Skip to main content

Kadalai Paruppu Payasam | Chana Dal Kheer

Kadalai Paruppu (Chana dal) Payasam is prepared with chana dal, jaggery, coconut and cashew nuts. There are several jaggery based payasam dishes in Tamil Nadu. Moong dal payasam, chana dal payasam, rice payasam are the most popular payasam dishes. I learnt this payasam from my Chithi. All the ingredients are handy and you can prepare this delicious payasam within 20 minutes. We will see some important tips for this payasam.

Kadalai Paruppu Payasam recipe - Kadalai Paruppu Payasam with step by step instructions - Kadalai Paruppu (Chana dal) Payasam is prepared with chana dal, jaggery, coconut and cashew nuts. There are several jaggery based payasam dishes in Tamil Nadu. Moong dal payasam, chana dal payasam, rice payasam are the most popular payasam dishes All the ingredients are handy and you can prepare this delicious payasam within 20 minutes. We will see some important tips for this payasam. Pooja recipes. Festival recipes. Payasam recipes. Prasadam recipes.



1. How to cook the dal
  • Cooking the chana dal correctly is the most important step in this dish. You have to dry roast the chana dal in a pan for a few minutes and then pressure cook for 3 to 5 whistles. Do not overcook the chana dal then the payasam turns thick. After cooking the dals, you have to gently mash the dal and then add it to the jaggery syrup. If the chana dal is not properly cooked, then the dals won't blend with the jaggery and the coconut paste.
2. Preparing the coconut paste
  • I recommend fresh grated coconut for grinding the paste. The grated coconut is ground along with cashew nuts add a rich taste for the payasam. You have to grind it nicely without any solid pieces.
3. Amount of Jaggery
  • For jaggery based payasams, I prefer 2 to 2.5 cups of jaggery for 1 cup of the main ingredient. Please do not reduce the quantity, because you won't achieve the perfect taste and the colour in the payasam. As I said earlier in my previous posts, try to use pagu vellam. In this payasam I have used black jaggery (Kottayam vellam). It's not palm jaggery .
4. When to add milk
  • For this payasam, I like to add milk. You have to add the milk, when the payasam turns warm. Do not add the hot milk or do not add the milk to the hot payasam because it tends to curdle. No need to add full fat cream milk as it reduces the sweetness in the payasam.
Kadalai Paruppu Payasam recipe - Kadalai Paruppu Payasam with step by step instructions - Kadalai Paruppu (Chana dal) Payasam is prepared with chana dal, jaggery, coconut and cashew nuts. There are several jaggery based payasam dishes in Tamil Nadu. Moong dal payasam, chana dal payasam, rice payasam are the most popular payasam dishes All the ingredients are handy and you can prepare this delicious payasam within 20 minutes. We will see some important tips for this payasam. Pooja recipes. Festival recipes. Payasam recipes. Prasadam recipes.

Here is my other Payasam recipes


Kadalai Paruppu Payasam Recipe



Print Friendly and PDF
Prep time : 15 minutes
Cook time : 25 minutes
Serves : 4
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients


  • 1/2 (100 grams) cup chana dal
  • 1.5 cups jaggery (pagu vellam)
  • 1 cup fresh grated coconut
  • 9  cashew nuts
  • 4 cardamom
  • 1 cup milk
  • 4 tbsp ghee
  • 8 split cashew nuts
Cooking Directions
  1. Heat a pan for about two minutes and add the chana dal. Roast the chana dal for 3 minutes, until you can smell a mild aroma.
  2. Take a small pressure cooker and add the roasted chana dal and add 1 cup of water. Let the dal to soak for 15 minutes and then pressure cook for 3 to 5 whistles.
  3. Add the grated coconut, whole cashew nuts and cardamom in a small chutney jar. Add 3 tbsp water and grind it to a smooth paste.
  4. Take a bronze pot or heavy bottomed kadai and add the grated  jaggery. Add 1/2 cup of water and allow the jaggery to boil.
  5. Open the cooker and gently mash the dal with a ladle.
  6. When the jaggery has melted completely, reduce the heat to low and add the cooked dal. Mix them well. After 2 minutes, add the ground coconut cashew nuts paste to the jaggery syrup. Add 2 to 3 tbsp of ghee and cook the payasam on low heat for 10 to 15 minutes.
  7. The coconut paste will blend beautifully with the chana dal and the jaggery. Heat a tbsp of ghee in a small frying pan and add the broken cashew nuts. When it turns golden brown in colour, add it to the hot payasam. 
  8. Mix them well and turn off the heat. Allow the payasam to cool down naturally for 10 to 15 minutes.
  9. After 10 minutes, add the milk to the payasam and mix them gently with the thick payasam. Transfer the payasam to the serving dish.

Kadalai Paruppu Payasam - Chana Dal Kheer with step by step photos 


Heat a pan for about two minutes and add the chana dal. Roast the chana dal for 3 minutes, until you can smell a mild aroma. No need to brown them. Turn off the heat and allow it to cool down.


Take a small pressure cooker and add the roasted chana dal and add 1 cup of water. Let the dal to soak for 15 minutes and then pressure cook for 3 to 5 whistles. Allow the pressure to settle down naturally.


Add the grated coconut, whole cashew nuts and cardamom in a small chutney jar. Add 3 tbsp water and grind it to a smooth paste.



Take a bronze pot or heavy bottomed kadai and add the grated  jaggery. Add 1/2 cup of water and allow the jaggery to boil.




Open the cooker and gently mash the dal with a ladle. No need to mash them nicely.


When the jaggery has melted completely, reduce the heat to low and add the cooked dal. Mix them well.


After 2 minutes, add the ground coconut cashew nuts paste to the jaggery syrup. Add 2 to 3 tbsp of ghee and cook the payasam on low heat for 10 to 15 minutes.


The coconut paste will blend beautifully with the chana dal and the jaggery. You will see a thick payasam as in the picture below. Heat a tbsp of ghee in a small frying pan and add the broken cashew nuts. When it turns golden brown in colour, add it to the hot payasam. Mix them well and turn off the heat. Allow the payasam to cool down naturally for 10 to 15 minutes.



After 10 minutes, add the milk to the payasam and mix them gently with the thick payasam.



Transfer the payasam to the serving dish and enjoy the payasam with your family for your weekend lunch as a healthy and yummy dessert. 



Comments

Popular posts from this blog

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


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.





Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma for chapathi restaurant style


Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


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 beans and bitt…

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…

Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Sambar - Tirunelveli Sambar for lunch

Sambar is the most common kuzhambu (curry) in all of South Indian cuisine and staple in any restaurant and on important occasions. There are many variations for sambar depending on region or taste preferences. Tirunelveli sambar has some variations in the taste and the ingredients. Most of Tirunelveli recipes consist of coconut and small onions.



In this sambar also we add coconut, small onion, garlic and jeera paste. There are two keys to make tasty sambar. The first is to start with the fresh vegetables. When we prepare any dishes with fresh vegetables the result will be the best in taste and quality. The second is to add the correct amount of spices for the nice flavours. Now let's see how to prepare sambar with step by step pictures. Click here for Homemade Sambar Powder recipe.
Here is the recipe video for Tirunelveli Sambar




Check out my other Sambar recipes

Idi SambarKeerai SambarRadish SambarWhite pumpkin SambarKilli Potta Sambar Pacha Milagai Sambar Nanjil Sambar - …