Kadalai paruppu payasam recipe

Click here for cup measurements

 Ingredients 

Method

1. Roast chana dal  until it turns aromatic. Say just for a minute in medium flame. You can skip roasting too. Pressure cook for 5 whistles with water enough to immerse the dal.
2. Meanwhile grind coconut with very little say 2 tbsp hot water and squeeze out the milk and keep the milk aside.
3. Once done, mash it roughly, when it is hot. Add water if needed.
4. Continue heating the dal in a heavy bottomed pan and add powdered jaggery. (If you feel your jaggery is not pure, you can heat it with very little water and strain the syrup and use it). Boil in medium flame for 2 minutes. Add cardamom powder.
5. Switch off the flame and add the coconut milk and mix.
6. Heat ghee in a pan and fry broken cashew nuts, mix in to the payasam.

Notes

• I add more water while cooking and found it difficult to get it cooked. So make sure to add water just enough to immerse the dal.
  
• You can make the payasam without roasting too. Just soak for 30 mins and pressure cook.
  
• While pressure cooking, keep the flame in medium so that the whistle doesn’t comes too fast.
  
• After adding coconut milk, do not heat to avoid curdling. Add only after switching the flame off.
  
• You can use regular milk instead of coconut milk.
  
• You can add ghee fried coconut bits if you like.