Mar 13, 2008

Paruppu payasam

In our family, we make this paruppu payasam or paruppu kanji along with idly on sivarathri night. This will be our palagaram on that day for all of us from small kids to big aduts. Here is the receipe of paruppu Kanji..

  1. Moong dhall - 1/4 cup
  2. Jaggery - 1/4 cup
  3. milk - 6 ounce
  4. cardamom - 1
First roast the moong dhall for 2 to 4 mts until it turns to a light pink color. Then pressure cook the moong dhall with 2 to 3 cups of water. Mash the dhall finely. Now add cardamom and jaggery to it and let it boil till the raw smell of jaggery disappear. Now add the milk and let it boil for another 5 mts. Now paruppu kanji is ready to serve.

We can also add a tablespoon of cooked channa dhall along with moong dhall. If you want to garnish it, then roast cashews in a drop of ghee, till golden brown and pour it on top of this kanji or payasam.

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