Kadala Parippu Payasam-Kadalai Paruppu-Channa Dal Payasam | Onam Recipes

Payasam is made typical Kerala-Style for Onam is a beautiful thing. Amma makes payasam as easily as she makes a regular dish and most often, all you need to do is ask for it. The Onam Sadya is obviously incomplete with payasam and we often make two payasams for any Kerala sadya. I love payasam made with jaggery more than milk-based ones. I love the rich, dense sweetness jaggery gives to pretty much anything and the dark, unsalted mounds of jaggery you get in Kerala are quite a treat.

As we roll into yet another Onam that I am not home for, let me at least share a payasam recipe that reminds me of home - and Onam. Amma and I made this together when she was visiting me in May. She brought some jaggery back from Kerala and we used coconut milk powder to make the base of the payasam. She did wildly protest against using the powder and was all set to extract fresh coconut milk but I wanted her to spend more in the living room couch with me than with the coconut in the kitchen!

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Kadalai Paruppu Payasam / Channa Dal Payasam (Onam Recipes)

by Nags August-21-2012

A simple payasam recipe for Onam (or any festival) using Channa dal, jaggery, and coconut milk.

Ingredients:

• 1/2 cup channa dal / kadalai paruppu
• 1 cup grated jaggery
• 3 cups coconut milk
• 2-3 green cardamom pods, powdered
• 1/4 tsp jeera /cumin + dry ginger / chukku, powdered together
• 1/4 cup ghee
• 10 cashew nuts
• 10 raisins
• A few pieces coconut pieces / thenga kothu

Instructions:

1. Pressure cook the channa dal with 4 cups water until mushy (3-4 whistles). The channa dal will crumble on crushing between fingers but won't turn mushy fully. This is perfect. 2. Add grated jaggery to 1 cup water, heat, and mix until dissolved. Then, add this to the pressure cooked channa dal and bring to boil.3. To this, add the powdered cardamom and jeera-dry ginger mixture. Let this simmer for about 2-3 mins.4. Add coconut milk and before it comes to boil, remove from fire and set aside.5. Heat ghee and add the coconut pieces. When it starts to turn brown, add the cashew nuts and raisins. When they turn golden brown, dunk the entire thing into the prepared payasam. 6. Serve hot or chilled

Details

Prep time: 20 mins Cook time: 20 mins Total time: 40 mins     Yield: 6 servings

Step by Step Pictures for Kadalai Paruppu Payasam / Channa Dal Payasam

- Pressure cook the channa dal with 4 cups water until mushy (3-4 whistles). The channa dal will crumble on crushing between fingers but won't turn mushy fully. This is perfect. Add jaggery to the pressure cooked channa dal and bring to boil.

2. To this, add the powdered cardamom and jeera-dry ginger mixture. Let this simmer for about 2-3 mins.

- Add coconut milk and before it comes to boil, remove from fire and set aside.

- Heat ghee and add the coconut pieces. When it starts to turn brown, add the cashew nuts and raisins. When they turn golden brown, dunk the entire thing into the prepared payasam.

Channa Dal Payasam can be served hot or chilled. I like it either ways although one-day-old chilled payasam holds a special place in my heart. When serving this for Onam Sadya, prepare first thing in the morning and serve warm at the end of the meal.

Also check out Cherupayar Payasam Recipe, Palada Pradhaman, and more Payasam Recipes for Onam. 

Notes:

- My mom adds the jaggery ball directly in water, brings it to boil, let's it dissolve, and then strains it before use. I grate the jaggery first because it's easier to measure that way. As always, adjust sweetness levels to your liking. The Kerala brown jaggery tends to have impurities so straining it before use is recommended. 

- We used coconut milk powder and followed measurement instructions on the packet to make our coconut milk. If using canned or fresh, measure out 2 cups of thick coconut milk and 1 cup of thinner (add water if using canned) coconut milk for the payasam.