Tuesday, November 15, 2011

Kadala Parippu Pradhaman


 INGREDIENTS:
  • Kadala parippu/chana dal - 1 cup
  • Sabudana/Tapioca pearls - 1 Tbsp
  • Jaggery - 400 gm ( Use the brown colored one)
  • Ghee/Clarified butter - 3 Tbsp
  • Coconut milk/ Drinking milk - 2 cups
  • Dried Coconut, chopped - 1/4 cup
  • Dried ginger powder – 1/4 tsp
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - 1/4 cup
  • Raisins - 1/4 cup

METHOD:
  • Wash and soak chana dal/ kadala parippu and sabudana/ tapioca pearls in water for 30 minutes in separate bowls.
  • Now cook the Sabudana/Tapioca pearls/chauwari in 2 glasses of water.
  • When it done, it will appear to be transparent and soft.
  • Drain the water completely and reserve this cooked Sabudana/Tapioca pearls.
  • Sago/chauwari is optional.You can make Kadala Parippu Pradhaman without chauwari.
  • Now boil 3 cups of water and add jaggery, keep on stirring till it is fully melted.
  • Then strain it and keep aside.
  • Heat 2 tsp of ghee in a heavy bottomed pan and roast the chana dal till very hot for 2 minutes.
  • Wash it several times under running water.
  • Cook the chana dal in a pressure cooker adding 3 cups water. 
  • Simmer it for 20 minutes after 3rd whistle. 
  • Open the cooker lid when the pressure subsides and allow the cooked dal cool slightly.
  • Mash this dal to a fine paste.If you want, you can use mixer/grinder.
  • Fry dried coconut pieces, cashew nuts and raisins in 1Tbsp of ghee and keep it aside.If you want, you can fry each item separately.
  • Now in a heavy bottomed pan pour the jaggery.
  • Add the cooked chana dal paste and 1 tbsp of ghee to the jaggery . 
  • Bring it to a boil. ( I used a non- stick pan). 
  • Lower heat to medium – low & cover cook for 25 minutes, stirring occasionally. 
  • When the mixture starts to get dry keep stirring for 10 more minutes, till the whole thing gets dry.Now add 1 cup to this and mix well.
  • Let boil. Lower heat to medium- low and cook it till it becomes thick for 15 minutes.
  • Then add 1 more cup of milk and mix well.
  • Finally add the cooked Sabudana/Tapioca pearls, cardamom powder, and dry ginger powder. 
  • Mix well, bring it to a very slow boil & remove immediately from heat.
  • Garnish the kadala parippu payasam with ghee roasted Cashew nuts, Raisins and chopped coconut pieces.

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