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| Kerala Traditional Parippu Pradhaman with step by step images |
Today I am sharing my best Pradhaman recipe - Parippu Pradhaman / Parippu payasam. This payasam is usually made during auspicious days / festivals / marriage feast. I wanted to post this recipe before Vishu, but somehow it got delayed. Hope you enjoy!!!
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| Kerala Traditional Parippu Pradhaman with step by step images |
How to make Traditional Kerala Parippu Pradhaman / Parippu Paayasam / Moong daal Kheer at home?
Cooking time: 40 mins, Serves: 8Adults
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| Traditional Parippu pradhaman ingredients (canned coconutt milk for easy method :) ) |
Ingredients
Cherupayaru Parippu / Moong Daal: 1Cup
Karutha Sarkkara / Dark Jaggery : 500g / 10 Large / 15 medium / 1 1 /2 cup
Coconut milk: 1 Can(400ml) / 3rd, 2nd and 1st extract from 1 Coconut
Thengakothu / Coconut Slices: 1/4 Cup, thinly chopped into bits(you can add cashew and raisins if you need, but i like to stick with the traditional pradhamn with fried coconut bits)
Chukkupodi / Dry ginger powder: 1/2tsp
Elakkapodi / Cardamom powder: 1/2tsp
Jeerakapodi / Cumin powder: 1/2tsp
Ghee: 2 or 3 tbsp
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| Parippu Pradhaman : Ingredients for Kerala Parippu Pradhaman |
Instructions to make Parippu Pradhaman / step by step pictures or tutorial of Parippu Pradhaman
Step 1: Add Jaggery and 1 1/2Cup water in a saucepan and boil for 10 to 15 minutes to make a thick, honey - consistency syrup(sarkkarapaani). Keep aside.
Step 2: Heat ghee in a heavy bottom vessel / Uruli/ dutch oven and add the Coconut slices. Fry till they are golden brown in color. Transfer it to a bowl.
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| Parippu Pradhaman : Frying the coconut bits for garnishing - Stage 1 |
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| Parippu Pradhaman : Frying the coconut bits for garnishing - Stage 2 |
Step 3: Add the cherupayaru parippu / moong daal to the same vessel and fry for 5 to 7 minutes or till they are golden brown in color.
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| Parippu Pradhaman : Roasting the moong daal - Stage 1 |
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| Parippu Pradhaman : Moong Daal is roasted till golden brown (5-7 minutes) |
Step 4: Add 4Cups of water and cook the moong daal in medium flame. Cook till they are soft and mushy (15 minutes).
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| Parippu Pradhaman : Cooking Moong daal stage 1 |
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| Parippu Pradhaman :Cooking moong daal Stage 2 |
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| Parippu Pradhaman : Make sure the moong daal is thick and mushy |
Step 5: Strain and add the thick honey consistency jaggery syrup / sarkkarapaani to the vessel and combine well.
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| Parippu Pradhaman : Adding Jaggery syrup stage 1 |
Step 6: Add the second and third extract of coconut milk and cook till the payasam thickens.( I used canned coconut milk for this recipe. So 1/2 of the coconut milk I mixed with 1 cup water and used as my 2nd and 3rd extract of coconut milk)
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| Parippu Pradhaman : Adding jaggery syrup stage 2 |
Step 7: Make sure payasam is thick consistency right now and add the thick coconut milk(1st extract). Reduce the flame and combine well with the payasam, cook for maximum 2 minutes.(You should not overheat the thick coconut milk as it will separate coconut oil from the milk.)
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| Parippu Pradhaman : Adding 2nd and 3rd extract of coconut milk |
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| Parippu Pradhaman : first extract of coconut milk |
Step 8 : Turn off the flame and add the dry ginger powder, cumin powder and cardamom powder. Combine well.
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| Parippu Pradhaman : Adding 2all the spice powders |
Step 9: Finally mix in the fried coconut bits.
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| Parippu Pradhaman : Garnish with fried coconut bits |
Step 10: Our Parippu Pradhaman is ready to serve. Enjoy!!!
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| Parippu Pradhaman is ready to serve |
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Thank you for Reading,
Lena
