Parippu Pradhaman–Kerala Cherupayar Parippu Payasam Recipe

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 !

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

Chitra Ganapathy

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. 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.  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. 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. 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 !

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Kerala Sambar With Coconut - Varutharacha Sambar Recipe – Onam Sadya Sambar Recipe

This is the first time I prepared authentic, Kerala style Varutharacha sambar with coconut. This sambar is prepared without readymade sambar powder (Thrissur recipe). People call this as Onam sadya sambar. I have already tried Kerala ulli sambar, pressure cooker sambar and Varutharacha sambar recipe without coconut for my onam sadya menu earlier. 

Yesterday I made this thenga aracha sambar for our lunch following this recipe. The smell of roasted spices along with coconut takes this sambar to the next level.  The nice aroma of this sambar while cooking will surely tempt you to have the food quickly.Its a must try sambar recipe for Onam festival. But it needs a resting time of at least 30 minutes for all its flavor to blend well. I have used drumstick/muringa, onion/ulli and ladies finger/vendakkai. For variations, you can also use carrot, potato and even bottle gourd ( Kumbalanga in Malayalam). This sambar can also be made using sambar powder and roasted coconut. I will share that version later.

The ingredients used in this recipe is very similar to our Tamilnadu style Arachuvitta sambar except the quantity of coconut. Recently I tasted Onam sadya lunch menu in Kumarakom restaurant in HSR layout. It was a simple ona sadya yet tasted delicious. I loved their sambar, moru curry and sambaram the most. This sambar tasted close to the one I had in restaurant. 

Friends, do try this Kerala type sambar recipe for your lunch. I am sure you will make it more often. Lets see how to make Kerala Varutharacha sambar recipe with step by step photos.

Check out my Kerala Ulli Sambar recipe and Varutharacha sambar without coconut if interested !

Check out my

 

Onam sadya Menu - 1 

Onam sadya Menu – 2 

Onam sadya Menu – 3

Onam Sadya Menu - 4

Kerala Varutharacha sambar recipe

Kerala Varutharacha sambar recipe - A must try sambar for Onam sadya!

Cuisine: Kerala

Category: Sambar varieties

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/3 cup Turmeric powder - 1/4 tsp Water - 2 cups Cooking oil – few drops Drumstick - 1 no Tamarind – Small lemon size To saute & grind Coconut oil - 2 tsp Chana dal - 1 tsp Urad dal - 1 tsp Dhania/Coriander seeds - 3 tsp Methi seeds - 1/4 tsp Red chillies – 4 -5 nos Curry leaves - 5 leaves Hing/Asafetida – 2 pinches Grated coconut - 1/3 cup Small onion - 2 nos or big onion - 1/4 no To temper & saute Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Red chilli - 1 no Curry leaves - few Big onion or small onion - 1/ 10 nos Tomato – 1 no ( Optional, I din’t use) Ladies finger - 10 nos Coriander leaves - to garnish

HOW TO MAKE KERALA STYLE VARUTHARACHA SAMBAR - METHOD

Soak tamarind in 1/2 cup warm water for 15 minutes and take the extract. In the mean time, pressure cook toor dal adding required water, turmeric powder and few drops of oil. Chop drumstick into finger size and keep it in a small bowl inside pressure cooker. Do not add water in drumstick. It will get cooked with the help of steam inside cooker. Cook for 2 whistles in low flame. Open the cooker and mash the dal well and set aside. Keep the cooked drumstick separately. In a kadai, heat coconut oil and saute all the ingredients in medium flame given under “ To saute & grind”. Saute till you get nice aroma & color of coconut changes golden. Do not burn any of the ingredients. Let them cool down. Grind everything to a smooth paste adding required water. Set aside. In the same kadai, heat coconut oil and splutter mustard seeds, urad dal, red chilli and curry leaves. Add chopped ladies finger and onion, saute till turns transparent. Add this to the cooked dal, tamarind extract, ground coconut paste and cooked drumstick pieces. Check for taste and add more salt if needed. Let the sambar roll boil for few minutes. Nice aroma wafts through. Garnish with coriander leaves and give a boil. Switch off the flame and cover it with  a lid. Give a standing time of 30 minutes before serving. Enjoy mixing with plain rice. Add few drops of ghee while serving !

Note

You can also add chopped carrot, potato. Add them to the drumstick in a separate bowl and cook inside the cooker. Adding tomato is optional. I din’t use it. Add red chillies as per your taste.

Delicious Kerala sambar is ready to serve with rice. I served it along with Kerala parippu curry and beans mezhukkupuratti. It tasted yum !

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Kerala Parippu Curry – Onam Sadya Parippu Curry Recipe

Parippu Curry ( Cherupayar parippu curry in Malayalam, Split green gram dal @ moong dal curry in English) is the most important dish served in Kerala Onam Sadya. Its a very simple dish that can be made with easily available ingredients in a pressure cooker. Authentic Onasadya menu would begin with serving this parippu curry along with rice. I have been following this paruppu curry recipe from Vanitha Magazine since 2012 and prepare it for every Onam sadya. It comes out really well and flavorful. I saw few recipes with toor dal, onion, garlic and even without coconut. But I make it with moong dal adding ground coconut paste and its a no onion no garlic recipe as well. With Puli inji as side dish, it tastes the best when mixed with rice adding few drops of ghee.This is my favorite combo too. Ok, Lets see how to make Kerala Parippu curry with step by step photos !

My last year Onam sadya menu !

Kerala Parippu curry recipe

Kerala Parippu curry recipe with moong dal and coconut

Cuisine: Kerala

Category: Main - Dal Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Moong dal - 1/4 cup Turmeric powder - 1/8 tsp Cooking oil - few drops Water - as needed To grind Grated coconut - 2 tbsp Green chilli - 1 no ( big) Cumin seeds/Jeera - 1/2 tsp To temper Coconut oil - 2 tsp Mustard seeds - 1/2 tsp Red chilli - 1 no ( pinched ) Curry leaves - few Ghee - few drops while serving

HOW TO MAKE KERALA PARIPPU CURRY - METHOD

In a pressure cooker base or in a kadai, dry roast the moong dal till it emits nice smell. Add 1 cup of water to it, turmeric powder and pressure cook it for 2 whistles in very low flame. Let the pressure release by itself. Open the cooker and mash the dal well. Grind coconut + green chilli + Cumin seeds to a smooth paste adding enough water. Add this paste to the cooked dal. Mix well and add some water if needed. Add salt, check for taste and boil the dal for few minutes. Temper mustard seeds, curry leaves and red chilli in coconut oil and add to the dal.Mix well and serve with rice adding few drops of ghee.Enjoy !

Note

In the original recipe, turmeric powder is not mentioned but I used it. Add more green chilli if you want this dish to be spicy. Some people also use toor dal instead of moong dal. But I guess moong dal gives the best flavor. If you wish, you can add finely chopped onions and garlic while tempering. But its not done in the authentic parippu curry recipe.

Enjoy this delicious Parippu curry mixing with red rice and few drops of ghee!

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Ulundu Kozhukattai–Urad Dal Poornam Kozhukattai- Uppu Kolukattai

For Ganesh Chaturthi, we make Ulundu kozhukattai/ Ulutham paruppu kozhukattai / Urad dal poornam kozhukattai by making a spicy stuffing with urad dal. Traditionally we call it as Ulundu poornam Kozhukattai. Some people call it as uppu kozhukattai too. Chana dal pooranam or coconut poornam kozhukattai, Ellu kozhukattai and Urad dal kozhukattai should be in our naivedyam for Ganesh chaturthi festival. Apart from this, we make other kozhukattai varieties based on our personal choice.

I have already made a post about this ulundu kozhukattai under my “3 Kozhukattai varieties” post. Still I want to have a separate detailed post for this recipe. Sometimes we make this ulundu kozhukattai for dinner too.Its a healthy, protein packed dish. I have also shared an easy ulundu kozhukattai version for beginners. Do check it out. Now lets see how to make Ulundu kozhukattai with poornam with video.

Check out my easy ulundu kozhukattai too !

Ulundu kozhukattai - Urad dal poornam kozhukattai

Traditional ulundu kozhukattai - Dumplings made of stuffing with urad dal

Cuisine: Indian

Category: Festival recipes

Serves: 10 nos

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Rice flour - 1 cup ( I used Anil kozhukattai mavu) Water - 1.5 cups (Water quantity may vary) Cooking oil or ghee - 1 tsp Salt - a pinch For stuffing/Poornam Urad dal – 1/4 cup Green chillies – 2-3 nos Ginger – 1/2 inch piece Grated coconut - 1/4 cup Asafetida / hing – 1/4 tsp Salt – as needed To temper Coconut oil or cooking oil - 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp curry leaves – few Hing – a pinch

HOW TO MAKE ULUNDU KOZHUKATTAI - METHOD

Always make the pooranam first & then make the outer covering. Wash and soak urad dal in water for 30 minutes. Drain the water completely and take the urad dal in a mixie jar. Put green chillies, hing, salt, ginger and pulse the mixture once or twice. Make a coarse paste. Do not grind for more time. In a idli pot , grease the idly plate and spread the ground urad dal mixture. Make a hole in the center for uniform cooking. Steam it for 10 – 15 minutes. After it cools down, crumble the mixture using your hands and run it in the mixie once or twice for easy perfect crumbling and keep it ready.. Heat oil in a kadai, temper the mustard seeds, urad dal and curry leaves with a pinch of hing. Then add the crumbled urad dal mixture and mix well. Finally add the grated coconut , mix well and switch off the flame. Stuffing is ready. TO MAKE KOZHUKATTAI DOUGH In a broad bowl , take the flour and add the salt. Mix well and set aside. In a bowl, take the required water and add a tsp of sesame oil. Let it boil for few seconds in high flame.When it starts to roll boil, switch off the flame and add the water to the flour little by little. Mix the flour with a wooden ladle. Add more water if required. Mix well and make a whole mass like chapatti dough. (initially u need a ladle to mix but when the dough becomes warm, mix it well with ur hands to make a soft , non- sticky dough.) Apply a tsp of sesame oil over the dough to cover it. ( this prevents the dough from drying).Cover it with damp cloth and lid , set aside. Have a look at this VIDEO for more details. TO MAKE KOZHUKATTAI Make a ball from dough and press it to make a cup. Place a tbsp of stuffing & cover it as shown in the pictures.

TIPS FOR MAKING KOZHUKATTAI WITHOUT CRACKS

1. Use good quality rice flour. If u r planning to make by grinding rice, buy raw rice ( in tamil nadu we call as “maavu arisi) ie. the rice used for making rice flour.Its a different quality , not the one we use for pongal.It is cheaper in cost too.
2. I use store bought rice flour - Idiyappam flour or Anil kozhukattai maavu. I always add 1.5 cups of water adding a tsp of oil for making dough. For home made rice flour, water quantity may vary.
3. Always add the required water while making the dough.If the dough becomes sticky or dry, u’ll get crack.
4. Keep the unused dough covered with a wet cloth and then with a lid while u make modakam.
5. Its always better to prepare the outer covering after making pooranam/ stuffings to prevent the dough sitting for long time.
6. U can refrigerate the unused dough covered by wet cloth be keeping in an air tight box & use the next day or the same evening.
7. Pooranam can be prepared the previous day and refrigerated.
8. Apply sesame/gingely oil in ur hands every time when u make the shape.
9. Last but not the least , do not cook the kozhukattai in idli pot for long time which may lead to cracks.( maximum of 8-10 mins is enough)
10. Always place the idli plate filled with kozhukattai after the water in the idli pot starts roll boiling. This helps for quick cooking & also the kozhukattai remains white in color and crack free.
11. U can identify the cooked kozhukattai by its shining look.
12. Always remove the kozhukattai after it becomes warm.Do not remove when it is hot. Kozhukattai may break.

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Sweet Pidi Kozhukattai Recipe – Vella Kozhukattai Recipe with rice flour

We make sweet pidi kozhukattai for Chitra Pournami, aadi velli and Navratri as well. Recently I heard from my South Indian friends making pidi kozhukattai for Ganesh chaturthi too. Some people call this as Vella kozhukattai/Vellam kolukattai. So I thought of making this post for this festival. Usually I make pidi kozhukatti with homemade processed rice flour. 

Today I have shared a version with store bought rice flour( I used Anil kozhukattai maavu).Its cooking procedure is very similar to sweet ammini kozhukattai recipe. Only the shapes are different. So its like a two in one recipe. Do try this easy and simple sweet kozhukattai variety for this Ganesh chaturthi and have a great celebration ! Lets see how to do this easy sweet pidi kozhukattai recipe with rice flour. Check out my Easy Kara Pidi kozhukattai too !

Sweet pidi kozhukattai recipe

Sweet pidi kozhukattai with rice flour, jaggery and coconut

Cuisine: Indian

Category: Sweet

Serves: 12

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup -- 250ml Kozhukattai Rice flour or idiyappam flour - 1/2 cup ( I used Anil Kozhukattai flour) Grated jaggery or powdered jaggery - 1/4 cup + 2 tbsp Water - 1 cup  Cardamom powder - 1/4 tsp Grated coconut or coconut pieces - 2 tbsp Oil - to grease hands and idli plate

METHOD

Take the powdered jaggery in a kadai. Add 1 cup of water and heat it. Melt the jaggery and strain it with a metal strainer. After straining the syrup, boil it till frothy. Simmer the flame and add grated coconut, cardamom powder. Mix well & boil. Add the measured rice flour. Mix well till all the syrup is absorbed by the rice flour. It will become a thick, soft dough. Grease your hands with oil and take a small ball sized dough. Press it with 4 fingers towards inside and make an impression as shown in the picture below. Make all the kozhukattai and arrange them in a greased idli plate. Boil water in a idli pot and let it start to roll boil. Place the idli plate with kozhukattai. Steam it for 5-7 minutes in high flame. It will look shiny. Check if it bounces on a plate. Switch off the flame and let the kozhukattai be inside the pot for 5 minutes. Then remove them from the plate and serve.Enjoy !

Note

Do not add more water if you add less jaggery because kozhukattai tastes less sweet in this case. The quantity of jaggery and water should be proportionate. You can add more jaggery i.e Rice flour & jaggery in 1:2 ratio of you want sweeter kozhukattai.

Easy, delicious sweet pidi kozhukattai is ready to offer God !

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Fried Modak Recipe With Wheat Flour - Fried Mothagam Recipe - Ganesh Chaturthi Recipes

Fried modak is nothing but deep fried dumplings(Kozhukattai) filled with jaggery and coconut stuffing. In North India especially in Maharashtra, people make Ukdiche modak(steamed modak) and this deep fried modak during Ganesh Chaturthi festival. They call it as “Talniche Modak” in Hindi.

Generally maida and sooji/Rava is used to make the outer covering and coconut + sugar is used for stuffing/pooran. But I’ve used wheat flour and jaggery. Last year my MIL made nearly 54 fried mothagam during our house warming ceremony for Ganapathy Homam. She is really the best. It tasted great and stayed good for several days. 

Inspired by her, I tried this recipe today to share under North Indian style Ganesh Chaturthi recipes.I was feeling tired even before I complete a count of 11. But the final result made me feeling refreshed. It came out really well. I tried deep frying the modak made of rice flour as well. It came out well and crispy but it drank more oil when compared with wheat flour fried modak. I have shared a picture of it below.

Friends, Do try this wheat flour modak recipe for this Vinayaka Chaturthi festival. I am sure you will love it. Lets see how to prepare deep fried modak with wheat flour for Ganesh puja.

Fried modak recipe

Deep Fried modak with wheat flour and jaggery - Ganesh Chaturthi recipes

Cuisine: Indian

Category: Sweet

Serves: 8

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml Wheat flour - 1/2 cup Salt - a pinch Melted ghee - 1/2 tsp Rava/Sooji – 1 tsp ( optional) Water - as needed (I used around 1/4 cup) Cooking oil - to deep fry For stuffing/Pooran Grated coconut - 1/2 cup Powdered Jaggery - 1/3 cup Cardamom powder - 1/4 tsp Dry Roasted poppy seeds - 1 tbsp ( Optional)

METHOD

First make the stuffing/Pooran part. For this, take the grated coconut, powdered jaggery and dry roasted poppy seeds in a kadai. The quantity of jaggery should be less than coconut. Do not add water.Mix well in medium flame. Let the jaggery melt in heat and mix well with coconut. When the mixture starts to become thick without moisture and leaves the pan, switch off the flame and transfer the stuffing to a plate. Spread it well and let the stuffing cool down. (If you heat the stuffing for long time, it will become chewy and hard. So remove the stuffing as soon as jaggery is melted and mixed well with coconut. Initially it will look as a wet mass. But when it cools down, it will become crumbly.) In a wide bowl, take the wheat flour, melted ghee, a pinch of salt and mix well. Add water little by little and make a stiff, thick dough. The dough should not be too soft. Knead for sometime and cover with a wet cloth. Let the dough rest for just 5 minutes. Take a small ball of dough and dust in wheat flour. Make a thin circle of poori size. Remember the sides of circle should be thinner than the center. As this is made of wheat flour, it will become dense after deep frying. So make the poori thin.Cover the remaining dough with a wet cloth. Now take a small lid and cut the circle of uniform shape. Place 1 tbsp of stuffing the middle and make 5-7 pleats in the dough. Refer picture and do the same way. Join all the pleats and make a coconut shape modak.Make sure the modak is sealed properly else the stuffing will ooze out in oil while frying. Heat oil in a kadai and when it gets heated, put a pinch of dough. If it rises to the top immediately, oil temperature is just right.Now drop 3-4 modak and cook in medium flame.Cook till starts to turn golden brown.Flip the other side and cook till done. Remove in a tissue. Fried modak is ready. Offer to Lord Ganesha and seek his blessings ! Enjoy ! It stays crispy till its hot. If you wish, you can serve them immediately or this modak can be stored in an air tight box and consumed for a week. It stays good and edible.

Note

For stuffing sugar can be used instead of jaggery. For making dough, maida/All purpose flour can be used. If you wish, you can add 1 tbsp of rava/Sooji too. Do not stir the coconut+jaggery mixture for long time. It will become chewy and hard.So remove the pooran as soon as jaggery is completely melted and mixed with coconut without any moisture content. You should deep fry the modak as soon as you make the shapes else modak may crack while frying. If you make the modak in advance, keep it covered with a wet cloth till you deep fry. Oil temperature is very important while frying. If the heat is more, modak will not cook inside and the outer covering becomes brown soon.So fry in medium flame patiently.

Fried modak with rice flour covering

Deep fried modak is ready to offer to Ganapathy Bappa. Wish you all a very happy Ganesh Chaturthi. May the Lord makes all our dreams come true !

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