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 - 1/2  ( 1/4 + 1/4 )
Jaggerry - 200-225 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 1/4 cup of mung dal till its golden brown in colour 
  • Roast the other 1/4 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.

20 comments:

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

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  2. one of my favourite looks wonderful

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  3. looks very delicious,I love parippu pradhaman:)

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  4. Delicious and healthy looking dish. Excellent preparation.
    Deepa

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  5. parippu pradhaman adipoli Vinee.

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

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

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  8. 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... :)

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

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

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

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  12. Will never say no to payasams. Tempting

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

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  14. i like your background vineetha.. nice preparation..

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  15. 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 :-)

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  16. 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.

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

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

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