Cherupayar Parippu Payasam with Fresh Coconut
Parippu Payasam is one of the most favorite dishes at every Kerala Sadya, especially during Onam. I’d always go for the Kerala-style payasams made with jaggery, which are dark brown, delicious, and fragrant with cardamom and fried coconut.
During the Onam season, there are many Payasam stalls where you may sample sizzling hot Pal Payasam, Parippu Payasam, and other delicacies across Kerala, south India.
I’ve seen so many different Payasam recipes in Kerala-based social media and blogs over the last few years that it seems like every ingredient may be made into a payasam. I like trying new things and exploring new flavors however when it comes to special festivals I prefer traditional flavors such as Parippu payasam or Pal payasam.
Christmas and Easter are the same way, we make Appam and Stew for Christmas and Easter morning..
What are the Ingredients needed for payasam?
- Split Mung Bean (ചെറുപയര് പരിപ്പ്) /Cherupayar Parippu / Split Mung beans
- Crushed Jaggery (ശര്ക്കര പൊടിച്ചത്)
- I prefer the darker, no-salt version of Sharkkara (jaggery or vellam) to the white salty versions that seem to be available everywhere outside Kerala. Use this to give anything with jaggery a real Kerala flavor. You can keep them in the refrigerator or freezer for a long time.
- Cardamom Powder (ഏലക്ക പൊടിച്ചത്)
- 3/4 tsp ( or take 7 cardamoms with 1 tsp sugar and grind it)
- Thick Coconut Milk (തേങ്ങ പാല്)
- 1 Big size coconut ( 3 cups of grated coconut) or 2 small coconuts. Grind 3 cups of grated coconut by adding 1 cup of water and take the thick coconut milk. Set aside. Again add 1 1/2 cups of water and grind it. Take the Second extract of thin milk and keep it aside. Repeat the same for the Third extraction of thin milk.
- Ghee (നെയ്യ്)
- Ghee for frying cashew nuts, coconut pieces & raisins
- Thinly Sliced Coconut (തേങ്ങാക്കൊത്ത്)
- Cashew Nut (കശുവണ്ടി)
- Raisins (Optional)
What is cherupayar payasam/cherupayar parippu payasam/Pasi paruppu pradhaman?
Parippu pradhaman is made with moong dal, jaggery, and coconut milk. In English, it is known as Moong dal kheer and in Malayalam Cherupayar Parippu payasam.
Payasam is traditionally made in a heavy-bottomed pan called “uruli” with a slow-cooking dal in jaggery and ghee. It takes a lot of time and patience.
cherupayar payasam with fresh coconut
Kerala style parippu payasam – Paruppu pradhaman recipe for Onam sadya
Ingredients
For Cooking Mung Beans
- 250 gram Split Mung Bean ചെറുപയര് പരിപ്പ് split moong dal 1 1/4 cup
- 4 1/4 cups Water
For Jaggery Syrup
- 500 grams Jaggery Adjust sweetness to your taste. If you like really sweet then add 250 gram more Jaggery.
- 1/2 cup Water
Prepare Coconut Milk
- 1 cup Coconut milk, Big size coconut 1 ( 3 cup of grated coconut) First extract – 1 Cup
- 2 cups Coconut milk Second extract – 2 Cups
- 2 1/2 cups Coconut milk Third extract – 2 1/2 Cups
For Roasted toppings
- 2 tbsp Ghee – 50 gms
- 10 Cashew nuts 25 gms
- 25 gram raisins
- 3 tbsp thinly sliced coconut
Other Ingredients
- 50 grams Sago or Chowari Optional
- 2 tbsp Ghee 50 gms
- 3/4 tsp Cardamon powder
Instructions
Roast Dal
- Heat a pan and add 1 1/4 cup of mung bean. you don’t need to wash split mung bean before roasting
- set the flame on a medium heat and stir continues
- roast till the color changes to light brown
- turn off heat and let it cool.
Prepare Jaggery Syrup
- Add 500 grams crushed jaggery to a pan.
- Add 1/2 cup of water. Turn on the stove and dissolve the jaggery completely while stirring. When jaggery has dissolved completely and has started to boil. strain this jaggery using a metal strainer and keep it aside.
Cook Dal
- Wash the fried dal very well, drain and add this to a heavy bottom large pan.
- Now add 4 1/2 water (about 3 times water) to cook dal. Cover with a lid, stir in between. Cook over medium heat cook till dal is done.
- Once the dal is cooked mashed it lightly. You can leave a few whole dals if you like some texture in your payasam. It is a personal preference how mashed the dal should be.
- Add jaggery syrup. Make sure that the dal is cooked well before adding jaggery. Bring it to boil and add washed chowari.
- Then simmer dal in jaggery syrup until very thick, the idea is to let the water evaporate and the dal is soaked up in jaggery, like when it moves to a side it will stay. Add 2 tbsp ghee in between as needed so the dal doesn't stick on the pan. In the traditional recipe, the split mung dal or parippu is stirred in jaggery syrup (sharkara pain) over medium-low heat to enhance the flavor.
- Add the third extract of coconut milk, mix it very well, and let it boil and stir until very thick
- Add second extract, repeat the same over medium heat
- When it become thick again, add fist thick coconut milk and crushed cardamom.
- Check the taste and add jaggery syrup if needed. Adjust to your sweetness.
- Once you add the thick coconut milk do not allow it to boil as this might cause the coconut milk to curdle. Once it is warm and before start to boil switch off the heat and add ground spices.
- Switch off the heat.
Prepare Roasted Topping
- Heat 2 tablespoons of ghee, when ghee is hot, add 3 tbsp sliced coconut, when coconut is light brown, add 10 cashews, when it starts to turn light brown then add raisins. Add this to payasam.
- Serve it warm or cold with banana or papad.
Notes
- Using a fork, mash the dal in the pan. If you don’t mash the dal while it’s still hot, the dal will stiffen. Try not to mash up the dal too much, leave some bits whole for some added texture.
- The sweetness of the Jaggery depends on the variety so adjust the quantity accordingly.
- YCooking the dal in a pressure cooker — After the first whistle, decrease the flame to low-medium and cook for 2-3 whistles. Keep it closed for 15-20 minutes or until the pressure is low.
- Payasam thickens a lot while resting, so adjust the consistency accordingly
- Payasam can be kept in the refrigerator for 3-4 days. It may be heated in the microwave or on the stovetop.
