Cherupayar Parippu Pradhaman
Recipe type: Payasam/ Kheer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious payasam made with split moong dal and coconut milk
  • ¾ 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
  1. Heat a pressure cooker. Dry roast the split moong dal for a couple of minutes.
  2. 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!
  3. Switch off and allow the pressure to go off completely.
  4. Open the lid and give a nice mix. You would have all the dal mashed up into the coconut milk.
  5. Add in the melted jaggery and keep the mixture on simmer.
  6. Cook till it thickens.
  7. Now add the thick coconut milk, warm and switch off. Do not allow it to boil.
  8. Heat ghee in a deep saucepan. Fry the coconut bites till almost done.
  9. Then add the cashewnuts and fry them. Add the raisins and let it puff up.
  10. Switch off and add into your pradhaman!
  11. Enjoy warm or cold...
Add upto 1 and ½ cup of thick coconut milk depending upon how thin you would like your pradhaman to be.
Recipe by The Big Sweet Tooth at