Happy Vishu - Kerala Parippu Payasam

 

KERALA  CHERUPAYAR PARIPPU PAYASAM - DAL GHEER - Vishu Special

The first thing comes to mind thinking of Vishu is the memoy of fully bloomed Vishu konna Trees on the sideroads of my hometown. Don't know when I get to see them again 🌼🌼🌼

THINGS NEEDED:

Split mung bean (Green Gram Dal) - 250 gm

Coconut milk   - that from a coconut , 1 can ( 2 cup)

Jaggery/ Sarkkara -  1 & 1/2 cup grated  

Cardamom  - 1 tsp powdered

Sliced coconut  - 3 sp

Cashew nuts  - 3 sp

Dried grapes - 3sp

Dried ginger powder - 1/4 tsp

Ghee  - 4 sp

Utensils Needed: Deep Nonstick Pan to cook payasam, 

relative small vessel to cook payasam, Sieve.

PREPARATION METHOD:

Heat Ghee in a bottom deep nonstick pan, roast sliced coconut pieces in it 

by sauting continously and till they turn light brown.

  Set aside. 

Roast Cashews in it till they turn light brown. Set aside.

Fry dry grapes in it. Till they are balloon like, set aside.

Add mung dal to the pan. 

Roast them in the rest Ghee by sauting continiously.

Pour some water to cover it and cook by closing the lid.

Cook it in medium heat for 15 min. Then turn of the heat, mix it well, close with the lid and let it cook. 

Take a bottom deep Vessel. Pour some water to Jaggery and let it boil. When Jaggery is completely dissolved sieve it to remove impurities and set aside.

Pour melt Jaggery and half of the coconut milk to the broken wheat.

Add 1/2 tsp ground Cardamom & 1/4 tsp dried ginger powder.

Mix well. Close lid and cook in medium heat till done. 

Add rest of the coconut milk. Check for sweetness. 

In case if you need more sweetness melt more Jaggery and add into it.

Add rest 1/2 tsp ground Cardamom.

Toss in roasted Cashews, dry grapes, coconut pieces .

Mix well. 

Payasam is ready to be served.

 Serve with Banana, Boli and Pappadam.