Skip to main content

Arisi Paruppu Payasam | Moong dal and Rice Kheer

Arisi paruppu payasam prepared with moong dal, raw rice, jaggery, coconut and cashew nuts. This payasam is easy to make with simple and healthy ingredients. You won't go wrong with this payasam and it is perfect for family get together or for any festivals.

Arisi Paruppu Payasam | Moong dal and Rice Kheer - How to prepar Arisi Paruppu Payasam | Moong dal and Rice Kheer with step by step instructions | Payasam recipes

Raw rice works good for this payasam as it produces a nice aroma. Roasting the moong dals and raw rice produces an aromatic payasam. Make sure to use rice in lesser quantity because it expands after cooking and it will absorb the sweetness. Just a handful of rice has been enough for 1 cup moong dal. For payasam, pongal and other traditional desserts I always prefer pagu jaggery but if you can't find it, regular jaggery will work fine. The best way to prepare payasam is to cook slowly on low heat until smooth. We must stir it frequently to avoid sticking at the bottom. If the payasam cooked too quickly in the jaggery syrup it turns out very thick and your payasam will look like halwa. This payasam should have a smooth consistency. Now let's see how to prepare this Arisi Paruppu Payasam with step by step photos.



Arisi Paruppu Payasam | Moong dal and Rice Kheer Recipe

Print Friendly and PDF

Arisi paruppu payasam prepared with moong dal, raw rice, jaggery, coconut and cashew nuts. This payasam is easy to make with simple and healthy ingredients.


Prep time : 20 minutes
Cook time : 30 minutes
Serves : 4
Category : dessert/payasam
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup moong dal
  • 1/8 cup raw rice
  • 2 cup pagu jaggery
  • 5 cardamom
  • 1/2 cup fresh grated coconuts
  • 10 broken cashew nuts
  • 5 to 8 tbsp ghee
Cooking Directions
  1. Heat the pan or kadai for about 2 to 3 minutes because a hot pan is essential for roasting the dals and rice for a nice aroma in the payasam. Dry roast the moong dal till it turns golden brown in colour. Then add the rice and roast them well for a few minutes. When it starts to brown, turn off the heat and transfer it to a plate.
  2. Take a small chutney jar and powder the roasted rice. No need to powder them finely. Now add the roasted dals and powdered rice in a pressure cooker and pour 2 to 3 cups of water. Mix them well with the ladle and close it with the lid. Pressure cook for 4 to 5 whistles. Allow the pressure to settle down naturally.
  3.  In the meantime, dissolve 2 cups jaggery in a vessel with 1 cup of water. When it completely dissolves, strain the jaggery and add it to a heavy bottomed kadai..
  4. Grind the coconut and cardamoms to a smooth paste. Open the cooker and gently mash the dals with the ladle and keep it ready.
  5. Keep the kadai on low heat and stir it well. Add the cooked dal and rice to this jaggery syrup. Mix them well without any lumps.
  6. When the payasam starts to boil, add the coconut paste and some more ghee. Cook on low heat for about 20 to 30 minutes.
  7. Heat a tsp of ghee in a small frying pan and roast the cashew nuts till golden brown and add it to the payasam.
  8. When the payasam gets thick and the raw smell of the coconut paste disappears turn off the heat. After 10 to 15 minutes, transfer the payasam to the serving bowl.

Arisi Paruppu Payasam | Moong dal and Rice Kheer with step by step photos


Dry roast the moong dal till it turns golden brown in colour. Transfer it to a plate.  

Then add the rice and roast them well for a few minutes. When it starts to brown, turn off the heat and transfer it to a plate.

Take a small chutney jar and powder the roasted rice. No need to powder them finely. 


Now add the roasted dals and powdered rice in a pressure cooker and pour 2 to 3 cups of water. Mix them well with the ladle and close it with the lid.


In the meantime, dissolve 2 cups jaggery in a vessel with 1 cup of water.


When it completely dissolves, strain the jaggery and add it to a heavy bottomed kadai.


Grind the coconut and cardamoms to a smooth paste.

Open the cooker and gently mash the dals with the ladle and keep it ready.

Keep the kadai on low heat and stir it well. Add the cooked dal and rice to this jaggery syrup. Mix them well without any lumps. Add 2 tbsp ghee.

When the payasam starts to boil add the coconut paste and some more ghee. Cook on low heat for about 20 to 30 minutes. Stir them in between.

Heat a tsp of ghee in a small frying pan and roast the cashew nuts till golden brown and add it to the payasam.

When the payasam gets thick and the raw smell of the coconut paste disappears turn off the heat. After 10 to 15 minutes, transfer the payasam to the serving bowl.


Serve this payasam warm with appalam or banana. If the payasam appears thick you can add warm milk and then serve. Instead of coconut paste you can also add coconut milk in the final stage. After adding coconut milk allow for a gentle boil and turn off the heat.

Click here to view the recipe in Tamil அரிசி பாசிப்பருப்பு பாயாசம் தமிழில்



Similar recipes


http://www.virundhombal.com/2017/12/semiya-javarisi-payasam.html

http://www.virundhombal.com/2017/08/moong-dal-payasam.html

Comments

Popular posts from this blog

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Kumbakonam Kadappa - Side dish for Idiyappam, aapam, dosa and poori

Kumbakonam Kadappa - easy and simple gravy that makes a perfect side to any dish for breakfast or dinner. This gravy is rich and creamy with a perfect balance of flavours. This homemade Kumbakonam Kadappa is pretty easy to make with easily available ingredients in your kitchen by simple cooking methods. This Kumbakonam Kadappa is loaded with healthy ingredients such as moong dal, coconut paste and potato. The base of the dish is moong dal and potato. The coconut paste is ground with few classic spices, add flavour to this dish. A dash of lemon juice in the last step helps to  balance the flavours. The moong dals not only add taste to this dish, but also extremely light and easy to digest. Compared to other gravies or kurmas, kadappa is one of the low carb gravy. Let's see some important tips for this Kadapa. Whenever I cook moong dal based dish, I always dry roast the dal for a minute. Roasting the dals can turn your dish more flavourful. Try to use fresh coconuts as

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi