moong dal payasam recipe | paruppu payasam | pasi paruppu payasam with step by step photo and video recipe. payasam or kheer recipe is a common Indian sweet variety commonly prepared in south India. It is widely popular as kheer in north India. Moong dal is one healthy ingredient. Combined with channa dal this is one protein and iron (jaggery) rich for kids. Payatham Paruppu sundal and moong dal Tadka are my other favorites with moong dal. Popular traditional south Indian style of kheer recipe made with moong dal, jaggery, coconut, and milk. it is a traditional dessert recipe made especially for celebration feasts or many festival days in Tamil brahmin/Iyer tradition also on Makara Sankranti. it is a healthy Indian sweet as the sweetness is derived from jaggery which makes it rich and creamy. payasam recipes are common across south India and are typically made during the festival seasons or for feasts in temples. but the recipe for moong dal payasam or pasi paruppu payasam is something dedicated to all traditional festivals like varalakshmi nombu, Pongal, Onam festival or Makara Sankranti season. Paruppu Payasam can be cooked within 30 minutes. Compared to Paruppu Poli this is super fast.
How to cook payatham Paruppu?
When it comes to making this Paruppu Payasam some prefer not so mushy dal but fully cooked mushy moong dal is how we do Paruppu Payasam in our home. Some people prefer sauting the dal and cooking it for not so Mushy dal but since we prefer perfectly cooked mushy Payasam I skip it. I have used cow’s milk for creamy Payasam but coconut milk can be used instead for a touch of Kerala. My first lengthy post after a year:-) Time is moving is fast. It looks like I have just started my blogging journey but its a year now:-) After taking a break from the IT industry for one year I always wanted to do something during my free time but kept passing my time with the food networks, browsing, chatting, cooking, and of course eating. Things changed after my son was born. Though I became busy with him, I missed doing something for myself and that’s when hubby suggested doing blogging. My blogging journey started when my son was 6 months old. Being a lazy person, initially, when I started writing I thought it won’t continue for a long time, but continuous support from my close ones kept me motivated:-) I am not a great cook, nor a great photographer, nor a great writer but my lovely reader and dear blog friends taught me those are not absolutely essential. Thank u all for visiting, reading, and commenting in my space. It traditionallymodernfood.com from now on 🙂 changing to .com was a big discussion for quite some time in our home. Ever since I started blogging hubby was insisting to change it but I kept postponing. At one stage he convinced me and I discussed this with some of my good friends but somehow I felt will do it later. Today I got a pleasant blog Anniversary SPL gift from my Hubby 🙂 . Evening my hubby pinged me my blog URL in WhatsApp I was surprised to see .com instead of .wordpress.com. Have to work on importing the contents. Maybe when I do my next post it should be ready 🙂 Paruppu Payasam Paruppu payasam is one of the most common payasam prepared during many festivals. The blend of protein-rich lentils with jaggery (iron) and calcium (milk) is perfect for kids and Adults. For the past couple of days, I was in a dilemma thinking about what to post for my blog anniversary. When I was browsing my pictures though Muffin, cake, cookie, creame brulee, burfi, and laddu, this pulled my attention, I chose Paruppu Payasam as this my special favorite even before I tried/tasted any other desserts and sweet See more Payasam recipes
Indian sweet recipes in TMF
Milk-based recipes in TMF
Coconut based recipes in TMF
Dry fruits based recipes in TMF
pressure cooker recipes in TMF
Kalyana recipes in TMF
Indian sweet recipes in TMF
Kerala based recipes in TMF
Ingredients: Moong dal – 1/3 cup Channa dal – 2 tablespoon Milk – 1/4 cup Water- 1 cup + 1/4 cup Jaggery – 1 cup Sugar - 1 teaspoon (optional) Grated coconut – 1/4 cup Cardamom powder – 1/4 teaspoon Turmeric Powder – 1/4 teaspoon Salt -pinch Butter/ Ghee – 1 tablespoon Cashew & Raisin – 2 teaspoon each How to make Paruppu payasam with step by step pictures :
Wash and Soak both the dals in luke warm water for 20 minutes
Add a pinch of turmeric powder and Pressure cook the dal 2-3 whistles. Once the pressure subsides, open the cooker and mix the dal once
Heat a tablespoon of ghee and saute cashew nuts till they are golden brown. Add raisins and give a quick sauté off. Transfer it to a small bowl. Turn off the stove
In same pan add jaggeyr and water, let it boil in medium flame
In a small mixie jar add coconut, little water and grind like a chutney
Cook till the jaggery completely melts and boils. No need to get string consistency
Add cooked dal and mix well
If required add a pinch of turmeric powder (optional) and mix well
Add Dal water and cook for 5-6 minutes till the payasam comes together and boils well with bubbles
After the payasam boils well add ground mixture and mix well
Cook till everything comes together and starts boiling
Add cardamom powder, salt and sugar, mix well and cook for 2 minutes. Turn off the stove
Let the payasam cool down doe a while, add hot milk
Cook in low flame for one minute and switch off
Add sauteed cashews and raisins; mix well
