Dal Payasam or Kadala Parippu Payasam is a payasam from Kerala made with chaana dal and coconut milk and is perfect for your Onam Sadya!
Whats a meal if it doesn’t end with a dessert? This kadala parippu payasam or dal payasam, is one of my favorite Kerala payasams. Truth be told, I am not even sure it is Kerala or Tamil because I have eaten this at home Tamil and Kerala homes, but it surely does shine on the banana leaf.
I always say that there are loads of advantages of being married to someone who is not from the same community as mine, but the biggest advantage is definitely the kind of food I have been exposed to after marriage! I love the different kinds of desserts which I have tasted after shifting to Bangalore. Some with coconut, some made is amazing style and some just so easy to put together.
This kadala parippu payasam is a part of the amazing Onam Sadya which is made during Onam in Kerala. Even if I don’t end up making the whole Sadya (which can be pretty backbreaking :)), this is one dessert I just can’t resist. With the delicious coconut milk and jaggery to add to that yummy taste, this payasam is a must have for me in Onam!
Of course, there are loads of different payasams which are made during Onam. I read a delightful article in The Hindu about the different payasams made in different parts of Kerala. Like how the paalada is a very popular kind of payasam across Kerala, there are many other types like the broken wheat one towards the northern part of Kerala which is more popular. The article mentions how Onam is the harvest festival and hence there is a lot of importance placed to payasam in the festival. I love reading about these fascinating facts of the origin of food. And for me, nothing is more awesome than a great kadala parippu payasam made for Onam 🙂
Dal Payasam | Kadala Parippu Payasam
- 1/2 cup channa dal
- 1 cup jaggery grated
- 4 cups coconut milk
- 1 tsp cardamom powder
- pinch ginger powder
- 2 tsps ghee
- 20 - 25 cashew
- handful raisins
- Soak channa dal in water for 2 hours. Rinse and boil in a pressure cooker along with 2-3 cups of water. We want it just boiled and not too mushy.
- When it is cool, add melted jaggery and bring to a boil. Simmer for about 5 minutes.
- Add coconut milk and simmer till the pyasam is little thick.
- In a small tadka pan, heat ghee and roast cashew and raisin till brown. (if you are making a vegan version, roast the nuts in coconut oil)
- Pour it in the paysaam and serve warm or cold.
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