Friday, April 15, 2011

Kadalaparippu Pradhaman ~ Vishu Special

Payasam 1

When it comes to making payasam,I have no confusions at all.There are only few payasams which we both love and I usually do not deviate from the regulars.Ever since I started baking with confidence,poor payasams have taken a back seat.For every celebration in the family the star dessert items have been replaced by cakes and baked desserts.

But occasions like Vishu,demand to be traditional and I decided to put my baking prowess to rest and whip up a payasam.

Parippu pradhaman aka 'karutha payasam' as it is fondly called is a delicious combination of cooked dal,jaggery and coconut milk.It is interesting how these humble ingredients create a dish so delicious you'd be eating it out of your hands,literally!I usually make this with Moong dal,but this time tried with Channa dal.

Payasam 2

Kadalaparippu Pradhaman ~ Channa dal payasam with Jaggery and Coconut Milk


Kadala parippu/Channa dal - ½ cup
Coconut milk - 1 cup thin coconut milk,(moonnam paal),¾ cup semi thick coconut milk(randaam paal),½ cup thick coconut milk(onnaam paal)
Jaggery - 1 big ball of jaggery around 225-250 gms-melt the jaggery in a little water and filter it(no need to make paani/syrup but it should be of semi-thick consistency)the said amount should make 1- 1¼ cup melted jaggery
Cashewnuts and thin coconut slices - for garnishing
Cardamom/Elaichi powder - 1 tbsp

Chukku/Dry Ginger powder - a pinch[optional]
Ghee - 2 tbsp


In a kadai,dry roast the channa dal for few minutes without browning it.Wash well and pressure cook it till soft and mushy[about 5-7 whistles].Mash it well with the back of a spoon or a potato masher till it becomes smooth.

Take a thick bottomed kadai and put mashed channa dal and melted jaggery together.Keep on stirring till you get a brownish colour and semi thick consistency.(Keep on stirring to avoid the mix sticking to the bottom)--about 5-7 minutes.
Add a tablespoon of ghee and mix well.

Add the thin coconut milk and let the mix come to a boil,then simmer it--for 15-20 minutes.
When the mix becomes a little thick,add the semi thick coconut milk,stir well.Let it cook on low heat-till it becomes a bit more thicker--about 10 minutes.

Add the thick coconut milk at this stage,mix well.
Add cardamom powder,ginger powder and switch off the flame.
Prepare garnishing in another pan by frying cashewnuts and thin coconut slices in ghee.Add it to the payasam along with the ghee.

  • Use of coconut milk - You can use freshly squeezed coconut milk as well as canned coconut milk for this recipe.I have used both and both taste equally good.If you are using freshly squeezed milk,milk of one big coconut will be enough.If using canned ones( I used dabur homemade tetra pack-200 ml pack),use 2 packs by keeping one intact and by diluting the other.
  • Use brown/black jaggery to get a dark brown colour for the payasam.
  • Adjust the heat of the gas accordingly,preferably keep on medium heat and keep stirring to avoid the payasam from sticking to the bottom.Better still,use a non-stick kadai.
  • Parippu pradhaman gets thicker as it cools down,so don't panic if its still watery after you add the thick coconut milk.Also,switch off the gas immediately after you add the thick coconut milk to avoid curdling.
  • If the payasam becomes too thick,add few tbsps of boiling water till it becomes a pouring consistency.
Wishing all of you who celebrate a Very Happy and Prosperous Vishu!!

Off this goes to Kerala Kitchen!


  1. I had made this for chitrai vishu two years back and make it qite it and I always use channa dal...looks yumm..

  2. Happy Vishu to u and ur family Divya, kadalaparippu pradhaman looks absolutely divine and inviting..

  3. payasam looks delicious,.luv the clicks too,.wish ya happy new year

  4. warm vishu greetings to u n family- pradhaman looks finger-licki' good !

  5. happy vishu to u .Well presented delicious payasam

  6. Happy Vishu to you and family Divya! Very tempting payasam!

  7. Happy Vishu !! I love the flowers in the picture..Boy, I miss them here.

  8. Happy Vishu Divya...payasam is so inviting. Wonderful presentation.

  9. Payasam look so delicious.Happy Vishu.

  10. Happy new year to you too, the pradhaman looks awesome :)

  11. Happy Vishu Divya.. Payasam looks yumm..

  12. Happy Vishu to u also dear!! payasam looks so YUM !!

  13. Wow...Looks so tempting...

    Love the clicks...

  14. Wishing u a belated Happy vishu..! Infact my hubby's fav payasam is this one..was looking around for a simple one..this one seems perfect.Definitely bookmarking this one..

  15. I'm a great payasam fan and kadalaparippu is one of my favorite flavors, yummy!!

  16. Such a pretty and apt back ground for the Pradhaman Divya! thanks for sending it on to Kerala Kitchen, though I so wish I could taste it too :)

  17. A very happy vishu, Divya. Lovely payasam. My fav. Loved the presentation of set sari, gold chain, some change, jasmine flowers and so on...

  18. Hey Divya...just came across your blog and it looks great. Happy Vishu to you!!


  19. Wow...i look at the jasmine flowers in the background and i can almost smell the flowers, the chakkai, the fruits and the payasam...lovely click and it looks very festive!


  20. i prepared this yesterday. my hubby and kids enjoyed it much. thank u for the recipe.

    Berlin bense


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