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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, September 8, 2011

Parupu Pradhaman


Moong dal – 200gm
Jaggery – 200 - 400gm (depending on how sweet you like it)
Cardamom powder – 1 tsp
Thick coconut milk – 1 1/2 cups
Diluted coconut milk – 4 cups
Light coconut milk – 4 cups
Ghee – 3 tablespoon
Cashew nut  - 50 gm
Coconut pieces – 50 gm


Dry roast the dal till it turns brown. Wash it well and pressure cook till mashed. Melt the jaggery in a pan by adding 1 cup water. Add the cooked dal to the molten jaggery and stir well. Add 2 tablespoon ghee and cardamom powder and stir. Add light coconut milk. When it starts boiling add medium thick coconut milk. When this mix evaporates and becomes half add the thick coconut milk. Stir well and take off the flame. Fry the cashew nuts and coconut pieces in rest of the ghee and mix with the payasam. Serve hot.

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