A Kerala sadya is incomplete without a payasam or pradhaman. Pradhaman is a traditional dessert of Kerala, made with coconut milk and jaggery whereas a payasam is made with milk and sugar. There are many varieties of pradhamans like ada pradhaman, parippu pradhaman, chakka pradhaman etc. A classic Kerala sadya will have atleast one variety of pradhaman.
Today I'm sharing the classic parippu pradhaman recipe made with split yellow moong dal. As this dessert is made with lentils, coconut milk and jaggery, it's quite healthy. Traditionally, the pradhaman is cooked in a uruli, a heavy round vessel made of bell metal, but now a days we use pressure cooker or any heavy bottomed vessel. To get the authentic taste, you must use freshly squeezed coconut milk for this recipe. I have tried with coconut milk powder and though it tastes good, it can't match the taste when made with fresh coconut milk. The coconut bits fried in ghee is one of the highlights of this pradhaman. Try this pradhaman for this Onam sadya and enjoy with your family.
Wishing all my friends and readers a very Happy and Prosperous Onam!!!
Notes and Tips
- You can also use coconut milk powder instead of fresh coconut milk. Use 1 ½ tbsp to make thick coconut milk and 2 tbsp to make medium thick coconut milk.
- If using thick canned coconut milk, take ½ cup coconut milk and add ½ cup water to make medium thick coconut milk.
- Add more water if required to cook the dal.
- Add the jaggery only after the dal is completely cooked. Mash the dal well before adding jaggery syrup.
- The color of the payasam depends on the jaggery used. Use slightly dark color jaggery.
- Do not boil the payasam after adding the thick coconut milk, otherwise the payasam will curdle.
- Raisins are not usually added in this payasam.