Hi everyone, How was Onam for you all? Hope it was as wonderful as mine was. Yes I prepared a mini-sadya like I told you. So the recipe for today is ‘Parippu Pradhaman/Kerala Parippu Payasam‘ – a part of the sadya recipes.
Oh Yeah! Onam truly evokes a sense of togetherness and unforgettable sweet memories. Like most of you one of my best Onam celebrations was during my childhood. Even though I grew up outside Kerala, every year my parents make sure that we celebrate onam in our tharavadu (means ancestral house) in hometown. All the distant family members and close friends coming over. I remember we children used to wake up early, collect beautiful, vibrant and colorful flowers like thumbapoo, (beautiful small flowers snow-white in colour) and many other wild flower from all corners of the streets and get back to arrange the pookalam (flower carpet). It was a competition at our house, among all the cousins who would assemble to see who collected the most.
Now of course, we get so many beautiful flowers in the market, but back then we wouldn’t buy, it was all collected from around the home. Another exciting part is when everybody in the family comes together to put up a Onam oonjal (swing) outside the tharavadu and the women’s and girls in the family dancing Thiruvathirakali (traditional dance form of Kerala) in the house. Then comes quintessential aspects of the festivity, Onasadhya (Kerala traditional feast). Those were the days!
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| This is the way my MIL welcomes Maaveli..I love the ‘thrikkarappan’s ( for those who don’t know, they are the triangular mud sculptures on the banana leaf). She does it herself every year |
Now that I’m mom I like to think back and bring alive all the age-old traditions taught by my family that I loved as a kid and try to recreate them with my kids. I’m so glad that my kids shared the same level of enthusiasm and were troopers when it came to designing the pookalam, sadly they had to wake-up early and do all these before gone to school.
Coming to today recipe…In the past I’ve received so many requests to post this Parippu pradhaman -Kerala parippu pradhaman and I promised them then. But it took sometime for the promise to materialize. I’m really sorry and thanks for patiently waiting for this post even after the deadline.
Have You Tried These Yummy Payasam’s…?
How to make Parippu Pradhaman Recipe – Kerala Style Parippu Payasam Recipe :
To Make Coconut Milk :
Take a 1 1/2 fresh coconut, grate it finely. In a food processor or blender, add the grated coconut with a cup of hot water and process for a minute then squeeze it for milk. This gives you 1 cup thick milk.Return coconut to processor and add 2 cup hot water and process for couple of minutes and squeeze it for milk in separate bowl. This gives you 1 cup thin milk.
(OR)
If using store-bought coconut milk. Buy 1 (400ml) can of thick coconut milk, shake well and pour 1/2 contents in a bowl and dilute with 2 cup of water for thin coconut milk – 1st extract – monnampal and for semi thick 2nd extract-Randaampal, dilute 1 cup of water with 1/2 of 1 can. Remaining milk in can is thick milk.
(OR)
If using coconut milk powder. Mix 25 g instant coconut milk powder with 200 ml water for thin coconut milk.
Mix 25 g instant coconut milk powder with 100 ml water for thick coconut milk.
Parippu Pradhaman -Kerala Style Parippu Payasam
Ingredients
- Split Mung Dal /Cherupayar Parippu : 1 cup
- Jaggery / Sharkkara : 2 cups /
- 500 grams /15 cubes or to your taste
- Semi Medium Thick Coconut milk - 2nd extract /Randaampal : 1 cup or if you using store-bought can : 1/2 can diluted with 1 cups of water. see the method given below
- Thick Coconut milk - 1st extract /Onnampaal : 1/2 cup
- Cardamom powder : 1/4 tsp
- Dry ginger powder /Chukku Podi : 1/4 tsp
- Cumin powder /Jeeraka Podi : 1/4 tsp
- Coconut Pieces cut into very small bits /Thengakothu (preferably copra) : 1 tbsp
- Cashew nuts : 10-15 nos
- Raisins /Unakka Mundhiri : 1 tbsp
- Ghee /Clarified Butter : 2 tbsp or as required
Instructions
- Heat ghee in a heavy bottom pan or in a pressure cooker. First fry the coconut pieces until brown and drain on to a paper towel and set aside. Fry the raisins until plump and drain. Add in the cashews and fry until golden brown and drain on to a paper towel and set all these aside.
- Now add the split mung dal and fry for couple of minutes until they turn a little golden brown. Now add 3 to 3.5 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done. This took me about 10 minutes. (or) pressure cook for one whistle. After the pressure settles, open the cooker. Mash the mung dal /Parippu well with the back of a spatula and set it aside.
- Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat and keep on stirring till it is fully melted (almost the consistency of honey) It would not take more than 10-15 mins.
- Transfer the cooked mashed mung dal/ parippu to a uruli (Kerala style shallow kadai used for making payasam) or a wide-mouthed heavy bottomed pan . Strain the jaggery syrup and cook for a few minutes over medium heat.
- Add the semi thick coconut milk /2nd extract/Randaampal; mix well and boil again stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.
- Finally add the Thick Coconut milk - 1st extract /Onnampaal and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is incorporated. (Note: Do not boil the coconut milk, boiling will result in separated coconut milk.)
- Switch off the stove add cumin powder, dry ginger powder and cardamom powder. Mix well.
- Finally add the fried cashews, fried raisins, coconut bits/thengakothu and 1/2 tsp ghee (optional).
- Delicious Parippu Pradhaman is ready to serve...Serve warm or cold and Enjoy!
Notes
Do try this Parippu Pradhaman – Kerala Style Parippu Payasam.Hope you will all enjoy,don’t forget to share your opinion.
Bon appetite,
Sangeetha
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Hi Mridula, Looks like my reply is coming delayed, sorry about that 🙁 I’m was away on a vacation. Sorry about the confusion. It’s 2 cup diluted with 1/2 of 1 can for thin coconut milk (i.e) 1st extract and 1 cup diluted with 1/2 of 1 can for semi thick milk (i.e) 2nd extract.Hope this helps! I’ve updated the recipe accordingly 🙂
Cheers!
Sangeetha
Hi ,
Im a bit confused about the ratio of dilution for the thin coconut milk.Is it half of 1 can (400 ml) mixed with 1 cup or 2 cups of water?Thanks.
This site is a real Saviour. . . . Thank you so much for the recipies. .
Hi, It's yellow moong dal without skin. Hope this help!
Sangeetha
Hi Poornima, You're most welcome. It's a pleasure to know that u make this for every Onam 🙂 makes it worth while to blog again 🙂 Thanks for trying and sharing your feedback here. Wishing u n ur family the same. Hope to see you around more!
Happy Onam!
Sangeetha
Is cherupayar the yellow moong dal without skin or green moong dal with skin?
Hi Veena, Yes, I use US cups measurements.Hope this helps !
Sangeetha
Hi Roja, You're welcome! Thanks for trying the recipe and for your feedback. It's a pleasure and honour to know that you trust the recipes posted here 🙂 Hope to see you around more!
Happy Cooking!
Sangeetha
Been making this every Onam to the family's delight! Thank you. And wishing you and family a Happy Onam!
Hi
Is the 1 cup of cherupayar parippu US 1 cup size or? would it be equivalent to 200 g?
Veena
Tried this one recently and came out wonderful and everyone loved it. I started relying on you for my cooking 🙂 Thanks a lot Sangeetha.
Hi Rani, Happy to know that okra curry was liked by your family. Thank you so much for trying the recipes from here & also for letting me know the results 🙂 Just enter your email on the subscriber box down below or on the side tab of the page, by doing that you will be able to receive all my recipe in your inbox. Hope this helps!
Happy Cooking!
Sangeetha
You're welcome Soumya! I'm so happy to know that you tried this and came out good for you 🙂 …thanks for letting me know. Hope you get to try more recipes and like them too.
Cheers!
Sangeetha
cud u please send me your recipes to my email id. I recently made Ladysfiinger tamarind curry from your site.it was really delicious. My husband and in laws liked it very much.
Hi Sangeetha,
Forgot to let you know that I tried this up for my son's bday 2 months back and came out very nice.Many thanks.
~Soumya.
Hi Meghala, Your feedback made my day! Words like this makes me really happy to know there are people who value this blog and try recipe & appreciate it.Words for me is best compliment one can get!Thanks a lot for those motivating words :)Hope to see you around more!
Cheers!
Sangeetha
You are welcome! I'm glad that you liked this recipe. Thank you very much for the bothering to come back and leave a note.Sure will upated the serving size soon.
Cheers!
Sangeetha
All your recipes are wonderful,
Well explained and easy to follow. I have been looking up your recipes for a while now and trust your site to the extent that I double check recipes handed down by my mother and mother in law against yours to make sure I have it right! Do keep posting recipes – you make our lives happier 🙂
Hello there : I've tried a couple of your recipes and loved both of them. Now I trust your site to the extent that I double check recipes that were handed down to me by my mother and mother-in-law to make sure I have it right. Keep posting recipes – it makes lives more enjoyable!
Made this yummy parippu payasam yesterday and everyone love it! Thanks for the great recipe! One suggestion … Could you please mention the cups or bowls of payasam this will yield. That will be helpful.
You're welcome! Am very happy to know that you like this recipe. Please do try and hope you will like it too. Thank you so much for the comment!
Cheers!
Sangeetha
thank you so much since you r specific about the new methods too by using canned coconut milk.. wil surely try n let u knw about the outcome..God bles u
Thank you 🙂
Superb superb superb
Oh yeah those are to-die-for! I make them on feastivals. Hope to see you around more!
Thanks!
Sangeetha
Many years ago I had tasted something similar in a neighbor's place – brought back memories ! lovely shots
Hi Suchithra, Thanks a ton dear for this lovely feedback. I'm so happy to know that humble space of mine is of some help to u and so glad all the recipe worked out well for you! I do remember your recipe request,caught with some personal works, so i'm irregular these days but for sure will post your recipe request soon.Thank you for patiently waiting.
Cheers!
Sangeetha
Hello Vijaylakshmi, So good to have you here at kothiyavunu…Thanks for your lovely words,hope you will enjoy! I did visit your blog and you are doing a good job, keep going!
Happy Blogging!
Sangeetha
Thanks All for the lovely feedback 🙂 Really appreciate it.
Hi Sangeetha, For ganeshchathurti, I made this payasam. It came out really very well.I tried many of your recipe like thalassery mutton biryani,olapakkoda-everything came out very well.Your recipes are easily understandable and easy to cook also.No words to say of your blog.keep going. waiting for your rasagolla recipe.I'm eagerly waiting for this rasagolla recipe of yours.Thanks dear for all your awasome,yummy and mouth watering recipes.suchithra
its great tasting and healthy too. nice clicks!
superb pradhaman….yummy
Wow… Looks delicious and very tempting dear 🙂
Awesome clicks and awesome payasam.
lovely recipe… yummy…
hi first time here, you are having such a lovely space, happy to follow you…. when i searched for ada pradhaman for easy version i came to know about your space… perfect and yummy…when u get time visit my space too…
VIRUNTHU UNNA VAANGA
Love the colour of the dessert and super clicks!
I made it for the first time on Onam and loved it.
Your pictures are beautiful as always.
aah the drool worthy pics; the third one especially was inviting. hope you had a fabulous onam celebrations. cheers