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KADALA PARIPPU PAYASAM

 

 

Onam is celebrated this year on Aug 25th. Two days later ie Aug 27th is a  memorable day in my life as I got married on this day few years ago.Onam Festival is celebrated all over Kerala. It usually falls during the Malayali month of Chingam (Aug – Sep) and marks the homecoming of legendary King Mahabali. Carnival of Onam lasts for ten days and brings out the best of Kerala culture and tradition. Intricately decorated Pookalam, ambrosial Onasadya, breathtaking Snake Boat Race and exotic Kaikottikali dance are some of the most remarkable features of Onam – the harvest festival in Kerala.

For our 157th #Foodiemonday # Bloghop theme #Onamrecipes my humble contribution id Kadala Parippu Payasam.

Recipe for Kadala Parippu Payasam:

Ingredients:

3/4 Cup Channa dal / Kadala Parippu

1/4 Cup Coarsely ground Brown rice

2 Cups Palm Jaggery

1/8th Tsp Dry ginger powder

1/2 Cup Coconut Milk (thick)

1  Cup Coconut Milk (Thin)

1 Tbsp Ghee

A generous pinch of  Cardamom powder / Elaichi powder

15 Cashews

Coconut Pcs (Optional)

Method:

Heat 1/2 tbsp ghee and roast the cashews.Once done keep it aside.Heat the balance ghee in a pressure cooker.Dry roast channa dal and broken rice until fragrant. Add required amount of water and pressure cook for 2 whistles.Switch off and keep it aside.

Heat a white bottom pan.Add jaggery and allow it to melt on low flame.Mash dal and rice mix with a laddle. Now add this syrup to the dal and rice mixture and mix well. Once done add coconut milk (thin)and allow it to simmer on low flame.Once it starts to boil add the thick coconut milk.Allow it to simmer for another 5-7 mins. Once the mixture starts to thicken add cardamom powder ,dry ginger powder and mix well.

Garnish with roasted cashews and coconut pieces and serve.

Notes:

Payasam will thicken after some time.You can add hot milk and adjust the consistency before serving.

Serve hot or cold as desired.