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Thursday, April 14, 2016

kadalai-paruppu-payasam-recipe
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.
kadalai-paruppu-payasam

Kadalai paruppu payasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 10 min  |  Cook time: 30 mins   Serves: 2

Click here for cup measurements

 Ingredients 

Chana dal / Kadalai paruppu – 1/4 cup

Jaggery – 1/4 cup 

Coconut – 1/2 cup

Cardamom –1, powdered

Cashew nut – 4

Clarified butter / Ghee – 1 tsp


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. 1-roast
  3. Meanwhile grind coconut with very little say 2 tbsp hot water and squeeze out the milk and keep the milk aside.
  4. 3-coconut
  5. Once done, mash it roughly, when it is hot. Add water if needed.
  6. 2-cook
  7. 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.
  8. 4-add-jaggery
  9. Switch off the flame and add the coconut milk and mix.
  10. 5-boil
  11. Heat ghee in a pan and fry broken cashew nuts, mix in to the payasam.
  12. 6-cashew

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 Happy.
channa-dal-payasam

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4 comments:

  1. Wow ll try today looks yummy

    ReplyDelete
  2. Urs receipes r very useful thanks lots always success by doing all ur receipes wow wo👍

    ReplyDelete
  3. Ya...its simple...these many days..thought it will be tough....but ....so easy...
    I tried moongdal payasam also
    ...very tasty...

    ReplyDelete

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