PARUPPU PAYASAM

I was wondering about the menu i should be preparing for Diwali and as you know no feast is complete without dessert.In traditional south indian meal during any festivity Payasam is a must.And my MIL always says when offering to GOD jaggery based payasam is considered auspicious.I made a small amount of kadala paruppu and payatham paruppu mixed payasam during my visit to parent’s house last month and am planning to make this for diwali menu.This is a channa dal and moong dal based payasam and is prepared during Avani avittam festival and Navaratri too.

INGREDIENTS

Channa dal	1/2cup
Moong dal	1/4cup
Jaggery	3/4cup
Cashewnuts	a few
Raisins	a few
Ghee	1tsp
Elachi powder	a pinch
Water	1 cup
Coconut pieces(optional)	a few

HOW TO MAKE

• In a heavy vessel,i used mom’s traditional uruli a heavy vessel,add a bit  of ghee and dry roast channa and moong dal till it emits a nice aroma.Once browned add water.

 

• Allow it to cook slowly on a medium flame till they are soft and mushy.Add jaggery and cardamom powder.

 

• In a small tempering ladle fry cashews and raisins by adding a bit of ghee.Add to payasam.

 

• Your tasty paruppu payasam is ready.If adding coconut pieces add while frying the cashew-raisin in the ladle itself.If you find payasam thicker add 1/4 cup milk.

 

 

Notes

• Add a teaspoon of badam powder for extra taste.
• You can add coconut milk for extra creaminess.
• You can grind cashews as well for a change from the regular method.

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