Kadalaparuppu Payasam - 1

I am not a very big fan of any paruppu payasam. But my mom used to make paruppu payasam very often and she used to tell that jaggery is good for health than sugar. I made this payasam last month for my FIL's ceremony and it came out pretty good and the surprisingly kids really liked it.

Ingredients:-

1. Channa dhall/Kadalaparuppu - 1 cup
2. Jaggery - 3/4 cup (can be increased acc to taste
3. Cardamom - 1
4. Edible Camphor - a pinch
5. Ghee - 1 tsp
6. Cashew - 1 tsp (chopped)
7. Coconut - 1 tsp (chop it into small cubes)

First pressure cook channa dhall upto 3/4th done.  In the mean time, dissolve jaggery with required amount of water and removed sand from it, if any. Again in the same pan, boil the jaggery water adding cardamom and edible camphor. When it starts to boil, add the 3/4th cooked dhall to it and let it boil for5 to 7 mts or till the dhall is fully cooked. Mash the dhall if you wish to. Fry cashew and coconut in ghee, to golden brown and pour it top of payasam. This is how my mom used to make this payasam. My MIL used to follow another method to make this. Will post that recipe soon..

Paruppu payasam

In our family, we make this paruppu payasam or paruppu kanji along with idly on sivarathri night. This will be our palagaram on that day for all of us from small kids to big aduts. Here is the receipe of paruppu Kanji..

Ingredients:-

1. Moong dhall - 1/4 cup
2. Jaggery - 1/4 cup
3. milk - 6 ounce
4. cardamom - 1

First roast the moong dhall for 2 to 4 mts until it turns to a light pink color. Then pressure cook the moong dhall with 2 to 3 cups of water. Mash the dhall finely. Now add cardamom and jaggery to it and let it boil till the raw smell of jaggery disappear. Now add the milk and let it boil for another 5 mts. Now paruppu kanji is ready to serve.

We can also add a tablespoon of cooked channa dhall along with moong dhall. If you want to garnish it, then roast cashews in a drop of ghee, till golden brown and pour it on top of this kanji or payasam.