Traditional Kerala Kadala Paruppu Pradaman

கடலைப்பருப்பு பாயசம் – Kadala Paruppu Pradaman

Kadala Paruppu Pradaman is one of the traditional pradhaman variety made in the state of Kerala and also in southern part of TamilNadu. It is one of the delicious payasam variety, rich in flavour of coconut milk. This is also a very simple to make pradaman for Onam Festival and for many more auspicious occasions.
We can use the same procedure and make Moong Dal Pradhaman too. The main difference in Payasam and Pradhaman is the coconut milk. For traditional payasam, especially for festivals, we make it with jaggery instead of sugar. Sugar is not recommended as it is more processed than jaggery.

Ingredients for Kadala Paruppu Pradaman

Channa dal – 3 tbs
Jaggery – 1/2 cup
Coconut – 3/4 cup
Cardamom powder – 1/4 tsp
Ghee – 1 tsp
Cashew nuts – 1/2 tbs

Directions

Pre-Preparation

Chop 1/2 tbs of coconut into small chunks.
Grind the remaining coconut in a mixie by adding water and extract milk.
Now grind the extracted coconut again by adding water and take 2nd milk.
After extracting, grind the coconut mixture again and get 3rd thin milk.
Dry roast the channa dal until the color starts to change.
Pressure cook the roasted channa dal for 7 whistles or until completely cooked.
Drain the excess water from the cooked dal.
Grind the dal into fine paste.
Heat ghee in a pan in medium flame and add cashews.
Roast the cashews and take out.
Add the coconut chunks in the pan and roast well.

Prepare Pradaman

Take a heavy bottom pan and add ground dal and jaggery.
Switch on the flame and keep it in low medium.
Mix the dal and jaggery well.
When the mixture starts to boil, add the thin third coconut milk.
Cook the mixture for 5 minutes.
Now pour the 2nd coconut milk and stir.
Cook again for 5 minutes.
Now the pradhaman is almost ready.
It is now time to add the thick coconut milk and mix well.
Switch off the flame and add roasted cashews, coconut.
Finally add the cardamom powder.
Kadalai paruppu payasam ready.

Notes

We need total of 1.5 cup coconut milk; Each type should be about 1/2 cup.
Check consistency of pradaman and adjust by adding water before adding final thick coconut milk.
Don’t cook the paayasam after thick coconut milk added.
Also don’t cook the payasam in high flame.