3 September, 2017
KADALAPARIPPU PAYASAM/CHANA DAL/BENGAL GRAM LENTIL/KADALEBELE PAYASA
Actually we make akki-kadlebele payasa… ie… rice-chana dal payasa in Karnataka, but they (Kerala) make payasa using only chana dal/bengal gram lentil. And we use regular dairy milk in that and they make it using only coconut milk, I mean… no use of regular dairy milk in their recipe. It 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 and it adds to the thickness of the payasa. Here I have used only chopped almonds, but cashew nuts and raisins can also be added and I followed the recipe by Rugmini Kamalan
Ingredients :
- 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
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
- Kadalaparippu payasam is ready to serve
