Cherupayar Parippu Pradhaman / Split Mung Dal kheer
Payasam is the traditional dessert recipe from the south Indian state of kerala. Cherupayar Parippu Pradhaman / Split Mung Dal kheer is a main part of onam, vishu and other festivals. It’s called as parippu pradhaman in Malayalam and also called as yellow mung dal kheer. The jaggery, cumin powder, dry ginger powder and cardamom powder gives you a nice taste and aroma.
Let’s see the making bellow with detailed images, enjoy cooking with yummy recipes.
Ingredients for making Cherupayar Parippu Pradhaman / Split Mung Dal kheer
- Split mung dal / Cherupayar Parippu 100 gm
- Water 300ml + 1 cup
- Jaggery 200gm
- Thick Coconut milk 1 cup (1 ½ coconut)
- Thin coconut milk 2 cup ( 1 ½ coconut)
- Dry ginger powder ¼ teaspoon
- Cumin powder 1 pinch
- Cardamom powder ¼ teaspoon
- Chopped coconut ¼ cup
- Cashew 8 no.s
- Ghee 3 table spoon
Method
Dry fry cherupayar parippu for 2 to 3 minutes, until they turn golden brown in color.
Remove in to a plate and keep it aside, wash it very well.
Put in a pressure cooker and add 300 ml water, close the lid and wait for 3 whistles in high flame.
In this time melt jaggery by adding water.
After the pressure settles open the lid and smash the cooked cherupayar parippu well. Then remove in to the jaggery syrup.
Mix well, cook for again 5 minutes till the jaggery syrup is become thick.
Pour thin coconut milk in it and allow it to boil.
Add cumin powder, dry ginger powder, cardamom powder and mix well. Cook for 2 minutes.
Switch off the flame and remove from the stove. Add thin coconut milk and mix well.
In a small frying pan heat 3 table spoon ghee and fry chopped coconut. Sauté it well, until the coconut turns golden brown in color. Remove in to a plate.
In the same pan fry cashew and pour the coconut and cashew in to the payasam.
Cherupayar Parippu Pradhaman / Split Mung Dal kheer
Now the Cherupayar Parippu Pradhaman / Split Mung Dal kheer is ready to serve. Enjoy cooking, thank you all.
