Parippu Pradhaman

Parippu Pradhaman / Lentil Pudding

                                         

                                

Yes… it is Vishu. In Kerala when the sun enters in to Sidereal Aries it is called Vishu. Vishu symbolizes the beginning of spring. It is celebrated as a harvest festival and  is called by many different names like Ugadi, Bihu in different states.The harvest festival is known as Vishu in Kerala. The main specialty of Vishu day is that there will be equal number hours of day and night. The festival is dedicated to lord Krishna / Vishnu.

 The natives in Kerala usually observe Vishu with many colorful rituals.  They worship lord Krishna for a good and prosperous year ahead. Lord Krishna killed Narakasura on this day and hence we celebrate the victory of good over evil. Vishu symbolizes a beginning of a new year and it is marked with the offerings to the divine called “Vishukanni”. It includes everything that is a part of a good harvest arranged in a big bowl called “Uruli “.
                                                             

 The items mainly included are Kani kona (Cassia fistula) cucumber, mangoes, jackfruit, coconut, rice, mirror, betel leaves, traditional cloth, and coins.
                                                                   

 Usually this is arranged in the uruli by the eldest person in the family and he gives money to younger ones which is called Vishukainettam as part of the festival. “Vishu kodi “is yet another attraction of Vishu. Everyone gets to wear new dress on this day. Kids wear new clothes and they burst crackers with elders. Next comes the mouth watering rituals, yes the Sadya. Vishu symbolises family reunion where the elder ones and the younger ones sit together and enjoy the grand feast prepared collectively by the members of the family.  The dishes prepared are sambar(lentil gravy), pickle,  inji puli (sweet ginger pickle ),parippu (thick lentil side dish ),rasam (tamarind water with spices ), aviyal, pachadi, kichadi, pulissery (yogurt gravies made with different fruits and vegetables) , chips and pappadam  (crispy disc shaped dish made with lentil flour) , ghee (clarified butter) and at last payasam (pudding).  These are served in a banana leaf along with rice. We prepare many different kinds of payasamas (made with milk) and pradhaman (made with coconut milk).  Here I have tried parippu pradhaman (lentil pudding). Parippu pradhman is usually made with parippu (lentil), coconut milk, and jaggery and seasoned with coconut bits, raisins and cashews. I have tried making this with help of a pressure cooker. Traditionally it is prepared in uruli . I have made it as simple as possible. Do try this recipe for Vishu and share your thoughts. Okay then let’s get started…

Preparation time: 15min

Cooking time: 40 min

Serves: 10-12

Ingredients

Cherupayar parippu/ split moong dal: 2 cup

Water: 6 cups + 4 cups+ 1 cup

Jaggery: 4 cups (grated)

Thin coconut milk: 2 cups

Thick coconut milk: 1 ½ cups

Cardamom powder: 1 tsp

Cumin powder: ½ tsp

Dry ginger powder: ¼ tsp (optional)

Ghee: 2 tbsp + 1 tbsp

Coconut slices: 3 tbsp

Cashew: 15-20

Raisins: 2 tbsp

Method

1.       Heat a cooker add 1 tbsp of ghee , when it is hot enough add split moong dal ;fry it for couple of minutes till they turn golden brown.
                                                                   

2.       Once it turns golden brown add 6 cups of water and cook it till done. (Approx: 1 whistle) in medium heat.
                                                                     

3.       Open the cooker and mash the dal once the pressure settles.
                                                             

4.       In the meantime heat another vessel (big enough to hold 4 cups of water).  Add the grated jaggery to it and melt it by adding 4 cups of water in medium heat stir in between. Heat it till you get medium thick consistency.
                                                                       

5.       Strain the melted jaggery and set aside.

6.       Transfer the mashed dal to a wide mouth pan and add the strained jaggery syrup to it, cook in medium heat for 8-10 min.
                                                              

7.       Add thin coconut milk, cook in medium heat for 10-12 min or until it thickens by stirring continuously.

                                                                       

8.       Reduce the flame to low and cook it for 1-3 min and then add thick coconut milk. Stir it continuously in low heat.
                                                                       

9.       Keep stirring until the coconut milk is fully mixed.

10.   Remove from flame and set it aside.

11.   Add cardamom powder, ginger powder and cumin powder.  Stir it immediately to avoid lumps.
                                                                 

12.   Heat another pan, add 2 tbsp of ghee.

13.   Fry cashews till it turns golden brown. Then add raisins, fry till it pops up.

14.   Finally add coconut slices and fry till it turns golden brown.
                                                         

15.   Add the fried coconut bits, rains and cashew to the prepared payasam.
                                                           

16.   Delicious parippu pradhaman is ready.
                                                               

17.   Transfer it to a serving bowl.
                                                             

18.   Serve this warm or cold.
                                                           

19.   Enjoy.
                                                                    

Notes

1.       Adjust the quantity of jaggery according to your sweet tooth.

2.       You can also add slices of banana.

3.       Keep the flame low while adding coconut milk to avoid curdling of milk.

4.       The color of the pradhaman totally depends up on the color of the jaggery used. 

5.    If you are using canned coconut milk , dilute half cup with 1 cup of water to get thin coconut milk . I  used Goya brand.