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Showing posts with label KERALA FOOD. Show all posts
Showing posts with label KERALA FOOD. Show all posts

February 6, 2017

Kerala Vegetable Stew | Ishtu Recipe – Side Dish For Appam, Idiyappam

 Kerala Vegetable stew recipe
Vegetable stew also known as Ishtu is one of the most popular side dish recipes served for Appam and Idiyappam/Noolappam in Kerala. I make appam at least twice in a month for breakfast as it is our family favorite. Usually I make mixed vegetable stew, potato kurma/ paya or onion chutney as side dish for appam. I learnt this stew recipe after watching a cookery show by a Chef in Raj TV. He addressed this recipe as “Restaurant style Vegetable Stew”. I got attracted by the title and wrote down the recipe in my cook book. Its a very simple & healthy vegetable stew recipe that looks colorful with awesome flavor and rich taste of mixed vegetables, coconut oil & coconut milk. I made this stew in pressure cooker to make my job easier.So its color was pale white but it tasted great. We loved it a lot with appam.This veg stew post was lying in my drafts for long time.So I thought of bringing out today. Friends, do try this easy, Kerala style vegetable stew recipe at home & relish it with appam or idiyappam for your breakfast. For variations, you can use potato instead of mixed veggies and make it as potato stew. Ok lets see how to make vegetable stew with step by step photos !
Check out my other “Kerala Recipes” too!
Vegetable stew recipe

Kerala Vegetable Stew Recipe


Kerala Vegetable Stew Recipe How to make Kerala style vegetable stew recipe
Cuisine: Indian
Category: Side dish For Appam
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 240ml
  • *Mixed vegetables ( Carrot, Beans, Potato) - 3/4 cup
  • Big onion - 1 no ( Slice thinly)
  • Ginger - 2 inch piece ( Slice it thinly or finely chopped)
  • Green chilli – 2-3 nos ( slit)
  • Thin coconut milk – 1 cup
  • Thick coconut milk – 1 cup
  • Salt – As needed
  • Sugar – A big pinch
To temper
  • Coconut oil – 1 tbsp
  • Bay leaf - 1 no
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Curry leaves – Few
** Carrot – 1 medium, Potato – 1 medium, Beans – 4 nos
METHOD

  • Grate or chop 1 coconut into pieces. Grind to a smooth paste adding 1 cup of water. Strain the thick coconut milk and keep it in a bowl. Again grind the coconut adding 1 cup of water.Take the second milk by extracting it. Keep in another bowl.
  • Wash and chop the vegetables of 1 inch length. Slit the green chilli, slice the onion.Chop the ginger into small pieces or slice it thinly.
    Vegetable stew recipe
    Vegetable stew recipe
  • Heat coconut oil in a pressure cooker base. Saute bay leaf, cinnamon, cloves. Add thinly sliced onion, ginger pieces and slit green chilli. Saute till onion turns transparent. Make sure color of onion stays white and not brown.
    Vegetable stew recipe
    Vegetable stew recipe

  • Then add the chopped mixed vegetables, a big pinch of sugar and saute for a minute. Sugar helps to retain the color of vegetables.Add the required salt and the second coconut milk.Mix well and close the cooker. Cook for one whistle in very low flame. It takes 7-8 minutes.Open the cooker after the steam is released.Veggies would be cooked soft.
  • Now add the thick coconut milk now and give one boil.Check for taste, add more salt if needed. Switch off the flame. Garnish with curry leaves and set aside. Give a standing time of 15 minutes and serve with appam/idiyappam.
    Vegetable stew recipe
  • Enjoy !


Note
  • Add more green chilli for spicy taste.
  • Add cashew paste for thickness and richness to the stew. Grind 6 cashews and add the paste.
  • This stew has a mild masala flavor.
  • Coconut oil is very important for tempering. Do not skip it.
Try this Kerala style vegetable stew with appam and enjoy !!
How to make vegetable stew
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November 15, 2016

Kerala Appam Recipe | Traditional Palappam Recipe With Yeast

Kerala appam recipe
Appam is one of the most popular South Indian breakfast recipe. It is commonly found in Tamil nadu and Kerala hotels. Tamil nadu style appam can be prepared in many ways. In my family, everybody loves appam very much. So I make it at least twice in a month. I have experimented and shared different recipes for appam like appam with cooking soda, appam without soda adding ENO and have made appam recipe using idli, dosa batter as well. But I have never thought of trying Kerala’s traditional appam recipe popularly known as Palappam.

Recently when I was going through my Instagram feed, I got tempted by seeing a picture of Kerala Appam served with vegetable stew for breakfast. Since then, I was searching for traditional Kerala style appam and found many recipes with variations. I found it can be prepared with yeast , without yeast and even with rice flour. This time, I tried the traditional appam recipe using raw rice and yeast. Now I wish to try the easy appam recipe with rice flour and see the difference in texture.Soon I will share restaurant style vegetable stew recipe. Now lets see how to make Kerala Palappam recipe using raw rice and yeast !!

Check out my other KERALA RECIPES if interested :)

Kerala appam recipe

Kerala Appam Recipe with Yeast - Palappam Recipe


Kerala Appam Recipe with Yeast - Palappam Recipe How to make Kerala Traditional Appam recipe with raw rice and yeast - South Indian breakfast recipe
Cuisine: Kerala
Category: Breakfast
Serves: 15nos
Prep time: 12 Hours
Cook time: 3 Minutes
Total time: 12H 3Minutes


INGREDIENTS
1 cup - 250ml
  • Raw rice / pachari - 2 cups ( I used Dosa rice)
  • Grated coconut - 3/4 cup
  • Cooked rice - 3/4 cup ( loosely packed)
  • Active, instant dry yeast - 1/2 tsp 
  • Sugar - 1 tbsp
  • Salt & water - as needed (You can use coconut water for grinding the batter)
  • Cooking oil - to drizzle appam
HOW TO MAKE KERALA APPAM / PALAPPAM - METHOD

  • Wash and soak raw rice for 4 hours.Chop the coconut into small pieces and grind it coarsely. Instead you can grate the coconut and grind it along with rice. Grind the soaked rice adding grated coconut, cooked rice, salt, sugar and yeast till it becomes a smooth paste. You can grind in a  grinder or in a mixie. You can use coconut water while grinding. But do not add more water and make the batter watery.
    Kerala appam recipe
    Kerala appam recipe
  • Transfer the batter to a big vessel and cover it with a lid.Let it ferment for 8 hours. I kept it for 12 hours as winter has started in my place.
  • After fermentation, the batter would have become frothy and almost doubled. Mix well with a ladle and add some water if the batter is too thick. The consistency of batter should be like regular dosa batter.
    Kerala appam recipe
  • Heat an appam pan and pour 1.5 ladleful of batter. Swirl the pan and make a circle. The center part of appam should be thick and the sides should be thin and lacy. Drizzle a tsp of oil around the appam and cover it with a lid. Keep the flame low to medium. I cook till its bottom turns light golden brown and corners turn crispy. If you want soft, white colored appam, remove it before the corners turn crispy. Remove and serve hot with sweetened coconut milk and vegetable stew.
    Kerala appam recipe
    Kerala appam recipe
Enjoy !

Note
  • Traditionally yeast is added in Palappam/Kerala appam. But if you don’t like its smell, you can avoid it.
  • If you are not using instant dry yeast, you should proof it. For this, dissolve 1/2tsp of yeast in 1/2 cup of warm water, 1 tsp sugar. Mix it well and cover with a lid. Let it sit for 15 minutes. Check to see if the mixture turns frothy. If its active, add this mixture to the rice and grind it. If its not frothy, yeast is not alive/active. In that case, discard it and use a fresh yeast.
  • Cooking appam is medium flame patiently is more important else appam will burn in the bottom.
  • To make sweetened coconut milk, Grind 1cup of grated coconut adding 3/4 cup of warm water. Grind smooth and strain the coconut milk in a sieve. Collect them in a bowl and mix 1/4 cup of sugar and 1/2 tsp of cardamom powder to it. Mix well. Heat the coconut milk lightly till its warm and mix well for the sugar to dissolve completely. Do not boil the coconut milk. Serve warm with appam. 

Enjoy this traditional Kerala Appam with sweetened coconut milk and Vegetable stew for a delicious breakfast !
Palappam recipe
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September 15, 2016

Ulli Theeyal Recipe Kerala Style - Small Onion Theeyal /Shallot Curry

Ulli theeyal recipe Kerala
Ulli Theeyal is a Kerala special, gravy kind of side dish served for rice. Ulli means onion in Malayalam. Theeyal curry preparation is usually made with pearl onions (Shallot/Small onions) as the main ingredient. For variations, drumstick(Muringakka), Bittergourd(Pavakka) or ladies finger(Vendakka) can also be added along with onion. It is also served in Onam sadya. This gravy tastes similar to Tamilnadu Arachuvitta Puli kuzhambu.

 Traditional, authentic theeyal recipe calls for roasting coconut along with whole spices like coriander seeds, red chilli whereas I followed an easy and quick version from Marias menu. I have used Dhania powder and red chilli powder along with coconut.It came out really well and finger licking delicious.I am sure I will make this kuzhambu very often in my kitchen.Lets see how to make Kerala style Ulli theeyal recipe with step by step photos !

Check out other Kerala recipes too.

Ulli theeyal recipe Kerala

Ulli theeyal recipe - Kerala style Shallot curry for rice


Ulli theeyal recipe - Kerala style Shallot curry for rice Ulli theeyal recipe - Kerala special spicy, tangy gravy made with small onion/Shallots
Cuisine: Indian
Category: Side dish for rice
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 240 ml
  • Small onions/ Shallots - 15 nos
  • Tamarind - Big gooseberry size
  • Salt & water - as needed
To saute in oil
  • Coconut oil - 2 tbsp
  • Grated coconut - 1/2 cup
  • Red chilli powder – 1.5 - 2 tsp
  • Dhania powder - 2 tsp
  • Turmeric powder - 1/4 tsp
To temper
  • Coconut oil – 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/8 tsp
  • Curry leaves - few
  • Red chilli - 1 no ( pinched)
METHOD

  • Soak tamarind in 1 cup of water for 15 minutes and take the extract.Wash and peel the small onions. Slice it into two if its very big. Set aside.
  • In a big kadai, heat oil and roast the grated coconut along with 5 small onions.Roast till coconut starts to turn golden brown with a nice roasted smell. It takes nearly 10 minutes to do this. So stay nearby and roast it patiently with continuous stirring. Keep the flame medium. Finally add the turmeric powder, red chilli powder and dhania powder. Mix well for a minute till raw smell leaves and switch off the flame. Let it cool down completely. Then grind them to a paste.
    Ulli theeyal - Kerala style
    Ulli theeyal - Kerala style
  • Heat 1 tbsp of oil in a kadai. Splutter mustard seeds, fenugreek seeds, curry leaves. Saute the  small onions till transparent. To this, add tamarind extract and required salt. Boil the gravy till onions cook well. After the onion is cooked, add the ground coconut paste. Check for taste, add more red chilli powder & dhania powder if it tastes tangy. Boil well till the gravy thickens and leave oil.
    Ulli theeyal - Kerala style
    Ulli theeyal - Kerala style
  • Enjoy ! This gravy thickens  more in time. So adjust the consistency by adding some water and give a boil before serving. check for taste and add more salt or red chilli powder, dhania powder if needed. Boil and serve !
  • This gravy stays good for weeks stored in refrigerator ! Use clean spoon for every use.

Note
  • Add more chilli powder if you like spicy gravy.
  • This gravy tastes the best with small onions. so its better to use it. If you don’t have them in hand, you can use big onion but flavors may differ.
  • Add less tamarind if its more tangy.

Yummy, finger licking Kerala ulli theeyal is ready to serve ! I served with Chena Erissery, Nendran chips and rice !!
Ulli theeyal recipe
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September 13, 2016

Kerala Semiya Payasam Recipe – Vermicelli Kheer – Kerala Payasam Recipes

Kerala semiya payasam recipe
In Kerala, People make varieties of payasam recipes for Onam sadya menu. My neighbor told they make nearly 3-4 different types of payasam with jaggery and sugar. Semiya payasam@vermicelli kheer is one of the most popular and easy Kerala payasam recipe. Some people make it by adding condensed milk (Milkmaid) whereas I prepare in Nadan style with reduced milk following a chef’s recipe from Vanitha magazine. 

I modified the recipe and prepared in pressure cooker without adding condensed milk to make it quickly. Even though the ingredients of  Kerala semiya payasam is very similar to Tamil nadu semiya payasam, its preparation is slightly different from ours. It comes out very rich, tasty and creamy. Do try it for special occasions in your family. I am sure everybody will love it. Lets see how to make Kerala style semiya payasam with step by step photos !

Check out my Kerala Onam sadya feast in this link

Kerala vermicelli payasam recipe

Semiya Payasam - Vermicelli Payasam ( Kerala style)


Semiya Payasam - Vermicelli Payasam ( Kerala style) How to make Kerala Special semiya payasam using pressure cooker
Cuisine: Kerala
Category: Sweet
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Semiya/ Vermicelli - 1/4 cup
  • Full fat Milk - 2 cups
  • Water - 1/2 cup
  • Sugar - 1/4 cup
  • Ghee – 1 tbsp
  • Cardamom powder -1/8 tsp
  • Roasted cashew nuts & Raisins/dry grapes - 2 tbsp
HOW TO MAKE KERALA STYLE SEMIYA PAYASAM - METHOD

  • In a pressure cooker base, take the milk + water.Allow it to boil in medium flame till it reduces to 1.5 cups ( almost 1/2). Keep an eye on it to prevent from spilling. Milk becomes slightly thick.
    In the mean time, heat a kadai with ghee. Roast cashews till golden and remove in a plate leaving the ghee in the pan. Roast raisins( dry grapes) till it turns plumpy. Remove in a plate. In the remaining ghee, add the semiya/vermicelli and roast for few minutes till it turns golden in color.
    Kerala semiya payasam
  • Add the roasted vermicelli to the boiling milk and pressure cook in very low flame for 1 whistle. Remove after the pressure is released by itself. Open the cooker and stir well. Vermicelli would have cooked well in milk. But it should not be mushy. Now add sugar, cardamom powder and boil till sugar melts. Remove and serve warm or chilled by refrigerating the payasam.
    Kerala semiya payasam
    Kerala semiya payasam
Enjoy !

Note
  • Adjust the quantity of sugar based on your taste.
  • Use thick milk for best taste. You can even use 3 cups of milk, reduce it to half of its quantity before cooking the semiya.
Creamy, delicious Kerala special Vermicelli Payasam is ready to relish !!
Kerala semiya payasam
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September 12, 2016

Tomato Rasam Recipe–Kerala Style Thakkali Rasam Without Rasam Powder


Kerala tomato rasam recipe
In Kerala, Tomato rasam/Thakkali rasam is mostly served in Onam sadya. Basically Kerala style rasam can be done easily with instant rasam powder or with freshly ground spices. I was looking for a simple and easy rasam recipe without rasam powder and found in this blog. It came out super delicious and flavorful.After a long time, myself and Raksha had a plateful of rasam rice along with our favorite side dish papadam. Do try this yummy Kerala Rasam for this Onam sadhya and enjoy like me. Lets see how to make Kerala thakkali rasam without rasam powder.

Check out my other Onam sadya recipes.

Tomato rasam recipe - Kerala style

Tomato rasam recipe - Kerala style rasam


Tomato rasam recipe - Kerala style rasam Kerala style rasam without rasam powder - Kerala tomato rasam for Onam sadya
Cuisine: Kerala
Category: Rasam
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS

  • Ripe tomato - 2 nos  
  • Tamarind – medium gooseberry size
  • Red chilli powder – 1/4 tsp
  • Coriander powder/Dhania powder - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Salt & water - as needed
To grind
  • Small onion - 3 nos OR Big onion – 1/2 no
  • Pepper corns - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Garlic cloves – 3 nos
To temper
  • Coconut oil or ghee - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Red chilli - 1 no ( Pinched)
  • Green chilli - 1 no ( slit)
  • Curry leaves - few
  • Coriander leaves - to garnish
HOW TO MAKE KERALA TOMATO RASAM - METHOD
  • Soak tamarind in 1 cup of water for 20 minutes.Take the extract.Chop tomato into small pieces. Grind onion, pepper corns, cumin seeds,garlic coarsely without adding water. Set aside.
    Kerala style tomato rasam recipe

  • Heat oil or ghee in a kadai and splutter mustard seeds,red chilli, curry leaves and green chilli.Saute for few seconds. Now add the coarsely ground paste. Saute for a minute. Add salt, chopped tomato, turmeric powder, red chilli powder and dhania powder. Saute well till tomato turns mushy .Add the tamarind extract. Tomato rasam recipe - Kerala style
  • Boil well for 2-3 minutes till rasam becomes frothy. Add chopped coriander leaves and give one boil, switch off the flame. Transfer to a vessel and cover it with a lid. Let it rest for 15 minutes before serving.It helps for all the flavor to blend well. Serve with hot rice and papapdam. Tomato rasam recipe - Kerala style
      Enjoy! Adjust the quantity of chilli powder based on your spice level.

      Flavorful Kerala style tomato rasam is ready to serve with rice. Enjoy with papad !
      Tomato rasam recipe - Kerala style
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      September 10, 2016

      Onam Sadya Recipes – Kerala Onam Sadhya Vibhavangal/ Lunch Menu

      I am extremely happy and proud to share my 5th Onam sadya lunch menu with you all. Since 2012, I have been sharing varieties of Onasadhya feast during ThiruOnam festival. Every year I used to attempt some new, authentic Kerala dishes in my Onam sadya. I take this as a chance to learn many Kerala recipes and to express my passion for their food. Moreover Sendhil and myself loves to have feast and treat ourselves with Kerala delicacies.

      Initially I started with a simple Onam sadhya menu in 2012. Later I started making around 15-20 dishes for the onam feast every year. Onam sadya preparation is the one and only thing that makes me busy in my kitchen and cook continuously for 3-4 hours. Pre Planning and organization is very important to cook a sadhya. So I have shared Onam sadya items list, how to prepare easily, Onam sadya serving order etc according to my knowledge and experience. Please excuse me and correct me if there is anything wrong.

      Most of the dishes are tried from our fellow food bloggers of Kerala. I have given the links for each recipes. I hope this post would help you plan and prepare Kerala Onam sadya easily and quickly. Lets see how to prepare Onam sadya lunch menu in detail.

      Please check out my other Onam Sadya menu below :


      Onam sadya Serving order : From tip of banana leaf : Salt, Papadam, Nendran banana, chips, upperi, Puli inji, Pickle, Olan, Kalan, Erissery, Puliserry, Avial, Kootu curry, Thoran, Mezhukkupuratti, Pachadi, Kichadi. In the center of leaf : Rice, Parippu curry, ghee, Sambar, Moru curry, ulli theeyal, rasam, Sambaram, Parippu pradhaman, Payasam varieties on the top corner.

      Refer image below.

      Onam sadya serving order

      Wish all my readers and friends a very happy Onam.”ONAM ASHAMSAKAL” !!

      How to prepare onam sadya

      Onam sadya Recipes - Kerala Lunch Menu


      Onam sadya recipes Onam sadya lunch menu recipes - Kerala Onam vibhavangal
      Cuisine: Kerala
      Category: Onam sadya
      Serves: Serves 2-3
      Prep time: 60 Minutes
      Cook time: 180 Minutes
      Total time: 4 hours


      INGREDIENTS
      Onam sadya items list for cooking
      • Vegetables I used for this menu ( Yam, Raw banana, Drumstick, Ash gourd/Kumbalanga, Carrot, Potato, Beetroot ) for thoran, Mezhukkupuratti, Pachadi, Olan, Kalan, Kootu curry, erissery, moru curry, sambar
      • Small onions
      • Ginger for Puli inji
      • Moong dal for Parippu curry
      • Curry leaves
      • Tamarind
      • Red chillies
      • Green chillies
      • Cumin seeds
      • Brown chana
      • Black eyed peas/Cow peas
      • Coconut oil
      • Coconut
      • Banana
      • Nendran banana
      • Moong dal for Parippu pradhaman
      • Jaggery
      • Semiya for semiya payasam
      • Sugar
      • Coconut milk
      • Cardamom seeds
      • Dry ginger powder
      • Papad
      • Salt & water
      • Sour Curd for moru curry
      • Buttermilk for Sambaram
      • Mustard seeds + Urad dal + Red chilli - For tempering
      Onam sadya recipes with links
      Side dishes
      Payasam recipes
      Sambaram

      Other recipes ideas for menu
      Onam Sadya menu
      HOW TO MAKE ONAM SADYA - METHOD
      • Plan the menu, buy the vegetables and other items one day before Onam. Soak the tamarind for sambar, rasam and brown Chana( Kadala) overnight. Wash and soak the matta rice overnight or for 2 to 3 hours. 
        • In the morning, after taking bath, start cooking. Soak the Ada in water for 30 minutes if you are making ada pradhaman. 
        • I used 2-3 cookers of 3 liter capacity for making this menu quickly.
      • Last year when I made sadya, I noticed that most of my time was spent in pre preparatory works like grating coconut, extracting coconut milk, grinding masala, chopping vegetables and for cooking dals & vegetables. This year I wanted to make all these works simple and easy. So instead of grating 2 coconuts, I made small slices of it using a ladle edge with thick & blunt handle as you see in the picture. Make sure your mixie blades are in good condition else it may break. 
      • Then I dry ground all the coconut slices together and divided them into 2 parts. I used one part for taking coconut milk and the other part for masala. It saved lot of time for me. Take the required amount of coconut for each dish. Most of the dishes call for grinding coconut +green chilli+ jeera to a smooth paste. So grind it by taking a portion of coconut. Keep it and use wherever needed. Use the remaining coconut for taking coconut milk. Add in payasam.
        How to prepare onam sadya
      • Also I dry roasted the moong dal for parippu curry and pressure cooked it along with toor dal for sambar together in my big pressure cooker by placing moong dal in the bottom of cooker and toor dal for sambar in a tiffin box. Please refer the picture. U can even keep a plate of mixed vegetables required for sambar over the toor dal. 
      • While the dals are cooking, You can chop the vegetables for sambar, avial or kootu curry, olan, Pulisssery, pachadi, kichadi & inji curry. By this time, steam would be released from the cooker. Remove the toor dal box and mash the dal well. Similarly mash the moong dal too. Add little ground coconut paste to moong dal and boil well. Parippu curry is ready.
        How to prepare onam sadya
      • For cooking Vanpayar and vegetables for olan, kalan and erissery, I again used my big cooker and cooked them together by keeping one above the other in small bowls and plates. As all these veggies gets cooked in one go, you just have to add them in coconut mixture and boil it. For thoran, I cooked it in my small cooker adding very less water and cooked in high flame for two whistles.
        How to prepare onam sadya
      • After removing this, cook the red rice adding 1:12 water and drain the excess water. Keep the rice aside. Make sambar, rasam and other dishes. Make the payasam at the end using the cookers ! It takes nearly 2-3 hours.
      Disclaimer: I know these are not the authentic method of cooking Kerala food but to make my job easier, I followed these steps and I hope it would help beginners. Friends, please excuse me.

      Thanks for visiting this page. Hope you will try all these recipes and like it.

       Once again, I wish you all a very happy Onam. Enjoy the feast!


      Onam sadya items

      Make a grand Onam spread on Festival day and enjoy with your family members.
      Wish you all a very happy Onam !!

      Onam sadya recipes

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      September 9, 2016

      Parippu Pradhaman–Kerala Cherupayar Parippu Payasam Recipe

      Kerala parippu pradhaman
      Parippu pradhaman @ Cherupayar Parippu payasam is one of the most important Kerala payasam recipes served in Onam sadya. Last year I shared Ada pradhaman and palada payasam recipes. So this year I tried Pasi paruppu pradhaman with moong dal, jaggery and coconut milk in pressure cooker. In Malayalam, it is known as Cherupayar Parippu payasam (Moong dal kheer in English). I referred many blogs for this recipe and tried it. It came out very well.

      This payasam can also be made with Kadala Parippu (Chana dal). In Tamil nadu, we make Paruppu payasam with jaggery and cow’s milk. We add very little quantity of coconut milk at the end whereas this payasam is completely made with coconut milk (Thenga paal) which is the highlight of this dessert recipe. Ok, Now lets see how to make Kerala style Paruppu payasam in detail.

      Check out my other Payasam varieties too !

      Kerala parippu payasam

      Paruppu pradhaman recipe - Kerala Parippu payasam


      Paruppu pradhaman recipe - Kerala Parippu payasam Kerala style parippu payasam - Paruppu pradhaman recipe for Onam sadya
      Cuisine: Kerala
      Category: Sweet
      Serves: Serves 4
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes


      INGREDIENTS
      1 cup - 250ml
      • Moong dal/ Pasi paruppu/Cherupayar - 1/4 cup
      • Water – 1 cup ( Use thin coconut milk instead of water)
      • Thin coconut milk – 3/4 cup
      • Thick coconut milk – 1/2 cup
      • Grated jaggery - 1/3 cup ( Use 1/2 cup for more sweetness)
      • Water - 1/3 cup  ( to melt jaggery)
      • Sliced coconut bits – 2 tbsp
      • Ghee or coconut oil – 1 tbsp
      • Cardamom powder + dry ginger powder – 1/2 tsp
      HOW TO MAKE PARIPPU PRADHAMAN - METHOD

      • Grind 1 cup of grated coconut adding 1/2 cup of water and take the thick coconut milk. Set aside. Again add 1/2 –3/4 cup of water and grind it smooth. Take the thin milk and keep aside.
      • In a pressure cooker base, add ghee or coconut oil and roast the coconut bits. Remove it. In the remaining ghee, roast the moong dal till it turns golden brown. Add water or thin coconut milk and pressure cook for 2 whistles in very low flame. I cooked in water and added thin coconut milk later. You can do as per your wish.
        Parippu pradhaman
      • After the steam is released, open the cooker and mash the dal well with a ladle or whisk. Melt jaggery in a wide bowl adding enough water and strain the syrup through a metal strainer. If your jaggery is pure, no need to filter it. 
        Parippu pradhaman
        Parippu pradhaman
      • Add the jaggery syrup to the cooked dal and mix well. Give a boil and add second coconut milk ( Thin coconut milk). Let it roll boil for few minutes. Once it starts to thicken, add the first coconut milk( thick coconut milk) and give only one boil in low flame. Do not boil for more time because it may curdle.
        Parippu pradhaman
        Parippu pradhaman
      • Switch off the flame and add the crushed cardamom+ dry ginger( sukku) powder. Mix well and lastly garnish with fried coconut bits or cashew nuts. Serve hot or warm. This payasam tends to thicken over time. So adjust the consistency by adding little milk as per your need.
        Parippu pradhaman
        Enjoy !

      Note
      • Adjust the quantity of jaggery as per your taste. As per the original recipe, Dal : jaggery is 1:2. But I added 1:1.5 ratio.
      • Add more thick coconut milk ( first extract) for richness.
      • Do not boil the payasam for long time after adding thick coconut milk.
      • Adding dry ginger powder gives a punch to the dish. So add it if you have in hand.
      • If the payasam is too thin, refrigerate it for a while to thicken. If its too thick, add some plain boiled milk to bring the consistency.
      Enjoy this creamy, Kerala style Parippu payasam at home during this Onam festival !
      Parippu pradhaman
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