Paruppu Payasam is a traditionally important dish in Kerala cuisine. Anyone who has had an Oman or Vishu sadhya will vouch that the feast is incomplete until you have savored the steaming paruppu payasam.
Green gram dal/ Moong dal – 1 cup
Grated Jaggery – 1 ½ cup
Mashed banana -1 no
Very Thin Milk ( 3 rd milk) – 1cup
Thin coconut milk – 2 cups
Thick coconut milk – 1 cup
Cardamom Powdered – 2 tbsp
Dry ginger Powder – 1`/4 tsp
Cashew nuts – 2 tbsp
Raisins -2 tbsp
Coconut Pieces – 3 tbsp
Ghee – 4 tbsp
- Dry roast the dal in a nonstick pan till it turns light brown color. After cooling it well, cook the dhal along with very thin milk (3rd milk) and water and pressure cook it for 3 whistles. Take out the dhal from the cooker and mash it well. Keep aside.
- Melt the jaggery and filter it. And keep aside.
- Heat the 2 tbsp. of ghee in the heavy bottom vessel; add the cooked dhal, mashed banana and the thin coconut milk (2nd milk). Stir it well and now add the melted jaggery, cardamom power and Dry ginger powder.. Mix it well and cook it in the very low flame for 10 minutes. Stir occasionally.
- Finally add the thicken coconut milk and stir well. Switch of the flame.
- Fry the cashews and raisins in 1 tbsp. of ghee and pour it into the payasam.
- Fry the small coconut pieces this same ghee till it turns golden color and add it to the payasam.