Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam

Pasi Paruppu Pradhaman (Moongdal Coconut milk Payasam) is one of the most common and traditional Payasam variety most of us have a practice of making for any festivals and auspicious occasions. Unlike the Tamilnadu style payasam, where we use jaggery with cooked moong dal and finally add milk once the jaggery payasam cools down completely, Kerala Style Moong dal payasam is enriched with coconut milk instead of plain milk. Also they call it as “Pradhaman” as we call as Payasam. Generally for any payasam, we garnish with fried cashews and raisins, but in this delicious payasam, along with fried cashews, we also need to garnish with fried chopped coconut.

Kerala is famous for Coconut Trees. Most of their food have coconut as their mandatory ingredient. From sweets to main courses, they use coconut. As my MIL is from Nagercoil which is nearly border of trivandrum, my MIL also uses lots of coconut in many recipes. She always prepare Pradhaman instead of Tamilnadu Style Payasam. The biting the bits of coconut makes this Pasi Paruppu Pradhaman even more delicious.

Most of us have a tradition to make dal payasam with jaggery for any festivals. My Grandma always tell me that sugar based payasam is not a best offering to God. So she always advice me to make jaggery based dal payasam. Also only Bengal gram dal (Kadalaparuppu) and Moong dal are used for payasam. Kadalaparuppu (Channadal) Payasam, Arisi Thengai Payasam, Arisi Paruppu Payasam, Ada Pradhaman, Chakka Pradhaman, Aval Payasam, Sago(Javvarasi/sabudana) Payasam are some traditional Payasam Varieties.

Video making of Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam

Notes:

1. Adjust the sweetness as per your need. We can add sugar and adjust the sweetness
2. We can also garnish fried raisins
3. Always switch off the flame after adding the thick coconut milk. The payasam should not boil after adding thick coconut milk
4. If you want to make a simple payasam with moong dal, then you can skip adding coconut milk. Once the jaggery is boiled, add the mashed rice+dal mixture and stir well and then boil for 5 mins and switch off  the flame. Once the payasam is cooled off, add 1 cup of boiled and cool milk and mix well
5. Adding coconut pieces enhances the taste but they are optional.

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