry, is this anything like that?

    1. I’m not sure whether it’s a sweet or savory dish as there is no salt or sugar added except the raisins.

      1. Rafeeda AR Author says:

        Hi Jameela, thank you for coming around. It is a sweet dish. The sweetner used her is jaggery, which is bulk raw sugar, considered far more healthier than processed sugar. It is a thick drink made with daal, and cooked in coconut milk. Hope this will help with your query…

  20. Would love to try this out… I love experimenting with food. Definitely eat it first then try cooking afterwards.

    Alhamdulillah for the variety of dishes we’ve been blessed with from different cultures.

    1. Rafeeda AR Author says:

      Thank you so much Amina… yes, truly Alhamdulillah…

  21. 4 stars
    Jazakallah for sharing. I’ve never attempted to make it but will inshallah

    1. Rafeeda AR Author says:

      JazakAllah Khair Zainab…

  22. That’s an excellent recipe, thanks for sharing πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Saima… πŸ™‚

  23. 3 stars
    Oh my god unable to read the name?

    But thanks God, the translation(english) helps a lot.
    Anyways looks really healthy.

    Eat Healthy Stay Healthy πŸ™‚

    Myda Tahir
    mydatahir2025@gmail.com
    http://ummeummah.blogspot.com/

    1. Rafeeda AR Author says:

      Hehe… that’s because it is a Malayalam (my mother tongue) name, an English translation always helps… πŸ™‚ Thanks a lot Myda…

  24. My moog daal is never very tasty. Don’t know what I do wrong. WIll have to try this recipe

    1. Rafeeda AR Author says:

      Thank you so much Foz…

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