Parippu Pradhaman is a cherished Kerala-style payasam (kheer) made with split moong dal, coconut milk, and jaggery. It holds a special place in the Kerala Sadhya—a traditional feast where various dishes are served, with payasam or pradhaman being a staple. This dish is part of a variety of pradhamans, including Ada Pradhaman, Paalada Pradhaman, Chakka Pradhaman, and Kadala Parippu Pradhaman. Another renowned payasam in Kerala cuisine is Chadhachadhayam, also known as Idichu Pizhinja Payasam, which is a variant of coconut milk payasam.
Preparation and Key Ingredients
Making Parippu Pradhaman is straightforward once you have fresh coconut milk prepared. The key to a delicious payasam lies in the quality of the coconut milk, which imparts a rich and creamy texture to the dish. After extracting the fresh coconut milk, the rest of the preparation is simple and quick. The combination of moong dal, jaggery, and coconut milk creates an irresistible, delicious kheer that’s both satisfying and comforting.
Alternate Names and Variations
In Malayalam, moong dal is referred to as Cherupayaru, so Parippu Pradhaman can also be called Cherupayaru Payasam. This reflects the regional terminology and adds a local touch to the dish.
Parippu Pradhaman is not only a traditional Kerala dessert but also a testament to the rich flavors and simplicity of South Indian cuisine. Its creamy texture and sweet taste make it a beloved choice for festive occasions and special meals.
Some popular kheer are as follows
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Parippu Pradhaman
Equipment
- Cooker
- Mixie
Ingredients
- 1/2 cup Split Moong Dal
- 1 tbsp Channa Dal optional
- 1 cup Jaggery
- 1 to 1.5 cups Thin Coconut milk
- 1/2 cup Thick Coconut milk
- 2 tsp Ghee
- 1 tbsp Coconut bits
Instructions
Extraction of Coconut milk
- If you are using a big size coconut, take half the coconut.
- Shred the coconut and in a juicer jar, add the shredded coconut, 1/2 cup of water and grind it well. The first milk is ready.
- Then in the same jar, add 1 to 1.5 cups of water and extract milk. This is the second milk. If you want a slightly thick payasam, then take only 1 cup of water. But if you want a thin payasam, add 1.5 cups of water.
- Now the coconut milk is ready. We can even extract the coconut milk a day before we make the payasam and store it in a refrigerator.
Making of Parippu Pradhaman
- In a pan add moong dal, channa dal and roast it until you a get a nice aroma. There is no need to change the colour of the dal.
- Pressure cook the dal with enough water and mash it well.
- Take the heavy bottomed vessel, add ghee and roast the coconut bits until they turn golden brown. Remove it from the pan and keep it aside.
- Into the same pan, add jaggery, 1/4 cup of water and dissolve the jaggery. If there are impurities, strain it and use. Else you can use it without straining.
- Allow the jaggery syrup to boil well, and then add the cooked, mashed dal into the jaggery syrup.
- Cook for five minutes so that the moong dal will absorb the jaggery.
- Then add the second milk and cook it in medium flame.
- Finally add the first milk and turn off the flame.
- Garnish it with the coconut bits.
Video
Notes
- If you are not going to use fresh coconut milk, you can choose the canned coconut milk.
- You can dilute the coconut milk with water for second milk and can add the milk directly for first milk.
INSTRUCTIONS
Extraction of Coconut milk
- If you are using a big size coconut, take half the coconut.
- Shred the coconut and in a juicer jar, add the shredded coconut, 1/2 cup of water and grind it well. The first milk is ready.
- Then in the same jar, add 1 to 1.5 cups of water and extract milk. This is the second milk. If you want a slightly thick payasam, then take only 1 cup of water. But if you want a thin payasam, add 1.5 cups of water.
- Now the coconut milk is ready. We can even extract the coconut milk a day before we make the payasam and store it in a refrigerator.
Making of Parippu Pradhaman
- In a pan add moong dal, channa dal and roast it until you a get a nice aroma. There is no need to change the colour of the dal.
- Pressure cook the dal with enough water and mash it well.
- Take the heavy bottomed vessel, add ghee and roast the coconut bits until they turn golden brown. Remove it from the pan and keep it aside.
- Into the same pan, add jaggery, 1/4 cup of water and dissolve the jaggery. If there are impurities, strain it and use. Else you can use it without straining.
- Allow the jaggery syrup to boil well, and then add the cooked, mashed dal into the jaggery syrup.
- Cook for five minutes so that the moong dal will absorb the jaggery.
- Then add the second milk and cook it in medium flame.
- Finally add the first milk and turn off the flame.
- Garnish it with the coconut bits.
Notes
- If you are not going to use fresh coconut milk, you can choose the canned coconut milk.
- You can dilute the coconut milk with water for second milk and can add the milk directly for first milk.
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Thank you !!
Loved your recipe Niranjana, my mouth is watering
The best thing about this recipe is that everything is healthy!
Absolutely Deeksha!! Thank you so much
What a wonderful traditional recipe Niranjana. Moong and coconut milk together sounds really good. I’ve not tasted parippu pradhaman payasam but wouldn’t mind trying out the recipe at home.
Thank you so much di !! Do give it a try, di. This tastes totally different from the regular moong dal payasam.
Normally payasam is prepared using milk but this traditional parippu pradhama payasam is made with coconut milk… really unique and must be very flavorful
Yes Amrita, this tastes really good than the one we make with regular milk.
Paruppu Payasam is my favorite one. You are right. It’s so irresistible. It’s slightly different from what I have seen, adding the coconut milk at different stages. Next time, will try this way.
Thank you Malini. Yes, this is a traditional Kerala style payasam.
I often make this payasam, addition of coconut milk gives a good taste. Love it. Nicely presented.
Thank you Jayasree.
I love this traditional healthy payasam. Adding fresh coconut milk enhances the taste of the payasam. Beautiful click.
Thank you Preethi.
We never used coconut milk for any payasam or kheer but it looks so delicious. Will check the recipe and must try it.
Thank you ji. Traditionally in Kerala we use coconut milk for almost all the kheer.
Ahaaaa !!! such a delicious & flavorful moong dal payasam, This payasam is totally new to me, I have usually made halwa with moong dal but not kheer, kheer always hit in my family, I’ll try this too someday and you have explained it so well Niranjana !
Thank you so much Jolly!! Dotry, you will love it 🙂
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