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You are here: Home / Ganesh Chaturthi Recipes / Cherupayar Payasam (Kerala Parippu Payasam) | Onam Recipes

Cherupayar Payasam (Kerala Parippu Payasam) | Onam Recipes

November 24, 2015 28 Comments

Payasam is often the most looked-forward to item in any Kerala Sadya or during Onam when sadya preparations start in earnest. Every year that I was home, Amma would ask what payasam we would like for Onam and I would always opt for the jaggery based Kerala-style payasams that are deep brown, sweet, coconut-scented and just totally awesome. I have started making payasam at home on rare occasions and this is my first attempt at making Cherupayar Payasam which turned out quite good.

Cherupayar Payasam (Kerala Parippu Payasam) | Onam Recipes

Being away for Onam for the past 6 years, one would imagine I would be used to the acute feeling of homesickness each time. Nope. Doesn’t look like that’s happening.

Although I had resolved to get more involved in cooking for festivals, I failed miserably for Onam this year. A sudden work trip took me away from home and I didn’t even have my camera with me to do something about it.

Cherupayar Payasam (Kerala Parippu Payasam) | Onam Recipes

Anyway, what’s all that in the face of a good, warm (or cold) bowl of payasam, eh? Any payasam with sharkkara (vellam or jaggery) is my absolute favourite. Of course, TH can’t stand jaggery and won’t even come near anything made with it but each time I go home to Kerala, I bring back two of these jaggery balls and store them in the fridge. Leave out for a few mins before grating with a knife if you like to do the same. I prefer this darker, no-salt version to the white terribly salty versions that seem to be available everywhere outside Kerala. Use this for a genuine Kerala flavour to anything with jaggery.

This jaggery is also the reason for the deep brown colour for my sweet modak poornam filling.

Cherupayar Payasam (Kerala Parippu Payasam) | Onam Recipes

Although kadala parippu payasam is also a favourite, I decided to go with cheru payar (moong dal or pasi paruppu) this time. This Kadala Parippu pasayam is another favourite jaggery-based South Indian payasam. Browse more Payasam Recipes for Onam.

Cherupayar Payasam (Kerala Parippu Payasam)

Serves 4

INGREDIENTS:
1/4 cup of cheru payar / pasi paruppu / moong dal
3/4 cup more or less of grated jaggery (or brown sugar, but it’s a poor substitute)
3 heaping tbsp of ghee
10 plain, unsalted cashewnuts
A few of raisins
1 cup of thick coconut milk (onnaam paal)
3-4 cups of thin coconut milk (rendaam paal)
4-5 cardamom pods, crushed

INSTRUCTIONS:

1. Roast the parippu in a dry pan until it turns golden brown.

Cherupayar Payasam (Kerala Parippu Payasam) | Onam Recipes

2. Add the thin coconut milk (rendaam paal) and pressure cook for 5-6 whistles until mushy.

In hindsight, I probably should have left some whole dal in there too, for some texture. I think I mashed it up too much.

Cherupayar Payasam (Kerala Parippu Payasam) | Onam Recipes

3. Add some water to the grated jaggery and heat it on medium flame until it begins to melt. Stir well until the jaggery fully melts, strain, and mix in with the cooked dal.

Cherupayar Payasam (Kerala Parippu Payasam) | Onam Recipes

4. Return the dal mixture to the fire, bring to boil and add the thick coconut milk. Heat through, add the crushed cardamom and remove from fire. Do not boil after adding the thick coconut milk.

Cherupayar Payasam (Kerala Parippu Payasam) | Onam Recipes

5. Now, heat the ghee in a pan and add the cashew nuts and raisins. When the nuts turn golden brown and the raisins have puffed up, remove and add to the payasam. Mix well.

Cherupayar Payasam (Kerala Parippu Payasam) | Onam Recipes

Notes:

1. I used canned coconut milk so I think it was thicker than I expected. My payasam turned out thicker than I am used to eating back home but it was still very tasty and I couldn’t sense any difference in flavour.

2. Don’t mush up the dal too much, leave some bits whole for some added texture.

Also, Happy Onam everyone 🙂

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By nags Filed Under: Ganesh Chaturthi Recipes, Kerala Recipes, Onam Sadya Recipes, Payasam Recipes, Sweets Puddings Desserts, Uncategorized

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Reader Interactions

Comments

  1. Veena

    November 2, 2020 at 3:39 pm

    Thanks for this. Made this today and so yummm!

    Reply
  2. Anonymous

    September 20, 2012 at 8:58 pm

    Looks Good and easy, going to try it for my anniversary.

    Reply
  3. Anonymous

    August 30, 2012 at 2:57 pm

    Payasam tastes better if roasted cherupayar not get cooked in pressure cooker.

    Reply
  4. Anonymous

    August 29, 2012 at 5:15 am

    best is not to cook the dal in the pressure cooker. tho it takes a long while the open pan – uruli payasams taste definitely better than pressure cooked ones

    Reply
    • Nagalakshmi V

      August 29, 2012 at 5:25 am

      i agree making payasam in uruli for onam is the best, especially cherupayar parippu payasam. this is just a quicker version of the same payasam 🙂

      Reply
  5. jaison alakkkal

    August 29, 2012 at 3:35 am

    thanks de
    ar……..

    Reply
  6. Anonymous

    August 9, 2012 at 1:03 am

    Hi Nags,

    How can I get thin coconut milk using canned coconut milk? The milk is usually quite heavy and thick, maybe there'll be a 1-inch layer of the **slightly** thinner liquid. Can I just water it down?

    Another question – can the coconut milk potentially split after pressure cooking? If so how can I avoid this?

    Thanks 🙂

    Reply
    • Nagalakshmi V

      August 9, 2012 at 8:17 am

      yes you can water down canned coconut milk to make it thinner. thinner coconut milk won't split when you add it to pressure cooker but thick coconut milk will.

      Reply
  7. Anonymous

    June 1, 2012 at 11:57 am

    Hi Nags, great recipe. What brand of canned coconut milk goes well with this recipe? I live in Singapore too.

    Karthi

    Reply
    • Nagalakshmi V

      June 2, 2012 at 3:27 pm

      Hello Karthi, I use the Ayam brand coconut milk in tetra pack. You can find it in mustafa or even fairprice in singapore 🙂

      Reply
  8. sijumon

    May 24, 2012 at 11:36 am

    Great, we tried and it was 100 % success dish

    Reply
  9. Anonymous

    March 30, 2012 at 5:40 pm

    I have invited my parents over for lunch this weekend and I am going to try this payasam. My parents both were born and brought up in kerela though we now live in AP. They just love everything about Kerela. Hope it comes out well.

    Preethi

    Reply
  10. Mukul

    September 12, 2011 at 10:42 am

    Hey nice explanation of one of my favourite SI dish. 🙂
    good pics too.

    Reply
  11. DegeSMS

    September 12, 2011 at 8:44 am

    look very yummmy . ummm

    Reply
  12. Aruna Manikandan

    September 11, 2011 at 3:31 pm

    Payasam looks yummy 🙂

    Reply
  13. Miri

    September 11, 2011 at 6:20 am

    Happy Onam! That is one of my favourite paysams…. Love the combination of coconut milk and dal! Your version may be thicker but looks delicioud

    Reply
  14. Marie

    September 10, 2011 at 6:06 am

    Happy Onam to you and your family.
    Loved the white flowers on the last picture. What are they called. Make a beautiful photograph.
    I am going to make this payasam for my 10 month old son over the weekend. Am running off to buy the coconut milk right away.:)

    Reply
  15. Sudeshna

    September 10, 2011 at 4:43 am

    Happy Onam, Nags. This one is so different from the conventional rice pudding/kheer. Thanks for sharing.

    Reply
  16. Nags

    September 10, 2011 at 9:38 am

    Marita, I have tried that too, long back 😀

    Btw, the flowers are fake 😉

    Reply
  17. Ramya

    September 9, 2011 at 5:42 pm

    yummy payasam..nice brown jaggery you have got..I made gothambu payasam today and the jaggery was not dark, which made the payasam look very light 🙁 Happy onam to you and family..

    Reply
  18. Spandana

    September 9, 2011 at 4:51 pm

    Happy Onam, payasam looks absolutely delicious!!

    Reply
  19. Priti

    September 9, 2011 at 4:21 pm

    Happy Onam gal ..this looks yum

    Reply
  20. Marita Abraham

    September 9, 2011 at 4:16 pm

    I'm feeling extremely homesick right now after reading your payasam recipe. We have sharkara payasam with pappadam. It's AMAZING. Try it. 😀

    Reply
  21. Krithi's Kitchen

    September 9, 2011 at 2:07 pm

    Super favorite… love the preparation!!

    Reply
  22. Priya

    September 9, 2011 at 2:07 pm

    Highly inviting payasam, super tempting..Happy Onam Nags..

    Reply
  23. BongMom

    September 9, 2011 at 1:18 pm

    happy Onam Nags

    Reply
  24. Arch

    September 9, 2011 at 12:04 pm

    Homesickness during feativals – so understandable, I live in the same country, but a few states away and this year for Ganesh Chaturthi, I was MISERABLE !! I did my share of the cooking and puja, but nothing like being back home 🙁

    Reply
  25. ANU

    September 9, 2011 at 11:02 am

    awesome payasam…..

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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