Search This Blog

Friday, May 1, 2009

Paruppu Payasam


Moong Dal (payatham paruppu) : 1 cup
Coconut Milk : 2 cups
Jaggery : 2 cups
Cashew : 2 tbsp
Ghee : 1 tbsp
Cardamom Powder : 1 tsp


  1. Dry roast saute moong dal very well in a kadai till slightly brown. Pressure cook in medium for 3 whistles.
  2. Mash the dal and add jaggery and allow to boil till the raw smell goes.
  3. Add coconut milk, bring to a boil and turn off heat.
  4. In a small pan heat the ghee and roast cashew till golden brown. (If you like you can also roast thinly sliced coconut bits along with cashew). Add to the payasam.
  5. Add cardamom powder and give it a good mix. Serve hot.

No comments:

Post a Comment