Paruppu Payasam | Parippu Payasam | Tasty&Traditional Moong Dal Paysam | Onam Sadhya Special Recipe

Описание: Recipe #51 HAPPY ONAM!!!
Hi All, Thanks for liking and watching our cooking channel videos. Here we are at the final edition of this Onam. It has been a lovely month sharing my recipes, onam celebrations and traditions with all of you. Today we finish with the Onam special Sadhya. Sadhya is the special meal served in plantain leaf “Sadhya’ means banquet in malayalam. The traditional Onam sadhya usually contains a whopping 24-28 dishes. The valla sadhya still followed in Kerala are made by experienced chefs with nearly 64 items. The Sadhya consists of parboiled rice as the main dish and is accompanied by ‘Kootan’ which means curries made with different vegetables and flavours.
The buttermilk is served in the end. The meal also hosts atleast 2 varieties of pickles and multiple varieties of payasam / kheer. The traditional one being Ada Pradhaman and the milk payasams. The food is placed in a specific way on the leaf and they are served in order. The dishes and ingredients to prepare vary with the regions but the common factor is that they are prepared with coconut oil and most of the dishes are made with coconut milk.
Today we will end this festive season with a sweet. Parippu Payasam / Paruppu Payasam made with moong dal, cooked in the natural flavours of jaggery and coconut milk results in the mouthwatering tantalizing payasam that will just melt on your tongue and leave a lasting flavor. It is so tasty and is a culmination of the authentic flavours of the ingredients used.
Though simple steps the cooking is slow to get the right texture and taste and please follow my tips to enjoy this Onam delicacy with all its specialty. I hope you have a great Onam and make your own sadhya with my recipes. Share your experiences and dishes to me through youtube / Instagram / twitter / fb /pinterest /tumblr. Onam Ashamsakkal.
#OnamSadhyaSpecialRecipe #Payasam #Parippupayasam #Paruppupayasam

Ingredients:
Ghee - 2 tbsp
Jaggery - 1 ½ cup (300gm)
Water - 1/2 cup
Moong daal - 1/2 cup (110gm)
Coconut milk:
3rd extract - 3 cups (750 ml)
2nd extract - 2 cups (500ml)
1st extract - 1 cup (250ml)
Salt - 1 pinch
Cardamom Powder - as required
Dry ginger Powder - 1/4 tsp

For garnish:
Ghee - 1 tbsp
Chopped coconut - 1/2 cup
Instructions:
1. Take a small pan and keep on medium flame. Add 1 tbsp ghee.
2. Once ghee melts add in the coconut pieces and fry well till golden brown. Set aside.
3. Now keep another pan on medium flame. Add the Jaggery.
4. Pour ½ cup of water and allow to boil well. Smash and stir in between.
5. Once the jaggery is completely dissolved strain immediately and set aside.
6. Keep a thick bottom pan on medium flame and add 1 tbsp ghee.
7. Once hot add in the moong dal and fry till golden brown.
8. Now add 3 cups of 3rd extract coconut milk and close with lid.
9. Stir in between and cook well till the dal is soft.
10. The coconut milk is reduced half at this point.
11. Add the jaggery syrup and stir well. Now add a pinch of salt.
12. Allow to cook and Stir in between.
13. Now add 2 cups of second extract coconut milk and mix well.
14. Now add 1 tbsp ghee and allow to boil.
15. Add cardamom powder and dry ginger powder and cook again till the milk reduces to half.
16. Finally add the first extract coconut milk, stir well and switch off the stove.
17. Garnish with the roasted coconut pieces.
18. Serve hot or cold as a dessert or with meal.

Tips:
• The fried coconut pieces quantity is as per your preference of more or less.
• Ensure the dal is not overcooked, so don’t use pressure cooker and should not burn.
• You can also substitute the third extract coconut milk with water. But using coconut milk gives a rich taste.
• All the coconut milk added should be strained completely.
• Jaggery syrup should be added only after the dal is soft and don’t close with lid after this.
• If you want dark brown color use dark jaggery.
• Payasam will get thicker as per the resting time.

Onam Recipe:
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