Kadala Parippu prathaman is one of the delicious payasam of kerala ..U can try this for onam sadya …Surely u will like this …So try this and let me know the result …
Ingredients
Chana Dal/Kadala parippu-250gm (cooked )
Jaggery -600gm(melted and strained )
Sago(chauvary)-50gm(cooked)
Cashew nuts-50gm
Coconut(nalikera kothu)-1/2 cup( small pieces)
Cardamom powder-1/2tsp
Very thin coconut Milk -3cup
Thin coconut milk-2cup
Thick coconut milk-1cup
Ghee-50gm
Dried Ginger powder(chukku)-1/2tsp
Method
1st step
At first wash the chana dal properly and soak overnight or 5-6 hours ..
Then add enough water in a pressure cooker and cook well.
Mostly 4-5 whistle is enough.Now cook sogo and keep aside ..
Take 4 coconut and grate them ..
Now add 2 cup of water into the grated coconut and grind well in a mixer …
Squeeze thick milk from it ..
Now add 2 glass of water and grind it again and take the thin milk …
Finally add some more water and take very thin milk …
Keep all the 3 milk separately. Now heat 1/2cup of water and melt jaggery.
When done strain it and keep aside..
Now fry the cashew nuts and coconut separately ,drain them and keep aside.
2nd step
Now take a thick bottomed kadai or uruli and heat ghee …
Before that, mash 3/4th of the cooked chena dal with a spatula and leave the remaining as the same ..
Now add this dal to the kadai and saute for 5 minutes ..Now add jaggery ,mix well with the dal ,stir continuously and cook until the mixture becomes thick and start separating from the sides of the pan …When it become thick add the thinner milk and cooked sogo and cook..Don`t forget to stir ..When it began to thicken then add the 2nd milk and cook …
When that also began to thicken now add the last thick milk(onnam palu) and stir well for 1 minute(don`t boil )..
Now add dried ginger powder and cardamom powder and stir well…
Remove the payasam from the fire and keep on stirring for some time (2-3minutes).
Now add the fried coconut and cashewnuts..
So ur delicious parippu prathaman is ready to serve …(The amount of jaggery can be vary according to ur taste )
U can use moong dal/ green gram instead of chena dal and make pradhaman using same method ..
Love
🙂
Veena
Curryworld 
oooooooh….Im drooling….I love all kind of payasams that uses jaggery..missing my moms payasam now….can i have some?…u got that traditional payasam dish as well…i dono what it is called…
take care
shabs.
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hey i have tried it…its very tasty and delicious….
thanx alot for the recipe….
aami..
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Hi, I tried your recipe today, and it came out really well. I guess the taste of payasams also depends on the type of jaggery we use….
Sarita
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Hi sarita…
Great to knw tht the payasam came out well..yes it’s very true..the taste of payasams very much depends up on the type of jaggery we use…here in dubai nt getting the good type type jaggery like Kerala…the taste is very much different d the smell also…anyway thanks a lot for trying my recipe d keep on visiting curryworld….
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Veeenajan madam,
I could not wait so long to try out this yummy pradhaman.We made it immediately yesterday once we cleared all doubts.
This is such an authentic recipe and the taste was soooooooooooo delicious and i don’t have any words to express the taste.We all liked it and enjoyed.
We are going to make this often for sure.
Thanks for sharing such an authentic,wonderful kerala recipe.
Thanks for your great help in clearing our doubts.
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Thanks for authentic traditional kadalaparippu prathman. I tried it, just avoided sogo to taste different,it was delicious, really like the one served in sadhya. Hope will come with more kerala tastes.Mam kindly reveal the secret behind your lovely hair!!!!!
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tnx alot 4 hs recipie,, 🙂
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hi thanx for e recipe..it worked well..had tried n yummy..
given this link to my SG frnds too..Thanks 😉
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Thank u so much Safi
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Can I use paasi parpu? Split green beans. Do I use the same amount?
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Dear Veena
I stumbled upon your site while looking for a recipe for payasam. I made it with moong dhal and it was absolutely delicious. I think sautéing the cooked dhal in ghee gave it a beautiful flavour. None of the other recipes mention this step. So thank you!
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