Kerala

Parippu pradhaman

Name: Parippu pradhaman
Total time: 1 h
Yield: 6 servings
Cuisine: Kerala
Ingredients: 3/4 cup moong dal (split yellow mung beans); 1 2/3 cups water; 1 1/4 cups grated jaggery; 2 cups thin coconut milk; 3/4 cup thick coconut milk; 2 tbsp ghee; 15 cashews; 1 tbsp raisins; 1/4 cup thin slivers fresh grated coconut; 1/2 tsp cardamom; 1/4 tsp dry ginger powder (ground ginger)

Roasted moong dal simmered in jaggery and two coconut milks. Onam's golden payasam.

60 minTime

8 gProtein each

mildSpice

The sadya's second payasam3 chapters · 2 min read

Make it your way

Grandma's wayUruli cooked, jaggery from Marayoor, fresh coconut milk.

The original

480kcal

8 gprotein

6 gfibre

60minutes

Parippu pradhaman as served at an Onam sadya.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Moong dal (split yellow mung beans)¾ cup

Water1⅔ cups

Jaggery1¼ cups, grated

Thin coconut milk2 cups

Thick coconut milk¾ cup

Ghee2 tbsp

Cashews15

Raisins1 tbsp

Fresh grated coconut¼ cup, thin slivers

Cardamom½ tsp

Dry ginger powder (ground ginger)¼ tsp

Method

6 steps

1Dry roast moong dal on low until golden and fragrant.
2Cook the dal in water until very soft and mash lightly.
3Melt jaggery in a little water, strain and add to the dal. Cook, stirring, until thick.
4Pour in thin coconut milk and simmer until it thickens again.
5Lower the heat, add thick coconut milk, cardamom and dry ginger. Warm through without boiling and turn off.
6Fry coconut slivers, cashews and raisins in ghee and pour over.

Serve it like this

Ladle into small bowls, warm, with crisp coconut bits on top. Offer a pappadam on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Parippu pradhaman

Make it your way

Ingredients

Method

Make it a meal