Payatham Paruppu payasam is a very common payasam made in Tamil Nadu. It is a very traditional payasam and made for several auspicious and festive occasions. This payasam is very quick to make and is very flavorful. Traditionally, boiled and cooled milk is added in the payasam, but I have added coconut milk in it just to get an extra layer of flavor. Also roasting the payatham paruppu gives the payasam a very beautiful aroma.
This recipe is a part of my Tamil Nadu special Virundhunar Saapadu! Do make sure to see my complete set up and lunch idea.
Preparation time – 10 minutes
Cooking time – 40 minutes
Difficulty level – easy
Ingredients – (serves 4)
- Payatham paruppu / Moong Dal – ½ cup
- Kadalai paruppu / Channa dal – 2 tbsp
- Jaggery – ¾ cup
- Coconut milk – 1 cup
- Ghee – 1 tbsp
- Cashew nut – 2 tbsp
- Cardamom powder – ½ tsp
- Coconut – 1 tbsp
- Dry roast both the paruppu/dal until they are light golden brown and aromatic.
- Transfer it to a bowl and wash it well and then add just enough water (about 1 ¼ cups) to cook them in a pressure cooker until soft and mushy (about 3-4 whistles).
- Once the pressure releases, remove it from the cooker and mash it well. Now add the jaggery to it and cook it on low to medium flame until the jaggery dissolves and it comes to a soft boil.
- In the meantime, grind about ½ cup of coconut with 1 cup of water and squeeze the milk out.
- Add the coconut milk to the payasam and mix well. Let it come to a gentle boil in low flame and then take it off the flame. Once the coconut milk is added, do not boil the payasam too long or too hard.
- In a small pan, heat the ghee and fry the cashews and coconut grating to light brown. Also add the cardamom powder at the end and then add this to the payasam.
- Mix well and serve warm or at room temperature.