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
South India has so many kheer recipes, and Senaga Pappu Payasam or Kadala Parippu Pradhaman is one of them. It is made with Bengal Gram (Chana Dal), Coconut Milk, and Jaggery (Gur).
- 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
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.
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.
Offer as naivedyam and enjoy as prasadam. 🙂