What is Payasam
Just like curries, India is synonymous with kheer, which is simply a sweet pudding. Payasam as it is known in South India has one of the main ingredients milk, in which another base ingredient is cooked along with a sweetener and some flavorings. This explains the meaning of the Sanskrit word ‘ksheer (milk),’ as the origin of the word kheer. A traditional Indian recipe is this Kheer prepared by boiling rice grains in a mixture of milk, sweeteners and flavorings like cardamom, saffron, nuts, dry fruits, etc. But South Indian cuisine is known to use a range of rice varieties & paruppu (dals) in their payasams. So, you have unique Paruppu Payasam like Pasi Paruppu Payasam made with moong dal, Kadalai Paruppu Payasam made with chana dal and so on. Other food cultures of the world also have rice payasam like dishes. For instance, ‘moghli or meghli’ of Lebanese cuisine, ‘rizogalo’ of Greek cuisine, ‘arroz con leche’ of Spanish/Mexican cuisine and the British porridge. In India, West Bengal has ‘payesh’ and the North Indian Phirni can be considered as a close relative of the kheer.
About Paruppu Payasam
Payasam is also that sweet dish which is usually made in most of the South Indian households during festive occasions. It is a common prasad served to devotees in temples as well. This Pasi Paruppu Payasam made with moong lentils is one of the tastiest versions of this dish. At home, I make both kheer and Paruppu Payasam regularly. A delish dessert, this Pasi Paruppu Payasam is apt during festive celebrations. Also, a hit sweet ending on other special occasions and for guests. You can even make this payasam of pasi paruppu (moong dal) as an offering to deities or for your family and friends. This Moong Dal Payasam recipe is a simple one, and anyone can make it by following it carefully. Make sure to use homemade coconut milk in this payasam, if you are making it as an offering to any deity or Lord Ganesha on Ganesh Chaturthi. This Coconut Milk Recipe is going to show you the perfect way to prepare coconut milk at home. When preparing Pasi Paruppu Payasam for near and dear ones or guests, you can use either homemade or canned coconut milk.
How to make Paruppu Payasam
Cook Moong Lentils
- Rinse ½ cup moong lentils (pasi paruppu) a couple of times. Take the moong lentils and 1 cup water in a small pan or bowl. Place a small trivet in a 3 litre stovetop pressure cooker. Add 1.5 cups water in the pressure cooker. Keep the small pan or bowl containing the lentils and water on the trivet. Pressure cook moong dal for 5 to 6 whistles or 9 to 10 minutes on medium heat. You also have the option to cook the lentils directly in the cooker. In this case, you can add 1.5 cups water to the lentils and then pressure cook. The lentils can be cooked in a pan too.
- When the pressure settles down naturally, remove the lid and check the dal. It should be cooked well, and not be too pasty or lumpy.
- Pour the cooked moong dal and water in another pan or kadai.
- Mash the moong dal with a spoon.
Make Pasi Paruppu Payasam
- Add ½ cup thin coconut milk or water and mix well.
- Add ¾ cup jaggery powder. For a less sweet taste, you can add ½ cup jaggery powder or grated jaggery. If the jaggery has a lot of impurities, then heat it in ⅓ cup water on low heat and stir till it melts. Then, filter and use this syrup.
- Keep the pan or kadai on stovetop and heat the mixture on low flame.
- Keep on stirring so that the jaggery dissolves.
- Once the jaggery has dissolves, add 1 cup thick coconut milk.
- Mix very well and gently heat through for a minute or two. Turn off the heat and set aside. Do not over heat or boil as the coconut milk can curdle.
Fry Nuts & Raisins
- In a small pan or tadka pan, heat 2 tablespoons coconut oil. Add 12 to 15 cashews. Instead of coconut oil, you can also use ghee.
- Fry till the cashews begin to turn golden.
- Once the cashews start becoming golden, add 1 tablespoon raisins and ½ teaspoon cardamom powder.
- Fry the raisins till they swell and become plump.
- Now, pour the fried cashew-raisin mixture with the coconut oil in the payasam.
- Mix very well. 17. Serve Pasi Paruppu Payasam hot or warm. On cooling, the payasam will thicken. Refrigerate it as soon as it comes to room temperature. This payasam keeps well for a couple of days when refrigerated. On cooling the payasam thickens. Opt to serve it cold or lightly heat it until warm. If the consistency has become too thick, add a splash of water to thin it a bit.
Paruppu in South India
As in any other regional cuisine of India, pulses with lentils (dals), beans, peas, etc. are a staple food for the people of South India too. Classified under the term paruppu, these may be used in the fresh form/sprouted or dried forms as whole, split with husk and split without husk. A variety of paruppu is used in many recipes of southern India which range from a lentil-vegetable stew or Sambar, batters for popular snacks like idli, dosa, vada, etc. and dry veggie-dal dishes to rice based preparations and desserts like Paruppu Payasam etc. Parupp usilli is a classic stir-fry from the cuisine of Tamil Nadu, made with banana flowers/French or cluster beans, toor dal, Bengal gram, red chilies, curry leaves, mustard seeds and asafoetida. The tradition is to serve it with steamed rice accompanied by a buttermilk or curd-based curry called Mor Kulambu.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Javvarisi Payasam | Saggubiyyam Payasam | Sago Payasam Seviyan Kheer (Vermicelli Kheer) Paal Payasam | Rice Payasam Badam Kheer Recipe | How To Make Badam Kheer | Badam Payasam This Paruppu Payasam from the archives was first published in August 2016. It has been updated and republished in February 2024.
