Thursday, 14 April 2016

Cherupayar parippu pradhaman/ Split moong dal payasam

1 cup skinless split moong dal
200- 250g jaggery (depends on how much sweetness you prefer)
3 cup second coconut milk extract (randam pal)
2 cup  first coconut milk extract (onnam pal)/ thick extract
2 tsp cardamom powder
1 tsp cumin powder
½ tsp dried ginger powder (chukku podi)
pinch of salt
fried cashews and raisins (fried in ghee)
3 tbsp ghee

1)     Melt the jaggery with ¾ cup water. Then strain to remove if any debris present. Let it cool (I got 1 ½  melted jaggery)
2)    Heat a heavy bottom pan and add ghee. Once ghee melted add washed moong dal. Fry till you see change in colour or you can hear cracking sound.

3)    Add 1 ½ cup water and ½ cup second milk extract. Mix well and let it cook at medium high flame. Stir occasianaly to prevent getting stick at bottom. If you feel water is not enough add more. I added 1 cup more.
4)    Once moong dal cooked well add melted jaggery and ½ cup water. Make sure you are adding jaggery only when moong dal cooked well. Once you added jaggery moong dal will not cook.
5)    Stir well and continue to cook till the volume reduces. 

6)    Add reamaing second extract. Cook the same way to get thicker mix. You need to stir continously.
7)  Add salt then mix well, after 1 minute add cardamom powder, cumin powder and dried ginger powder. Stir well
8)     Add first milk extract mix well now you don’t need to cook more. You can switch off the flame but before that add fried cashews and raisins. I haven’t added coconut bytes, an important ingredients of payasam but you feel free to add. I fried cashews and raisins in ghee that I used here so I haven’t added ghee along with cashews and raisins.

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