3 September, 2017
Kadala Parippu Payasam |Chana dal Kheer|
ಕಡಲೇ ಬೇಳೆ ಪಾಯಸ |
Actually we, the people of Bengaluru (Karnataka) often make akki-kadalebele payasa, ie… chawal-chana dal Kheer or rice-split bengal gram Payasa, but they (people of Kerala) make payasa using only chana dal/bengal gram lentil.
And we use regular dairy milk in that payasa and they make it using only coconut milk, I mean… no use of regular dairy milk in their recipe, they call it as Payasam and we call it as Payasa, so these are some of the differences between both types of Payasa
However this Payasam also was too yummy to relish, we all liked it very much. I have used home made coconut milk in this recipe.
They also use Sago/sabudana/sabbakki along with bengal gram lentil in this Kadala Parippu Payasam and it adds to the thickness of the payasa I believe. Here I have put only chopped almonds, but cashew nuts and raisins can also be added and I followed the recipe by Rugmini Kamalan
Ingredients : measuring cups used – 200 ml
- Bengal gram lentil/chana dal/kadalebele – 1/2 cup
- Sago/sabudana/sabbakki – 2 tbsp
- Almonds (chopped) – 3 tbsp
- Jaggery – 1/2 cup
- Coconut milk – 1&3/4 cup
- Ghee – 1 tbsp
- Fresh coconut chunks – 2 to 4 tbsp
- Cardamom powder – 1/4 tsp
PRE PREPARATIONS :
- Cook bengal gram lentil in a cooker with enough water until soft and keep it aside
- Grind half of one big coconut gratings, using about 1/2 cup of hot water in a mixie jar into a very fine paste and pass it through the sieve with fine holes and collect the coconut milk and keep it aside (I could get 1 & 3/4 cup of thick coconut milk)
- cook sago in another vessel using required amount of water
- Chop the almonds and keep it aside
- Dissolve the jaggery in plain water, strain it and keep it ready (use minimum water)
PROCEDURE :
- Heat ghee in a pan, add in chopped almonds and roast it a little
- Now add in cooked bengal gram lentil and strained jaggery water
- Now combine everything well and add in coconut milk, stir well
- Now add in cooked sago and combine everything well and allow it to boil well till it becomes thick and keep stirring in between
- Once it is thick, add coconut chunks and boil it further for one or two minutes
- Kadala Parippu Payasam is ready to serve
Divya Suresh
Namaste