Creamy, nutty and sweet Kadala Parippu Pradhaman or Kadala Parippu Payasam is the traditional Chana Dal Kheer from Kerala. Made with jaggery and coconut milk, this payasam is a part of the Sadya or festive meals on Onam and Vishu.
Friday is Varalakshmi Vratam and I wanted to post some traditional recipes that we can offer as naivedyam. As I was thinking of sweets that I could post, I remembered Senaga Pappu Payasam. Called Kadala Parippu Pradhaman in Kerala, this is essentially a Chana Dal Kheer made with coconut milk and jaggery.
As with any traditional pooja, I will be doing all the cooking at home. Since the festival menu is quite exhaustive, it always helps to have some dishes that are easy to make. This is why I love this recipe for Kadala Parippu Pradhaman | Senaga Pappu Payasam; it was so easy to make and essentially needed only 3 ingredients. Also, the payasam is not too sweet and that appeals to me.
Another point in favour of this kheer is the subtle aroma or edible camphor or paccha karpooram; I simply love it! 🙂
- You can find many more traditional Andhra recipes in this a Collection of recipes for Varalakshmi Vratam.
- Do try my recipe for Pasi Parippu Payasam | Pesara Pappu Payasam | Moong Dal Payasam as well.
How To Make Senaga Pappu Payasam | Kadala Parippu Pradhaman | Chana Dal Kheer
Senaga Pappu Payasam | Kadala Parippu Pradhaman | Chana Dal Kheer
Ingredients
- 1/2 Cup Senaga Pappu, Kadala Parippu, Chana Dal
- 2/3 Cup Grated Jaggery, Gur, Bellam
- 200 ml Thick Coconut Milk I used store-bought coconut milk
- 1 Large Pinch Edible Camphor, Paccha Karpooram
- 1 tsp Ghee
- 6-8 Cashews
- 1 tbsp Small Coconut Pieces
Instructions
- In a kadhai, over medium flame, dry roast the chana dal till it starts to brown.
- Soak the roasted chana dal in 1 cup water for 30 minutes.
- Pressure cook the chana dal for 2-3 whistles, till it is just cooked. Do not overcook the dal or it will become pulpy.
- Let the dal cool a bit.
- Using a heavy ladle, mash the dal a bit. We just want to breakup the dal and not make it a pulp. Let some dal retain its shape.
- Set aside.
- In a heavy bottomed vessel, add 1/3 cup water and the jaggery.
- Over medium heat, melt the jaggery.
- Add the mashed dal to the jaggery syrup. Mix well.
- Over medium flame, cook for 5 minutes till the mix starts to simmer.
- Lower the heat.
- Add the coconut milk and mix well.
- Over low to medium flame, let the payasam simmer for 5 minutes.
- Turn off the heat.
- Add the edible camphor and mix well.
- Cover and set aside.
- In a ladle, heat the ghee
- Add the cashews and coconut pieces.
- Stir-fry till the pieces just start to turn brown.
- Add the cashews and coconut to the Senaga Pappu Payasam | Kadala Parippu Payasam.
- Mix well.
- Offer as naivedyam and enjoy as prasadam. 🙂
Nutrition
Simply delicious. This creamy payasam is one of my favs. Aadi maasam is truly special for southindians & foodies i must say..
Absolutely, Vidya. We have such tough decisions to make, especially where food is concerned. What to eat, what not to eat! 🙂
a very useful blog during festivals
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