Monday, April 22, 2013

Parippu Pradhaman / Mung dal Kheer


The only time  I cook  exclusive Kerala sadya items is for our festivals Onam and Vishu and most of the dishes which I make for sadya's are not regular things in my kitchen, to be honest I cook these kind of food only twice in a year thats one reason you cant find many  Kerala special sadya items here. Every year during Onam and Vishu when I see my other blogger friends posting sadya items I too get excited about cooking a full fledge sadya and end up cooking an elaborate feast even if it is just us but after a long day of cooking I wont be in a mood to take out my camera, but this time I was dedicated. Even though I had to cook  for  8 adults and 3 kids I kind of preplanned everything and did a lot of things a day ahead.Even then photographing them was quite challenging, I didn't have the time for  styling it nor taking  pictures in different angles so I just went ahead and clicked few items. If I wait for good pictures  I am sure it will never happen. So this time I am aiming to post all the sadya items before Onam in september, oh yes I have still plenty of time but I am starting slowly so maybe for Onam at least few of my friends might find this helpful.

Making Parippu pradhaman is  quite a task back home as we take freshly squeezed  coconut milk from 1-2 coconuts  but here making  this hardly takes any time as coconut milk is readily available in tins. Did I tell you that this is my first attempt on Parippu paradhaman. Since  I was not fan of this payasam  I never kind of made it myself, but last year when my mum in law visited us she made this payasam for us and as I stood beside her watching her  making this without much effort  almost like an instant payasam without the fuss of extracting coconut milk impressed me , that's why I gave it a thought of trying it myself this time and believe  me I am in love with this payasam now and I am already  looking for another occassion to make this payasam some time soon.

Ingredients
Mung dal/ Cheri payar parippu - 1/4  ( 1/8 + 1/8 )
Jaggerry - 200 gm
Thick coconut milk - 1cup
Thin coconut milk - 4 cups
Salt - pinch
Cardamom powder - 1/8 tsp
Cahewnuts - 1 tbs
Sultanas/ Raisins - 1 tbs
Water - tbs
Ghee - 1 tbs

Method
  •  Roast 1/8 cup of mung dal till its golden brown in colour 
  • Roast the other 1/8 cup to a lighter shade, this is for some biting bits in payasam rather  than a completely mushy version.
  • Mix 1 1/2 cups of thick coconut milk with 2 1/2 cup water for thin coconut milk and a pinch of salt.
  • Pressure cook the dal with thin coconut milk for 2-3 whistles.
  • Meanwhile melt jaggerry adding a tbs of water and strain to remove any impurities.
  • Add melted jaggerry bring it to boil  and finally add  thick coconut milk and turn of the flame just before it starts to boil.
  • In a pan add ghee and  cashewnuts  and sultanas and  roast until cahews are slightly borned and sultanas have plumped.
  • Add this to the Payasam.

21 comments:

Manjula Bharath said...

this looks very yummy and a new recipe to me :) lovely click dear :)

Torviewtoronto said...

one of my favourite looks wonderful

Julie said...

looks very delicious,I love parippu pradhaman:)

Kaveri Venkatesh said...

Delicious looking payasam Vineetha

Hamaree Rasoi said...

Delicious and healthy looking dish. Excellent preparation.
Deepa

Swathi Iyer said...

parippu pradhaman adipoli Vinee.

Rekha Vengalil said...

Hi Vineetha, even I am not a fan of this payasam..:-) but your pic looks great and wanting to try!

Gayathri Ramanan said...

looks delicious

Mélange said...

oops...I am craving for some Vineetha...What a yummy presentation..

Rafeeda AR said...

i'ven't had this in ages... time to make some!!! i love that black thing of yours (whatever it is! :) )... looks so good for your pics... :)

Meena Selvakumaran said...

superb presentation,i havent prepared this for long,u r making me to try.

Saranya Balaji said...

ur pic make me tempt dear looks great.. i had this one time in my friends house...

An Open Book said...

really hats off to you for all that hard work. Like you i aim to make a sadya one day :)...one day!!!

Vimitha Anand said...

Will never say no to payasams. Tempting

Priya Suresh said...

Wat a delightful,thick and droolworth parippu pradhaman, beautifully done sis.

Shama Nagarajan said...

interesting recipe..tempting

PT said...

i like your background vineetha.. nice preparation..

Manju said...

Vinee you literally stole my thought of posting all sadhya items before Onam ;-P even i'm planning the same and might even have to just make some of the sadhya item before Onam to post it ...hehe!

Love the pradhaman, its my fav. I try to eat less at the sadhya so that I can enjoy more of the payasam :-)

Shibi Thomas said...

My usuals are semiya and pal payasam...never got around parippu and those pradhaman area yet. My Mom makes it, but I was too lazy to try it even though I love the parippu ones. I will try this recipe since it sounds pretty easy and looks delectable.

Nupur said...

I tried that once before, and really loved it. Looks like your page is calling for trying it again to me Vineetha ;)

pandamonkey said...

BEAUTIFUL Click! I love the contrasts and how the colours pop :)
Looks so delicious!!!
How would I go about getting thin coconut milk?