Parippu Pradhaman…’s time to Celebrate!

Parippu Pradhaman


  There is a very happy news that I would love to share with you all. Lakshmi was blessed with a baby boy on Oct 22nd. Both the mother and the little one are doing fine. Lakshmi has decided to take some time off to devote herself to her baby boy…..and so you guys would have to wait a few months to get more of the naadan recipes.

    To celebrate this very happy occasion, I am sharing with you a parippu pradhaman recipe. This recipe belongs to one of my friend, Girija. It is soo easy to make and would turn  out to be a nice dessert to a naadan meal. Long back , parippu pradhaman used to be served in sadyas for weddings but now a days its mostly semiya, ada pradhaman, pal payasam, palada, pineapple payasam etc etc. Heres the recipe:

Ingredients (Serves 5 – 6)

  1. Split mung dal /  skinless split green gram /cherrupayar parippu – 3/4 cup
  2. Jaggery – 1 – 1.5 cup or to taste
  3. Medium-thick coconut milk – 1/2 can mixed with enough water or 1.5 – 2 cups
  4. Thick coconut milk – 1/2 cup 
  5. Cumin powder – 1/2 tsp
  6. Chukku podi / dry ginger powder – 1/4 tsp
  7. Cardamom powder – 1/2 tsp
  8. Cashew nuts – 10 – 15
  9. Coconut bits (thenga kothu) -2 – 3 tbsp
  10. Ghee – 1 tbsp


1. Heat  ghee in a pressure cooker. Throw in some cashews and fry them until golden brown. Drain  on to a paper towel. Then add the coconut bits and fry until brown. Drain on to a paper towel. Now add the split mung dal and fry for 2-3 minutes until they turn a little golden brown. Now add 2.5 cups of water and pressure cook for one whistle.

2. Meanwhile melt the jaggery in 1 cup water in an uruli or any heavy-bottomed pan, at medium heat. Stir until it reaches a light syrupy consistency. It would not take more than 10 – 15 mts. Open the pressure cooker when the pressure releases.  Mash the mung dal really well with the back of a spoon and add it to the jaggery syrup in the uruli.  Cook for a few minutes at medium heat. Add 1.5 – 2 cups of coconut milk. Mix well and cook at medium-low heat, stirring continuously, until it thickens. Do not boil the coconut milk, boiling will result in separated coconut milk.

3. Add the thick coconut milk. Cook for a minute at low heat. Switch off. Now add cumin powder, dry ginger powder and cardamom powder. Mix well. Finally add the fried cashews, coconut bits and 1/2 tsp ghee (optional). This payasam tends to thicken over time. Serve warm or cold.



1)  You can add brown sugar instead of jaggery.

2) If the payasam is very thick, add hot milk to dilute.

3)  I added chaokah (canned) coconut milk. Fresh coconut milk will taste best. For fresh coconut milk – Add around 1/4 – 1/2 cup warm water to grated coconut and squeeze to extract thick coconut milk(first extraction). Now add more water to the already squeezed coconut and squeeze again to get the second extraction or thin coconut milk. Finally strain the extractions through a fine sieve. You can make this process easier using a mixer. Grind the grated coconut with little warm water in a mixer. Then use a meshed strainer and press down on the coconut for the first extraction. Repeat the same for the second extraction.


4) To make kadala pradhaman, replace mung dal with chana dal or kadala parippu.


Parippu Pradhaman





  1. nalla creamy payasam…………ummm kothi ayittu vaya…………

  2. Hi Maya,

    Loveeeeeeeeee the presentation…:)


  3. yummy dessert…Congrats Lakshmi….

  4. Congrats Lakshmi :) Enjoy the time with the little one :)

    Lovely recipe.. Looks so yummy and I’m drooling :)

    Will wait to see more from you :)

  5. Super delicious parippu pradhaman, makes me drool..

  6. Congrats Lakshmi…Welcome to the wonderful world of Motherhood..Take Care…
    Perfect Sweet to come with a good news, Maya..

  7. My fav is paruppu payasam…looks super yum and creamy

  8. congrats lekshmi :)

  9. sharing lakshmi’s happiness,i made this payasam,adipoli,thanks maya.

  10. Congrats Lakshmi :) My fav payasam.Looks too good.

  11. Wow..Congrats to the proud parents and “aunt” :-D, parippu pradhman is sure a great treat to celebrate the bundle of joy!!!!

  12. Congrats to Lakshmi and family. Enjoy time with little bundle of joy. Parippu pradhaman looks delicious.

  13. Maya, convey my wishes to Laksh..perfect dessert to celebrate this wonderful occasion..looks divine.

  14. Thats a great news, congrats lakshmi…and lovely way to celebrate with this yummy sweet dish..

  15. Congrats Lakshmi..perfect dessert to celebrate the happy ocassion!

    US Masala

  16. Congrats to lakshmi..pradhaman looks adipoli…

  17. congrats to lakshmi! payasam looks delicious.

  18. Payasam looks so delicious….

    Pushpa @

  19. Congrats to Lekshmi….:)

  20. Congrats Lakshmi..that’s wonderful news.
    Adipoli payasam Maya..lovely way to celebrate too

  21. congrats lakshmi …:) its a wonderful new ..payasam looks very delicious …


  22. Hy Lakshmi…congrats dear..

    Payasam sounds beyond amazing..too tempting clicks…

    Tasty Appetite

  23. Hi dear,
    There is an award waiting for you..please collect:)


  24. Hearty congrats to Lakshmi… Parippu Pradhaman is a real treat to celebrate this great occassion..

  25. wow adipoli ayittundu ketto. ithu kazhikkan tonnunnu pic also superr

  26. What a special news,congrats lakshmi .Great kheer to enjoy this special moments.Decadent kheer so rich n creamy.

  27. delicious flavourful

  28. yummy pradhaman with rich flavors from coconut milk.. love the pic..

  29. Thank You All :)

    @ Raj,
    Thanks for trying it out..Great to hear that you liked it :)

  30. adipoli payasam maya..pinee orukilkudi ente congrats lakshmiku paranjelkutou..:-)

  31. Congrats to Lakshmi! May God Bless the little one! Payasam looks great!


  32. Anonymous says:

    how many people will this approximately serve?


  33. Anonymous,
    This recipe makes about 5 – 6 servings..

  34. Anonymous says:

    Hey! thanks for the prompt reply!

  35. Anonymous says:

    nice presentation; cud you pls tell wher we will get dry ginger ?


  36. Made this yesterday for a birthday and it came out perfect. A keeper of a recipe. Thank you.

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