Paruppu Payasam.
A vegan pudding or kheer with moong dal or yellow lentil. Coconut milk, roasted moong dal, fried cashew nuts and raisins, jaggery and cardamom made this payasam or kheer divine. This payasam is an Onam special recipe. Usually made for prasad or offering to deities in the temples of South India. It also made for special occasions.
And this pudding is sweetend with jaggery so its a healthy option to satisfy your sweet craving.
According to Wikipedia Tamil Nadu lies in the southernmost part of the Indian subcontinent and is bordered by the union territory of Puducherry and the South Indian states of Kerala, Karnataka, and Andhra Pradesh. Its capital and largest city is Chennai (formerly known as Madras).
The cuisine of Tamil Nadu deserves special mention because of the rich taste of the culinary items. Many items of Tamil Nadu cuisine are accredited internationally and are unique in their own ways.
A typical Tamil Nadu meal consists of steamed rice, lentils, grains and vegetables. This food is taken almost by every household member. But in special occasions there are special menu that are prepared with great care and concern.
To read more about Tamil Nadu cuisine click here.
If you are a regular reader of my blog then you know that I am a member of Facebook group Shhhhh cooking secretly challenge. And every month we share a recipe from different Indian States. This month sharing this recipe from Tamil Nadu cuisine.
Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.
This month my partner is very talented blogger Archana Gunjikar Potdar who blog at The Mad Scientist Kitchen.
Visit her space for different types of healthy and delicious recipes. Recently she posted a very interesting and mouthwatering recipe of Caramel apple and plum mini pizza.
Archana gave me ghee and cardamom as secret ingredients and I gave her pepper and cumin. Archana made a delicious rice dish with these ingredients. Check out the recipe here.
This moong dal payasam or paruppu payasam is very easy to make and taste heavenly. You can keep it in refrigerator and enjoy chilled. No sugar used so you can say it is a healthy option for dessert.
Recipe
Moong dal or yellow lentil – 1/2 cup
Jaggery – 1/2 cup + 2 tablespoon
Ghee – 1&1/2 tablespoon
Cashew nuts – 2 tablespoon
Raisins – 2 tablespoon
Grated fresh coconut – 1/4 cup, optional
Cardamom powder – 1 teaspoon
Coconut milk – 1 cup
Water – 2 cup + 1/4 cup
Method
1. Dry roast the moong dal or yellow lentil till aromatic.
2. Wash well and pressure cook with 1 cup water for 4 – 5 whistle or after 1 whistle reduce the heat and cook on simmer for 15 minutes.
3. Let the pressure settle down on it’s own.
Open the pressure cooker and mash the dal with a spoon or spatula. Add 1/2 cup water and mix well.
4. In a pan boil 1/4 cup water and jaggery till the jaggery dissolved completely. Strain the mixture if any impurity and keep aside.
5. Heat ghee or clarified butter in a pan. Fry the cashew nuts in it till light brown. Remove from ghee.
6. In the same ghee add raisins. When the raisins fluff up immediately remove from ghee.
7. In the same pan add the boiled dal, jaggery syrup and 1/2 cup water. Mix well and let it boil. Keep stirring.
When the mixture becomes thick, reduce the heat.
8. Add coconut milk and cook on simmer for 4 – 5 minutes. Don’t increase the heat. Cook on low heat to avoid curdling coconut milk.
9. Keep stirring to avoid sticking at the bottom.
10. Now add cardamom powder and fried cashews and raisins. Mix well and remove from heat.
11. Garnish with fried cashews and raisins.
Serve warm or room temperature or keep in the refrigerator and serve chilled.
Notes
1.You can use any milk instead of coconut milk.
2. Dried sliced and fried coconut can be used instead of grated fresh coconut. Or you can use both.
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