Happy Onam to all
- 1 cup Cherupayar paripu/moong daal
- 1 lb jaggery
- 1/2 cup thick coconut milk
- 2 tbsp Ghee(clarified butter)
- A handful Cashew nut and raisins
- A small pinch of Cardamom powder
- few dry coconut chunks
Heat 1 tbsp ghee in a thick bottomed vessel, add the cherupayar parippu and stir until the paripu turns
light brown. Add 3 cups of water and cook the paripu until soft. Heat the jaggery in a pan with 1/4 cup of water and bring to a boil. Add this to the cooked paripu and continue cooking at low temperature. Add the coconut milk and bring to a boil, add the cardamom powder and the let the prathaman to cool down. Heat 1 tbsp of ghee and add the coconut pieces, cashew nuts, when the nuts turns golden brown add the raisins and pour this over the payasam.
Here is some of our favorite Onam recipes.