Tuesday, February 18, 2014

Cherupayar Parippu Payasam / Split Mung Beans Payasam

When engagement anniversary, wedding anniversary and birthday falls in the same month with an interval of less than a week, making specials for each event gets exciting but at the same time leaves us with too much of left overs. Yes, February is special for us. We used to bake cakes for each of these occasions, but realized that its too much for just two of us.



So now, we have come up with a solution of spreading it in the form of a special dinner or a cake/bake or a dessert - anyone of these for each of these occasion. Also these get to be made only in amounts that suffices our appetite and craving.




Last onam, while I was cherishing the thought of having Cherupayar Parippu Payasam, I told Jacob that if only our liking towards it would have been same, I would have been lucky. Else I would make it and I would have to drink it all. I wouldn't mind it though :P , but I would rather like to share than have it alone. Now, Jacob turns to me and says that this is the only payasam that he has ever liked in his life and he would be so happy if I made it. I was like, WHAT? It took me this long to realize that it was his favorite. Shame on me, right? I was misguided saying Semiya Payasam was his favorite and kept making it all these years. I have been missing out on having my favorite payasam for a long time. 



When we made it the first time, there was ultimate silence with just hmm/wahh sounds untill we scraped down the last drops of the payasam from our bowls. Since then we just find any reason to make it. This time it was made for Jacob's birthday. 

Do you too love this paysam? Then go ahead and make it. Its just heaven.



Ingredients

  1. 1/2 cup Cherupayar Parippu / Split Mung beans
  2. 1 1/2 cup + 1/2 cup of Water
  3. 1 cup of shaved Jaggery
  4. 3/4 cup of thin coconut milk
  5. 1/4 cup of thick coconut milk
  6. 1/4 tsp of powdered dry ginger
  7. 1/4 tsp of cardamom powder
  8. 1/4 tsp of cumin powder
  9. A pinch of salt
  10. 2 tbsp + 1 tbsp of ghee/clarified butter
  11. Cashews as required for garnishing
  12. Coconut bits as required for garnishing

Method
  • Fry the cashews and coconut bits separately in about 2 tbsp of ghee. Remove it onto a paper towel and save it for garnishing the payasam.
  • Heat a skillet and drop in the mung beans in it. Now lightly roast it such that when you pick a bean and bite it, it should crack. Remove it from the heat. Let it cool a little.
  • Wash the roasted cherupayar parippu/ mung beans and drain out excess water from it.
  • In a pressure cooker, take 1 1/2 cups of water and add the roasted beans to it. Pressure cook it. For me it took, 2 whistles on high heat for the beans to get cooked. 
  • In a pan , take the shaved jaggery and 1/2 cup of water. Boil it untill the jaggery dissolves completely. Add the cooked mung beans to it. Turn the heat to medium high and keep stirring it untill it gets thick in consistency. Add 1 tbsp of ghee to it and stir it.
  • Meanwhile, to the thin coconut milk, add the ginger powder, cumin powder, cardamom powder and pinch of salt and stir it. Add this mixture into the payasam. Keep stirring it untill it comes to a boil. 
  • Now add the thick coconut milk. Cook it untill it just starts to boil. Remove it from the heat.
  • Garnish it, with fried cashews and coconut bits. Serve hot.
  • Yields around 3 glasses of payasam.

Tips
  1. Keep stirring the cherupayar parippu/ split mung beans continuously while roasting it to avoid burning.
  2. Its easy to remember the measure of the ingredients. Amount of water used to cook the beans should be three times the measure of beans. Amount of jaggery used should be twice the amount of beans used. At the same time, the sweetness of the payasam would truly depend on the quality of the jaggery used. 
  3. Adjust the amount of cumin, cardamom and ginger as per your taste. 
  4. Try using dark colour jaggery which gives it the authentic look to it.
  5. If you do not have the luxury of making fresh coconut milk at home, canned coconut milk is good enough. You could adjust the thickness of the coconut milk as required.
  6. You could fry some raisins and use it to garnish the payasam.



Recipe courtesy : A culinary show from Amrita TV


27 comments:

  1. I always ask him why din't you say u like it I would have made it more often and he replies ya till I hate it right ! :))
    Who says only women are complex to understand :))

    Kasavu sari with parippu payasam ellam kudi oru onam pratidi unduu...looks so yummy with all that garnishing. ..satyam paranjal kodipichuuu ketoo....

    ReplyDelete
    Replies
    1. ohh LOL :D :D... Appol ethe ella veetilum nadakkunna karyam thane ...alle... Hmmm... I shouldn't make it often...else it would be no more a special payasam right? and he might just take it off his list of favorite.

      Thank u Meena... Athe paranjapol anne, I am yet to post these recipes to the Sadhya recipes... will do it soon.

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  2. My fav ...Looks absolutely delicious dear :)

    ReplyDelete
  3. The payasam looks so inviting. Fried coconut will make it even more scrumptious !!!

    ReplyDelete
  4. kothyavunnu....dear.....Best wishes to all the specially mentioned occasions which makes Feb so special to u :) So rich and inviting cherupayar parippu payasam......Love the clicks with kasavu background....

    ReplyDelete
  5. I love this payasam and the truth is that I never made it!!!!! I have to make it soon. You tempted me Anupa to try it :). Regarding knowing the likes of the spouse, don't be ashamed, its a learning curve at times :).

    ReplyDelete
    Replies
    1. Thank u Shibi :).. Ya I know...at times I feel all that saying that wives can never be understood is so not right, because it stands so true for husbands as well ...the mystery men ..ha ha

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  6. Its so same here too Anupa..:-) What I like, he hates.. And this is not my favorite but hubby's ;-) Loved the pics... Feel like onam is around the corner

    ReplyDelete
    Replies
    1. Thank u Rekha :).... Ya I remember u mentioning ur likeness towards prawns and ur husband not liking it...no wonder they say opposite poles attract right?

      Delete
  7. so so many wishes, in just one month allae. Same here too...wedding anniversary...birthday..so so.. and loved this payasam, esp the addiciton of some spices. shud definitely be great !

    ReplyDelete
  8. This is not just my favourite butwhole family's . Ur looks yummy. Vaayil titanic odikanulla vellam undu. I love the smell of roasted moong dal .U got a a lovely dark colur for the payasam . And the garnishing looks all the more perfect.

    ReplyDelete
  9. Very tempting and rich paruppu payasam,.... love it Anupa...

    ReplyDelete
  10. Oh Anupa... this is my favourite among all the payasams....and we keralaties have a very particular taste.. when it come to payasams....before and all my mother used to roast it and then put on ammikallu and remove the skin of the daal and then cook it to payasam.. and with jaggery yummy... i think i should see whether coconut and jaggery is der stock at home...it looks so inviting.....

    ReplyDelete
    Replies
    1. that is so much of effort right, but who cares if the end result of all the effort is a wonderful payasam :)

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  11. Feb is spl for me too as its my bday.Hope u had a grt time celebrating all.I used to hate this payasam but ever since I started making it for onam /vishu I started loving it...its my fav now....our taste buds change after a while I guess...mine changed a lot after marriage...total foodie now after marrying a foodie :)

    ReplyDelete
    Replies
    1. oh ya same here... the taste buds changed for both of us...I became a total foodie and he started appreciating chapathis :)

      Delete
  12. I love this paysam , yours looks yum ! Did you make the coconut milk from scratch or use the tinned ?

    ReplyDelete
    Replies
    1. I used canned coconut milk...don't have the luxury of fresh coconut milk :(

      Delete

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