Festivals always excite me. The house gets filled with positive vibration and the time spent in kitchen is for making offerings for God. Pasi paruppu payasam is specially made for Varalakshmi nombu festival and I’m sharing the step-wise recipe for the same. Pasi paruppu means moong dal or better known as split and skinned green gram. So, this is a pudding made with Moong dal and cooked with jaggery and coconut milk.
Varalakshmi Nombu festival is celebrated in South India where Goddess Lakshmi is worshipped. We offer various sweets and savory dishes for the Goddess and Pasi parappu payasam is one of them. This payasam is also made during Navratri time. I love adding coconut milk to this payasam. You can use dairy milk too for making it.
Check out the Video to make Coconut milk at home:
You can also try out Chakka Pradhaman recipe from my blog.
Pasi Paruppu Payasam
- 1/2 cup Pasi paruppu/Moong dal
- 2 tbsp Chana dal/split chickpeas
- 1 cup coconut milk
- 1 cup Jaggery powdered
- 2 Green cardamom powdered
- 1 tbsp Ghee/clarified butter
- 12 cashews broken
Roast moong dal and chana dal in a frying pan for few minutes on low flame. Keep stirring and remove from flame when a nice aroma starts coming from it.
Pressure cook dal with 1 cup of water. You should be able to mash the dal between your fingers.
Heat a pan with 1/4 cup of water. Add jaggery and let it completely dissolve. Strain it and keep it ready.
Now heat the pan with ghee and roast cashews lightly till they turn light brown.
Add jaggery water. Once it starts boiling, add cooked dal and mix well.
Let it cook for few minutes. Now add coconut milk and let it simmer for few minutes.
Once it starts thickening, remove from flame and add cardmom powder and mix well. Serve it warm.