Pasiparuppu Payasam / Payathamparuppu Payasam / Moong Dal Payasam
Pasiparuppu payasam is a traditional and authentic recipe in South India. In chettinad we make this payasam for special occasions. It is a very tasty and healthy recipe. In Kerala they also make this payasam in onam sadya menu. Now the festival season is on. So we can make this payasam and enjoy the festivals. I gave this recipe to Aval Vikadan Kitchen festival special recipes Aug 2016 issue.
Let us see how to make Pasiparuppu Payasam
Preparation time - 20 minutes
Cooking time - 30 minutes
Serves - 4
Ingredients:
Pasiparuppu - ½ cup
Jaggery - ½ cup
Coconut milk - ½ cup
Cardamom powder - ¼ tsp
Cashew , raisin - 10 each
Ghee - 1 tsp
Method:
Dry roast pasiparuppu till nice aroma comes. Add 1 ½ cup water to the pasiparuppu and pressure cook for 2 to 3 whistle.
Mash well with a ladle. Add little water to the jaggery and cook till it dissolves. Strain it. Add jaggery syrup to the mashed paruppu .
Mix well without lumps. Boil for some time.
Fry cashew and raisin in ghee. Finally add coconut milk, ghee roasted cashew raisin and cardamom powder.
Serve hot or cold.
Note:
Don’t boil payasam after adding coconut milk. If you boil coconut milk will curdle.
You can add plain milk also. But coconut milk gives great flavour.
You can add ghee roasted coconut bits also.
Add jaggery according to your taste.
Pasiparuppu payasam is a traditional and authentic recipe in South India. In chettinad we make this payasam for special occasions. It is a very tasty and healthy recipe. In Kerala they also make this payasam in onam sadya menu. Now the festival season is on. So we can make this payasam and enjoy the festivals. I gave this recipe to Aval Vikadan Kitchen festival special recipes Aug 2016 issue.
Let us see how to make Pasiparuppu Payasam
Preparation time - 20 minutes
Cooking time - 30 minutes
Serves - 4
Ingredients:
Pasiparuppu - ½ cup
Jaggery - ½ cup
Coconut milk - ½ cup
Cardamom powder - ¼ tsp
Cashew , raisin - 10 each
Ghee - 1 tsp
Method:
Dry roast pasiparuppu till nice aroma comes. Add 1 ½ cup water to the pasiparuppu and pressure cook for 2 to 3 whistle.
Mash well with a ladle. Add little water to the jaggery and cook till it dissolves. Strain it. Add jaggery syrup to the mashed paruppu .
Mix well without lumps. Boil for some time.
Fry cashew and raisin in ghee. Finally add coconut milk, ghee roasted cashew raisin and cardamom powder.
Serve hot or cold.
Note:
Don’t boil payasam after adding coconut milk. If you boil coconut milk will curdle.
You can add plain milk also. But coconut milk gives great flavour.
You can add ghee roasted coconut bits also.
Add jaggery according to your taste.
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