The main ingredients of cherupayar parippu payasam are skinned split green gram, jaggery, and coconut milk. This payasam is usually served after a sadya (feast).
1cupCherupayar parippu(skinned split green gram)
3cupsMedium thick coconut milk
1cupThick coconut milk
1/4teaspoonDry ginger powder
1/4teaspoon Cumin powder
Wash and soak sago for 30 minutes. Boil water in a pan, add sago and cook until translucent. Drain well and keep aside.
In a saucepan, melt jaggery with 1/2 cup of water. Strain and keep aside.
Dry roast the cherupayar parippu on medium heat until golden color, remove from heat. Wash, drain, and pressure cook the cherupayar parippu by adding 3 cups of water until done. (The cherupayar parippu should be cooked through but not mushy).
In a heavy-bottomed pan, pour the cooked cherupayar parippu, jaggery syrup, cooked sago, and 1 1/2 tablespoons ghee. Cook on medium flame until the mixture thickens.
Add medium thick coconut milk, mix well and boil on medium heat for about 10 minutes or until the mixture thickens.
Add thick coconut milk, cardamom powder, dry ginger powder, cumin powder, and salt, mix well and remove from fire. (Do not boil after adding the thick coconut milk).
Finally, fry the cashew nuts, raisins, and coconut pieces in 1 1/2 tablespoons of ghee and add to the payasam.
Serve warm or cold.
NOTE – This payasam tends to thicken as it rests.
If the payasam is not sweet enough, you can add a few teaspoons of sugar according to your taste.
The color of the payasam depends on the type of jaggery used.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.