Kadalai paruppu payasam simple, easy with chana dal, coconut and jaggery. Flavorful and sweet traditional payasam.
Simple and easy payasam with kadalai paruppu/ chana dal and jaggery. I had this once in a restaurant and wanted to try it out at home.
But Vj is not a fan of chana dal. So kept postponing. This is the first time I am making this. I made this payasam and mango pachadi today.
Thought of trying this in little quantity. Made little sago payasam for Vj too.
Very simple and easy method and preparation, if you are a fan of chana dal, you should try this, you would like it for sure. Do check out my other Tamil New year recipes too.
Instructions
- 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 tablespoon 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.
Serve hot or cold, it will sure win your heart. Wishing you all a great year ahead.
Recipe card
Kadalai paruppu payasam recipe
Ingredients
- ¼ cup Chana dal Kadalai paruppu
- ¼ cup Jaggery
- ½ cup Coconut
- 1 Cardamom powdered
- 4 Cashew nut
- 1 teaspoon Ghee
Instructions
- 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.
- Meanwhile grind coconut with very little say 2 tablespoon hot water and squeeze out the milk and keep the milk aside.
- Once done, mash it roughly, when it is hot. Add water if needed.
- 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.
- Switch off the flame and add the coconut milk and mix.
- 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.
- can add ghee fried coconut bits if you like.
gayatri j says
Wow ll try today looks yummy
SRIDEVI S says
Ya...its simple...these many days..thought it will be tough....but ....so easy...
I tried moongdal payasam also
...very tasty...
Hopeful says
I used half the amount of jaggery, no coconut, just coconut milk and it was great
Meeeeee says
This payasam turned out super yummy. However I had to add three times water to get the channa dal cooked.
Raks Kitchen says
Thank you everyone for your feedbacks.