Parippu Payasam Recipe: 60 Photos
Cherupayar Payasam
ചെറുപയർ പായസം | Cherupayar Parippu Payasam Recipe | Split Mung Bean Dessert - Kerala Style
Cherupayar parippu payasam | Kerala | Onam what it looks like
Video gallery
പരിപ്പ് പായസം | പരിപ്പ് പ്രഥമൻ | Parippu Payasam Kerala Style | Parippu Pradhaman Recipe Malayalam
ചെറുപ്പരിപ്പ് പായസം (പരിപ്പ് പ്രഥമൻ) | Pazhayidam Special | Onam Vlogs 04
പെർഫെക്ട് ചെറുപയർ പരിപ്പ് പായസം | ബാക്കിയെല്ലാം മറന്നേക്കൂ | Cherupayar parippu payasam | Payasam
Kerala Style Parippu Pradhaman | Parippu Payasam Recipe in Malayalam | Parippu Pradhaman Recipe
Kerala Style Cherupayar Parippu Payasam photo frames
FAQ
Paruppu Payasam is a Traditional South Indian Pudding where soft cooked moong lentils are simmered with coconut milk, sweetened with jaggery and flavoured with cardamoms. The dish is tempered with ghee in which nuts, raisins and sometimes chopped bits of coconut are fried.
Kheer is particularly popular in India, and it is commonly served at Muslim and Hindu festivals and special occasions. There are numerous regional names for kheer, and in southern India it is sometimes called payasam, which is from the Malayalam word peeyusham, meaning “ambrosia” or “nectar.”
It is different from what you normally expect in kheer, but somehow even better! Using jaggery instead of sugar is a common practice, especially in South India. It gives a certain earthy, richer flavor to the sweet treats. You can very well use regular sugar or even brown sugar if you are unable to find jaggery.
Packed with nutrients like zinc (1.4 mg), protein (12.2 mg) and iron (1.95 mg), yellow moong dal helps to maintain the elasticity of your skin and help to keep it moist. Fiber, potassium and magnesium from yellow moong dal will work together to regulate blood pressure and soothe the nerves and is diabetic friendly.
Regionally known as paruppu or parippu, lentils may be used in sprouted or fresh form and also dried forms like whole, split without husk and split with husk.
Paruppu Payasam | Moong Dal Payasam
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
:max_bytes(150000):strip_icc()/201309-xl-lemony-escarole-salad-with-peaches-and-feta-8e3e2d37f05a4b5abe866fa786887233.jpg)
