April 13, 2013

Paruppu Payasam | Festival Recipes


Happy Tamil New Year to all my readers and friends. Tamil New Year is one festival everybody could relate to a childhood memory. My Mom used to decorate the pooja room and place a mirror and decorate it with lots of jewels. We are supposed to look into the mirror when we get up in the morning. She will also place bowls of turmeric, water, salt, flowers etc., It means on the first day of the year if we will get all the happiness then we will get it throughout the year. We would also have a wonderful, yummy vegetarian lunch in the afternoon which will be served with vadai and payasam. As I do not love sugar based desserts I would always request Mom to make Paruppu Payasam. Though I do not get to do all that we surely celebrate Tamil New Year in ways we could.

Paruppu Payasam is an easy payasam recipe that is made with Moong Dal or Channa Dal. We make it with both the dals. As I love jaggery based sweets I love this one any day. Cooking the dals is the most important of the sweet. It has to be mushy but not overcooked. Getting the consistency is the difficult part. You can also add little milk to the payasam or go with just the jaggery. It tastes great both ways. This is a must dish for our Tamil New Year lunch. Do try and let me know how it turned out !!


Preparation Time - 5 minutes

Cooking Time - 15 - 20 minutes

Serves : 4 people

Ingredients

Moong Dal/Pasi Paruppu - 3/4 cup
Channa Dal/Kadala Paruppu - 1/4 cup
Grated Jaggery - 1 cup
Milk - 1/2 cup
Ghee - 1 tsp
Cashews - 5 - 8 no
Cardamom powder - 1/4 tsp

Preparation
  • Thoroughly wash the dals until the water runs clear.
  • Chop the Cashews into halves.
Method
  • To a heavy bottomed vessel add the moong dal, channa dal and 2 cups water and cook until the dals become mushy.
  • Meanwhile add the 1 tsp ghee to a small kadai. Add the Cashews and saute until they golden brown. Transfer to a dry plate.
  • When the dals are cooking, add the jaggery to a vessel and add 1/2 cup water and slightly warm it so that the jaggery gets dissolved.
  • When the dals are cooked use a ladle and slightly mush them.
  • Pour the jaggery into the dals through a filter to remove impurities.
  • Next add the milk, mix everything together and cook for 3 - 5 minutes in low flame.
  • Add the cardamom powder and fried cashews.
  • Mix everything together and serve warm or chilled as you prefer.
Notes
  • Whole Milk or 2% milk can be used.
  • You can also cook the dals in a pressure cooker. But make sure you do not overcook the dals.
  • Make sure you do not burn the dals. Mix at regular intervals and cook in medium low flame.
  • This payasam tastes good when served hot or cold.
  • You can also omit the milk and just use the jaggery water to get the consistency.


Reactions:

7 comments:

quite different way of preparing moong dal halwa

Wishing you and your family a very Happy New Year. Payasam looks yuumy and inviting.

Seriously cant take my eyes from ur irresistible click,super tempting payasam.Happy Tamil New Year wishes.

Lovely presentation I love the beakers.

Payasam looks so inviting and mouthwatering. Excellent preparation.
Deepa

Super tempting payasam and loved the tumblers and clicks

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