Traditional Indian Recipes


One of the important recipes of Kerala Sadhya is Payasam. It is usually served almost at the end of the heavy meals. It is a ritual to have Payasam after the meals in Kerala Sadhya.

There are main varities of Payasam. Today I am posting Kerala Cherupayar Parripu Payasam that is prepared using Moong Dal (Cherupayar Parripu) and Sabudhana (Javari) with Jaggery Syrup and Coconut Milk.



½ cup              Sabudhana (Javari)

1 cup               Cherupayar parripu (Moong dal)

½ kg                 Jaggery

1 cup               Thick Coconut Milk

2 cups              Thin Coconut Milk

10                     Cashew nuts

10                      Raisins

2 tbsp                Ghee

6                         Cardamoms

Procedure for making Kerala Cherupayar Payasam:

  1. Wash and soak sabudhana for 1 hour.
  2. Wash the soaked sabudhana to remove its starch and cook sabudhana with 1 ½ cup of water. After the 1st whistle reduce the flame to low and cook for 10 minutes.
  3. In a vessel boil jaggery with ½ cup of water. Put off the flame and allow it to cool.
  4. Strain the impurities of jaggery syrup.
  5. For extracting coconut milk grate 1 big coconut.
  6. For extracting Thick Coconut Milk grind the grated coconut with ¾ cup of water and squeeze the ground coconut mixture to get 1 cup of Thick Coconut Milk.
  7. For extracting Thin Coconut Milk grind the leftover ground coconut mixture with 1 ½ cup of water to get 2 cups of Thin Coconut Milk.
  8. In a kadai, dry roast the moong dal till light brown on medium flame. Put off the flame. Wash the dal with cold water.
  9. In a pressure cooker add the moong dal with 2 cups of water and cook till the 1st whistle and reduce flame to low for 2 minutes and put off the flame.
  10. In a vessel add the cooked moong dal, cooked sabudhana and stir.
  11. Add jaggery syrup and thin coconut milk and stir continuously so that the mixture does not get struck at the bottom and allow it to boil. Reduce the flame to low.
  12. Add thick coconut milk and stir continuously and just bring to boil and put off the flame immediately.
  13. Crush the cardamoms and add to the payasam.
  14. Heat ghee in a pan add cashew nut and fry it and keep it aside.
  15. Fry raisins in the remaining ghee and keep it aside.
  16. Add the fried cashew nuts, raisins and remaining ghee to the payasam.

Tasty Kerala Cherupayar Parripu Payasam is ready. Serve Payasam hot or cold.


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