Paruppu pradhaman/ Paruppu payasam

I just recovered from an ankle injury and fever. That's my reasonable excuse for not being able to post any news recipes or check out your posts. I'm sure all of you understand and I don't have to apologize. It's good to be back :)

Onam is coming up, on September 2nd this year, which is on wednesday. For those of you who want to know the significance of Onam, click here. Onam too, like Vishu, is celebrated with pomp and splendour in Kerala. Onam is the time of harvest and prosperity. Onam sadhya is similar to what we have for Vishu . I have mentioned about Vishu in one of my previous posts. To read about it, click here .

So here is a very traditional recipe of a very rich payasam called paruppu pradhaman. This is a thunderbolt recipe. Will definitely create an everlasting impression. Extremely scrumptious. The wonderful warm taste of jaggery and the bite from the dal is what makes for it's unbeatable flavor. The creaminess that the coconut milk renders to the payasam ................Unbelievable.

Actually, words cannot do justice to the taste of this payasam. You have to try it to believe me.

Usually, my mother adds ghee-roasted coconut pieces as well, to garnish the pradhaman. I forgot to set aside some coconut for garnish, so, I have not used any.

• Ingredients: (Serves 3-4)
  
  Moong dal - 1/2 cup
  Water- 1-1/2 cups + 1 cup
  Coconut milk - 400 ml
  Jaggery - 9 small peices ( Abt 3/4 cup)
  Cardamom powder - 1/4 tspn
  Ghee - 1 tbspn
  Cashews and raisins - 3 tspns each.

Directions:

• Dry roast the moong dal in a pan, on medium heat, till a nice aroma arises and the yellow dal turns golden color. (Takes about 6-8 mins)
• Take a pressure cooker and add the dal and 1-1/2 cups of water. Cook for 2 whistles.( or till just done. The dal should not be mushy)
• In another pan, melt the jaggery with 1 cup of water and strain the jaggery to remove the dust at the bottom.
• Add the cooked dal to this melted jaggery and let it simmer on low heat for about 20 mins.
• Add the coconut milk to the above mixture, cook on medium heat for 10-15 more minutes. Stir constantly. ( Add more water to the payasam if it is too thick)
• Add cardamom powder.
• Heat ghee and roast the cashews and raisins separately add to payasam.( If u have small, sliced coconut pieces, you can fry that and add it too)
• Serve warm or at room temperature. ( I like it at room temperature)

Luv 'n' luc'
Smitha