It’s our 2nd anniversary!!
It’s been 2 years since I’ve started this blog or rather another food blog was added to this huge pool of lovely food blogs. When I started I didn’t know if I could sustain this even for a month. All I thought was a portal for me to save all my tried and tested recipes. But it’s all your lovely comments and feedback and the knowing that there’s someone atleast reading my blog, that makes me carry it forward. Initially my blog was called Purpletreat and then within months I changed it to Reneesrecipe for some reasons. Anyway, what’s in a name right?? I know it wasn’t much of a big deal for many of you because you followed me right here. And I thankyou for that.
So formally let me once again, thank all of you who have visited my blog (be it even once!), requested for recipes, tried many of them out, left constructive comments and feedback…… all of which encouraged me and continues to do so to keep this blog going on.
The journey so far has been just great, as I got to learn about so many cuisines, make some good blogger friends and of course it’s helped me experiment and bring new dishes to the dinner table. We’re a happy family especially at meal times. I’m happy that I’m able to introduce new foods to my kindergartner and he eats better because he doesn’t get tired of the same old stuff…and my husband though he loves the experimentations, is upset because of his weight gain and waistline increase.
So to celebrate our 2nd anniversary, I thought of the most traditional keralite dessert – Parippu Payasam or moong dal kheer. This is made using jaggery and one of the main desserts served for Onam and other occasions like weddings and birthday parties in Kerala. At my father’s place, it’s made in a big vessel called Urali and not on gas top but by making a wood-fire. A fire would be started and 3 big bricks will be put around it and then this big urali is placed on top of the bricks and the whole mixture will be stirred continuously by the women of the house using a brass spoon called chattakam. The more the mixture is stirred, the tastier and darker color payasam you’ll get. We as kids would keep circling around that area, with our mouths watering and losing our patience waiting for it to be ready. We would have it piping hot, then have it while it’s at room temperature and then even when it’s really chilled…straight from the refrigerator. Anyway hot or cold is your personal preference….but I guarantee you, you’ll ask for more!!! Off to the recipe.
PARIPPU PAYASAM (Moong Dal Payasam)
- Cheru payar/Moong Dal/ Green gram lentils – 1 cup (about 200 grams)
- Melted jaggery – 350 grams ( you could add more if needed)
- Sago pearl -1/3 cup
- Ghee – 3 tablespoon (for jaggery n dal mix and 1 tablespoon to roast nuts, coconut pieces and raisins)
- Cardamom powder – 1/2 teaspoon
- Water – 2 1/2 cups
- Thin coconut milk (moonaam paal) – 3 cups
- Medium thick coconut milk (randaam paal) – 3 cups
- Thick coconut milk (onnaam paal)- 1 cup
- Cashewnuts – 1/2 cup
- Raisins – handful (I add quite a bit cos my kid likes them)
- Coconut bits – handful
- Soak the sago pearls in 1/2 cup hot water for 15 mins. Then bring to a boil and cook till it becomes translucent….about 15 mins. Keep aside.
- Meanwhile dry roast the dal in a dry kadai (no oil) till light brown, stirring constantly. Remove from fire and wash. Cook this dal in a pressure cooker with 2 cups of warm water for 5-6 whistles. Mash them well with the back of your spoon. Transfer this mixture to a non -stick kadai / urli / heavy – bottomed vessel.
- In another pan, melt jaggery in ½ cup of water. Strain the syrup through a muslin cloth….done to remove impurities if any.
- Add the jaggery syrup into the dal in the urli and boil for a minute, mixing everything together. Add 2 tablespoon ghee to this & mix well.
- Now add the thin coconut milk to the mix and when it starts boiling, cover with a lid and cook on a low heat for 30 – 40 minutes. When it thickens quite a bit, add medium thick coconut milk and cook it for 5-10 minutes. When this mixture thickens slightly, add the thick coconut milk. Stir well for 5 minutes on low flame. Do not bring to boil again. Remove from gas and pour into a serving bowl.
- Heat ghee in a pan and fry the coconut bits till brown, cashewnuts also till brown and raisins till they puff up (Please do this separately because they all have a different browning point). Pour the ghee with the nuts and raisins over the payasam in the bowl.
- Sprinkle some cardamom powder and mix well.
- Parippu payasam is ready now. Serve hot or chill in the fridge and serve cold.
- The payasam keeps well in the fridge for even a week.
- Coconut milk : If unable to obtain fresh coconut milk, mix 4-5 tablespoon instant coconut milk powder to 1 cup lukewarm water for thick coconut milk. For medium thick, use 2-3 tablespoon coconut milk powder in 1 cup lukewarm water. And for thin milk, use 1-2 tablespoon coconut milk powder in 1 cup lukewarm water..