Sep 6, 2010

Kadalaparuppu Payasam - 1

I am not a very big fan of any paruppu payasam. But my mom used to make paruppu payasam very often and she used to tell that jaggery is good for health than sugar. I made this payasam last month for my FIL's ceremony and it came out pretty good and the surprisingly kids really liked it.

Ingredients:-
  1. Channa dhall/Kadalaparuppu - 1 cup
  2. Jaggery - 3/4 cup (can be increased acc to taste
  3. Cardamom - 1
  4. Edible Camphor - a pinch
  5. Ghee - 1 tsp
  6. Cashew - 1 tsp (chopped)
  7. Coconut - 1 tsp (chop it into small cubes)
First pressure cook channa dhall upto 3/4th done.  In the mean time, dissolve jaggery with required amount of water and removed sand from it, if any. Again in the same pan, boil the jaggery water adding cardamom and edible camphor. When it starts to boil, add the 3/4th cooked dhall to it and let it boil for5 to 7 mts or till the dhall is fully cooked. Mash the dhall if you wish to. Fry cashew and coconut in ghee, to golden brown and pour it top of payasam. This is how my mom used to make this payasam. My MIL used to follow another method to make this. Will post that recipe soon..

8 comments:

jeyashrisuresh said...

even i am not a big fan of this but now started liking this. We add moong dal also to this.
Nice traditional recipe.

Priya said...

My all time fav, just love anytime...

Rachana said...

Payasam looks great! Thanks for sharing.

Shama Nagarajan said...

great kheer...

Nostalgia said...

I forget how long it has been since I had some of that. Thanks for sharing

Padma said...

Love this payasam. Looks yumm

PriyaVaasu said...

I Love this payasam Vidhya. Looks delicious!
regarding the pedas, you can make it with Full Fat Milk too!!!!

Sireesha said...

yummy Payasam :)