Parippu Payasam (South Indian green gram with coconut milk) recipe
ingredients
2 1/2 cups (250 g) 9 oz Split green gram (moong dal)
2 cups (400 ml) 14 fl oz Coconut (nariyal) milk, second extract
3 cups (600 g) 22 oz jaggery (gur), broken
1 1/4 cups (250 ml) 8 fl oz Coconut (nariyal) milk, first extract
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1/4 cup (25 g) Raisins (kishmish), fried
1/4 cup (50 g) 1 3/4 oz Cashew nuts (kaju), fried
5 tbsp (75 g) 2 1/2 oz Ghee
2 cups (400 ml) 14 fl oz Coconut (nariyal) milk, second extract
3 cups (600 g) 22 oz jaggery (gur), broken
1 1/4 cups (250 ml) 8 fl oz Coconut (nariyal) milk, first extract
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
1/4 cup (25 g) Raisins (kishmish), fried
1/4 cup (50 g) 1 3/4 oz Cashew nuts (kaju), fried
5 tbsp (75 g) 2 1/2 oz Ghee
method
1. In a wok (kadhai), roast the split green gram to a light brown colour.
2. Pour in the second extract of the coconut milk and cook till the split green gram turns very soft.
3. Add jaggery and cook till a thick consistency is obtained.
4. Now pour the first extract of the coconut milk and cook on low heat. Add green cardamom powder and mix well. Remove from heat.
5. Serve hot, garnished with raisins, cashew nuts, and ghee.
2. Pour in the second extract of the coconut milk and cook till the split green gram turns very soft.
3. Add jaggery and cook till a thick consistency is obtained.
4. Now pour the first extract of the coconut milk and cook on low heat. Add green cardamom powder and mix well. Remove from heat.
5. Serve hot, garnished with raisins, cashew nuts, and ghee.
serving amount
serves: 6 - 8
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more information
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